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 Classic American Pumpkin Pie with Condensed Milk and Cinnamon
Fast and delicious, according to the simplest recipe! The traditional classic American pumpkin pie is usually prepared on Thanksgiving Day, at the height of the autumn season. Condensed milk and a lot of spices are added to the filling. Pumpkin pie turns out to be extremely fragrant and spicy. The base is a crispy shortbread dough.
Course Desserts Dishes
Cuisine American Cuisine
Keyword Hard, Medium
Prep Time 15 minutes
Cook Time 120 minutes
Passive Time 100 minutes
Servings
Ingredients
For dough:
For filling:
Course Desserts Dishes
Cuisine American Cuisine
Keyword Hard, Medium
Prep Time 15 minutes
Cook Time 120 minutes
Passive Time 100 minutes
Servings
Ingredients
For dough:
For filling:
Instructions
  1. Prepare the ingredients. For the pumpkin pie, you'll need a pumpkin that weighs between 800-850 grams, which should yield about 300 grams of puree. Before starting, place the butter in the freezer to ensure it is well-chilled and firm, making it easier to grate. Choose natural condensed milk that doesn't contain vegetable fats.
    Prepare the ingredients. For the pumpkin pie, you'll need a pumpkin that weighs between 800-850 grams, which should yield about 300 grams of puree. Before starting, place the butter in the freezer to ensure it is well-chilled and firm, making it easier to grate. Choose natural condensed milk that doesn't contain vegetable fats.
  2. Pumpkin puree needs to be prepared ahead of time. Begin by baking the pumpkin. First, cut the pumpkin into small pieces, removing the skin. Take care during this step as the skin can be tough.
    Pumpkin puree needs to be prepared ahead of time. Begin by baking the pumpkin. First, cut the pumpkin into small pieces, removing the skin. Take care during this step as the skin can be tough.
  3. After skinning, proceed to cut these pieces into smaller chunks.
    After skinning, proceed to cut these pieces into smaller chunks.
  4. Place these smaller pumpkin pieces into a baking dish. They should be baked in a preheated oven at 180°C for about 45 minutes. The exact time may vary depending on your oven.
    Place these smaller pumpkin pieces into a baking dish. They should be baked in a preheated oven at 180°C for about 45 minutes. The exact time may vary depending on your oven.
  5. Once baked, the pumpkin should be soft enough to pierce easily with a knife. Allow the pumpkin to cool before proceeding.
    Once baked, the pumpkin should be soft enough to pierce easily with a knife. Allow the pumpkin to cool before proceeding.
  6. While the pumpkin cools, start preparing the dough. Combine flour and a pinch of salt in a large bowl. Grate the chilled butter into this mixture. For ease, coat the butter in flour before grating.
    While the pumpkin cools, start preparing the dough. Combine flour and a pinch of salt in a large bowl. Grate the chilled butter into this mixture. For ease, coat the butter in flour before grating.
  7. Work the flour and butter together with your hands until the mixture resembles coarse crumbs. It's important to work quickly to prevent the butter from melting.
    Work the flour and butter together with your hands until the mixture resembles coarse crumbs. It's important to work quickly to prevent the butter from melting.
  8. Gradually add ice water mixed with lemon juice to the mixture. The amount of liquid needed can vary, so adjust based on the dough's consistency. If the dough is too sticky, add a bit more flour. Once the dough forms a cohesive ball, wrap it in foil and refrigerate for 30 minutes.
    Gradually add ice water mixed with lemon juice to the mixture. The amount of liquid needed can vary, so adjust based on the dough's consistency. If the dough is too sticky, add a bit more flour. Once the dough forms a cohesive ball, wrap it in foil and refrigerate for 30 minutes.
  9. Blend the cooled pumpkin into a smooth puree using an immersion blender. If a blender isn't available, a manual masher can be used as an alternative.
    Blend the cooled pumpkin into a smooth puree using an immersion blender. If a blender isn't available, a manual masher can be used as an alternative.
  10. To the pumpkin puree, add condensed milk, eggs, and spices. In the United States, premixed spices for pumpkin pie are available, which may include cinnamon, ginger, nutmeg, ground cloves, and allspice.
    To the pumpkin puree, add condensed milk, eggs, and spices. In the United States, premixed spices for pumpkin pie are available, which may include cinnamon, ginger, nutmeg, ground cloves, and allspice.
  11. Whisk all the filling ingredients until smooth. The filling is now ready for the pie.
    Whisk all the filling ingredients until smooth. The filling is now ready for the pie.
  12. Roll out the chilled dough between two sheets of parchment paper to a thickness of about 2 mm, ensuring it's slightly larger than your pie dish. This method prevents the dough from sticking to the rolling pin.
    Roll out the chilled dough between two sheets of parchment paper to a thickness of about 2 mm, ensuring it's slightly larger than your pie dish. This method prevents the dough from sticking to the rolling pin.
  13. For a neat appearance, trim the dough using a plate as a guide. Use any dough trimmings for decorative elements on the pie.
    For a neat appearance, trim the dough using a plate as a guide. Use any dough trimmings for decorative elements on the pie.
  14. Fit the dough into your pie mold, pressing it into the bottom and sides. Prick the base with a fork to prevent it from puffing up during baking.
    Fit the dough into your pie mold, pressing it into the bottom and sides. Prick the base with a fork to prevent it from puffing up during baking.
  15. Bake the crust in a preheated oven at 180°C for about 15 minutes, or until it begins to turn golden. Allow it to cool slightly afterwards.
    Bake the crust in a preheated oven at 180°C for about 15 minutes, or until it begins to turn golden. Allow it to cool slightly afterwards.
  16. Pour the prepared filling into the baked crust.
    Pour the prepared filling into the baked crust.
  17. Bake the pie until the filling sets and the crust is golden, which might take around 40 minutes. Let the pie cool before serving. Optionally, decorate with baked dough pieces for an extra touch.
    Bake the pie until the filling sets and the crust is golden, which might take around 40 minutes. Let the pie cool before serving. Optionally, decorate with baked dough pieces for an extra touch.
Recipe Notes

This pie is absolutely delightful! The crust is tender and crispy, while the filling is wonderfully fragrant, spicy, and creamy. However, I found that the pie turned out a bit thin, perhaps due to using a mold with too large of a diameter for the given ingredients.

It's important to remember that everyone's ovens vary, so the temperature and cooking time may need to be adjusted accordingly. Additionally, be prepared to adjust the amount of flour as needed to achieve the desired consistency of the dough, rather than strictly adhering to the recipe's measurements.

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