Pumpkin Pie with Sweetened Condensed Milk

Pumpkin pie with condensed milk on a plate.

5 from 4 votes

Pumpkin Pie with Sweetened Condensed Milk

Look out pie season, 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!

Prep Time15

Cook Time1 30

Resting time6

Total Time7 45

Course: Dessert

Cuisine: American

Servings:

Calories: 654kcal

Author: Katalin Nagy

Equipment

Ingredients

Pie dough

250 g All purpose flour
180 g Unsalted butter 82% fat, use it very cold
80 g Water use it very cold
½ teaspoon Salt

Pumpkin pie filling with condensed milk

340 g Pumpkin puree room temperature, store-bought tin, or homemade pumpkin puree
2 Whole egg room temperature
1 Egg yolk room temperature
6 g Corn starch
1 teaspoon Pumpkin pie spice store-bought or make your own homemade pumpkin spice
260 g Sweetened Condensed Milk room temperature

Egg wash

1 Egg white

Whipped Mascarpone Decoration (Optional)

75 g Mascarpone 42%+ fat
60 g Heavy Cream 36% fat
20 g Powdered sugar sifted
Pumpkin spice

Metric - US Customary

Instructions

For the pie crust

Add very cold butter chunks into the flour and salt mixture and rub the mixture between your fingers until it becomes a sand like consistency. Leave some bigger butter chunks in the dough, do not over work it
Add very cold water into the dough, a small amount at a time, and stir with a spatula or wooden spoon after each addition
Start working the dough with your hands. First, it will look crumbly but it should come together in the next minute or so. Do not knead the dough as such, stop mixing, as soon as it comes together.
Form a disk, cover it with plastic wrap and let it rest in the fridge for a minimum of 2 hours
After 2 hours, take the pie dough disk out of the fridge and let it rest few minutes on the kitchen counter. The dough should stay cold but slightly warmed up to be able to roll it out without breaking it
Transfer the disk to a silicone baking mat or a lightly floured surface and start rolling it out, make sure you turn the dough with your hands after each rolling so it will become even. No need to add too much flour while rolling, the pie dough should be cold enough not to stick to the kitchen counter. If at any point the dough gets too warm, pop it back into the freezer for a minute to chill then continue
If you are using a Pie dish 9 inch / 23 cm, roll the dough to 10 inch / 27 cm in diameter. Remember, do not force the dough, after rolling, it should stay smooth and cold, and easy to work with. The most common reason for pie crust shrinking is forcing and stretching it.
Gently butter your pie dish so you can easily remove the Pie after baking
Carefully place the dough into a Pie dish 9 inch / 23 cm.
Fold the extra dough around under the crust then flute with your fingers
Chill pie dough again in the freezer for 30 minutes
Pre-heat oven to 200 C / 372 F (no fan)
After 30 minutes, line pie crust with parchment paper and fill with pie weights (rice can work completely fine too). Blind bake pie crust for 15 minutes
After 15 minutes, remove the pie weight, and apply a thin layer of egg wash (using egg white only) on the bottom and side of the pie crust, this will support the crust not to get wet from the filling eg when making pumpkin pie.
Alternatively, for an even better shine, apply a light egg wash (egg yolk + splash of milk) on the edge of the pie crust
Bake the pie crust again now without pie weight for further 15 minutes

Pumpkin Pie filling with condensed milk

Mix pumpkin puree, pumpkin spice, corn starch, whole eggs and egg yolk with a hand whisk then whisk in sweetened condensed milk

Assembling

Pour the pumpkin filling into the pre-baked crust. Cover the side of the crust with aluminium foil, then lower the oven temperature and bake at 350F / 177C (no fan) for 50 minutes
The pie is ready when the side of the filling is well baked and the middle is still slightly jiggly.
Let the pie set for 4 hours refrigerated before decorating and cutting. Leftovers can be stored in the fridge for 2-3 days in an air-tight container.

Decoration (optional)

Whip up mascarpone, heavy cream, and powdered sugar with an electric hand mixer for 2-3 minutes, then with the help of a piping bag and round nozzle tip, pipe decoration in the middle of the pie then gently press a teaspoon on the piping pattern creating the effect you see on the picture.

Video

Notes

For the pie crust, all ingredients incl. butter, flour, and water should be very cold
Resting the pie dough in the fridge is a must - you won't be able to roll it out without appropriate resting time (min. 2h)
Do not begin trying to roll the pie dough until it is at the proper temperature. If it's too cold it can crumble and if it's too warm it can tear
Egg wash will seal the bottom of the crust that contributes to no soggy pie
For the best taste and texture make sure that your pumpkin puree is not watery. Strain it on cheesecloth to get rid of some of the liquid if necessary, then measure it
Make sure that you fully pre-bake your crust before pouring the filling in. The crust won´t bake after the liquid filling is in
Do not forget to reduce the oven temperature as too high oven temperature can cause cracks on the top of the pie. Overbaking can cause the same.
Let the pie fully come to room temp (or even chill) before cutting, as it will further set as it cools.

Nutrition