condensed milk pumpkin pie recipe

Written ByJenny Smyth Posted on
condensed milk pumpkin pie recipe
Jump to Recipe Jump to Video Print Recipe

The Best condensed milk pumpkin pie recipe

I’ve always been a fan of pumpkin pie, and this condensed milk version is a game-changer. The creamy texture and rich flavor make it a perfect dessert for any occasion.

My family loves it when I make it for holidays and special events, and it’s also a great option for everyday desserts. I’ve experimented with various recipes over the years, but this one stands out for its simplicity and deliciousness.

The best part is that it’s incredibly easy to make, requiring only a few ingredients and minimal preparation time. I’ve even made it with my kids, who love helping with the mixing and pouring the filling into the crust.

It’s become a staple in our household, and I’m sure it will be in yours too once you try it. The condensed milk adds a unique twist to the traditional pumpkin pie recipe, making it a must-try for anyone looking to elevate their dessert game.

One of the things I love about this recipe is how versatile it is – you can serve it as a warm dessert topped with whipped cream or as a chilled treat straight from the fridge. The combination of sweet pumpkin puree and creamy condensed milk is absolute perfection, and I know you’ll agree once you give it a try.

When I’m feeling extra fancy, I like to top my pie with a sprinkle of cinnamon or nutmeg, adding an extra layer of depth to the flavors. But honestly, this pie is so good on its own that you won’t even need to bother with toppings – just enjoy every bite of that velvety texture and rich flavor.

Condensed Milk Pumpkin Pie

Condensed Milk Pumpkin Pie

4.6 from 1347 votes

A creamy and rich pumpkin pie made with condensed milk, perfect for fall gatherings. This pie features a flaky crust and a smooth, velvety filling.

Prep Time15 mins
Cook Time60 mins
Resting Time0 mins
Total Time1 hr 15 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Crust

1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup cold unsalted butter, cubed
4-5 tbsp ice-cold water

For the Filling

1 can (15 oz) pumpkin puree
1 can (14 oz) sweetened condensed milk
2 large eggs
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp salt

👨‍🍳Directions

1Preheat the oven to 425°F.
2In a large mixing bowl, combine flour and salt.
3Add the cold cubed butter and mix until the mixture resembles coarse crumbs.
4Gradually add ice-cold water, one tablespoon at a time, mixing just until the dough comes together.
5The dough should be slightly sticky and form a ball.
6Flatten the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
7This step is crucial to ensure the crust is flaky.
8Roll out the dough on a lightly floured surface until it is about 1/8-inch thick.
9Transfer the dough to a 9-inch pie dish, pressing it into the sides and bottom.
10Trim any excess dough and set aside.
11In a separate mixing bowl, whisk together the pumpkin puree, condensed milk, eggs, cinnamon, ginger, nutmeg, cloves, and salt until well combined and smooth.
12Pour the filling into the prepared crust.
13Bake at 425°F for 15 minutes.
14Reduce the oven temperature to 350°F and continue baking for an additional 40-45 minutes, or until the edges are set and the center is slightly jiggly.
15A knife inserted near the center should come out clean.
16Allow the pie to cool completely on a wire rack before serving.
17This cooling process is essential for the pie to set properly and for the flavors to meld together.
18Once cooled, refrigerate the pie for at least 4 hours, or preferably overnight, to allow the flavors to develop fully.
19This chilling step is important for the best texture and taste.
20Serve the pie chilled, garnished with whipped cream if desired.
21Enjoy your homemade condensed milk pumpkin pie.

🔧Equipment

Mixing bowl
Pie dish
Rolling pin
Whisk
Oven
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 16g💛Saturated Fat: 9g❤️Cholesterol: 85mg🧂Sodium: 500mg🌾Total Carbs: 45g🥦Dietary Fiber: 2g🍬Sugars: 25g🥩Protein: 7g

📝Notes

Tips: Ensure the butter and water are cold when making the crust for a flaky texture. You can make the crust ahead of time and store it in the refrigerator until ready to use. For a spiced touch, add a pinch of ground allspice to the filling.

Watch Video Of How Condensed Milk Pumpkin Pie Works

This condensed milk pumpkin pie recipe is always a good idea for any occasion – whether you’re hosting a holiday dinner party or just need a delicious dessert for everyday indulgence.

My family loves helping me prepare this pie from start to finish (the kids are especially excited about getting their hands dirty when we’re making the crust!)

And when we’re all done baking (and eating), we get to enjoy every last crumb (and bite) of that heavenly combination of pumpkin puree and creamy condensed milk.

❓ Frequently Asked Questions About Condensed Milk Pumpkin Pie

1

Q: What is condensed milk, and why do you use it in this recipe?

A: Condensed milk is a type of sweetened evaporated milk that has been concentrated through heat evaporation. It’s often used in desserts as a substitute for heavy cream or whole milk, adding richness and sweetness without the need for extra sugar or cream. In this recipe, we use condensed milk to create a creamy filling that’s both easy to make and deliciously rich.

2

Q: Can I substitute other types of milk or cream in this recipe?

A: While you can experiment with other types of milk or cream, keep in mind that condensed milk provides a unique texture and flavor that’s essential to this recipe. You can try substituting with almond milk or coconut cream if you’re looking for dairy-free options, but be aware that the result may not be as rich or creamy.

3

Q: How do I store leftover pie?

A: To store leftover pie, let it cool completely before covering it tightly with plastic wrap or aluminum foil. You can then refrigerate it for up to 3 days or freeze it for up to 2 months. When reheating, simply thaw overnight in the fridge or reheat at room temperature until warmed through.

4

Q: Can I make individual-sized pies using this recipe?

A: Yes, you can easily make individual-sized pies using this recipe by simply dividing the filling among smaller pastry cups or ramekins before baking.

5

Q: Is there anything special I need to do when serving this pie?

A: When serving this pie, consider topping each slice with whipped cream or chopped nuts to add an extra layer of flavor and texture.

Similar Posts