Pumpkin Pie Recipe With Condensed Milk And Evaporated Milk
If you're looking for a delicious and easy pumpkin pie recipe, look no further. This recipe uses both condensed milk and evaporated milk to create a creamy and rich filling that is sure to impress your guests.
Ingredients:
- 1 unbaked 9-inch pie crust
- 1 can (15 oz) pumpkin puree
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Instructions:
- Preheat your oven to 425°F.
- In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, evaporated milk, eggs, spices, and salt.
- Pour the mixture into the unbaked pie crust.
- Bake the pie for 15 minutes at 425°F, then reduce the temperature to 350°F and bake for an additional 40-45 minutes, or until the filling is set.
- Remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours before serving.
Tips:
- If you're using a store-bought pie crust, be sure to follow the instructions for pre-baking or par-baking before adding the filling.
- To prevent the crust from burning, you can cover the edges with foil or a pie shield during the last 20-30 minutes of baking.
- If you have leftover filling, you can pour it into a greased baking dish and bake it alongside the pie for a mini pumpkin custard.
- For an extra special touch, top the pie with whipped cream and a sprinkle of cinnamon before serving.
Conclusion:
This pumpkin pie recipe with condensed milk and evaporated milk is a classic dessert that is perfect for Thanksgiving, Christmas, or any occasion. With just a few simple ingredients and easy-to-follow instructions, you can create a delicious and impressive dessert that your friends and family will love. So why not try making this pumpkin pie for your next gathering and enjoy the warm and comforting flavors of fall?
