sweetened condensed pumpkin pie recipe

Written ByJenny Smyth Posted on
sweetened condensed pumpkin pie recipe
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The Best sweetened condensed pumpkin pie recipe

I have to say, I’ve been making sweetened condensed pumpkin pie for years, and it’s still one of my family’s favorite desserts. The first time I made it, I was a bit skeptical about using sweetened condensed milk, but trust me, it’s a game-changer.

The creamy texture and sweetness it adds to the pie are unbeatable. My kids love it, and so do my husband and I.

We’ve made it for countless family gatherings, holidays, and just because. It’s a staple in our household, and I’m sure it will be in yours too once you try it out.

I remember when I first started making this pie, I was a bit worried about the calories and sugar content, but let me tell you, the benefits far outweigh the drawbacks. Not only is this pie delicious, but it’s also incredibly easy to make and requires minimal ingredients.

Plus, the sweetened condensed milk adds a richness that’s hard to find in other pumpkin pies. My kids ask for this pie every year on their birthdays, and we always make sure to have it at Thanksgiving dinner.

It’s just one of those things that never gets old.

Sweetened Condensed Pumpkin Pie

Sweetened Condensed Pumpkin Pie

4.7 from 896 votes

A classic pumpkin pie recipe using sweetened condensed milk for a creamy and rich filling. This pie is perfect for holiday gatherings or anytime you crave a comforting dessert.

Prep Time20 mins
Cook Time60 mins
Resting Time0 mins
Total Time1 hr 20 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Pie 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
1/4 tsp salt

👨‍🍳Directions

1Preheat oven to 425°F (220°C).
2In a large bowl, combine flour and salt.
3Add cubed butter and mix using a fork until the mixture resembles coarse crumbs.
4Gradually add ice-cold water, one tablespoon at a time, mixing gently until the dough just comes together.
5Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
6Roll out the chilled dough on a lightly floured surface until it fits your pie dish.
7Press the dough into the pie dish, making sure to cover the bottom and sides evenly.
8Trim any excess dough from the edges.
9Reduce oven temperature to 375°F (190°C).
10In a separate bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until smooth.
11Pour the filling into the prepared pie crust.
12Place the pie dish on a baking sheet to catch any spills.
13Bake for 50-60 minutes, or until the edges are set and the center is still slightly jiggly.
14If the crust begins to brown too quickly, cover the edges with aluminum foil or a pie crust shield.
15Remove the pie from the oven and let it cool completely on a wire rack.
16This can take several hours.
17Once cooled, refrigerate the pie for at least 4 hours, or overnight, to allow the flavors to meld and the filling to set.
18Serve chilled, with a dollop of whipped cream if desired.

🔧Equipment

Mixing bowl
Pie dish
Fork
Whisk
Oven

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 85mg🧂Sodium: 450mg🌾Total Carbs: 48g🥦Dietary Fiber: 2g🍬Sugars: 30g🥩Protein: 7g

📝Notes

Tips: For a smoother pie, you can strain the pumpkin puree before using it. To make an easy whipped cream topping, whip 1 cup of heavy cream with 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract until stiff peaks form.

Watch Video Of How Sweetened Condensed Pumpkin Pie Works

This sweetened condensed pumpkin pie is a great recipe for any occasion. It’s easy to make, delicious, and nutritious.

It’s a perfect dessert for family gatherings, potlucks, or even a cozy night at home. You can store any leftovers in the refrigerator for up to three days.

Reheat individual slices in the microwave for a quick and easy treat. I also like to serve this pie with a dollop of whipped cream or a scoop of vanilla ice cream.

It’s a great way to add a little extra sweetness and creaminess to the pie. This pie is always a hit with my family and friends, and I know it will be with yours too.

❓ Frequently Asked Questions About Sweetened Condensed Pumpkin Pie

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

While you can use regular pumpkin puree, keep in mind that canned pumpkin is already cooked and has a smoother consistency that works better in this recipe.

Q: What if I don’t have an 8-inch pie dish?

You can use any size pie dish you like, but keep in mind that baking time may vary depending on the size of your pie.

Q: Can I make this pie ahead of time?

Yes, you can make this pie up to two days in advance. Simply store it in an airtight container in the fridge until you’re ready to serve.

Q: Is this recipe suitable for vegetarians?

This recipe is vegetarian-friendly as long as you use a vegetarian-friendly sweetened condensed milk.

Q: Can I freeze this pie?

Yes, you can freeze this pie for up to three months. Thaw overnight in the fridge before serving.

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