Pumpkin Pie Recipe with Sweetened Condensed Milk
User Reviews
3.8
Pumpkin Pie Recipe with Sweetened Condensed Milk
Description
The pie crust is made by rubbing cold butter into plain flour and blending in egg yolk, sugar, and cold water to form a manageable dough that rests chilled before rolling out. This dough is placed into a pie or quiche dish without pre-baking. The filling mixes smooth canned pumpkin, sweetened condensed milk, eggs, and pumpkin pie spice to build a rich and slightly dense custard.
Semolina is sprinkled onto the uncooked crust before pouring in the filling to help absorb moisture and improve texture. Baking starts at 200°C for 15 minutes to set the edges, then reduces to 180°C for up to 45 minutes to finish cooking. The pie is done when a skewer inserted in the center comes out clean.
Cooling before serving lets the pie finish setting. Optional whipped cream can be added for decoration. This variation uses sweetened condensed milk rather than evaporated milk and added sugar, delivering a sweet, creamy filling without extra refined sugar. The crust bakes alongside the filling, avoiding overbaking the edges.
Ingredients
For the pumpkin crust
- 200 g plain flour
- 100 g butter cut into cubes
- 2 tablespoon sugar
- 1 egg yolk
- 2 tablespoon water cold, to bring the dough together
For the pumpkin pie filling
- 1 can pumpkin 425 g, 14 oz, canned
- 1 can sweetened condensed milk (400 g, 13 oz)
- 2 egg
- 1 teaspoon semolina
- ½ cup Whipped Cream to decorate, optional
- 1 teaspoon 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).
Instructions
- 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 ½ cm thickness (¼ inch), then carefully transfer it to a pie or quiche dish, removing the excess dough around the edges.
- To make the filling, add the sweetened condensed milk, canned pumpkin, pumpkin pie spice and eggs to a bowl, and use a hand mixer to beat everything well until smooth.
- Scatter the semolina over the crust.
- Pour over the filling into the pie dish, and bake in the preheated oven at 200 degrees Celsius (390 Fahrenheit) for 15 minutes, then decrease the temperature to 180 degrees Celsius (350 Fahrenheit) 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.
Notes
- Sweetened condensed milk provides rich sweetness, eliminating the need for added sugar in the filling.
- The crust does not require blind baking because the filling's baking time sets both elements without burning the edges.
- Use pumpkin pie spice or a mix of cinnamon, ginger, nutmeg, and cloves for traditional flavor.
- Semolina sprinkled on the crust absorbs moisture and keeps it from becoming soggy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6slices
Amount Per Serving
Calories 598 kcal
% Daily Value*
| Calories | 598kcal | 30% |
| Carbohydrates | 78g | 26% |
| Protein | 13g | 26% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 158mg | 53% |
| Sodium | 260mg | 11% |
| Potassium | 463mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 43g | 86% |
| Vitamin A | 11875IU | 238% |
| Vitamin C | 4.7mg | 5% |
| Calcium | 234mg | 23% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.8
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