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.
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
Instructions
For the crust:
- In a large bowl, whisk together the flour and salt.
- 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.
- Add ice water, one tablespoon at a time, and mix until the dough comes together in a ball.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 375°F.
- Roll out the dough on a floured surface and transfer it to a 9-inch pie dish.
- Trim the edges and crimp as desired.
- Prick the bottom of the crust with a fork and bake for 10 to 12 minutes, or until lightly golden.
For the filling:
- In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt.
- Pour the filling into the pre-baked crust.
- Bake for 35 to 40 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
- Cool the pie on a wire rack for at least 30 minutes before serving.
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!
