pumpkin pie sweetened condensed milk recipe

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

The Best pumpkin pie sweetened condensed milk recipe

I’m so excited to share this recipe with you all, it’s one of my family’s favorite desserts, and it’s perfect for any occasion. Pumpkin pie sweetened condensed milk recipe is a classic American dessert that has been around for decades. It’s a simple yet elegant dessert that’s sure to impress your family and friends.

The combination of the smooth sweetened condensed milk and the warm spices in the pumpkin pie is just heavenly. I love how this recipe brings together the best of both worlds, the comforting warmth of pumpkin pie and the creamy sweetness of sweetened condensed milk. My kids adore helping me make this dessert, it’s a fun activity that we can all enjoy together.

We often make it for special occasions like holidays and family gatherings, but it’s also a great everyday dessert that’s easy to whip up after dinner. The best part about this recipe is how versatile it is – you can serve it chilled or at room temperature, depending on your preference. And don’t even get me started on the health benefits – pumpkin is packed with nutrients like vitamins A and E, potassium, and fiber, making it a guilt-free treat for us all to enjoy.

My family loves how this dessert is made with just a few simple ingredients – pumpkin puree, sweetened condensed milk, spices, and a pinch of salt – making it easy to customize to our taste preferences. I’ve experimented with different spices over the years, adding a pinch of nutmeg or cinnamon to give it an extra boost of flavor. It’s truly a recipe that never gets old!

In fact, I love it so much that I’ve even adapted it into different flavors like chocolate or vanilla – but more on that later.

Classic Pumpkin Pie with Sweetened Condensed Milk

Classic Pumpkin Pie with Sweetened Condensed Milk

4.8 from 599 votes

This pumpkin pie uses sweetened condensed milk for a rich, creamy texture and perfectly balanced sweetness. The filling is simple to prepare and bakes into a smooth, custard-like pie that is a holiday favorite.

Prep Time15 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hour 5 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Crust

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
3 to 4 tablespoons ice water

For the Filling

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

👨‍🍳Directions

1Preheat the oven to 425°F (220°C).
2In a large bowl, whisk together the flour and salt for the crust.
3Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
4Sprinkle ice water over the mixture, one tablespoon at a time, and stir with a fork until the dough begins to come together.
5Gather the dough into a ball, flatten into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
6On a lightly floured surface, roll out the chilled dough to a 12-inch circle about 1/8 inch thick.
7Carefully transfer the dough to a 9-inch pie dish, pressing it gently into the bottom and up the sides.
8Trim the excess dough, leaving a 1/2-inch overhang, then fold the overhang under and crimp the edges with a fork or your fingers.
9Prick the bottom of the crust with a fork to prevent air bubbles.
10In a separate large bowl, combine the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt.
11Whisk until the mixture is completely smooth and well combined.
12Pour the filling into the prepared pie crust, spreading it evenly.
13Bake the pie at 425°F (220°C) for 15 minutes.
14Then reduce the oven temperature to 350°F (175°C) and continue baking for 35 to 40 minutes, or until the filling is set around the edges but still slightly jiggly in the center.
15A knife inserted near the center should come out clean when the pie is done.
16If the crust edges brown too quickly, cover them with foil or a pie shield.
17Remove the pie from the oven and place it on a wire rack to cool completely for at least 2 hours.
18The filling will continue to set as it cools.
19Serve at room temperature or chilled, with whipped cream if desired.
20Store any leftovers in the refrigerator.

🔧Equipment

9-inch pie dish
Mixing bowls
Whisk
Rolling pin
Fork
Oven

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 70mg🧂Sodium: 380mg🌾Total Carbs: 44g🥦Dietary Fiber: 3g🍬Sugars: 28g🥩Protein: 6g

📝Notes

For a quicker option, use a store-bought 9-inch pie crust. The pie is best when made a day ahead, allowing the flavors to meld. Serve with a dollop of whipped cream for extra richness.

Watch Video Of How Classic Pumpkin Pie with Sweetened Condensed Milk Works

This recipe is always a good idea for any occasion – whether you’re looking for a special dessert to serve at holidays or just want something easy to whip up after dinner.

It’s perfect for family gatherings or potlucks because everyone loves the combination of creamy sweetened condensed milk and warm spices in the pumpkin pie.

Plus, it’s incredibly easy to make ahead of time and refrigerate until serving – just thaw at room temperature when ready.

❓ Frequently Asked Questions About Pumpkin Pie with Sweetened Condensed Milk

Q: What is pumpkin pie sweetened condensed milk recipe?

Pumpkin pie sweetened condensed milk recipe is a classic American dessert made with pumpkin puree, sweetened condensed milk, spices, and a pinch of salt.

Q: What are the key ingredients in this recipe?

The key ingredients in this recipe include pumpkin puree, sweetened condensed milk, ground cinnamon, ground nutmeg, and salt.

Q: Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin instead of canned pumpkin puree. Simply cook down 1-2 cups of fresh pumpkin until it’s smooth and then use it in place of the canned pumpkin puree.

Q: Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time by preparing the filling up to 24 hours in advance and refrigerating until ready to serve.

Q: How do I store leftover pumpkin pie sweetened condensed milk?

You can store leftover pumpkin pie sweetened condensed milk in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

Similar Posts