How do you make pumpkin spice syrup with condensed milk?
Into a saucepan, add sweetened condensed milk, and use the water to help dissolve the rest of the milk from the bottom of the can. Whisk in brown sugar and pumpkin puree, then add your pumpkin spice sachet. Cook over medium heat until it begins to boil, then cover and simmer for 15 minutes. Get the Recipe Stir together over medium heat until the sugar has dissolved. Continue cooking over low/medium heat for an additional 5-6 minutes (do not allow to boil). Strain the mixture through a fine mesh strainer and store in an airtight container. You can keep unused syrup in the refrigerator for up to two weeks.Combine sugar and water in a small saucepan over medium-high heat. Bring the mixture to a boil. Reduce heat to medium and simmer until thickened, about 10 minutes. Remove from heat and let cool completely.
How much pumpkin pie spice for one pie with condensed milk?
Place 15 ounces pumpkin purée, 14 ounces sweetened condensed milk, 2 large eggs, and 1 tablespoon pumpkin pie spice in a large bowl and whisk until combined. Pour the filling into 1 unbaked 9-inch deep dish pie shell. Why is my pumpkin pie filling too watery before baking? It’s usually because the pumpkin puree has too much moisture. Cook it down on the stove for a few minutes or add a bit of cornstarch or an extra egg yolk to thicken it before baking.Bake, microwave or boil? The most popular is to bake the pumpkin to get the puree. Start with a knife and a large meat mallet (to tap the knife). Cut the pumpkin in half; discard the stem section and stringy pulp.The process is simple. By slowly cooking pumpkin purée on the stovetop (10 to 15 minutes, depending on the recipe), the water is forced to evaporate off, resulting in an ingredient that’s thicker and more concentrated.
Can you use condensed milk to make pumpkin pie?
Sweetened condensed milk is a great alternative to using evaporated milk. There’s less measuring, the sweetened condensed milk contains the perfect amount of sweetness, and the end result is the most delicious and creamy pumpkin pie ever! Condensed Milk for Evaporated Milk: Since condensed milk is already sweetened, it’s not a good substitute for evaporated milk in savory dishes, as it would make the dish too sweet. Stick to evaporated milk in recipes where sweetness is not desired.Here’s another way to think of it: Condensed milk is evaporated milk with added sugar. Sweetened evaporated milk exists in the form of condensed milk, but there’s no such thing as unsweetened condensed milk — that’s just evaporated milk.Preheat the oven to 425 degrees F (220 degrees C). Pour the sweetened condensed milk into a heatproof baking dish, cover with foil and bake in a water bath for 1 hour to 1 hour 15 minutes, stirring occasionally and adding hot water as needed. Whisk until smooth and cool completely before serving.Baking sweetened condensed milk in the oven is a valid way of making dulce de leche. However, this method does have a few downsides. Lumpy: dulce de leche made in the oven tends to be lumpy.
What’s the secret to a smooth pumpkin pie?
Adding cream cheese to the pumpkin pie filling makes it extra creamy and smooth, and adds a pleasant tang. Blind-baking the pumpkin pie crust ensures it crisps up beautifully. This filling has less moisture than that of most other pumpkin pie recipes, so the bottom crust stays crisp, not soggy. Pumpkin pie spice is a delightful blend of ground cinnamon, nutmeg, ground ginger, ground cloves, and sometimes allspice. This versatile spice blend is a staple in American kitchens, adding warmth and depth to various dishes.
Can I substitute condensed milk for evaporated milk in pumpkin pie?
What is Condensed Milk It’s a fantastic replacement for pumpkin pie without evaporated milk but do note that in recipes with pumpkin and sweetened condensed milk no other sugar needs to be added. If you’re using sweetened condensed milk, you don’t need additional sweeteners in pumpkin pie (since it already has sugar). Making a pie with condensed milk means a creamier, richer pie. Evaporated milk gives the pie a lighter consistency.Light brown sugar: Most pumpkin pie recipes use light brown sugar rather than granulated white sugar. Light brown sugar has more of a caramel flavor and a moist consistency, both of which benefit the filling of the pumpkin pie.