Pumpkin Pie With Sweetened Condensed Milk Recipes

PUMPKIN PIE RECIPE WITH SWEETENED CONDENSED MILK

Steps:

• 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 sweetened 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.

PERFECT PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
• Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

PERFECT PUMPKIN PIE

Steps:

• HEAT oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust.
• BAKE 15 minutes. Reduce oven temperature to 350 degrees F; bake an additional 35 to 40 minutes or until knife inserted 1-inch from crust comes out clean. Cool. Garnish as desired.
• FAVORITE TOPPINGS:
• SOUR CREAM TOPPING: COMBINE 1 1/2 cups sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract in medium bowl. After pie has baked 30 minutes at 350 degrees F, spread evenly over top. Bake 10 minutes.
• STREUSEL TOPPING: COMBINE 1/2 cup packed brown sugar and 1/2 cup flour in medium bowl. Cut in 1/4 cup cold butter until mixture resembles coarse crumbs. Stir in 1/4 cup chopped nuts. After pie has baked 30 minutes at 350F, sprinkle evenly over top. Bake an additional 10 minutes.
• CHOCOLATE GLAZE: MELT 1/2 cup semi-sweet chocolate chips and 1 teaspoon shortening in small saucepan over low heat. Drizzle or spread over top of baked pie.

PUMPKIN PIE BARS

Steps:

• HEAT oven to 375 degrees F. Combine 1 1/2 cups flour, nuts, granulated sugar, brown sugar and 1 teaspoon cinnamon in medium bowl. Add butter; mix until mixture resembles coarse crumbs. Reserve 1 1/4 cups crumb mixture. Pat remaining mixture on bottom of ungreased 13 x 9-inch baking pan.
• COMBINE pumpkin, sweetened condensed milk, eggs, remaining 1 teaspoon cinnamon, allspice and salt in large bowl; mix well. Pour evenly over crust.
• MIX reserved crumbs with remaining 1 tablespoon flour. Sprinkle over pumpkin mixture.
• BAKE 30 to 35 minutes or until set. Cool 10 minutes. Serve warm.

EASY EGGLESS SPICY PUMPKIN PIE

Steps:

• Preheat oven to 375°F.
• In a medium bowl, whisk together sweetened condensed milk, canned pumpkin puree, cornstarch, and spices. Pour into graham cracker crust.
• Place the pie crust tin on a cookie sheet, and bake on the center rack for 50-60 minutes or until pie filling appears firm. Chill for several hours or overnight before enjoying.