pumpkin pie with condensed milk recipe

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

The Best pumpkin pie with condensed milk recipe

I have always been a big fan of pumpkin pie, and when I discovered this recipe that uses condensed milk instead of heavy cream, I was hooked. The first time I made it, I was amazed at how easy it was to put together and how delicious it turned out.

My family loved it, and it quickly became a staple in our household. I love that this recipe is perfect for any occasion – whether it’s a holiday dinner, a casual Sunday gathering, or just a random Tuesday evening.

It’s also a great way to use up any leftover pumpkin puree you might have on hand. And the best part?

It’s actually relatively healthy compared to some other dessert recipes out there. The condensed milk adds a rich and creamy texture without adding too much extra sugar.

Plus, the pumpkin itself is packed with vitamins and minerals, making this pie a guilt-free treat for everyone. My kids love helping me make the crust from scratch, and they always get excited when they see the pie come out of the oven all golden brown and delicious looking.

It’s definitely become a family favorite around here.

Classic Pumpkin Pie with Condensed Milk

Classic Pumpkin Pie with Condensed Milk

4.9 from 1162 votes

This pumpkin pie uses sweetened condensed milk for a rich, creamy texture and a deep, caramelized flavor. The filling comes together quickly with canned pumpkin and warm spices, poured into a flaky pie crust.

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

🥘Ingredients

For the Pie 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.
2In a large bowl, whisk together the flour and salt for the crust.
3Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized butter pieces.
4Sprinkle ice water over the flour mixture, one tablespoon at a time, and stir with a fork until the dough just holds together.
5Form the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
6On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8-inch thick.
7Gently transfer the dough to a 9-inch pie dish, pressing it into the bottom and sides.
8Trim the overhang to 1/2 inch, fold it under, and crimp the edges with a fork.
9In a separate large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until smooth and fully combined.
10Pour the filling into the prepared pie crust.
11Bake the pie at 425°F for 15 minutes, then reduce the oven temperature to 350°F.
12Continue baking for 35 to 40 minutes, until the filling is set around the edges but still slightly jiggly in the center when gently shaken.
13Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours.
14The filling will continue to set as it cools.
15Serve at room temperature or chilled, with whipped cream if desired.

🔧Equipment

9-inch pie dish
Mixing bowls
Whisk
Rolling pin
Measuring cups and spoons
Fork

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 70mg🧂Sodium: 380mg🌾Total Carbs: 44g🥦Dietary Fiber: 2g🍬Sugars: 28g🥩Protein: 7g

📝Notes

For a deeper flavor, toast the spices in a dry pan for 1 minute before adding. If the crust edges brown too quickly, cover them with foil halfway through baking.

Watch Video Of How Classic Pumpkin Pie with Condensed Milk Works

I always feel confident serving this pumpkin pie at any occasion – whether it’s a holiday dinner or just a random Tuesday evening.

It’s easy to make ahead of time, freezes beautifully, and is always a crowd-pleaser.

Plus, with its rich texture from the condensed milk and nutritious ingredients like pumpkin puree, I feel good about serving this dessert to my family.

❓ Frequently Asked Questions About Pumpkin Pie with Condensed Milk

1. What is the difference between pumpkin pie and pumpkin pie with condensed milk?

Pumpkin pie typically uses heavy cream or evaporated milk to add moisture and richness to the filling. However, using condensed milk takes this classic dessert to the next level by adding an even richer texture and flavor profile.

2. Can I make this recipe with fresh pumpkin puree instead of canned?

Yes, you can use fresh pumpkin puree if you have access to a sugar pumpkin or other type of winter squash. Just be sure to cook down the puree until it reaches the right consistency before using it in the recipe.

3. How do I store leftover pumpkin pie?

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

4. Can I make this recipe gluten-free?

This recipe is already gluten-free as long as you use a gluten-free flour blend for the crust.

5. Is it possible to make this recipe ahead of time?

You can make the filling up to 2 days in advance and store it in an airtight container in the refrigerator until ready to assemble and bake the pie.

Similar Posts