Tips To Make Pumpkin Pie
- If you notice the pie crust burning, make sure to cover it with aluminum foil.
- Remove the pie when the edges of the pie are puffy and firm but the center is a bit jiggly.
- Store bought pie crust tends to break easily. One way to prevent the cooked pie crust from breaking is to refrigerate the pumpkin pie for a day or so.
- To dress up the pie, you can garnish it with homemade whipped cream or use store bought whipped cream. For a fun option, top with marshmallows and set them under the oven for a moment or two for a s’mores version.
- Heres how to firm up the pumpkin pie. This pie is perfect to make in advance because it takes about a day for the pie to fully set. Don’t worry, this is not a bad thing because the pie will taste even better the next day.
- Place the pumpkin pie into the coldest area of your refrigerator for about 24 hours.You can serve the condensed milk pumpkin pie either cold or room temperature. If you prefer, you can also freeze it. To thaw it out, just place the pie on the counter for an hour or so and serve.
Can I Use Fresh Pumpkin Puree In This Recipe
I normally opt for fresh ingredients when cooking or baking. But in the case of pumpkin pie, canned is the way to go.
Fresh pumpkin has a lot of water content, and if you dont drain it well, your filling will be runny.
Youll also need to strain it adequately, or itll be gritty and grainy.
And most importantly, working with fresh pumpkins is just too much of a hassle.
Meanwhile, canned pumpkin is already strained, drained, and pureed for you. Just dump it into a bowl and its ready to go.
How To Make Pumpkin Custard Pie
You’ll find the full, step-by-step recipe below but here’s a brief overview of what you can expect when you make this indulgent pumpkin custard pie:
1. Cook pumpkin: Cook the pumpkin puree in a saucepan over medium-high heat until it’s slightly dry and caramelized.2. Make filling: Stir the sugar, cinnamon, ginger, and salt into the pumpkin until well-combined. Mix in the cream, milk, and eggs.3. Bake pie: Bake in a preheated oven until the crust is golden brown and the filling is mostly set.
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Sweetened Condensed Milk Vs Evaporated Milk To Make Pie
If you have evaporated milk instead of sweetened condensed milk, you can make still make delicious, easy pumpkin pie with evaporated milk.
In fact, I have this recipe for easy crustless pumpkin pie using evaporated milk here!Evaporated milk is also perfect to make desserts like cake!
Actually, I took the recipe for pumpkin pie using evaporated milk and modified it slightly to make this delicious, easy pumpkin pie with sweetened condensed milk.
The difference between condensed milk and evaporated milk is that while condensed milk is sweet, evaporated milk is not sweetened usually and so you need to add extra sugar to make the pie.
Since we use sweetened condensed milk in this recipe, we do not need to add any sugar since the condensed milk is already sweet.
More holiday dessert recipes using sweetened condensed milk includes instant pot rice pudding with sweetened condensed milk, 3 ingredient moist pumpkin muffins with condensed milk, Indian vermicelli kheer with condensed milk, Indian coconut ladoo with condensed milk, instant pot tapioca pudding with condensed milk& more!
Reasons To Love Condensed Milk Pumpkin Pie
- Amazing taste + texture: Pumpkin + condensed milk + warming spices + buttery pie dough + velvety smooth texture. Need I say more?
- Perfect holiday dessert: This easy pumpkin pie recipe is fantastic for your Thanksgiving dessert buffet or a holiday potluck.
- Easy: Another wonderful thing about the recipe is that its so easy to make with just a handful of simple ingredients! You just mix the filling, pour it into a pie crust and bake.
- Great to make ahead: Pumpkin pie stores and freezes well. You can make it in advance so you can spend more time with your family than in the kitchen.
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Sweetened Condensed Milk Pumpkin Pie
If you’re tired of traditional pumpkin pies then you are in for a treat! Youre going to adore this homemade condensed milk pumpkin pie recipe, whether you’re seeking the perfect pumpkin pie to round off a Thanksgiving feast or just desiring its delicious flavor.
The smoothness of this pie will be silky if you use condensed milk. It is sweetened with white granulated sugar. For a deeper pumpkin pie flavor, I love to use a bit of dark brown sugar and maple syrup.
This homemade pumpkin pie from scratch is simple to prepare since it’s made with canned pumpkin puree and great to eat. It is a seasonal favorite that’s perfect for Thanksgiving!
I was always team sweet potato pie until I tried this pumpkin pie recipe. It is so good! If you are on the fence about pumpkin pie then you should give this recipe a try! Lets learn about the flavors in this recipe.
Libby’s Pumpkin Pie Ingredients
These are the ingredients you’ll need to this famous pumpkin pie recipe:
· Pie crust: Use a store-bought pastry crust or use our top-rated Butter Flaky Pie Crust recipe.· Sugar: A little less than one cup of white sugar adds the perfect amount of sweetness.· Spices: This Libby’s pumpkin pie recipe is perfectly spiced with cinnamon, ginger, and cloves.· Salt: Salt enhances the flavors of the other ingredients, adding complexity. Don’t skip this step!· Eggs: Two eggs add moisture and act as a binding agent, which means they help hold the pumpkin pie filling together.· Pumpkin: Of course, you’ll need a can of Libby’s pure pumpkin.· Evaporated milk: A can of evaporated milk lends richness and helps thicken the pie filling.
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My Favorite Pumpkin Pie
Ive decided to stick with my old-fashioned version of Pumpkin Pie again this holiday season. And I have a few reasons other than being boring.
First, I love a classic recipe for traditional holidays like Thanksgiving. I dont get creative with family favorites because someone ends up disappointed. And when it comes to holidaysI dont want to be disappointed.
And the other reason, and its a biggie for me, is the sugar that goes into my pumpkin pie. The New-Fashioned pumpkin pie recipe says it has less sugar. Maybe so. But I still like the idea of having total control of the sugar going into my pie. And I like knowing its REAL sugar and not corn syrup. I still havent figured out whats used for Carnations Sweetened Condensed Milk.
Tips For The Best Pumpkin Pie
Condensed milk pumpkin pie is a classic and always a favorite in the fall time. Here are a few tips to help you succeed and bake the best pumpkin pie!
- Plan ahead. Pumpkin pie requires baking and chilling time, and I recommend starting the day before if you can.
- Use room temp ingredients. Cold ingredients dont incorporate well. For the smoothest pumpkin pie, bring the eggs and butter to room temperature before mixing the filling.
- Spices: Feel free to adjust the spice profile to your liking. You can use less or more and skip spices you dont care for.
- Pre-bake the pie crust. Whether using a homemade or pre-made pie dough, partially blind baking ensures that the crust is crisp throughout and doesnt get a soggy bottom.
- Tent your pie to protect the crust from browning too quickly. Use a pie shield or wrap a piece of foil loosely around the pie pan and crumpled over the top. Doing so will give you a baked-through pie and golden crust.
- Allow the pie to chill before serving. Its important for pumpkin pie with sweetened condensed milk to sit and cool for a couple of hours before serving. Overnight is ideal. The condensed milk pumpkin pie filling sets up as it cools, making slicing much easier.
- Use a sharp knife for slicing. To get those perfect, clean edges, slice your pie with a very sharp knife and only cut the pie when cold. Clean the blade after each cut by whipping it with a paper towel.
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Tips For Making The Best Pie
- Freeze the crust. Fit it into the pie plate. I like using a glass dish, here, because it allows me to check the progress of the crust while in the oven.
- Cover it with plastic wrap, and let it sit in the freezer for 1 hour. The colder the crust is, the flakier it gets during baking.
- Blind-baking is another essential step if you want your crust to stay crisp and firm despite being filled with custard. Its a super-simple step: just bake the crust half-way through before pouring the filling in.
- Heres what youll do: after freezing, remove the plastic wrap and line the crust with parchment paper or aluminum foil.
- Fill the crust with pie weights The weights will keep the dough from puffing up during baking.
- Bake the crust for 10 minutes at 350 degrees Fahrenheit with the weights on. Then, remove the weights and lining and bake for another 10 minutes.
The most common thickener is starch, in the form of flour, cornstarch, or arrowroot.
When using this method, youll need to cook the filling over low heat, stirring it constantly, until it reaches your desired thickness.
Another ideal method is to add eggs. This is why this recipe calls for an additional egg yolk!
Yolks make the filling extra rich and gives it that gorgeous, custard-like consistency.
Fresh Or Canned Pumpkin In Pumpkin Pie
Note that this recipe calls for canned pumpkin, not “pumpkin pie filling,” which is already spiced. If you plan to use the spices and sweeteners called for in this recipe, go for unflavored canned pumpkin.
While there’s no shame in using canned pumpkin, some folks prefer the flavor and satisfaction you get from using fresh pumpkin. If that’s you, use this recipe for making pumpkin puree from scratch. A 1 ½-pound pumpkin yields about 2 cups mashed pumpkin, the same as a 15-ounce can of pumpkin puree.
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Can You Use Pumpkin Pie Spice
Several reviewers call out using ready-made pumpkin pie spice a combination of ground cinnamon, ginger, allspice, nutmeg, and sometimes cloves and mace and additional cinnamon in place of the spices called for: “I followed a suggestion that someone else had made and used 2 teaspoon of pumpkin pie spice and 2 teaspoon of ground cinnamon instead,” says reviewer Devin. Some folks prefer the taste of the store-bought pumpkin pie spice to the individual spices, but ultimately it’s a matter of personal preference .
Pumpkin Pie Recipe With Condensed Milk
Published: by Daniela Apostol · This post may contain affiliate links ·
Pumpkin Pie Recipe with Sweetened Condensed Milk, one of the best Fall desserts that can be made from scratch at home. It uses canned pumpkin, which cuts down on the baking time considerably. It’s super simple to make, absolutely delicious, and always the star of the Thanksgiving or Christmas dinner.
This pumpkin pie is not any dessert, but THE dessert everyone is waiting for about when it comes to the most awaited holiday of the season: Thanksgiving.
It might be a popular option for Christmas too, but Thanksgiving is usually its time to shine. Roast turkey aside, the pumpkin pie is probably the centrepiece of the dinner party.
As easy as this pie is to make from scratch, we are allowed to use shortcuts, after all, we’ve got loads other dishes to prepare, so, if we can make our lives easier, why not. So, rather than waiting for the pumpkin to roast, scoop up the flesh, wait for it to cool down, why not use canned pumpkin?
It’s cheap, it’s as good as the real deal, plus it’s already at room temperature, so it can be mixed straight away with the other ingredients. I would just make sure that the eggs are at room temperature too, so the filling can bake evenly without cracking.
- vanilla extract
- whipped cream to decorated – optional
- pumpkin pie spice – or a combination of ground cinnamon, ginger, nutmeg and cloves). In the UK all spice or mixed spice is the closest to the pumpkin pie spice
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Should I Add Cornstarch To My Pumpkin Pie
I never had any trouble with this pumpkin pie not setting up. However, if you had issues with runny pumpkin pie filling and want to be on the safe side, add 1 tablespoon of cornstarch to the filling.
Cornstarch is a thickener and helps the pie set up. It makes the texture a little sturdier and firmer, but still keeps it smooth and soft.
Before you add the cornstarch to the pie filling, you want to mix it with 3 tablespoons of condensed milk until smooth and then mix it with the rest of the ingredients. This way is the best way to avoid clumps.
How To Make Pumpkin Pie
This is, without a doubt, the easiest pumpkin pie recipe Ive ever tried, and it results in perfection every time.
To make the filling, simply whisk together the pumpkin puree, condensed milk, beaten eggs, spices, and salt, until smooth. Thats it!
Pour it into the pie crust and bake. Start with 425 degrees Fahrenheit, then after 10 minutes, reduce the heat to 350.
Bake it for 35 to 40 minutes, or until the sides have set. The middle should still be a bit jiggly.
Let it cool completely, and voila.
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Does Pumpkin Pie Need To Be Refrigerated
Yes, pumpkin pie needs to be stored in the refrigerator as it is an “egg rich pie,” according to the USDA. Do allow your pie ample time to cool before refrigerating it , but don’t leave it out at room temperature for more than 2 hours, otherwise there’s a risk of bacteria growth. Pumpkin pie will last up to three to four days in the fridge. If you plan to make pumpkin pie in advance, we’d suggest making it one to two days in advance and refrigerating this way you’ll still have a couple days for leftovers, too!
Easy Pumpkin Pie With Sweetened Condensed Milk
Easy Pumpkin Pie with Sweetened Condensed Milk, one of the best Fall desserts that can be made from scratch at home. It uses canned pumpkin, which cuts down on the baking time considerably. Its super simple to make, absolutely delicious, and always the star of the Thanksgiving or Christmas dinner.
This pumpkin pie is not any dessert, but THE dessert everyone is waiting for about when it comes to the most awaited holiday of the season: Thanksgiving. It might be a popular option for Christmas too, but Thanksgiving is usually its time to shine. Roast turkey aside, the pumpkin pie is probably the centrepiece of the dinner party.
As easy as this pie is to make from scratch, we are allowed to use shortcuts, after all, weve got loads other dishes to prepare, so, if we can make our lives easier, why not. So, rather than waiting for the pumpkin to roast, scoop up the flesh, wait for it to cool down, why not use canned pumpkin?
Its cheap, its as good as the real deal, plus its already at room temperature, so it can be mixed straight away with the other ingredients. I would just make sure that the eggs are at room temperature too, so the filling can bake evenly without cracking.
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How To Make My Favorite Pumpkin Pie
- If youre using refrigerated pie crust, remove it from the fridge to warm up on your counter for about 30 minutes.
- Place the pie crust in a 9-inch pie pan.
- Preheat the oven to 425 degrees.
- In a small bowl, mix sugar, cinnamon, salt, ginger and cloves. Set the mixture aside.
- In a large bowl, beat the eggs.
- Add the pumpkin and sugar-spice mixture to the bowl and mix to combine.
- Slowly stir in the evaporated milk .
- Pour the pumpkin mixture into the into pie shell.
- Bake the pie in a preheated oven for 15 minutes.
- Reduce the oven temperature to 350 degrees.
- Bake the pie for 40- 50 minutes or until knife inserted near center comes out clean.
- Cool pie on wire rack for 2 hours.
- Serve, topped with whipped cream.
Pumpkin Pie Poke Cake
Preheat oven to 425*F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes. 2. Reduce oven temperature to 350*F. and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.
Meanwhile, in large mixing bowl, combine pumpkin, sweetened condensed milk, eggs, remaining 1 teaspoon cinnamon, allspice and salt mix well. Pour evenly over crust. Mix reserved crumbs with 1 tablespoon flour. Sprinkle over pumpkin mixture. Bake 30 to 35 minutes or until set. Cool 10 minutes. Serve warm. Store leftovers in refrigerator.
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Sweetened condensed milk is delicious on its own, but once you see it transformed into everything from bread pudding to key lime pie, youll realize its actually magic. Both budget-friendly and versatile, the humble canned milk is the perfect rich ingredient to keep on hand at all times. So, add a satisfying sweetness to your coffee or whip up a creamy no-cook ice cream.
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