The Condensed Milk Pumpkin Pie is a delightful dessert that perfectly captures the flavors of fall. Made with a rich and creamy filling, this pie is a must-try for pumpkin lovers. The smooth and velvety texture of the pie is enhanced by the sweetened condensed milk, which adds a depth of flavor and richness that is truly indulgent.
Condensed Milk Pumpkin Pie Recipe
Ingredients:
- 1 cup sweetened condensed milk
- 1 cup pumpkin puree
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon salt
- 1 pre-made pie crust
Instructions:
- In a medium bowl, whisk together the sweetened condensed milk, pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt until well combined.
- Preheat the oven to 350°F (175°C).
- Place the pre-made pie crust in a pie dish and crimp the edges. Pour the pumpkin mixture into the crust.
- Bake for 45-50 minutes, or until the center is set and a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool completely before serving.
How to Prepare:
This Condensed Milk Pumpkin Pie recipe is incredibly easy to prepare. Simply gather the ingredients and whisk them together in a bowl until well combined. Then, pour the mixture into a pre-made pie crust and bake in the oven until set. Let the pie cool before serving for the best texture and flavor.
Preparation Time: 10 minutes
Servings: 8
Nutrition Facts:
Calories: 260
Total Fat: 11g
Saturated Fat: 5g
Cholesterol: 70mg
Sodium: 200mg
Total Carbohydrate: 37g
Dietary Fiber: 2g
Sugars: 25g
Protein: 6g
Tips:
- For an extra touch of sweetness, top the pie with a dollop of whipped cream before serving.
- You can also sprinkle the pie with cinnamon or nutmeg for added flavor.
- Serve the pie chilled for a refreshing and creamy treat.
FAQs:
Q: Can I use homemade pumpkin puree instead of canned?
A: Yes, homemade pumpkin puree can be used in this recipe. Just make sure it is well-drained before adding it to the filling.
Q: Can I freeze the pie?
A: Yes, you can freeze this pie for up to 3 months. Simply wrap it tightly in plastic wrap and place it in a freezer-safe container.
Q: Can I use a different type of crust?
A: Yes, you can use a graham cracker crust or even make your own pie crust from scratch if desired.
This Condensed Milk Pumpkin Pie is the perfect dessert to enjoy during the autumn season. The combination of the rich and creamy filling with the warm spices creates a truly irresistible treat. Whether you’re serving it at a holiday gathering or simply enjoying it at home, this pie is sure to be a hit with family and friends. Try this recipe today and indulge in a slice of pumpkin perfection!
