Are you on the quest for the perfect pumpkin pie that is both creamy and flavorful? Look no further! This blog post will guide you through creating a The Best Pumpkin Pie Recipe with Eagle Brand Milk, offering a dessert that will surely become the highlight of your festive table. Using Eagle Brand Sweetened Condensed Milk in your pumpkin pie not only simplifies the recipe but also imparts a rich, caramelized flavor that elevates this traditional dessert to new heights.
Why Use Eagle Brand Milk in Pumpkin Pie?
Eagle Brand Sweetened Condensed Milk is the secret weapon for a silky smooth texture in your pumpkin pie:
- Concentrated Flavor: The milk has been pre-cooked to evaporate excess water, which intensifies the flavor.
- Creaminess: The added sugar in Eagle Brand milk caramelizes during baking, adding depth to the taste.
- Consistency: It helps achieve a custard-like consistency, reducing the chance of cracks or weeping.
Eagle Brand milk is a time-saver because it doesn’t require you to make a custard from scratch, simplifying the recipe and guaranteeing a luscious outcome.
Ingredients for The Best Pumpkin Pie
Here is what you need for a divine pumpkin pie:
| Ingredient | Quantity |
|---|---|
| Eagle Brand Sweetened Condensed Milk | 1 can (14 oz) |
| Pumpkin Purée | 1 ¾ cups |
| Eggs | 2 large |
| Sugar | ¾ cup |
| Pumpkin Pie Spice | 1 ½ tsp |
| Salt | ½ tsp |
| Unbaked 9-inch Pie Crust | 1 |
🔆 Note: Make sure to use unsweetened pumpkin purée, not pie filling, for this recipe.
Step-by-Step Recipe
Now that we have our ingredients ready, let’s delve into the steps for making the perfect pumpkin pie:
1. Prepare Your Workspace
- Preheat your oven to 425°F (220°C).
- Gather all your ingredients and equipment; this ensures an efficient baking process.
2. Mix the Pie Filling
- In a large bowl, combine the pumpkin purée, Eagle Brand Sweetened Condensed Milk, eggs, sugar, pumpkin pie spice, and salt.
- Whisk or blend until smooth. Be sure to mix thoroughly to ensure the spices and sugar are evenly distributed.
3. Prepare the Crust
- Place the unbaked pie crust into a 9-inch pie dish.
- Use a fork to crimp the edges or create any decorative edge you prefer.
4. Pour the Filling
- Carefully pour the prepared filling into the pie crust. Do not overfill, as the pie will puff up during baking.
5. Bake
- Place the pie in the oven and bake at 425°F (220°C) for 15 minutes.
- After 15 minutes, reduce the temperature to 350°F (175°C) and bake for an additional 35-40 minutes, or until a knife inserted near the center comes out clean.
- Use a pie shield or aluminum foil if the crust starts to brown too quickly.
6. Cool and Chill
- Let the pie cool on a wire rack for 2 hours.
- Once cool, refrigerate for at least 3 hours or overnight for best results. Chilling allows the pie to set properly, enhancing its texture.
🌟 Note: To prevent overbaking, remove the pie from the oven while it's still slightly jiggly in the center. The center will continue to cook with residual heat.
Variations and Tips
Here are some variations and tips to customize or improve your pumpkin pie:
Spice It Up
- Create your own spice blend: 1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, ⅛ tsp cloves, and ⅛ tsp allspice.
- Try maple syrup or brown sugar instead of white sugar for a deeper flavor.
Whipped Cream
- Add a swirl of homemade or store-bought whipped cream just before serving.
- Make it special with a touch of cinnamon or bourbon in the whipped cream.
Serving Suggestions
- Slice the pie with a clean, sharp knife. Clean the knife between cuts for neat slices.
- Serve with a dollop of ice cream or a drizzle of caramel sauce for an extra touch of decadence.
💡 Note: If you're making this pie for a special occasion, like Thanksgiving or Christmas, consider preparing it a day ahead to allow the flavors to meld beautifully.
Serving and Storing Tips
When you’ve baked this delectable pie, keep these tips in mind:
- Serving: Allow the pie to come to room temperature for about 15 minutes before serving. This not only enhances the flavor but also makes it easier to cut.
- Storing: Keep any leftover pie in the refrigerator. Cover it loosely with aluminum foil or plastic wrap to preserve the pie’s texture and prevent any odors from affecting it.
- Freezing: If you wish to make this pie in advance, it can be frozen for up to 3 months. Wrap the whole pie tightly or freeze slices individually for convenience.
The recipe for The Best Pumpkin Pie with Eagle Brand Milk is straightforward yet yields a dessert with a professional finish. Whether you're an experienced baker or trying your hand at pie-making for the first time, this recipe will ensure a delectable, creamy pumpkin pie that will be a cherished addition to your dessert lineup.
Can I use evaporated milk instead of sweetened condensed milk?
+
Yes, you can, but sweetened condensed milk is recommended for its concentrated sweetness and caramelized flavor which gives the pie its characteristic richness. If using evaporated milk, you will need to adjust the sugar content.
What can I use if I don’t have pumpkin pie spice?
+You can create your own spice blend using 1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, ⅛ tsp cloves, and ⅛ tsp allspice.
Can I make this recipe vegan?
+Yes, substitute the Eagle Brand milk with coconut condensed milk or another vegan condensed milk alternative, and use flaxseed eggs or another egg replacement for the eggs. Ensure the pie crust is also vegan-friendly.
