Pumpkin Pie Recipe With Sweetened Condensed Milk

Are you ready for the ultimate homemade pumpkin pie? Get ready to indulge in the creamiest filling and the flakiest, buttery crust. Once you taste this pie, you’ll never want store-bought again. Trust me, it’s that good!

Pumpkin Pie Recipe With Sweetened Condensed Milk
Pumpkin Pie Recipe With Sweetened Condensed Milk

Making the Perfect Crust

To start, we’ll need one disk of our amazing homemade pie dough. Don’t worry, I’ll guide you through it. Roll out the dough on a floured surface until it’s a 12-inch circle. Transfer it to a nine-inch glass pie pan and mold it to fit perfectly. The goal is to create a thick, fluted edge that will make your pie look fancy and taste even better.

Once your crust is ready, it’s time to pre-bake it. This step ensures that your crust is perfectly crisp and doesn’t get soggy. After chilling the crust, add pie weights to keep it from sagging and bubbling up. Blind bake the crust at 425 degrees Fahrenheit for 17 minutes until it starts to turn a light golden brown. Remove the weights and prick the bottom with a fork to release any trapped steam.

The Creamiest Pumpkin Filling

Now, let’s move on to the star of the show: the pumpkin filling. We’ll use a can of Libby’s Pumpkin Puree because it consistently produces great results. In a large mixing bowl, combine the pumpkin puree with eggs, sugar, pumpkin spice, cinnamon, salt, and real vanilla extract. Whisk them all together until well incorporated. Finally, add evaporated milk to give the filling a smooth and silky consistency.

Pour the pumpkin pie filling into your pre-baked crust and bake it at 350 degrees Fahrenheit for 55-60 minutes. You’ll know it’s ready when the edges are set, and the center has a slight jiggle. Once baked, let it cool completely to room temperature.

The Finishing Touch: Whipped Cream Topping

No pumpkin pie is complete without a dollop of whipped cream! In a mixing bowl, beat heavy whipping cream until soft peaks form. Add sugar, golden rum, and vanilla extract for extra flavor. Continue beating until medium stiff peaks form. Transfer the whipped cream to a pastry bag and pipe it over the whole pie or individual slices. Trust me, that rum-infused whipped cream takes this pie to the next level.

Time to Indulge in Pumpkin Perfection!

Now, it’s time to serve up this delicious masterpiece. With its custard-like filling and buttery crust, every bite of this pumpkin pie is pure heaven. You’ll love how the flavors of pumpkin pie spice and cinnamon come together perfectly. Plus, the extra egg yolks in the filling make it incredibly creamy.

Don’t forget to make your own crust using our foolproof recipe. You can even make it ahead of time to make your holiday pie-making a breeze. This pumpkin pie will undoubtedly become your new Thanksgiving favorite.

So, gather your loved ones, dig into this creamy delight, and savor every bite of this homemade pumpkin pie. Happy baking!

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