11.23.2020
PERFECT PUMPKIN PIE made with CONDENSED MILK
Gluten and Lactose-Free
Preheat oven to 425F
Serves: 6-8
Peter loves pumpkin pie. I don’t hate pumpkin pie, but I don’t ever bother eat any except for a taste, even when I made the pie.
This time I decided that I had to make a pumpkin pie so that I found it to be delicious. I kept tasting it in between adding ingredients until I was happy with it. I added the eggs last, didn’t want to risk salmonella. When we finally ate the pie, unadorned, I loved it. Peter loved it too.
In case you are wondering why I make all my food so that Peter is happy with the final product, that is because of three things, 1. I love him and want to make him happy, 2. if he didn’t like something then I will have to make him a sandwich to fill his belly! 3. I find that food that Peter has given his ‘thumbs up’ ends up being food most everyone who eats my food gives their ‘thumbs up’ to also.
I used an aluminum pie tin 9” across the top and 1” deep for this pie. The filling was just the right amount for this size pie tin.
I will give you the recipe for the condensed milk made with Lactaid milk below. I found it is important to use a bigger pot than I thought. I had boiled over and burnt mess to clean up! 1 quart milk and a 4-quart pot seemed to work.
Let's get stuff measured and clear off the counter:
Filling:
Pumpkin – 15 oz, out of a can or homemade pumpkin puree
Cinnamon – 1 ½ t, ground
Ginger – 1 ½ t, ground
Nutmeg – ½ t, ground
Kosher salt – 1 t
Sweetened condensed milk* - 10 oz. homemade, lactose-free, warm or at room temperature
Knoxx gelatin – unflavored ½ envelope
Eggs – 2, at room temperature
Crust:
Gluten-Free Pie Crust – 1. Pre-baked (I have a recipe on the blog that I thought was pretty good. I would add 1 t baking powder to the dry mix first.
Egg wash:
Egg yolk mixed with 1 t water, at room temperature
Let’s bake a pie:
First get the pie crust done while your kitchen is still cool. Once you begin to preheat the oven to prebake the crust, start gathering what you need for the filling which will all become all become at room temperature in the warming oven.
Heat up the pumpkin, (if it came from a can this will remove the tinny taste.) with the spices and salt, for about 10 minutes on medium then remove from the stove and set aside to cool.
Whisk the condensed milk, gelatin and egg in a bowl, then strain into another bowl and whisk in the cooled pumpkin until smooth.
Pour into the cooled prebaked pie crust. Decorate the top with cut out shapes from the extra pie dough brushed with egg wash. Bake the pie for 15 minutes on the bottom shelf of the oven (helps to crisp the bottom crust). Turn down the oven to 350F and bake for 35-40 minutes more. Brush the rim of the pie crust with egg wash and any decorative bits about 10 minutes before the end of baking time.
Test the pumpkin mixture 1” in from the crust. The knife should come out clean. If necessary, bake in 5-minute increments and check again. If the rim has browned to your satisfaction by this time, cover the rim with a foil collar*.
When the knife comes out clean, remove the pie from the oven and set it on a drying rack and let the pie cool completely. Remove and discard the foil collar.
*CONDENSED MILK
Not vegan, but lactose free as I used Lactaid brand milk.
Don’t wait to make condensed milk until you need it, make it when you have some time and refrigerate it as it lasts for at least 6 months.
Milk – 2 c, lactose free 2% or 4% milk
Sugar – 2/3 c white sugar
Measure the milk and sugar into a 4-quart pot. Over medium low heat stir until the sugar has dissolved completely and the milk comes to a simmer.
Do NOT stir once the milk starts to simmer. Simmer gently for 35 to 40 minutes or more until the milk has darkened to a creamy color and reduced by half.
Skim off any foam from the milk when ready to remove from heat. Pour into measuring cup to cool. When cool, pour into a jar with an air-tight lid and refrigerate. Should last for 6 months refrigerated.
There are many uses for this product, pies, ice cream, cool or hot drinks, candy.
*What I like to do is cut a circle 2” larger than the pie tin, then cut out a circle from the middle that would fit over the crimping of the pie. Fit it over the pie tin fold it down so it is easy to fit over the hot pie. If you have only one pie tin of that size make sure to have a collar cut up before you start to make the pie. In fact, I cut several at a time and keep them in reserve for when I need them.
Enjoy!