Pumpkin Pie with Condensed Milk – Top 3 Recipes

Melt the butter slightly, mix it with the sugar, then add the yolks and beat with a mixer until fluffy and thick. It should be quite thick.

Transfer the butter mixture to the pre-sifted flour with salt and baking powder.

Stir with a spatula.

Form the dough into a 3-4 cm thick flat cake and wrap it in cling film. You can also use a regular plastic bag instead. Refrigerate for 15 minutes.

Combine the pumpkin with honey, apricot puree, and cinnamon in a saucepan. Heat until the pumpkin is completely coated with the fruit sauce. Stir frequently.

Add sugar and mix again.

Combine the remaining sugar with the yolks, then add the starch and mix. In a separate bowl, combine the warm, not hot, milk with the condensed milk.

Combine the yolk and milk mixtures.

When the pumpkin becomes soft, let it cool slightly and blend it until smooth, right in the pan.

Place the pumpkin puree back on the stove, turn on low heat and gradually add the milk and starch, stirring constantly.

Add room temperature butter. Continue stirring constantly with a spatula.

Cook until thickened and the first bubbles appear.

Place a block of dough into the pan and spread it evenly with your fingers. Form the bottom and sides of the future pie.

Place a sheet of parchment paper on top and add weights of any cereal.

Bake at 170 degrees for 25 minutes with weight and another 10 minutes without it.

Cut the pumpkin flesh into small pieces. Place the flesh in a baking dish, cover with foil, and bake in the oven for 40 minutes at 200 degrees Celsius.

Mix butter and flour using a chopper.

In a deep bowl, beat one egg with sugar using a whisk.

Pour the egg-sugar mixture into the flour and mix with a chopper.

Wrap the resulting dough in cling film and place in the refrigerator for 60 minutes.

Roll out the cold dough with a rolling pin, roughly forming a circle.

Place the dough circle into a greased and floured baking pan. Carefully press it into the edges and remove any excess dough.

Grind the prepared pumpkin pulp to a puree state and add condensed milk, eggs, ginger, cinnamon and nutmeg.

Mix everything thoroughly with a whisk until smooth.

Pour the prepared filling into the mold lined with dough. Leftover dough can be used to create decorative edges.

Place the pan in the oven for 15 minutes, preheating it to 200 degrees Celsius. Then reduce the temperature to 180 degrees Celsius and continue baking for another 45 minutes.

As a decoration, you can draw patterns on the pie using condensed milk.

If you don't have pre-made pumpkin puree, cut 900 grams of pumpkin into pieces. Place them in a baking dish, cover with foil, and bake in the oven at 180 degrees Celsius (350 degrees Fahrenheit) for 25 minutes. Puree the baked pumpkin into a puree.

Place flour in a deep bowl and add frozen butter. Coat the butter in flour and grate it into the same bowl using a coarse grater, creating a fine crumble.

Add a little ice water to the resulting crumbs, add salt, and knead by hand. The amount of water depends on the moisture content of the flour.

Wrap the resulting dough in cling film and place in the freezer for 20 minutes.

Once the dough has cooled, roll it out into a thin circle.

We transfer the dough circle into the mold, carefully distributing it along all edges, creating a kind of basket.

We pierce the dough with a fork.

Line the dough with foil and add a weight (peas or rice are good choices). Bake the pan with the dough in the oven at 180 degrees Celsius for 12 minutes.

Add cinnamon, nutmeg, cloves, eggs, ginger, and condensed milk to the prepared pumpkin puree. Stir the ingredients constantly as you add them.

Pour the pumpkin mixture into the pan with the baked dough (after removing the weight and foil).

Place the pie in the oven at 170 degrees for 60-90 minutes, checking periodically for readiness.