Tag Archives: pumpkin pie

Sweetened Condensed Milk Pumpkin Pie

If you’ve spent any amount of time in the recipe development corner of the internet, you know that there are as many different ways to make pumpkin pie as there are stars in the sky.

Sweetened Condensed Milk Pumpkin Pie

Okay, I may be exaggerating, but I’m not kidding when I say there are a *lot* of ways to make this classic Thanksgiving dessert. Until today, there were four on this site alone (1, 2, 3, 4), but now there are five. This one, made with one of my favorite ingredients, sweetened condensed milk, might just be my favorite. For now, at least.

Sweetened Condensed Milk Pumpkin Pie

You see, sweetened condensed milk can do it all. It sweetens, binds, and gives things and smooth, creamy texture. It carries the load in desserts from key lime pie to magic bars to no-churn ice cream. In short, it’s an incredible tool to have in your baking arsenal, especially if you’re in charge of making pie next week.

Sweetened condensed milk helps to sweeten and set this pumpkin pie filling, just like it does in my seasonal Pumpkin Spice Spread. It has the added benefit of cutting the list of ingredients a little shorter, too—a welcome shift anytime of year, but especially at the holidays.

Here, sweetened condensed milk is mixed with all the usual pumpkin pie suspects—a can of pumpkin purée, pumpkin pie spice, salt, eggs, and a touch of butter—and poured into a par-baked crust before baking. You’ll notice that the oven temperature goes from 350F to 425F and then back to 350F before this pie is done; it seems like a lot, but if followed, I can promise you flaky crust and a perfectly smooth set center.

I like to make Sweetened Condensed Milk Pumpkin Pie a day ahead because I prefer my custard pies cold. That’s not the case for everyone though, so feel free to serve it at room temperature. Whichever you choose, don’t forget the whipped cream.

Sweetened Condensed Milk Pumpkin Pie
Sweetened Condensed Milk Pumpkin Pie
makes 1 pie

For the crust:
1/2 recipe All Butter Pie Dough or other good single crust recipe
pie weights (or dedicated dried beans or rice) for blind baking

Filling:
2 cups pure pumpkin purée (1 15-ounce can)
2 1/2 teaspoons pumpkin pie spice
1/2 teaspoon Kosher or sea salt
2 large eggs, room temperature
1 14-ounce can sweetened condensed milk (not fat free)
2 tablespoons butter, melted

For serving:
whipped cream

On a floured surface, roll out pie dough to a 12" diameter. Fit into a deep 9-inch pie plate and trim the overhang to 1/2-inch. Crimp the edges and freeze for 30 minutes or refrigerate for an hour.

Place an oven rack in the lowest position. Preheat oven to 350F.

Remove pie crust from the freezer. Prick the bottom several times with the tines of a fork. Line frozen crust with a big piece of parchment. Fill the center with pie weights (or dried beans or rice).

Place the prepared pie crust on a rimmed baking sheet and bake for 20-25 minutes, or until pie crust has “set” and is starting to turn golden in places, but is far from done. Use parchment to lift out pie weights. Return crust to the oven for 10 minutes, then set aside.

In a large mixing bowl, mix together pumpkin purée, pumpkin pie spice and salt. Whisk in eggs one at a time, followed by sweetened condensed milk and melted butter. Pour pie filling into prepared crust.

Make the egg wash. In a small bowl, use a fork to whisk together egg and water. Brush over exposed crust.

Bake the pie for 15 minutes, then turn the oven temperature to 350F for an additional 45-50 minutes, covering the crust with foil if it starts to get too brown. The pie is ready when the filling no longer jiggles, or when a toothpick inserted in the middle comes out clean.

Let pie cool completely on a rack. Cover and chill, if desired. Serve at room temperature or chilled with whipped cream. Pie will keep covered at room temperature for up to two days or in the refrigerator for up to four days.

Sugar Cookie Pumpkin Pies

Sugar Cookie Pumpkin Pies​

During my blog sabbatical, I made a mental list of all the things I wanted to make last year but never found the right moment. These little sugar cookie pies were on it, and I’m so happy they’re on here now, not least because it means we can all both dream about and eat them anytime we want. Having this kind of power could be dangerous, but I’m willing to risk it.

Sugar Cookie Pumpkin Pies​

I mean, look at these things. They’ve got thick cookie crusts and plenty of smooth pumpkin filling—a perfect two-bite dessert for when you can’t decide between pie and cookies. Why not both, you know?

Sugar Cookie Pumpkin Pies​

Sugar Cookie Pumpkin Pies begin with a batch of Pumpkin Spice Spread. If you’ve yet to try it, it’s exactly what it sounds like: spreadable pumpkin pie filling perfect for toast, s’mores, or putting in pumpkin baked goods. It’s made with pumpkin purée, sweetened condensed milk, a couple of egg yolks, and pumpkin pie spice, and comes together quickly on the stove. It will need to be made ahead so that it can be easily dolloped into the crusts before baking. And yes, the batch makes enough for you to sneak a few bites right out of the jar!

The sugar cookie crusts are the same graham cracker-spiked base I used in my Key Lime Linzers. It comes together pretty quickly and doesn’t need a chill or anything—just press heaping tablespoons into the bottoms and up the sides of your muffin tin to create little crust shapes, then fill and bake! I tested this recipe with with my Cream Cheese Sugar Cookie dough and it worked just as well, but the graham cracker crumbs give these a hint of pie crust flavor that I really love.

Sugar Cookie Pumpkin Pies​

The pies bake up in just under twenty minutes—you’ll know they’re ready when the filling has puffed and the cookie crusts are beginning to turn golden. The centers will relax as they cool, and before long it’ll be time to dig in!

Sugar Cookie Pumpkin Pies would be great for a bake sale, a Friendsgiving, or an autumnal tea party, but I made them just because I could. Highly recommend.

Sugar Cookie Pumpkin Pies​
Sugar Cookie Pumpkin Pies
makes about 2.5 dozen little pies

Pumpkin Spice Spread:
1 cup pure pumpkin purée (I use Libby’s)
1 14-ounce can sweetened condensed milk
2 large egg yolks
1 teaspoon pumpkin pie spice
pinch of Kosher or sea salt

Cookie Crusts:
2 1/4 cups all purpose flour
1 cup graham cracker crumbs
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 teaspoon baking powder
1/2 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, softened to room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg, room temperature
1 teaspoon pure vanilla extract

Make the Pumpkin Spice Spread. Place pumpkin in a small sauté pan over medium-low heat. Cook, stirring frequently, for about 10 minutes, until slightly drier and a tiny bit darker in color. Remove from heat.

Fill a small pot with 1-2 inches of water. Set a heatproof bowl over the top, ensuring that the water does not touch the bottom of the bowl. Remove bowl and bring water to a simmer.

In the heatproof bowl, whisk together sweetened condensed milk, egg yolks, pumpkin pie spice and salt. Whisk in pumpkin purée. Place bowl over simmering water, creating a double boiler. Let cook, stirring frequently, until slightly thickened, about 15 minutes (it will thicken further as it cools). Remove from heat and let cool for 20 minute before transferring to a heatproof container. Press a piece of plastic wrap to the surface. Let cool completely at room temperature before refrigerating for at least 2 hours or overnight.

When you’re ready to bake, place the oven racks in central positions. Preheat the oven to 350F. Put cupcake liners in two muffin pans. Set aside.

Make the cookie crusts. In a large mixing bowl, whisk together flour, graham cracker crumbs, cinnamon, ginger, baking powder, and salt. Set aside.

In a separate large mixing bowl, use an electric mixer to beat butter until light and fluffy, about 2 minutes. Cream in granulated and light brown sugars, followed by the egg and vanilla. Add dry ingredients in 3 installments, combining completely after each. Dough may appear crumbly, but should hold together very well when pinched.

Scoop dough in 1 1/2 tablespoon increments and roll into balls. Working with one ball at a time, press it into the bottom and about halfway up the sides of one of the cupcake liners in the pans. This should create a little crust shape with a place in the center for the filling. Repeat the process with remaining cookie dough.

Remove Pumpkin Spice Spread from the refrigerator and give it a stir. Spoon a scant tablespoon into the center of each cookie dough crust. When this is done, wet your finger and smooth out any peaks.

Tap full pans on the counter 5 times to release any air bubbles. Bake sugar cookie pies for 16-18 minutes, or until puffed in the centers and turning golden at the edges. Let sugar cookie pies cool in their pans for 10 minutes before removing to cooling racks to cool completely. Once cool, you may peel off cupcake liners.

Sugar Cookie Pumpkin Pies will keep at room temperature for 2 days or in the refrigerator for up to 5.

Little Pumpkin Pie Jars

Little Pumpkin Pie JarsI questioned my sanity while making these Little Pumpkin Pie Jars earlier this week—do we need a third pie post before what is inevitably going to be the strangest Thanksgiving of our lives so far? Probably not.Little Pumpkin Pie JarsThat said, we might need eight pies, but little ones in mason jars that require no baking—perfect for a Thanksgiving with all the trimmings and all the COVID precautions. Little Pumpkin Pie Jars are just the ticket.Little Pumpkin Pie JarsThis recipe is nearly a carbon copy of the Little Lemon Pie Jars I made over the summer, except where those are bright and tangy, these are all sorts of pumpkin spicy. They’re rich and creamy and no-bake, which is ideal if you’re as burnt out from 2020 as I am right now.Little Pumpkin Pie JarsLittle Pumpkin Pie JarsLittle Pumpkin Pie Jars get their autumnal flavor from the Pumpkin Spice Spread I posted at the beginning of fall. Simply mix 2/3 cup of the spread in with some cream cheese, confectioner’s sugar, salt and vanilla, then lighten it with some whipped cream. Spoon the filling on top of some barely-cohesive graham cracker crusts, wrap your pie jars in plastic and refrigerate for a couple of hours or a couple of days. Then finish them off with a festive dollop of whipped cream and a pinch of cinnamon before digging in, and maybe—just maybe–counting the list of things you’re thankful for this pandemic.Little Pumpkin Pie Jars

Little Pumpkin Pie Jars
makes 8 4-ounce pie jars

Crust:
1 cup graham cracker crumbs (about 8 whole graham crackers)
1/4 cup confectioner’s sugar
pinch of Kosher or sea salt
3 tablespoons unsalted butter, melted

Filling:
6 tablespoons heavy cream, very cold
2/3 cup Pumpkin Spice Spread
4 ounces (1/2 brick) full-fat brick-style cream cheese
1/2 cup confectioner’s sugar
pinch of Kosher or sea salt
2 teaspoons pure vanilla extract

For Garnish:
whipped cream
ground cinnamon

Special Equipment:
8 4-ounce mason jars or ramekins

Make the crust. In a small-medium mixing bowl, whisk together graham cracker crumbs, confectioner’s sugar and salt. Add melted butter and whisk until everything is lightly moistened and resembles damp sand.

Divide mixture among 8 4-ounce mason jars (or ramekins), about 2-3 heaping tablespoons each. Tamp down the crust with the back of a spoon. Set aside.

Make the filling. Pour heavy cream into a small-medium mixing bowl, and use an electric mixer to beat until stiff peaks form. Set aside.

In a medium-large mixing bowl, use an electric mixer to beat together Pumpkin Spice Spread and cream cheese. Add confectioner’s sugar and salt and beat to combine. Mix in vanilla.

Use a silicone spatula to stir half the whipped cream into the pumpkin mixture. Gently fold in the second half of the whipped cream. Spoon filling into mason jars, smoothing the tops with the back of a spoon. Refrigerate at least 2 hours, or press plastic wrap to the surfaces and chill up to 2 days. If you are short on time, these may be frozen for an hour.

To serve, top with whipped cream and a pinch of cinnamon.Little Pumpkin Pie JarsLittle Pumpkin Pie Jars

Pumpkin Pie Thumbprints

Pumpkin Pie ThumbprintsIf you follow me on Instagram, you know I’ve been counting down the seconds leading up to my annual trip to Swan’s Island, Maine. I’ve been crossing things off of an elaborate to-do list:

obtain more overalls
get an absurd amount of coffee from Sahadi’s
finalize our grocery list
pack four bags or less
pick up rental car
somehow find time to work
tell you about these Pumpkin Pie Thumbprints
go to MainePumpkin Pie ThumbprintsYep, this is the last thing I have to do before I hit the road today! I mean, it would be super rude of me to leave without telling you about these Pumpkin Pie Thumbprints, now wouldn’t it? They’re teeny, tiny two-bite pumpkin pies nestled in sugar cookies—you *need* to know about these. You need to bake these.Pumpkin Pie ThumbprintsPumpkin Pie ThumbprintsPumpkin Pie ThumbprintsPumpkin Pie ThumbprintsThe secret to these thumbprints? Pumpkin Spice Spread! I posted this super-easy, super-versatile recipe last week, and here it is again. This time, it’s piped into little wells in the middles of sugar cookies and baked until puffy and perfect. You’ll only need about half the batch to make these cookies, but trust me, you won’t have any trouble finding uses for the rest. *hint hint* Pumpkin Pie ThumbprintsWhile pumpkin pie is traditionally finished off with whipped cream, that doesn’t make much sense in a cookie. I went with a simple icing drizzle as the final flourish, and I regret nothing. Aren’t they cute?! Almost as cute as they are delicious—what could be bad about buttery cookies with squidgy pumpkin centers?Pumpkin Pie ThumbprintsOkay, there it is—you know about Pumpkin Pie Thumbprints. That’s one more thing off the list. I guess all there is to do is road trip north. Can’t wait to get to Swan’s and show you what we’re cooking up six miles out to sea.Pumpkin Pie Thumbprints

Pumpkin Pie Thumbprints
makes about 3.5 dozen cookies

3 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon Kosher or sea salt
1/2 cup unsalted butter, softened to room temperature
4 oz (1/2 brick) full-fat brick-style cream cheese, softened to room temperature
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
1 large egg, room temperature
2 teaspoons pure vanilla extract

Filling:
~1 cup Pumpkin Spice Spread

Icing:
1/2 cup confectioner’s sugar
3-4 teaspoons milk

In a large mixing bowl, whisk together flour, baking powder, and salt. Set aside.

In a separate large mixing bowl, use an electric mixer to beat butter and cream cheese until light and fluffy, about 2 minutes. Cream in granulated and light brown sugars, followed by the egg and vanilla. Add dry ingredients in 3 installments, combining completely after each. Cover dough with plastic wrap and chill for at least 3 hours or up to 3 days.

Preheat oven to 300F. Line two baking sheets with parchment. Set aside.

Place the narrow end of a a piping bag (or the corner of a ziptop bag) in a tall cup and stretch the wide end over the edge. Fill with pumpkin spice spread (you may not be aboe to use it all at once). Twist to close. Set aside.

Remove dough from the refrigerator. Scoop dough by the tablespoon and roll each int a ball. Place dough balls at least 2 inches apart on prepared pans. Use the back of a very small spoon (like a 1/2 teaspoon) to slowly press a well into each dough ball. They may crack a bit—just smooth them with your fingers. If dough gets too warm and sticky, freeze for 10 minutes.

If necessary, snip a the narrow end of your piping bag.

Bake cookies 10 minutes. Remove the cookies from the oven, then carefully press the back of a rounded 1 teaspoon measuring spoon into the centers again. Pipe pumpkin spice spread into each well. Carefully tap the pan on the counter a couple of times to release large air bubbles. Bake cookies another 10 minutes, until pumpkin spice spread is set.

Let cookies cool on the pans for 10 minutes before carefully removing to a rack to cool completely. Repeat rolling and baking process with all remaining dough, letting the cookie sheets come back to room temperature between batches.

Serve cookies room temperature or chilled. Leftovers may be kept in an airtight container in the refrigerator for up to five days.Pumpkin Pie Thumbprints

Pumpkin Spice Spread & Pumpkin Pie S’mores

Pumpkin Spice Spread & Pumpkin Pie S’moresIt’s fall, y’all! And not a minute too soon. I have been obsessed with these Pumpkin Pie S’mores for weeks and am so excited that I finally get to share them on here today!Pumpkin Spice Spread & Pumpkin Pie S’moresYou read that right: Pumpkin Pie S’mores! As in graham cracker, toasted marshmallow and a little puddle of pumpkin pie all stacked together in one perfect bite. These are absolutely magical, if I do say so myself. And, I do, since I’ve been eating one around midnight pretty much everyday since Labor Day.Pumpkin Spice Spread & Pumpkin Pie S’moresThe key to this whole operation is a homemade Pumpkin Spice Spread. It’s basically a soft-set pumpkin pie filling that can be used anywhere you could use a little pumpkin spice flourish. Toast, biscuits, scones, cookies, swirled through no-churn ice cream, spread on a waffle, used as a fruit dip, or—you know it—stacked into seasonal s’mores! If you’re into pumpkin, this is a total game changer.Pumpkin Spice Spread & Pumpkin Pie S’moresPumpkin Spice Spread & Pumpkin Pie S’moresFor those of you wondering if you can bypass the homemade spread by using pumpkin butter or mixing together some canned pumpkin, spices and brown sugar for your s’mores, the answer is “sure…but it won’t be the same.” While those options both work in a pinch, neither is as rich and decadent as Pumpkin Spice Spread. It’s made with sweetened condensed milk and has some body from egg yolks, so it’s every bit as luxurious as its pastry-wrapped counterpart and far more versatile. You’ll be seeing a lot of this stuff on here this season!Pumpkin Spice Spread & Pumpkin Pie S’moresPumpkin Spice Spread & Pumpkin Pie S’moresPumpkin Spice Spread & Pumpkin Pie S’moresPumpkin Spice Spread & Pumpkin Pie S’moresThe whole Pumpkin Spice Spread process takes 25 minutes, fifteen of which are hands-off. The most “involved” step is caramelizing the pumpkin, and that’s no trouble at all. It’s literally pushing a cup of pumpkin purée around a dry sauté pan for ten minutes until some of its liquid evaporates and it darkens ever so slightly. This is to ensure that your Pumpkin Spice Spread is nice and thick and never one-note. If you’re pinched for time, you could probably get away without this step, but it really makes a difference in the end product.

The second and final step is to whisk the pumpkin together with the sweetened condensed milk, egg yolks, a spoonful of pumpkin pie spice and some salt. Set the whole bowl over simmering water for fifteen minutes, stirring when you remember, and…that’s it. I mean, you should definitely let it cool, but…that’s it.Pumpkin Spice Spread & Pumpkin Pie S’moresWell, except for the part where you dig it out of the fridge every night and sandwich some with graham crackers and a toasted marshmallow. Oh yeah, that’s it.Pumpkin Spice Spread & Pumpkin Pie S’mores

Pumpkin Spice Spread
makes about 2 cups

1 cup pure pumpkin purée (I use Libby’s)
1 14-ounce can sweetened condensed milk
2 large egg yolks
1 teaspoon pumpkin pie spice
pinch of Kosher or sea salt

Place pumpkin in a small sauté pan over medium-low heat. Cook, stirring frequently, for about 10 minutes, until slightly drier and a tiny bit darker in color. Remove from heat.

Fill a small pot with 1-2 inches of water. Set a heatproof bowl over the top, ensuring that the water does not touch the bottom of the bowl. Remove bowl and bring water to a simmer.

In the heatproof bowl, whisk together sweetened condensed milk, egg yolks, pumpkin pie spice and salt. Whisk in pumpkin purée. Place bowl over simmering water, creating a double boiler. Let cook, stirring frequently, until slightly thickened, about 15 minutes (it will thicken further as it cools). Remove from heat and let cool for 20 minute before transferring to a heatproof container. Press a piece of plastic wrap to the surface. Let cool completely at room temperature before storing in the refrigerator.

Pumpkin Pie S’mores
makes 4 s’mores

4 whole sheets honey graham crackers
2 tablespoons Pumpkin Spice Spread
4 large marshmallows

Carefully break each graham cracker sheet in half to produce 2 squares (8 squares total). Place bottom-side-up on a surface.

Top 4 of the graham squares with 1/2 tablespoon (1 1/2 teaspoons) each of the Pumpkin Spice Spread.

Toast the marshmallows. Place each marshmallow on a skewer. Turn a gas stove flame (or other heat source) to medium-low. Carefully toast marshmallow over the top before transferring it onto Pumpkin Spice Spread. Repeat with other marshmallows. Turn off stove. If you’d like to toast your marshmallows with another at-home method, see here.

Top marshmallows with the remaining graham squares, top-side-up. Serve immediately.Pumpkin Spice Spread & Pumpkin Pie S’moresPumpkin Spice Spread & Pumpkin Pie S’moresPumpkin Spice Spread & Pumpkin Pie S’mores