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American pie with stewed pumpkin puree on condensed milk

Classic American Pumpkin Pie with Condensed Milk

This is a beloved American classic. An open-faced pie with a very tender, fragrant pumpkin filling. Its signature flavor comes from warm spices — cinnamon is the most common, but nutmeg, ginger, allspice, cardamom, cloves, and lemon or orange zest all work too, alone or in a blend. Use whichever you like best.

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Recipe author

American pie with stewed pumpkin puree on condensed milk

Watch the video

Composition / ingredients

Servings:

Flour

160

Butter

100

Salt (A pinch in the dough, a pinch in the filling.)

0.5

Lemon juice

Water (Ice water)

Pumpkin (This is the weight of the thick pumpkin purée. You'll need about 800-850 g of fresh pumpkin.)

300

Sweetened condensed milk

200

Eggs

Cinnamon

0.5

Cardamom

Ginger

Nutmeg

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 5 g

Fats 29 % 12 g

Carbohydrates 60 % 25 g

220 kcal

GI: 0 / 0 / 100

Cooking method

Step 1:

How do you bake a classic American pumpkin pie? Add salt to the flour and cut in the cold butter until it's worked through the flour.
Step 2:

Add the cold water mixed with the lemon juice.
Step 3:

Gather the dough into a ball and refrigerate it for 30 to 40 minutes.
Step 4:

Roll it out,
Step 5:

lay it in a pie pan, and form the bottom and sides.
Step 6:

Blind-bake for 12 minutes with pie weights in an oven preheated to 400°F (200°C), then 6 minutes without the weights.
Step 7:

Grate the fresh pumpkin and cook it down in a skillet until tender and the liquid has evaporated, salting it as it cooks.
Step 8:

Blend the pumpkin into a smooth purée.
Step 9:

Add the eggs, condensed milk, and spices, and mix.
Step 10:

Pour the filling into the crust.
Step 11:

Bake for about 40 minutes at 350°F (175°C).
Step 12:

If anything is still unclear, check out the video version of the recipe. Enjoy!