Sweetened condensed milk is what gives this pumpkin pie its silken texture.
If you’re making thepie for Thanksgiving, start here.
Our velvetypumpkin pie recipeis practically foolproof thanks to one secret ingredient.
Credit: Peter Frank Edwards
Sweetened condensed milk makes this pumpkin pie super smooth.
Here’s how to make our silkiest pumpkin pie recipe, including tips for keeping thecrustperfectly crisp.
Up to 1 month ahead, make and freeze thepumpkin puree.
Ingredients
3largeeggs
1/3cupsugar
1(14-oz.
)cansweetened condensed milk
1 1/2cupshomemade cooked pumpkin pureeor1(15-oz.
Pour pumpkin filling into pie shell.
lace filled pie tin on rimmed baking sheet.
Bake for 50 to 60 minutes, until filling is set around edges and slightly loose in center.
Cool on wire rack for 1 hour.
Cover and refrigerated with 2 hours.
How to Make Pumpkin Puree
Cut one small pie pumpkin in half; scoop out seeds.
Place pumpkin, cut side down, on a rimmed baking sheet.
Bake at 400F for 45 minutes to 1 hour, until soft.
Scoop flesh from pumpkin into a bowl.
Mash pumpkin with a potato masher.
How to Pre-Bake the Pie Crust
Preheat oven to 450 F. Prepare pastry as directed.
Line chilled pastry with a double thickness of foil.
Bake for 8 minutes.
Bake for 6 to 8 minutes more or until golden.
Cool on a wire rack.
2,000 calories a day is used for general nutrition advice.
