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Pumpkin Pie Recipe From Scratch With Sweetened Condensed Milk

Introduction

As autumn approaches, there is nothing more comforting than a slice of warm pumpkin pie. Making a pumpkin pie from scratch may sound daunting, but with the right recipe, it can be a breeze. This recipe includes sweetened condensed milk, which adds a creamy texture to the filling.

Slice Of Pumpkin Pie

Ingredients

For the crust:

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
  • 3 to 4 tablespoons ice water

For the filling:

  • 1 can (15 ounces) pumpkin puree
  • 1 can (14 ounces) sweetened condensed milk
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
Pumpkin Pie Ingredients

Instructions

For the crust:

  1. In a large bowl, whisk together the flour and salt.
  2. Add the chilled butter and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse sand.
  3. Add ice water, one tablespoon at a time, and mix until the dough comes together in a ball.
  4. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
  5. Preheat the oven to 375°F.
  6. Roll out the dough on a floured surface and transfer it to a 9-inch pie dish.
  7. Trim the edges and crimp as desired.
  8. Prick the bottom of the crust with a fork and bake for 10 to 12 minutes, or until lightly golden.
Pumpkin Pie Crust

For the filling:

  1. In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt.
  2. Pour the filling into the pre-baked crust.
  3. Bake for 35 to 40 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
  4. Cool the pie on a wire rack for at least 30 minutes before serving.
Pumpkin Pie Baking

Conclusion

This pumpkin pie recipe from scratch with sweetened condensed milk is sure to be a hit at your next fall gathering. The creamy filling and flaky crust make for the perfect combination. Serve with a dollop of whipped cream and enjoy!

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