Pumpkin Pie With Sweetened Condensed Milk
This pumpkin pie with sweetened condensed milk is creamy and is made with pumpkin puree, warm pumpkin spices, and condensed milk.
Ingredients
For the crust
- 1 ¼ cups Flour AP
- ⅓ teaspoon Kosher salt
- 1 tablespoon Granulated sugar
- ½ cup Butter cold
- 3-4 tablespoon Iced water
For the pumpkin pie filling
- 1 can Pumpkin puree
- 1 can Sweetened condensed milk
- 2 Eggs
- 1 Egg yolk
- 1 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- 2 teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- ½ teaspoon Ginger
- 2 teaspoon Pumpkin pie spice
Instructions
- Start by making the pie dough unless you are using a store-bought crust. In a food processor, add the flour, sugar, and salt, and mix until combined.
- Add cold cubed butter and blend until the butter and the flour mixture are combined.
- Add ice water and mix for 10 seconds. Press the dough between your fingertips and if the dough comes together, it’s ready. If not, add another tablespoon of water.
- Transfer the dough to a clean floured surface and gather the dough into a disk. Cover the dough disk with plastic wrap, and place it in the fridge for at least an hour.
- Remove the dough disk from the fridge and roll the dough on a lightly floured surface with a rolling pin into an 11-inch circle. Line the pan with the dough.
- Trim off excess dough fold the ends under and crimp the edges as desired. Poke the bottom with a fork and freeze for 20 minutes.
- Meanwhile, make the pumpkin pie filling. In a large mixing bowl, add the pumpkin puree, sweetened condensed milk, eggs, egg yolk, salt, vanilla extract, cinnamon, nutmeg, ginger, and pumpkin spice, and mix with a whisk until well combined.
- Remove the unbaked pie crust from the fridge and line the inside of the dough with parchment paper. Fill it with dried beans or pie weights. Bake for 20 minutes at 180c (350f) preheated oven.
- Carefully lift the parchment paper and pie weights and set them aside to cool.
- Brush the crust with egg wash and pour the pumpkin pie filling into the crust.
- Bake in a 180c (350f) preheated oven in the third lower rack of the oven for 40-50 minutes or until the edges of the pie are fully set, and the middle seems jiggly.
- Allow the pie to cool to room temperature for at least an hour, and let it set in the fridge for at least 4 hours. Overnight is best.
Notes
- Use cold butter for the crust, we suggest cutting the butter into cubes and then placing it in the fridge, so when you are ready to use it, it will be very cold.
- For a smooth and creamy pie, make sure that you are using room-temperature ingredients. Before you begin to make this pie, make sure that your eggs and sweetened condensed milk are at room temperature.
- Don’t open the oven door before the pie is fully baked or about to be baked! Drastic changes in the temperature of the pie while baking can cause the pie to crack.
- Place the pie in the lower third of the oven to stop the pie from browning too quickly.
- Work the dough as little as you can. If you overwork the dough, it encourages gluten development which isn't optimal for pie dough. It makes the dough dry, and gummy, and not moist and flakey.
- Freeze the unbaked pie crust for about 20 minutes before baking, this step stops the pie crust from browning too quickly.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Allow the pie to cool completely. The filling of the pie needs to set completely so you get beautiful slices.
- Don’t skip brushing the pie with egg wash. (one egg and a tablespoon of milk or cream)
Nutrition
Calories: 307kcalCarbohydrates: 39gProtein: 7gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 90mgSodium: 333mgPotassium: 274mgFiber: 2gSugar: 24gVitamin A: 7079IUVitamin C: 3mgCalcium: 143mgIron: 2mg
Tried this recipe?Let us know how it was!