Pumpkin Pie With Condensed Milk Food

PERFECT PUMPKIN PIE

Steps:

• HEAT oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust.
• BAKE 15 minutes. Reduce oven temperature to 350 degrees F; bake an additional 35 to 40 minutes or until knife inserted 1-inch from crust comes out clean. Cool. Garnish as desired.
• FAVORITE TOPPINGS:
• SOUR CREAM TOPPING: COMBINE 1 1/2 cups sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract in medium bowl. After pie has baked 30 minutes at 350 degrees F, spread evenly over top. Bake 10 minutes.
• STREUSEL TOPPING: COMBINE 1/2 cup packed brown sugar and 1/2 cup flour in medium bowl. Cut in 1/4 cup cold butter until mixture resembles coarse crumbs. Stir in 1/4 cup chopped nuts. After pie has baked 30 minutes at 350F, sprinkle evenly over top. Bake an additional 10 minutes.
• CHOCOLATE GLAZE: MELT 1/2 cup semi-sweet chocolate chips and 1 teaspoon shortening in small saucepan over low heat. Drizzle or spread over top of baked pie.

PUMPKIN PIE, USING MILK AND FRESH PUMPKIN

Steps:

• Prepare and roll pastry for single-crust pie.
• Line a 9" pie plate with pastry.
• Trim; crimp edge as desired.
• In a large bowl stir together eggs, pumpkin, and half-and-half.
• Stir in sugar, flour, vanilla, salt cinnamon, nutmeg, and allspice.
• Pour pumpkin mixture into pastry-lined pie plate.
• To prevent over browning, cover edge of pie with foil.
• Bake in 375 F oven for 25 minutes.
• Remove foil.
• Bake for 40 minutes more or until a knife inserted near the center comes out clean.
• Cool on a wire rack.
• Cover and refrigerate within 2 hours.
• For Thanksgiving 2006 I added 3 small gala apples, sliced to the pie.

CHEF JOHN'S PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Whisk together pumpkin puree, egg yolks, and egg in a large bowl until smooth. Add sweetened condensed milk, cinnamon, ginger, salt, nutmeg, and Chinese 5-spice powder; whisk until thoroughly combined.
• Fit pie crust in a 9-inch pie plate and crimp edges.
• Pour filling into the pie shell and lightly tap on the work surface to release any air bubbles.
• Bake in the preheated oven for 15 minutes.
• Reduce heat to 350 degrees F (175 degrees C) and bake until just set in the middle, 30 to 40 more minutes. A paring knife inserted into the filling, 1 inch from the crust, should come out clean. Allow to cool completely before serving.

PUMPKIN PIE RECIPE WITH SWEETENED CONDENSED MILK

Steps:

• To make the crust, rub the butter with the sifted flour using your fingertips until it resembles breadcrumbs.
• Add the egg yolk, sugar and 1-2 tablespoons of cold water and mix together to form a dough that does not stick to your hands.
• Cover with clingfilm and refrigerate for about 30 minutes.
• Roll the dough into a 1/2 cm thickness (1/4 inch), then carefully transfer it to a pie or quiche dish, removing the excess dough around the edges.
• To make the filling, add the sweetened condensed milk, canned pumpkin, vanilla extract, pumpkin pie spice and eggs to a bowl, and use a hand mixer to beat everything well until smooth.
• Pour over the filling into the pie dish, and bake in the preheated oven at 200 degrees Celsius (390 Fahreneheit) for 15 minutes, then decrease the temperature to 180 degrees Celsius (360 Fahreneheit) for 40-45 minutes until set, and a skewer inserted into the middle of the filling comes out clean.
• Leave to cool, then beat the whipped cream until it forms stiff peaks, add it to a piping bag fitted with a star nozzle, and decorate the pie as you wish.

PERFECT PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
• Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

PUMPKIN PIE

Steps:

• Make pastry dough as directed. Roll out dough into a 14-inch round on a lightly floured surface and fit into a 9-inch glass pie plate (4-cup capacity). Crimp edge decoratively and prick bottom all over. Chill 30 minutes.
• Preheat oven to 375°°F.
• Line shell with foil and fill with pie weights. Bake in middle of oven 20 minutes. Remove weights and foil and bake shell until pale golden, 6 to 10 minutes more. Cool in pan on a rack. Whisk together pumpkin, cream, milk, eggs, brown sugar, spices, and salt, then pour into shell.
• Bake pie in middle of oven 45 to 50 minutes, or until filling is set but center still trembles slightly. (Filling will continue to set as pie cools.) Transfer to rack and cool completely.

30+ DELICIOUS CONDENSED MILK RECIPES (+VIETNAMESE ICED COFFEE)

Steps:

• Make your coffee using a French press or Vietnamese filter.
• Allow the coffee to bloom.
• Put the condensed milk in a glass and stir in the coffee and ice.

PUMPKIN PIE

Steps:

• Fir the prepared pie pastry into a glass pie plate; fold the edges under then flute ad desired.
• In a large bowl combine all remaining ingredients, then beat using an electric mixer at medium speed for about 2-3 minutes.
• Transfer to prepared pie shell.
• Place the pie plate on a baking sheet.
• Bake at 425 degrees for 12 minutes; reduce heat to 350, then continue to bake for 50 minutes or until a knife inserted in the center comes out clean.
• Cool on a wire rack and serve at room temperature, or refrigerate and bring to room temperature before serving.
• Dollup each slice with whipped cream.