Pumpkin Pie With Condensed Milk

So you’re scrolling, probably procrastinating, and suddenly a wild craving for something cozy yet ridiculously easy appears? Yup, been there, done that, bought the T-shirt. And today, we’re tackling that craving with the absolute chillest pumpkin pie recipe known to humankind. No fuss, maximum deliciousness. Let’s get this pie party started!

Why This Recipe is Awesome

Okay, buckle up buttercup, because this isn’t just *any* pumpkin pie recipe. This is **THE** pumpkin pie recipe for when you want to look like a culinary genius without actually, you know, being one. Seriously, it’s so easy, your cat could probably make it (if it had opposable thumbs and an interest in baking).

It’s got that perfect creamy texture thanks to our secret weapon (spoiler: it’s condensed milk!), and it’s basically impossible to mess up. Plus, you get major bragging rights with minimal effort. Win-win, right?

Ingredients You’ll Need

• **1 pre-made pie crust (9-inch):** Because life’s too short to make your own from scratch unless you *really* want to. No judgment!
• **1 (15-ounce) can pumpkin puree:** Make sure it’s puree, not pie filling! This is important, peeps.
• **1 (14-ounce) can sweetened condensed milk:** Our MVP! This magical goo brings all the sweetness and creaminess to the yard.
• **2 large eggs:** The glue that holds our pie dreams together.
• **1 teaspoon ground cinnamon:** A hug in spice form.
• **½ teaspoon ground ginger:** Gives it that little zing!
• **¼ teaspoon ground nutmeg:** The underrated hero of pumpkin spice.
• **⅛ teaspoon ground cloves (optional, but highly recommended):** For that extra warmth.
• **Pinch of salt:** Enhances all those lovely spices.

Step-by-Step Instructions

1. **Preheat Your Oven & Prep:** Get your oven to 425°F (220°C). Grab your pie crust and if it’s frozen, let it hang out on the counter for a bit. **Don’t skip preheating!** It’s crucial for an even bake.
2. **Mix the Wet Stuff:** In a big bowl, whisk together the pumpkin puree, sweetened condensed milk, and eggs until they’re all buddy-buddy and smooth.
3. **Spice Things Up:** Now, toss in the cinnamon, ginger, nutmeg, cloves (if you’re feeling fancy), and that pinch of salt. Mix ’em well until everything is beautifully combined and smelling absolutely divine.
4. **Pour & Bake (Part 1):** Carefully pour your pumpkin-y concoction into your prepared pie crust. Pop it into the preheated oven for 15 minutes.
5. **Lower & Bake (Part 2):** After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for another 35-45 minutes. You’ll know it’s ready when a knife inserted near the center comes out clean. **If the crust edges start looking too dark**, you can totally cover them with aluminum foil.
6. **Cool Down, Chill Out:** Once baked, let your masterpiece cool completely on a wire rack. **Seriously, resist the urge to cut into it immediately!** Then, transfer it to the fridge and chill for at least 3 hours (or even better, overnight). This sets everything perfectly.

Common Mistakes to Avoid

• **Using pumpkin pie filling instead of puree:** Nope, big no-no! They are NOT the same. One’s pre-spiced and sweetened, the other is just pumpkin. Trust me, you’ll regret it.
• **Not preheating your oven:** Thinking you can just shove it in? Rookie mistake. **Even heating is key** for a perfectly cooked crust and filling.
• **Overbaking:** A dry, cracked pie is a sad pie. Keep an eye on it! The center should have a slight jiggle, not be totally firm, when you take it out. It’ll set as it cools.
• **Cutting into it too soon:** Patience, young grasshopper! Cutting a warm pie means a messy, runny slice. Let it cool and chill, **it’s worth the wait.**

Alternatives & Substitutions

**Crust Upgrade:** Not feeling the store-bought vibe? Go for a graham cracker crust! It’s super easy to make, or you can buy one pre-made. Adds a nice texture!

**Spice It Up (or Down):** Don’t have all the individual spices? A 2-teaspoon dose of pumpkin pie spice mix will do the trick perfectly. And hey, if cloves aren’t your jam, just skip ’em. This is *your* pie!

**Dairy-Free Dream?** You *can* find dairy-free sweetened condensed milk alternatives, often made with coconut milk. The taste might be slightly different, but still delish.

**Whipped Cream:** Not really an alternative, but an essential addition! Seriously, don’t forget the whipped cream or a dollop of vanilla ice cream. It’s the law.

FAQ (Frequently Asked Questions)

• **My pie cracked! What happened?** Probably slightly overbaked or cooled too quickly. No worries, it still tastes amazing! A dollop of whipped cream hides all sins.
• **Can I make this ahead of time?** Absolutely! **This pie actually gets better overnight** in the fridge. Perfect for holiday prep, FYI.
• **Can I use fresh pumpkin?** Sure, if you’re feeling ambitious! You’ll need to roast and puree it yourself. Just make sure it’s smooth and the correct consistency, and measure out 15 ounces.
• **How long does it last?** Covered in the fridge, it’s good for 3-4 days. But let’s be real, it probably won’t last that long.
• **What if I don’t have a 9-inch pie crust?** You can use an 8-inch, but you might have a little extra filling. Just don’t overfill it, or you’ll have a lava-pie situation in your oven.
• **Can I use evaporated milk instead of condensed milk?** **BIG NO!** Evaporated milk is unsweetened and has a totally different consistency. Your pie won’t set and will lack sweetness. Trust me, condensed milk is non-negotiable here.

Final Thoughts

See? Told ya it was easy! You just whipped up a show-stopping pumpkin pie that’s creamy, perfectly spiced, and tastes like a hug on a chilly day. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Grab a slice (or two, no judgment here), kick back, and bask in the glory of your baking prowess. You rock, chef!