Hey there, friends! I’m beyond excited to share my all-time favorite fall dessert with you today, the Golden Delicious Pumpkin Pie with Sweetened Condensed Milk. I stumbled upon this recipe years ago during a chaotic Thanksgiving prep, and let me tell you, it was love at first bite.
My family still raves about that first pie, with its creamy texture and golden glow, and now it’s a non-negotiable on our holiday table.
I’ve tweaked and tinkered with this Golden Delicious Pumpkin Pie with Sweetened Condensed Milk over countless kitchen sessions, and I’ve got it down to a science (well, mostly!). There’s something magical about how the sweetened condensed milk transforms the filling into this silky, rich masterpiece. Honestly, once you try this version, you’ll never go back to the old-school pumpkin pie recipes.
And hey, I’m not just here to brag about my pie prowess. I wanna help you whip up your own Golden Delicious Pumpkin Pie with Sweetened Condensed Milk and make it the star of your next gathering. So, let’s dive in and get baking, shall we?
Why You’ll Love This Recipe
I’ve found that this Golden Delicious Pumpkin Pie with Sweetened Condensed Milk isn’t just another dessert; it’s a straight-up hug on a plate. The filling is velvety thanks to the sweetened condensed milk, and the Golden Delicious apples in the mix add a subtle sweetness that pairs so well with the pumpkin. Plus, it’s stupidly easy to pull off, even if you’re not a pro in the kitchen.
In my kitchen, this pie has been a game-changer for fall get-togethers. It’s got that perfect balance of cozy spices and creamy decadence, and I swear it makes the whole house smell like autumn heaven. Trust me, one slice of Golden Delicious Pumpkin Pie with Sweetened Condensed Milk, and you’ll be hooked!
Ingredients List
Alright, let’s talk about what you’ll need to make this Golden Delicious Pumpkin Pie with Sweetened Condensed Milk. I’m super picky about my ingredients because I’ve learned that quality really matters with a pie this special. I usually buy organic where I can, especially for the pumpkin puree, but feel free to use what works for you.
For the Crust
- 1 1/2 cups (180g) all-purpose flour, sifted for a flaky texture
- 1/2 teaspoon salt, just a pinch to balance flavors
- 1/2 cup (115g) unsalted butter, cold and cubed for that perfect crumb
- 4-6 tablespoons ice water, added slowly to bind the dough
For the Filling
- 1 can (15 oz) pumpkin puree, not pumpkin pie filling, please!
- 1 can (14 oz) sweetened condensed milk, the secret to that dreamy texture in my Golden Delicious Pumpkin Pie with Sweetened Condensed Milk
- 2 large eggs, at room temperature for smooth blending
- 1 teaspoon ground cinnamon, for that warm spice kick
- 1/2 teaspoon ground nutmeg, don’t skimp—it’s key!
- 1/2 teaspoon ground ginger, for a little zing
- 1/4 teaspoon ground cloves, just enough to round it out
- 1 medium Golden Delicious apple, peeled and finely grated for subtle sweetness in every bite of Golden Delicious Pumpkin Pie with Sweetened Condensed Milk
I prefer using fresh spices if I can get my hands on ‘em, ‘cause they make a world of difference. And that apple? It’s my little twist to elevate this Golden Delicious Pumpkin Pie with Sweetened Condensed Milk to next-level status.
Variations
I’m all about mixing things up in the kitchen, and this Golden Delicious Pumpkin Pie with Sweetened Condensed Milk is super versatile. I’ve tried a bunch of tweaks over the years, depending on what I’ve got in the pantry or who I’m baking for. Here are some of my fave variations to keep things fresh.
- Spiced-Up Kick: Toss in an extra 1/4 teaspoon of cayenne or a pinch of black pepper to the filling for a surprising heat that cuts through the sweetness.
- Nutty Crunch: Sprinkle 1/2 cup of chopped pecans or walnuts on top before baking—my kids always ask for this one!
- Boozy Twist: Add a tablespoon of bourbon or rum to the filling for a grown-up vibe that’s perfect for holiday parties.
- Maple Magic: Swap half the sweetened condensed milk for maple syrup in your Golden Delicious Pumpkin Pie with Sweetened Condensed Milk for an earthy depth.
- Chocolate Drizzle: Melt some dark chocolate and drizzle it over the cooled pie—trust me, I tried this once, and it was pure decadence.
- Coconut Dream: Mix in 1/3 cup shredded coconut to the filling for a tropical twist that still screams fall.
- Ginger Snap Crust: Use crushed ginger snaps instead of a traditional pie crust for a spicy, crunchy base that pairs so well with Golden Delicious Pumpkin Pie with Sweetened Condensed Milk.
I’m telling ya, these little changes can make this pie feel brand new every time. My personal go-to is the nutty crunch—there’s just something about that texture with a bite of Golden Delicious Pumpkin Pie with Sweetened Condensed Milk that gets me every time. What variation are you itching to try?
Servings and Timing
Let’s break down the nitty-gritty of making this Golden Delicious Pumpkin Pie with Sweetened Condensed Milk so you can plan your day. In my experience, it doesn’t take forever, but you’ll wanna give yourself some breathing room for cooling. Here’s how it usually shakes out in my kitchen.
- Prep Time: 25 minutes
- Cook Time: 50-55 minutes
- Total Time: About 1 hour 20 minutes, plus cooling
- Servings: 8-10 slices of Golden Delicious Pumpkin Pie with Sweetened Condensed Milk
I’ve found this easily feeds a small crowd, especially if you’ve got other desserts on the table. Perfect for a holiday feast!
Step-by-Step Instructions
Alright, let’s roll up our sleeves and make this Golden Delicious Pumpkin Pie with Sweetened Condensed Milk together. I’ve broken it down into bite-sized steps with my personal tips sprinkled in. Trust me, I’ve burned a crust or two in my day, so I’ve got some tricks to help you nail it.
Step 1: Make the Crust
Start by mixing your flour and salt in a big bowl. Cut in that cold butter with a pastry cutter (or your fingers, if you’re old-school like me) until it looks like coarse crumbs. Add ice water, a tablespoon at a time, until the dough just holds together—don’t overdo it, or you’ll get a tough crust!
Step 2: Roll and Chill
Roll out the dough on a floured surface to fit a 9-inch pie dish. Gently lay it in, trim the edges, and crimp ‘em if you’re feeling fancy. Pop it in the fridge for 30 minutes while you prep the filling for your Golden Delicious Pumpkin Pie with Sweetened Condensed Milk—chilling helps prevent a soggy bottom.
Step 3: Mix the Filling
In another bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, and all those gorgeous spices until it’s smooth as silk. Grate in that Golden Delicious apple for a hint of sweetness—I swear, this is the game-changer in my Golden Delicious Pumpkin Pie with Sweetened Condensed Milk. Give it a good stir.
Step 4: Assemble and Bake
Pour the filling into your chilled crust. Bake at 425°F for 15 minutes, then lower the oven to 350°F and bake for another 35-40 minutes until the center is just set (a little jiggle is fine!). I always check by sticking a knife near the edge—if it comes out clean, we’re golden.
Step 5: Cool and Enjoy
Let your Golden Delicious Pumpkin Pie with Sweetened Condensed Milk cool completely on a wire rack for at least 2 hours. I know, waiting is torture, but it helps the filling set. Slice it up and watch everyone’s faces light up!
I’ve learned to keep foil handy to tent the edges if they brown too fast. That’s saved my bacon more times than I can count while making Golden Delicious Pumpkin Pie with Sweetened Condensed Milk.
Nutritional Information
I’m no dietitian, but I like to keep tabs on what’s in my Golden Delicious Pumpkin Pie with Sweetened Condensed Milk, especially around the holidays when I’m sneaking seconds (don’t judge!). Here’s the rough breakdown per slice, based on 8 servings. It’s a treat, for sure, but worth every bite.
- Calories: 380 per serving
- Fat: 18g
- Protein: 7g
- Carbohydrates: 48g
- Sodium: 240mg
This Golden Delicious Pumpkin Pie with Sweetened Condensed Milk isn’t exactly health food, but the pumpkin does sneak in some vitamins. Small wins, right?
Healthier Alternatives
If you’re watching your waistline like I sometimes have to, there are ways to lighten up this Golden Delicious Pumpkin Pie with Sweetened Condensed Milk without sacrificing flavor. I’ve swapped stuff out plenty of times when I’m trying to be “good.” Here are my go-to tweaks.
- Lower-Fat Milk: Use fat-free sweetened condensed milk to cut some calories—it’s not quite as rich, but still yummy.
- Crustless Option: Skip the crust altogether and bake the filling in a greased dish for a gluten-free, lower-carb Golden Delicious Pumpkin Pie with Sweetened Condensed Milk.
- Sugar Control: Cut back on the sweetness by using half sweetened condensed milk and half unsweetened almond milk—tastes great, in my opinion.
- Egg Whites: Replace one whole egg with two egg whites to reduce fat while keeping that custardy vibe in your Golden Delicious Pumpkin Pie with Sweetened Condensed Milk.
These tweaks have saved me during post-holiday guilt trips. Give ‘em a whirl if you’re feeling health-conscious!
Serving Suggestions
I love getting creative with how I serve this Golden Delicious Pumpkin Pie with Sweetened Condensed Milk, ‘cause it’s such a versatile dessert. Whether it’s a casual family night or a fancy dinner, here are some ideas I’ve leaned on over the years. They’ve never let me down.
- Classic Comfort: Top with a dollop of whipped cream and a sprinkle of cinnamon—pure nostalgia!
- Holiday Flair: Pair with a scoop of vanilla bean ice cream for an extra indulgent Golden Delicious Pumpkin Pie with Sweetened Condensed Milk experience.
- Brunch Vibes: Serve alongside a hot cup of spiced chai tea—perfect for a cozy morning.
- Party Perfect: Cut into smaller squares and add a drizzle of caramel sauce for bite-sized Golden Delicious Pumpkin Pie with Sweetened Condensed Milk treats.
At my last Thanksgiving, that caramel drizzle was a total hit. How do you like to serve yours?
Common Mistakes to Avoid
I’ve flubbed this Golden Delicious Pumpkin Pie with Sweetened Condensed Milk more times than I care to admit, so let me save you the headache with some hard-earned lessons. Trust me on this one, these slip-ups can tank your pie game. Here’s what to watch out for.
- Overbaking: If the center is too firm when it comes out, it’ll be dry—I learned the hard way with a rubbery pie one year.
- Soggy Crust: Skip pre-baking or chilling, and you’ll end up with mush. Always chill that dough for Golden Delicious Pumpkin Pie with Sweetened Condensed Milk!
- Wrong Pumpkin: Using pumpkin pie filling instead of puree messes with the texture—been there, done that.
- Skipping Cooling: Cutting in too soon makes the filling ooze everywhere. Patience is key for Golden Delicious Pumpkin Pie with Sweetened Condensed Milk.
Don’t make my rookie mistakes. Take your time, and you’ll be golden!
Storing Tips
I’ve found that this Golden Delicious Pumpkin Pie with Sweetened Condensed Milk keeps pretty well if you store it right, which is a lifesaver for holiday prep. Here’s how I handle leftovers (if there are any!). These tips have worked like a charm for me.
- Refrigerator: Store in an airtight container or covered with plastic wrap for up to 4 days.
- Freezer: Freeze individual slices wrapped in plastic and foil for up to 2 months—perfect for sneaky late-night snacks of Golden Delicious Pumpkin Pie with Sweetened Condensed Milk.
- Reheating: Warm slices in the oven at 300°F for 10 minutes to revive that fresh-baked vibe.
Just don’t leave it out on the counter too long—trust me, it’s better safe than sorry!
Frequently Asked Questions
I get a ton of questions about making Golden Delicious Pumpkin Pie with Sweetened Condensed Milk, so I’ve rounded up the most common ones. Let’s tackle ‘em together with some straight-up answers based on my kitchen adventures.
Can I make this pie ahead of time?
Absolutely! I often bake my Golden Delicious Pumpkin Pie with Sweetened Condensed Milk a day or two before a big event. Just store it in the fridge, and it’ll taste even better as the flavors meld.
Can I use a store-bought crust?
Yep, no judgment here! A pre-made crust saves time, and I’ve used ‘em plenty when I’m in a pinch for Golden Delicious Pumpkin Pie with Sweetened Condensed Milk.
What if I don’t have Golden Delicious apples?
No worries, swap in any sweet apple like Honeycrisp or Fuji. It’ll still work great in this recipe.
Can I freeze the whole pie?
You bet! Freeze it after baking and cooling, tightly wrapped, for up to 2 months.
Why did my pie crack?
Cracks usually happen from overbaking or cooling too fast. I’ve had this happen—lower the oven temp slightly next time.
Is sweetened condensed milk necessary?
In my opinion, it’s a must for that signature creaminess in Golden Delicious Pumpkin Pie with Sweetened Condensed Milk. But you can experiment with alternatives like heavy cream if needed.
Can I use fresh pumpkin?
Sure can! Just roast and puree it first—takes more time, but the flavor is unreal.
How do I know when it’s done?
Look for a slight jiggle in the center. A knife inserted near the edge should come out mostly clean. That’s my foolproof test!
Conclusion
So, there you have it, my tried-and-true guide to making Golden Delicious Pumpkin Pie with Sweetened Condensed Milk. I’m telling ya, this pie has stolen hearts at every table I’ve set it on, and I can’t wait for you to give it a spin.
If you’ve got questions or wanna share how yours turned out, drop a comment—I’d love to chat about all things Golden Delicious Pumpkin Pie with Sweetened Condensed Milk!
Conclusion
I hope you enjoyed this recipe for Golden Delicious Pumpkin Pie with Sweetened Condensed Milk! It’s truly one of my favorites, and I’m confident you’ll love it too. Remember to follow the steps carefully for the best results.
Don’t hesitate to experiment with your own variations and make this recipe your own. Happy cooking!
