Pumpkin Pie with Sweetened Condensed Milk: A Thanksgiving Staple
Thanksgiving is a time for family, friends, and of course, food. One classic dish that has become synonymous with this holiday is the humble pumpkin pie. This delicious dessert is made with a creamy pumpkin filling, poured into a flaky pie crust, and baked to perfection. In this twist on the traditional recipe, we will be using sweetened condensed milk for added richness and flavor. So, let’s dive into the world of Pumpkin Pie with Sweetened Condensed Milk and learn how to prepare this festive treat.
- 1 (15 oz) can pumpkin puree
- 1 (14 oz) can sweetened condensed milk
- 2 large eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1 (9 inch) unbaked pie crust
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt. Mix well until smooth and fully combined.
- Roll out the pie crust and fit it into a 9-inch pie pan. Trim and crimp the edges as desired.
- Pour the pumpkin mixture into the prepared pie crust, spreading it out evenly.
- Bake the pie in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for another 35-40 minutes, or until a knife inserted near the center comes out clean.
- Allow the pie to cool completely on a wire rack before slicing and serving. Enjoy your delicious Pumpkin Pie with Sweetened Condensed Milk!
History and Curiosities:
Pumpkin pie is a traditional American dessert, particularly associated with the Thanksgiving holiday. Its origins can be traced back to the early European settlers in North America, who were introduced to pumpkins by the Native Americans.
The first recorded recipe for pumpkin pie was published in 1675 in a British cookbook called “The Compleat Cook.” However, the pie back then was quite different from the modern version we know today, as it was made by stuffing a whole pumpkin with apples, spices, and sugar and then baking it. The evolution of pumpkin pie into its current form is attributed to the influence of French and English cooking styles.
It is believed that pumpkin pie became a staple of Thanksgiving celebrations in the early 18th century when it started to gain popularity in New England. In 1705, the town of Colchester, Connecticut even postponed their Thanksgiving celebration to ensure there would be enough pumpkin pies for the event.
The use of sweetened condensed milk in pumpkin pie recipes became popular in the 19th century, with the invention and widespread availability of canned condensed milk. This innovation not only made the pie creamier but also significantly simplified the preparation process.
Today, pumpkin pie is an unwritten tradition during the festive Thanksgiving season, and the combination of pumpkin with sweetened condensed milk ensures a rich, delicious treat that everyone will enjoy. Regardless of how you choose to serve it, Pumpkin Pie with Sweetened Condensed Milk will always have a special place in the hearts of food lovers during this time of year.