Delicious and Creamy Pumpkin Pie Recipe with Condensed Milk
Introduction
Indulge in the rich and creamy flavors of a classic pumpkin pie made with condensed milk. This recipe takes the traditional pumpkin pie to a whole new level of deliciousness. With the perfect blend of spices and the smoothness of condensed milk, this pie is sure to be a hit at any gathering or family dinner.
Ingredients
- 1 can (15 ounces) of pumpkin puree
- 1 can (14 ounces) of sweetened condensed milk
- 2 large eggs
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground ginger
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of salt
- 1 pre-made pie crust
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, whisk together the pumpkin puree, condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until well combined.
- Pour the mixture into the pre-made pie crust.
- Bake for 15 minutes at 425°F (220°C), then reduce the oven temperature to 350°F (180°C) and continue baking for an additional 35-40 minutes, or until the center is set.
- Remove from the oven and let the pie cool before serving.
Tips and Variations
For an extra touch of sweetness, you can top your pumpkin pie with whipped cream or vanilla ice cream. You can also add a sprinkle of cinnamon or nutmeg on top for added flavor. If you prefer a homemade pie crust, feel free to make your own instead of using a pre-made one.
Conclusion
Indulge in the creamy and flavorful goodness of a pumpkin pie made with condensed milk. This recipe is a perfect balance of sweetness and spices, making it a favorite dessert for any occasion. Whether it's Thanksgiving or a simple family gathering, this pumpkin pie is sure to impress.
F.A.Q.S.
1. Can I use fresh pumpkin instead of canned pumpkin?
Yes, you can use fresh pumpkin instead of canned pumpkin. Simply cook and puree the fresh pumpkin until smooth, and use it in place of the canned pumpkin in the recipe.
2. Can I substitute evaporated milk for condensed milk?
No, evaporated milk and condensed milk have different consistencies and sweetness levels. Condensed milk is thicker and sweeter, which adds to the richness and flavor of the pumpkin pie.
3. How long does the pumpkin pie need to cool before serving?
It is recommended to let the pumpkin pie cool for at least 2 hours before serving. This allows the pie to set and ensures that it holds its shape when sliced.
4. Can I freeze leftover pumpkin pie?
Yes, you can freeze leftover pumpkin pie. Wrap the pie tightly in plastic wrap or aluminum foil, and place it in the freezer. Thaw the pie in the refrigerator overnight before serving.