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Pumpkin pie is one of my children’s favorite desserts. They learned to eat it in elementary school in Southern California and studied the history of the Thanksgiving celebration. They love it. And although I have other pumpkin pie recipes, this is my kid’s favorite.
Three reasons why this is the best pumpkin pie ever!
The reason this is my family’s favorite pumpkin pie? There are three:
- The crust is perfect, neither sweet nor salty, thin on the bottom and a little thicker on the edges.
- The filling is extra creamy and not too sweet; It has just the right amount of seasonal spices.
- And last but not least, when you take it out of the oven, there are no cracks in the custard or filling. On the contrary, the finish is shiny and silky. You can not ask for more.
How to keep pumpkin pie from cracking
The secret so that the filling of this pie does not crack and remains super smooth and shiny is something straightforward: add a teaspoon of cornstarch to the mixture, and that’s it. You must also be careful not to overcook. If the recipe says 55 minutes in the oven, then not one minute more and not one minute less.
How to make an extra creamy pumpkin pie
This creamy pumpkin pie is super duper and 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 unbelievably smooth and delicious pumpkin custard. This is it. There are no secrets.
With the magic of La Lechera, I don’t need to add or measure any sweetener, cream, or milk. The result is a creamy, just-perfect pumpkin pie that will be the star of your table at any Thanksgiving, Friendsgiving, or fall celebration.
The sweetness of La Lechera
This creamy pumpkin pie recipe can now be incorporated into the 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 in charge of the kitchen of our extended family. My aunts, Nancy and Marisela, were 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 in Venezuela), 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.
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.
La Lechera sweetened condensed milk, known as simply La Lechera, in my home country, was a staple in my grandma’s and mom’s kitchens, as it was in every pantry in Latin America. Of course, it’s a staple in my kitchen these days too.
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 new packing. You can find them both in the baking aisle at Publix.
Natural or canned pumpkin?
When asked how to make the perfect pumpkin pie, I recommend using canned pumpkin puree. The reason is straightforward: it is ready, does not have preservatives, is very cheap, and, last but not least, has the necessary consistency to make this dessert.
Keep in mind that pumpkin is 90% water. So if you use a natural one, in addition to having to peel and cook it, you will have to make sure that the puree has the right consistency. That’s why I always say: for this recipe, there is nothing like a can of pumpkin puree.
How to make creamy pumpkin pie
Following are some of the utensils and ingredients needed to make this pie:
- Food processor
- Plastic wrap
- Rolling pin
- Glass bowl
- Micro grater
- Pie dish
- Parchment paper
- Pie crust silicone protector
- Pay weights
- All-purpose flour
- Sweetened condensed milk
- Pumpkin puree
- Vanilla extract
- Corn starch
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!