Pumpkin pie recipe using sweetened condensed milk

However, it’s probably not a bad idea to hedge your bets and serve a pumpkin pie so tasty and texturally perfect that no matter what goes wrong, everyone will leave with a smile on their face, and a delicious memory in their heart. By the way, this is that pie.

After many years of experimentation, I’ve finally perfected what I think is the ideal formula. As I mention in the video, I’ve removed an egg white, and replaced it with some additional yolks. This results in a pie that’s not only richer, but also much less likely to crack.

Of course, you still need to not to overcook it. An extra 5 minutes in the oven is kryptonite to even the most brilliant pumpkin pie formulas. Use the knife test I demonstrated and you should be fine. Worst case, there’s always the whipped cream. Ah, the whipped cream.

I remember my friend, and world-famous photographer, Andrew Scrivani telling me about a food stylist whose spoon work is so sexy and enticing that she makes a good living just specializing in dollops. Well, I’d like to take this opportunity to apologize for ruining her career.

Once the world sees the slow-mo magic that is the old, “twist, three-thrusts, and a pull, ” I’m assuming she’ll be out of business in no time. That’s right, now anyone will be able to do magazine-quality dollops like a boss (and by boss, I mean overpaid food stylist).

Anyway, ruined careers aside, this really is a fantastic, and incredibly easy pumpkin pie recipe, and I sincerely hope you consider adding it to your holiday menu this year. Enjoy!

Ingredients for one pumpkin pie:

1 can (15 ounce) pumpkin

1 large egg

3 egg yolks

1 can (14 ounce) sweetened condensed milk