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. Show
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. Jump to:
Ingredients needed
Step-by-step photos and instructionsTHE CRUST
THE FILLING
Expert tipsThe pumpkin pie filling usually uses evaporated milk and added refined sugar, but I quite like the richness the sweetened condensed milk gives to the pie. And since this is already sweet, I chose not to add any more refined sugar, it really is as sweet as one can wish for. Unless you have a really sweet tooth, in which case, you can add more sugar. Pies or quiches usually require the crust to be pre-baked before adding the filling, but the pumpkin pie does not need to have the crust blind-baked beforehand. The filling takes up to an hour to bake, and that will mean the crust will burn around the edges if baked for that extra long time. Can the pumpkin pie be made in advance?It sure can. There are 2 options here:
If you choose to freeze the pie, make sure you cover it well in clingfilm, and add kitchen foil for extra protection too. To defrost, place it in the fridge the night before. And that's your pumpkin pie ready for yet another fabulous Thanksgiving. If you fancy something similar, how about my Mini Pumpkin Pies with Whipped Cream? As delicious, perfect for any party. Other pumpkin dessertsMini Pumpkin Pies Pumpkin Bars Chocolate Chip Pumpkin Cookies Fluffy Oatmeal Pumpkin Pancakes Pumpkin Bread Pudding Pumpkin Roll with Cream Cheese Filling Jack-O'-Lantern Pumpkin Hand Pies If you’ve liked my EASY PUMPKIN PIE WITH SWEETENED CONDENSED MILK or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to. Pumpkin Pie Recipe with Sweetened Condensed MilkEasy 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 easy to make, absolutely delicious, and always the star of the Thanksgiving or Christmas dinner. 3.72 from 42 votes Print Pin RateCourse: Dessert Cuisine: American Prep Time: 10 minutes Cook Time: 1 hour Chilling Time for the dough: 30 minutes Total Time: 1 hour 40 minutes Servings: 6 slices Calories: 598kcal Author: Daniela Apostol IngredientsFor the pumpkin crust
For the pumpkin pie filling
Metric - US Customary Instructions
|