Are you craving a warm, comforting slice of pumpkin pie but intimidated by complicated recipes? This easy pumpkin pie recipe using condensed milk is here to rescue you! It's surprisingly simple, requires minimal ingredients, and delivers all the delicious autumnal flavors you love. Perfect for Thanksgiving, a cozy night in, or any occasion that calls for a homemade treat, this recipe is a guaranteed crowd-pleaser. Get ready to impress your family and friends with this quick and easy dessert!
Ingredients:
- 1 (15 ounce) can pumpkin puree
- 1 (14 ounce) can sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 (9-inch) unbaked pie crust (homemade or store-bought)
Instructions:
Get started: Preheat your oven to 350°F (175°C). This ensures your pie bakes evenly and achieves that perfect golden-brown crust.
Mix the filling: In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, cloves, and nutmeg until completely smooth and well combined. A smooth batter ensures a creamy, delicious pie.
Pour into crust: Carefully pour the pumpkin mixture into your unbaked pie crust. Make sure to spread it evenly to avoid any uneven baking.
Bake to perfection: Bake for 50-55 minutes, or until a knife inserted near the center comes out clean. Overbaking can result in a dry pie, so keep an eye on it towards the end.
Cool and serve: Let the pie cool completely on a wire rack before serving. This allows the filling to set properly and enhances the overall flavor. For best results, chill for at least 2-3 hours in the refrigerator before slicing and enjoying.
Tips for the Perfect Pumpkin Pie:
- Room temperature ingredients: Bringing your eggs and condensed milk to room temperature before mixing helps create a smoother batter and prevents curdling.
- Don't overmix: Overmixing can incorporate too much air, leading to a less dense and potentially cracked pie. Mix just until combined.
- Blind baking (optional): For a crispier crust, you can pre-bake the pie crust for 10-12 minutes before adding the filling. Just remember to prick the bottom with a fork before baking to prevent bubbles.
Variations:
- Spiced it up: Add a pinch of allspice or cardamom for a more complex flavor profile.
- Gingersnap crust: Use a gingersnap crust for a delightful twist on the classic flavor combination.
- Creamy topping: Top with whipped cream or a dollop of vanilla ice cream for an extra touch of indulgence.
Nutritional Information (per slice, approximate):
This information is an estimate and can vary depending on the specific ingredients used.
- Calories: Approximately 350-400
- Fat: 15-20g
- Saturated Fat: 8-10g
- Cholesterol: 50-60mg
- Sodium: 200-250mg
- Carbohydrates: 45-55g
- Sugar: 25-30g
- Protein: 5-7g
This recipe delivers a delicious and easy-to-make pumpkin pie, perfect for both novice bakers and seasoned chefs. Enjoy the simple joy of homemade cooking with this quick dinner idea, healthy meal, and delicious dish perfect for any occasion. It's a fantastic addition to your collection of best recipes!