Creamy Pumpkin Pie. This is a sponsored conversation written by me on behalf of NESTLE® LA LECHERA®. The opinions and text are all mine. Thank you for reading and supporting the brands that make Savoir Faire possible.
Pumpkin pie is a preferred dessert in my house. Everybody loves it. Even though we have various recipes, this one is our favorite.
The reason? There’s many. The crust is just perfect. The custard is extra creamy, not too sweet; it has the right amount of spices, and last but not least, the silky custard doesn’t crack while in the oven and it has a shiny finished look.
What else can you ask for in a pumpkin pie? Well, in addition, this creamy pumpkin pie is super duper easy to make. I not only made it with my unbeatable pie crust recipe but I also used NESTLÉ® LA LECHERA® Sweetened Condensed Milk to create the unbelievable smooth and delicious pumpkin custard.
The sweetness of La Lechera
With my magic LA LECHERA can, I don’t need to add and measure any sweetener, cream, or milk, and the result is a simply perfect pumpkin pie that will be your dining table star.
This creamy pumpkin pie recipe can now be incorporated into the already long list of ways to use sweetened condensed milk in my kitchen. For those of you who don’t know me, I was born and raised in Caracas, Venezuela. Back there, my grandma was the one in charge of the kitchen of our extended family, while my aunts Nancy and Marisela, were the ones in charge of the sweets and dessert “department”.
I could write an encyclopedia with all the sweet memories I have from my childhood involving my aunties and all the delicious flans (quesillos, as we call flan inVenezuela), cakes and papitas de leche made with sweet condensed milk. Not to mention my childhood favorite after school snacks: smoothies, raspados (snow balls), toast and bananas, all topped with sweet condensed milk.
LA LECHERA sweetened condensed milk, known as simply LA LECHERA, in my home country way back when was a staple in my grandma’s and mom’s kitchens, as it was in every pantry in Latin America. Of course, these days it’s a staple in my kitchen too.
I use it to make ponche crema (the Venezuelan eggnog) and coquito, its Puerto Rican equivalent, rum batidas, rice pudding, and all kind of desserts including my lemon mousse and key lime pie, and now this unbeatable pumpkin pie that my family loves and it’s a classic for the holiday season.
Are you a LA LECHERA fan like me? Not familiar with this sweetness in a can? I always buy it canned, but it comes in a pretty convenient squeezable bottle too that you can now find with a new packing. You can find them both in the baking aisle at Publix.
How to make Creamy Pumpkin Pie
To make this recipe you’ll need some utensils and ingredients that you can easily get online through my Amazon Affiliate Program:
- Food processor
- Plastic film wrap
- Wooden rolling pin
- Micro grater
- Tart dish
- Pie weights
- All purpose flour
- Sweetened condensed milk
- Pumpkin puree
- Vanilla extract
Without further ado, here is my creamy pumpkin pie recipe.
Creamy Pumpkin Pie
- 1 pie crust recipe
- 1 14- oz can LA LECHERA Sweet Condensed Milk
- 1 15- oz can pumpkin puree
- 3 eggs
- 1 teaspoon cornstarch
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- Preheat the oven to 375˚F.
- On a lightly floured surface, roll out the crust dough to a 13-14 inch round.
- Fit the dough on a 9-inch pie dish and trim the edges with a roller pin.
- Line the crust with parchment and fill with pie weights.
- Bake for 30 minutes, remove the weights and parchment paper and bake for 5 more minutes.
- Remove from the oven and let cool on a wire rack.
- In a large bowl whisk the pumpkin puree, eggs, cornstarch, spices, salt with LA LECHERA.
- Set the oven to 350˚F.
- Pour the pumpkin mixture into the crust and bake for 55 minutes.
- Let it cool down on a wire rack and refrigerate for a few hours before slicing and serving.
Try the recipe at home and let me know in the comments how it turned out!