Easy Pumpkin Pie with Condensed Milk, one of the best Fall desserts that can be made from scratch at home. It uses canned pumpkin, which cuts down on the baking time considerably. It’s super simple to make, absolutely delicious, and always the star of the Thanksgiving or Christmas dinner.
This pumpkin pie is not any dessert, but THE dessert everyone is waiting for about when it comes to the most awaited holiday of the season: Thanksgiving. It might be a popular option for Christmas too, but Thanksgiving is usually its time to shine. Roast turkey aside, the pumpkin pie is probably the centerpiece of the dinner party.
As easy as this pie is to make from scratch, we are allowed to use shortcuts, after all, we’ve got loads other dishes to prepare, so, if we can make our lives easier, why not. So, rather than waiting for the pumpkin to roast, scoop up the flesh, wait for it to cool down, why not use canned pumpkin?
It’s cheap, it’s as good as the real deal, plus it’s already at room temperature, so it can be mixed straight away with the other ingredients. I would just make sure that the eggs are at room temperature too, so the filling can bake evenly without cracking.
HOW TO MAKE PUMPKIN PIE WITH CONDENSED MILK
The pumpkin pie filling usually uses evporated milk and added refined sugar, but I quite like the richness the condensed milk gives to the pie. And since this is already sweet, I chose not to add any more refined sugar, it really is as sweet as one can wish for. Unless you have a really sweet tooth, in which case, you can add more sugar.
- start by making the pumpkin pie crust by rubbing the cold butter with the flour until it resembles breadcrumbs
- add the egg yolk, sugar and water, and mix well to form a dough that does not stick to the hands
- shape it into a ball, cover with clingfilm, and refrigerate for about 30 minutes or so
Note! Pies or quiches usually require the crust to be pre-baked before adding the filling, but the pumpkin pie does not need to have the crust blind-baked beforehand. The filling takes up to an hour to bake, and that will mean the crust will burn around the edges if baked for that extra long time.
- roll the dough into about half a cm thickness (1/4 inch), and gently transfer it to a pie or quiche dish, removing the excess dough around the edges
- to make the filling, add the eggs, condensed milk, pumpkin pie spice and canned pumpkin to a bowl, and mix well with a hand mixer until smooth
- pour it over the crust, and bake in the preheated oven at 200 degrees Celsius (390 Fahrenheit) for 15 minutes, then decrease the temperature to 180 degrees Celsius (360 Fahnreheit) for an further 40-45 minutes until set
- leave to cool, then decorate with whipped cream
Can the pumpkin pie be made in advance?
It sure can. There are 2 options here:
- make the pie crust, and refrigerate for up to 2-3 days – but make sure to have it covered in clingfilm to avoid it drying out. To make rolling easier, take it out of the fridge beforehand so the dough can soften a bit (at least an hour before), the butter will firm up in the fridge
- bake the pie and either refrigerate for up to a week, or freeze
If you choose to freeze the pie, make sure you cover it well in clingfilm, and add kitchen foil for extra protection too. To defrost, place it in the fridge the night before.
And that’s your pumpkin pie ready for yet another fabulous Thanksgiving. If you fancy something similar, but equally delicious, how about some Old-Fashioned Sweet Potato Pie?
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Easy Pumpkin Pie with Condensed Milk, one of the best Fall desserts that can be made from scratch at home. It uses canned pumpkin, which cuts down on the baking time considerably. It's easy to make, absolutely delicious, and always the star of the Thanksgiving or Christmas dinner.
- 250 g plain flour
- 125 g butter, cut into cubes
- 2 tbsp sugar
- 1 egg yolk
- 1 can canned pumpkin (425 g, 14 oz)
- 1 can condensed milk (400 g, 13 oz)
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup whipped cream to decorated (optional)
- 1 tsp pumpkin pie spice (or a combination of ground cinnamon, ginger, nutmeg and cloves). In the UK all spice or mixed spice is the closest to the pumpkin pie spice).
To make the crust, rub the butter with the sifted flour using your fingertips until it resembles breadcrumbs.
Add the egg yolk, sugar and 1-2 tablespoons of cold water and mix together to form a dough that does not stick to your hands.
Cover with clingfilm and refrigerate for about 30 minutes.
Roll the dough into a 1/2 cm thickness (1/4 inch), then carefully transfer it to a pie or quiche dish, removing the excess dough around the edges.
To make the filling, add the condensed milk, canned pumpkin, vanilla extract, pumpkin pie spice and eggs to a bowl, and use a hand mixer to beat everything well until smooth.
Pour over the filling into the pie dish, and bake in the preheated oven at 200 degrees Celsius (390 Fahreneheit) for 15 minutes, then decrease the temperature to 180 degrees Celsius (360 Fahreneheit) for 40-45 minutes until set, and a skewer inserted into the middle of the filling comes out clean.
Leave to cool, then beat the whipped cream until it forms stiff peaks, add it to a piping bag fitted with a star nozzle, and decorate the pie as you wish.