1. Is it Better to Use Sweetened Condensed Milk or Evaporated Milk for Pumpkin Pie?

For the creamiest texture and perfectly balanced sweetness, sweetened condensed milk is the superior choice. It eliminates the need for additional sugar and adds a luscious consistency to the pie filling. Evaporated milk, while effective, requires added sugar and may not yield the same richness... learn more

2. Can I Use Sweetened Condensed Milk Instead of Evaporated Milk for a Pie?

Yes, sweetened condensed milk can replace evaporated milk in most pie recipes, including pumpkin pie. However, keep in mind that sweetened condensed milk is already sweetened, so you should reduce or eliminate other sweeteners in the recipe to avoid overly sugary results.

3. What Does Sweetened Condensed Milk Do in Baking?

Sweetened condensed milk serves multiple purposes in baking: -It adds creaminess and a custard-like texture to desserts. -Its natural sweetness enhances flavors without the need for extra sugar. -It acts as a stabilizer, helping baked goods maintain their structure while adding moisture.

4. Why Does My Pumpkin Pie Taste Bitter?

A bitter-tasting pumpkin pie is often the result of using old or improperly stored spices. For example, spices like cinnamon, nutmeg, and cloves can lose their flavor over time or, even worse, develop bitterness. Therefore, always use fresh, high-quality spices to ensure a delicious and aromatic pie... learn more

Pumpkin Pie with Sweetened Condensed Milk : Easy Recipe

Ingredients

Scale

For the Pie Filling:

1 can (15 oz) pumpkin puree
1 can (14 oz) sweetened condensed milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt

For the Pie Crust:

1 unbaked 9-inch pie crust (homemade or store-bought)

Optional Toppings:

Whipped cream or whipped topping
Ground cinnamon or nutmeg for garnish

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Instructions

Preheat the Oven:
Preheat your oven to 425°F (220°C). Position a rack in the center of the oven.
Prepare the Pie Crust:
Roll out the pie crust and fit it into a 9-inch pie dish. Trim and flute the edges as desired. Set aside.
Mix the Filling:
In a large mixing bowl, combine the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt. Whisk until smooth and well-blended.
Fill the Pie Crust:
Pour the pumpkin mixture into the prepared pie crust, spreading it evenly.
Bake at High Temperature:
Place the pie on the center rack of the preheated oven. Bake at 425°F (220°C) for 15 minutes.
Lower the Temperature:
Reduce the oven temperature to 350°F (175°C). Continue baking for an additional 35 minutes or until the filling is set and a knife inserted near the center comes out clean.
Cool the Pie:
Remove the pie from the oven and place it on a wire rack to cool completely, about 2 hours.
Serve or Store:
Serve the pie at room temperature or chilled with a dollop of whipped cream, if desired. Refrigerate any leftovers.

Notes

For extra flavor, add a pinch of cardamom or allspice to the filling.
To prevent the crust from browning too quickly, cover the edges with aluminum foil halfway through baking.
Store leftovers in the refrigerator for up to 4 days.
You can make this pie ahead of time and refrigerate it overnight for best results.

Author: monica
Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert, Pie
Method: Baking
Cuisine: American