I’m so excited to share with you my favorite pumpkin pie using condensed milk recipe. I’ve been making this pie for years, and it’s always a hit with my family and friends. The best part is that it’s incredibly easy to make, and the result is a deliciously creamy and sweet pie that’s perfect for any occasion.
Whether you’re looking for a dessert to serve at a holiday gathering or just want a tasty treat to enjoy on a crisp fall evening, this recipe is sure to please. I love that it uses condensed milk instead of heavy cream, which not only makes it easier to whip up but also gives the pie a richer and more velvety texture. And let’s be real, who doesn’t love the idea of using canned pumpkin puree instead of fresh pumpkin?
It’s just one of those shortcuts that makes life easier without sacrificing any flavor or quality. This pie is also super versatile – you can serve it as a traditional Thanksgiving dessert, or try something different like a fall-themed dinner party or even just a cozy night in with the family. My kids adore helping me make the pie crust, and they always get excited when they get to taste the finished product (if they can wait that long!)
The aroma of pumpkin pie baking in the oven is one of my absolute favorites – it’s like the smell of fall itself! As for storage, don’t worry if you have leftovers (which let’s face it, is unlikely!) , as this pie freezes beautifully for up to 3 months.
Just thaw overnight in the fridge before serving. And if you’re feeling fancy, top it with whipped cream or even a sprinkle of cinnamon for an extra-special touch. So go ahead and give this recipe a try – I promise you won’t be disappointed!
The combination of sweet condensed milk and spiced pumpkin puree is absolute magic in my book.
Pumpkin Pie with Condensed Milk
4.5 from 1271 votes
A creamy, rich pumpkin pie made with condensed milk, perfect for a holiday treat. This recipe is easy to follow and yields a delicious dessert.
2In a medium bowl, combine graham cracker crumbs and melted butter.
3Mix until well combined.
4Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish.
5Bake for 7 minutes, or until lightly golden.
6Remove from the oven and set aside to cool.
7In a large bowl, whisk together pumpkin puree and sweetened condensed milk until smooth.
8Add eggs, one at a time, whisking well after each addition.
9Stir in cinnamon, ginger, nutmeg, and salt until well combined.
10Pour the filling into the cooled crust, spreading it evenly.
11Bake the pie at 425°F (220°C) for 15 minutes.
12Reduce the oven temperature to 350°F (175°C) and bake for an additional 40-45 minutes, or until the edges are set and the center still jiggles slightly.
13If the crust begins to brown too much, cover the edges with aluminum foil.
14Remove the pie from the oven and let it cool completely on a wire rack.
15Once cooled, refrigerate for at least 4 hours, or overnight, before serving.
16This allows the pie to set properly and the flavors to meld together.
Tips: For a smoother pie, you can strain the pumpkin puree before using it. This will remove any remaining stringy bits. You can also make this pie ahead of time and store it in the refrigerator until ready to serve. Garnish with whipped cream and a sprinkle of cinnamon before serving if desired.
This pumpkin pie using condensed milk recipe has become an annual tradition in our household, and I know your family will love it just as much as mine does! It’s perfect for any occasion – whether you’re hosting Thanksgiving dinner or just need a delicious dessert to satisfy your cravings.
Plus, who can resist the allure of an easy-to-make yet impressive-looking dessert? The best part about this recipe is its adaptability – feel free to get creative with toppings or serving styles to suit your tastes.
❓ Frequently Asked Questions About Pumpkin Pie with Condensed Milk
Q: What’s the difference between pumpkin puree and canned pumpkin?
A: While both options will work for this recipe, I highly recommend using fresh pumpkin puree if possible. The flavor and texture are so much better when you use real pumpkin! If you can’t find fresh pumpkin at your local grocery store or farmers market, then canned will do in a pinch.
Q: Can I use other types of milk instead of condensed milk?
A: While you can substitute other milks like almond or soy milk in this recipe, keep in mind that the flavor and texture will be slightly different. Condensed milk adds such a rich and creamy element to the pie that I wouldn’t recommend skipping it altogether.
Q: Is there anything I can do to make this pie more visually appealing?
A: One great way to make this pie stand out is by adding some decorative touches on top – try piping on some whipped cream with a bit of cinnamon or nutmeg sprinkled on top for an elegant finish.
Q: Can I make individual-sized pies instead of one large one?
A: Yes! You can easily divide this recipe among 6-8 ramekins or small baking dishes for adorable individual servings.
Q: How long does it take to whip up this pie?
A: Don’t worry if you’re short on time – this pie comes together quickly thanks to its simple ingredients and straightforward preparation process.
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