Pumpkin Pie With Condensed Milk Or Evaporated Milk
Pumpkin pie is a delicious dessert that is often enjoyed during the fall season. It is a classic American dish that has been enjoyed for generations. The pie is made with a pumpkin-based custard and baked in a pie crust. One of the key ingredients in pumpkin pie is milk. There are two types of milk that can be used in pumpkin pie: condensed milk and evaporated milk. In this article, we will explore the differences between the two and which one is the best to use when making pumpkin pie.
What Is Condensed Milk?
Condensed milk is a sweetened milk product that has had most of the water removed through evaporation. It is commonly used in baking and desserts because of its rich, creamy texture and sweetness. Condensed milk is also used as a base for many types of candies and fudge. It is usually sold in cans and can be found in most supermarkets.
What Is Evaporated Milk?
Evaporated milk is similar to condensed milk in that it has been evaporated to remove most of the water content. However, evaporated milk is not sweetened like condensed milk. It has a slightly caramelized flavor and is often used in soups and sauces as a thickener. It is also used in baking and desserts because of its creamy texture.
Which One Is Better For Pumpkin Pie?
When it comes to making pumpkin pie, both condensed milk and evaporated milk can be used. However, the two milks will produce slightly different results. Condensed milk will produce a sweeter, creamier pumpkin pie, while evaporated milk will produce a pumpkin pie with a more caramelized flavor and a slightly lighter texture.
Many people prefer to use condensed milk in their pumpkin pie because of its sweetness and creaminess. However, if you prefer a lighter, less sweet pumpkin pie, then using evaporated milk may be a better option. It really comes down to personal preference.
How To Make Pumpkin Pie With Condensed Milk
If you decide to use condensed milk in your pumpkin pie, here is a simple recipe to follow:
- 1 can (14 ounces) sweetened condensed milk
- 1 can (15 ounces) pumpkin puree
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 unbaked 9-inch pie crust
Preheat your oven to 425°F. In a large bowl, whisk together the sweetened condensed milk, pumpkin puree, eggs, cinnamon, ginger, nutmeg, and salt. Pour the mixture into the unbaked pie crust. Bake for 15 minutes, then reduce the oven temperature to 350°F and bake for an additional 35-40 minutes, or until the pie is set in the middle. Let the pie cool before serving.
How To Make Pumpkin Pie With Evaporated Milk
If you prefer to use evaporated milk in your pumpkin pie, here is a simple recipe to follow:
- 1 can (12 ounces) evaporated milk
- 1 can (15 ounces) pumpkin puree
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 unbaked 9-inch pie crust
Preheat your oven to 425°F. In a large bowl, whisk together the evaporated milk, pumpkin puree, eggs, cinnamon, ginger, nutmeg, and salt. Pour the mixture into the unbaked pie crust. Bake for 15 minutes, then reduce the oven temperature to 350°F and bake for an additional 35-40 minutes, or until the pie is set in the middle. Let the pie cool before serving.
Conclusion
Pumpkin pie is a classic American dessert that is perfect for the fall season. When it comes to making pumpkin pie, both condensed milk and evaporated milk can be used. The choice between the two comes down to personal preference. Condensed milk will produce a sweeter, creamier pumpkin pie, while evaporated milk will produce a pumpkin pie with a more caramelized flavor and a slightly lighter texture. Whichever milk you choose, be sure to follow a recipe that includes all the necessary ingredients and steps. Happy baking!
