I’ve been making sweet condensed pumpkin pie for years, and it’s always a hit with my family. The recipe comes from my grandmother, who learned it from her mother.
It’s a classic American dessert that’s perfect for Thanksgiving or any other special occasion. The pie is made with a flaky crust, a creamy pumpkin filling, and a sweet condensed milk topping that’s both rich and velvety.
The combination of flavors and textures is just right – not too sweet, not too tart. When I make this pie, I like to use fresh pumpkin puree for the best flavor.
My kids love helping me in the kitchen, especially when we’re making the whipped cream to top the pie. We always have a blast making this pie together as a family, and it’s one of our favorite treats to enjoy during the holidays.
The best part about this recipe is that it’s incredibly easy to make – just mix all the ingredients together and pop the pie in the oven! I’ve also noticed that my kids love helping me serve this pie at family gatherings, where it’s always a crowd-pleaser.
As for storage and reheating ideas, I recommend letting the pie cool completely before refrigerating or freezing it. When you’re ready to serve, simply thaw the pie at room temperature or reheat it in the oven until warm and bubbly.
Sweet Condensed Pumpkin Pie
4.6 from 947 votes
A rich and creamy pumpkin pie made with sweetened condensed milk for a silky texture and deep caramel flavor. This easy recipe uses a pre-made pie crust for convenience and bakes to a perfect golden brown.
1 unbaked 9-inch pie crust (store-bought or homemade)
👨🍳Directions
1Preheat your oven to 425°F.
2Place the unbaked pie crust into a 9-inch pie dish and crimp the edges as desired.
3In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until the mixture is smooth and fully combined.
4The filling should be a uniform orange color with no streaks.
5Pour the filling into the prepared pie crust, spreading it evenly.
6Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F without opening the door.
7Continue baking at 350°F for 40 to 45 minutes, until the filling is set around the edges but still slightly jiggly in the center.
8A knife inserted near the center should come out clean.
9Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours.
For a deeper flavor, toast the spices in a dry pan for 1 minute before adding. Cover the crust edges with foil if they brown too quickly.
Watch Video Of How Sweet Condensed Pumpkin Pie Works
This sweet condensed pumpkin pie recipe is always a good idea for any occasion – whether it’s Thanksgiving dinner or just a Tuesday night dessert.
It’s easy to make ahead of time and stores beautifully in an airtight container at room temperature or in the fridge for up to three days.
When reheating leftover pie slices, simply place them on a baking sheet lined with parchment paper and warm them in a preheated oven at 350°F (180°C) until bubbly and golden brown.
❓ Frequently Asked Questions About Sweet Condensed Pumpkin Pie
Q: What type of pumpkin should I use for this recipe?
A: For this sweet condensed pumpkin pie recipe, you’ll want to use a sugar pumpkin or any type of cooking pumpkin that’s suitable for baking. Avoid using jack-o’-lantern pumpkins or any other types of pumpkins that are meant for carving.
Q: Can I make this pie without using sweetened condensed milk?
A: While sweetened condensed milk is an essential ingredient in this recipe, you can substitute it with a mixture of heavy cream and granulated sugar if you prefer. However, keep in mind that the flavor will be slightly different.
Q: How do I know when the pie is done baking?
A: To check if the pie is done baking, insert a knife or skewer into the center of the filling – if it comes out clean, then the pie is ready. Also, keep an eye on the crust – when it’s golden brown and set, you’ll know it’s done.
Q: Can I make individual servings of this pie?
A: Yes, you can easily make individual servings of this sweet condensed pumpkin pie by using mini muffin tins or ramekins. Just be sure to adjust the baking time accordingly.
Q: What’s the best way to store leftover pumpkin puree?
A: If you have leftover pumpkin puree after making this recipe, you can store it in an airtight container in the refrigerator for up to three days or freeze it for later use.
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