Pumpkin pie with condensed milk

Votes: 2

Time: 1 hour 55 minutes
Complexity: easily
Servings: 6 - 8

Pumpkin pie with condensed milk - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2.5 cups chopped gingerbread cookies
6 tbsp (90 g) butter, melted
425 gr. pumpkin puree
3/4 cup condensed milk
2 large egg yolks
A pinch of salt

Ingredient Substitution Suggestions

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Recipes with similar ingredients: shortbread cookies, pumpkin puree, condensed milk, eggs

Cooking the dish according to the recipe:

Preheat oven to 170°C. Place a 22 cm springform pan on a baking sheet.

Make the crust by mixing gingersnap crumbs and melted butter in a large bowl until smooth. Add the crumbs to the pan and press the mixture evenly into the bottom and sides. Bake until the crust is darker, 10 to 12 minutes. Remove from the oven and let cool.
In a bowl, combine pumpkin, condensed milk, egg yolks, and salt until smooth. Pour the filling into the cooled crust, return to the oven, and bake until just beginning to darken, about 30 minutes. Remove the pie from the oven, cool to room temperature, and then chill in the refrigerator for at least 1 hour or until ready to serve.