Easy Pumpkin Pie Recipe with Condensed Milk

Indulge in the comforting aroma and delightful taste of homemade pumpkin pie this holiday season with our easy, condensed milk-based recipe. This classic dessert is a crowd-pleaser, and with our simple step-by-step guide, you'll be serving up a perfect slice in no time.

Using condensed milk in pumpkin pie filling adds a creamy, rich texture and enhances the natural sweetness of the pumpkin. This recipe is not only delicious but also convenient, as it requires fewer ingredients and less time than traditional recipes. Let's dive into the details and create a pumpkin pie masterpiece together.

Gathering Your Ingredients

Before you start, ensure you have all the necessary ingredients on hand. This recipe requires a few simple components for both the pie crust and the filling.

For the pie crust, you'll need:

• 1 store-bought or homemade pie crust (9-inch)
• 1 tablespoon of melted butter (optional, for a golden crust)

For the filling, you'll need:

• 1 can (15 oz) of pumpkin puree
• 1 can (14 oz) of sweetened condensed milk
• 2 large eggs
• 1 teaspoon of ground cinnamon
• 1/2 teaspoon of ground ginger
• 1/2 teaspoon of salt
• 1/4 teaspoon of ground cloves (optional)

Preparing the Pie Crust

Preheat your oven to 425°F (220°C) and lightly grease a 9-inch pie dish. If using a store-bought pie crust, follow the package instructions to thaw and unroll it. If making your own, roll out the dough to about 1/8-inch thickness and transfer it to the pie dish.

Press the dough gently into the dish, ensuring it covers the bottom and sides evenly. Crimp the edges as desired. If you'd like a golden crust, brush the melted butter over the dough. Prick the bottom of the crust with a fork to prevent bubbling, and set it aside.

Creating the Pumpkin Pie Filling

In a large bowl, combine the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, salt, and cloves (if using). Whisk until well combined and the mixture is smooth and creamy.

Pour the filling into the prepared pie crust, being careful not to overfill. The filling should reach just below the top of the crust. Place the pie on a baking sheet to catch any drips and prevent a mess in your oven.

Baking the Perfect Pumpkin Pie

Bake the pie at 425°F (220°C) for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40-50 minutes, or until a knife inserted into the center comes out clean.

If the crust begins to brown too quickly, you can cover the edges with aluminum foil or a pie crust shield to prevent burning. Allow the pie to cool completely on a wire rack before slicing and serving.

Serving and Storing Your Pumpkin Pie

Once cooled, you can serve your pumpkin pie with a dollop of whipped cream, a sprinkle of cinnamon, or a drizzle of caramel sauce. For an extra touch, consider making your own whipped cream or caramel sauce at home.

Store any leftover pie in an airtight container in the refrigerator for up to 5 days. You can also freeze the pie for up to 2 months, thawing it overnight in the refrigerator before serving.

Enjoy the fruits of your labor and share your delicious, easy pumpkin pie with family and friends this holiday season. Happy baking!