This delicious Pumpkin Pie with Sweetened Condensed Milk with its super buttery flaky crust, creamy custard-like filling, and yummy mascarpone frosting decoration is going to steal the show over Thanksgiving!
💡 Expert Tip: Do not over bake your pie. Once you start seeing cracks on the top, it means it is over baked - so try to take it out of the oven before.
All the pie dough ingredients must be very cold at all times.
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Prepare the pie crust using the crumbling method. Form the dough into a disk, cover it well with plastic wrap and put it in the fridge for at least 2 hours.
Roll the chilled pie dough out, then place it into the greased pie dish. Fold the excess pie dough under the crust. Chill again, then blind bake it without filling.
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This condensed milk pumpkin pie filling is ridiculously easy! Mix together pumpkin puree, whole eggs, egg yolk, cornstarch, and pumpkin spice. Whisk the sweetened condensed milk into the pumpkin mixture until it's smooth.
Pour the pumpkin pie filling into the blind-baked crust and then cover all the edges of the crust with aluminum foil to prevent them from burning. Bake at to 177 C / 350 F (no fan) for 50 minutes.
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The pie is done when the sides of the filling are well baked, but the middle is still a little jiggly. Allow to cool to room temperature. Then put it in the fridge to set for at least 4 hours before decorating and serving.
Pipe whipped mascarpone decoration in the middle of the pie. Then gently press the back of a teaspoon on the piping pattern to create the effect you see in the pictures.
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This pumpkin pie recipe with condensed milk is going to be a hit at your family Thanksgiving this year!