Traditional Pumpkin Pie With Sweetened Condensed Milk
A heartwarming traditional pumpkin pie made with sweetened condensed milk, offering a rich and creamy filling that captures the essence of family gatherings and seasonal delight.
Ingredients
For the Pie
- 1 9-inch unbaked pie crust Store-bought or homemade
- 1 cup pure pumpkin puree Do not use pumpkin pie filling
- 1 14-ounce can sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract To heighten aroma
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- In a large mixing bowl, combine pumpkin puree, sweetened condensed milk, eggs, and all spices: cinnamon, nutmeg, ginger, and salt. Add the vanilla extract and whisk until smooth and well-blended—about 2 minutes.
- Carefully pour the pumpkin filling into your unbaked pie crust, filling it up to the top without overflowing.
Baking
- Place the pie on the center rack of the preheated oven and bake for 15 minutes.
- Then reduce the temperature to 350°F (175°C) and continue baking for an additional 40-50 minutes. The filling should be set around the edges while the center may wobble slightly.
Cooling
- Once baked, remove the pie from the oven and let it cool on a wire rack.
Notes
For a richer flavor, serve with whipped cream made from Halal-friendly ingredients. Store any leftovers in an airtight container or covered tightly with plastic wrap. To reheat, place in a preheated oven at 350°F (175°C) for about 10-15 minutes.