This canned pumpkin and sweetened condensed milk pie is an indulgent treat that’s surprisingly easy to make. With its creamy filling and flaky crust, it brings the warmth of fall into your home. This recipe is perfect for family gatherings, holiday celebrations, or simply to satisfy your sweet tooth.
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The Magic of Canned Pumpkin and Sweetened Condensed Milk Pie
When autumn arrives, the thought of a rich, velvety pumpkin pie fills the air with warmth and nostalgia. This pie, made with canned pumpkin and sweetened condensed milk, offers a luscious filling that’s both creamy and sweet. It’s perfect for anyone looking to impress guests or whip up a comforting dessert with minimal fuss.
Ingredients You’ll Need
For the Flaky Pie Crust
- 1 ¼ cups all-purpose flour
- 1 tablespoon granulated sugar
- ⅓ teaspoon kosher salt
- ½ cup cold butter (cubed)
- 3-4 tablespoons ice water
For the Silky Pumpkin Filling
- 1 can pumpkin puree
- 1 can sweetened condensed milk
- 2 large eggs (room temperature)
- 1 egg yolk (room temperature)
- 2 teaspoons pumpkin pie spice
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon ginger
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
For the Egg Wash
- 1 egg
- 1 tablespoon milk or cream
Step-by-Step Pie Perfection
Crafting the Perfect Pie Crust
Begin by preparing the crust. Pulse together the flour, sugar, and salt in a food processor. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs. Then, gradually add ice water and pulse until just combined. Form this dough into a disk, wrap it in plastic, and chill for about one hour.
Preparing the Creamy Pumpkin Filling
While the crust chills, whisk together the pumpkin puree, sweetened condensed milk, eggs, egg yolk, vanilla, salt, and spices in a large bowl. Mix until the filling is smooth and fully combined.
Blind Baking for a Flawless Foundation
Roll the chilled dough into an 11-inch circle and carefully line a 9-inch pie pan. Trim the edges, crimp, and prick the bottom with a fork to prevent bubbling. Freeze the crust for 20 minutes. Preheat your oven to 350°F (180°C). Line the crust with parchment paper and fill with pie weights, then bake it for 20 minutes.
Baking the Pie to Golden Perfection
Once the crust is baked, remove the parchment and weights. Brush the crust with the egg wash, and pour in the pumpkin filling. Bake on the lower rack of the oven for 40-50 minutes, or until the edges are set and the center jiggles slightly.
Cooling and Chilling for Optimal Texture
Allow the pie to cool at room temperature for one hour. After cooling, refrigerate for at least four hours to set the filling. This helps to achieve that perfect silky texture.
Expert Tips for Success
Achieving a Flaky Crust
Use cold butter and minimal water to ensure a flaky texture. Avoid overworking the dough.
Ensuring a Smooth Filling
Let your eggs and sweetened condensed milk reach room temperature for a creamy consistency. This helps the filling blend beautifully.
Preventing Cracks and Over-Browning
Do not open the oven door while baking. This prevents your pie from cracking and keeps the crust from over-browning.
Proper Dough Handling
Handle the dough as little as possible to prevent gluten formation, which can lead to a tough crust.
Storing and Freezing Your Pie
Refrigeration Guidelines
Store leftover pie in an airtight container in the refrigerator for up to four days. The flavors will deepen as it sits.
Freezing Instructions
You can freeze the entire pie or slices for up to three months. Just remember to thaw it overnight in the fridge before serving.
Delicious Variations and Substitutions
Flavor Boosts and Additions
For a flavor twist, consider adding bourbon or a crumble topping. Mini pies also make for delightful single servings.
Dietary Adaptations
If you’re looking for gluten-free options, use a gluten-free crust or even a graham cracker base. For dairy-free needs, try dairy-free condensed milk or vegan butter.
Essential Equipment for Pie Making
To make this pie, you’ll need a food processor, rolling pin, a 9-inch pie pan, mixing bowls, and a whisk.
Serving Your Masterpiece
Serve your pie chilled, topped with fluffy whipped cream or a scoop of vanilla ice cream. It’s a simple, satisfying dessert that everyone will adore.
Related Recipes to try
- 4th Of July Pie
- Easy 4th Of July Cookies
- 4th Of July Brownies
- 4th Of July Trifle
- Patriotic Pie
- American Flag Pie
FAQs
What ingredients do I need for canned pumpkin and sweetened condensed milk?
You will need canned pumpkin puree, sweetened condensed milk, eggs, egg yolk, a variety of spices, and for the crust, flour, sugar, salt, butter, and ice water.
How do I make canned pumpkin and sweetened condensed milk step by step?
First, prepare the crust, then create the filling using pumpkin and condensed milk, bake the crust, add filling, and finally bake until set. Chill before serving.
Can I make canned pumpkin and sweetened condensed milk ahead of time?
Absolutely! You can make the pie a day in advance and store it in the refrigerator until you’re ready to serve.
How should I store leftover canned pumpkin and sweetened condensed milk?
Store leftovers in an airtight container in the fridge for up to four days, or freeze for longer-term storage.
Conclusion
This canned pumpkin and sweetened condensed milk pie is not just a dessert; it’s a hug in a slice. For more delightful ideas, check out our Pinterest page for inspiration that will make your kitchen adventures even sweeter.
Canned Pumpkin and Sweetened Condensed Milk Pie: A Delicious Delight
Equipment
- mixing bowl
- whisk
Ingredients
- Crust: 1 ¼ cups all-purpose flour, 1 tablespoon granulated sugar, ⅓ teaspoon kosher salt, ½ cup cold butter (cubed), 3-4 tablespoons ice water
- Filling: 1 can pumpkin puree, 1 can sweetened condensed milk, 2 large eggs (room temperature), 1 egg yolk (room temperature), 2 teaspoons pumpkin pie spice, 2 teaspoons cinnamon, ¼ teaspoon nutmeg, ½ teaspoon ginger, 1 teaspoon vanilla extract, ½ teaspoon kosher salt
- Egg Wash: 1 egg, 1 tablespoon milk or cream
Instructions
- Prepare crust by pulsing flour, sugar, and salt in a food processor. Add cold cubed butter and pulse until combined. Add ice water and pulse 10 seconds. Form dough into a disk, wrap, and chill for 1 hour.
- Roll chilled dough into an 11-inch circle, line a 9-inch pie pan, trim edges, crimp, and prick bottom with a fork. Freeze crust for 20 minutes.
- Whisk pumpkin puree, condensed milk, eggs, egg yolk, vanilla, salt, and spices in a bowl until combined.
- Line chilled crust with parchment paper and pie weights. Bake at 350°F (180°C) for 20 minutes.
- Remove parchment and weights. Brush crust with egg wash and pour in filling.
- Bake at 350°F (180°C) on the lower oven rack for 40-50 minutes until edges are set and center jiggles slightly.
- Cool to room temperature for 1 hour, then refrigerate for at least 4 hours.
Notes
– Ensure eggs and condensed milk are at room temperature for a smooth filling.
– Do not open the oven door during baking to prevent cracking.
– Place the pie on the lower rack to prevent over-browning.
– Minimize dough handling to avoid gluten development.
– Measure flour by spooning and leveling rather than scooping.
– Brush the crust with egg wash before adding filling.