The Creamiest Pumpkin Pie Recipe with Condensed Milk

Introduction

Pumpkin pie is a quintessential dessert, especially during the fall and holiday seasons. This pumpkin pie recipe takes the classic to the next level with one simple ingredient: sweetened condensed milk. Using sweetened condensed milk creates an unbelievably creamy texture and perfectly balanced sweetness.

Marie Martin

The Creamiest Pumpkin Pie Recipe with Condensed Milk

This pumpkin pie recipe uses sweetened condensed milk for an extra creamy texture and perfect sweetness. It’s a simple and delicious take on a classic fall dessert.

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 slices

Calories: 300

Ingredients Equipment Method Notes

Ingredients

  

Spices

• 2 teaspoons Ground cinnamon
• 1/2 teaspoon Ground ginger
• 1/4 teaspoon Ground cloves
• 1/4 teaspoon Allspice
• 1/4 teaspoon Ground nutmeg
• 1/4 teaspoon Ground black pepper

OR

• 1 Tablespoon Premade pumpkin pie spice + 1/2 teaspoon

Pie

• 1 (9-inch) Pie crust, unbaked store-bought or homemade

Filling

• 15 ounces Pumpkin puree (not pumpkin pie filling)
• 14 ounces Sweetened condensed milk
• 3 Large eggs room temperature
• 1 teaspoon Pure vanilla extract
• 1/2 teaspoon Fine sea salt

Equipment

• Oven
• Small bowl
• Large mixing bowl
• Whisk
• Spatula
• Baking sheet
• Wire rack
• Knife

Method

 

Baking

1. Preheat the oven to 425F.
2. If making your own pumpkin pie spice, mix all ingredients in a small bowl.
3. In a large mixing bowl, combine pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, vanilla extract, and salt; whisk until smooth.
4. Pour the pumpkin mixture into the unbaked pie crust, smoothing the top with a spatula.
5. Place the pie on a baking sheet, then bake at 425F for 15 minutes.
6. Reduce oven temperature to 350F and continue baking for 30-35 minutes, until a knife inserted near the center comes out clean.
7. Remove the pie from the oven and cool on a wire rack for at least 2 hours.
8. Slice and serve with whipped cream or vanilla ice cream, if desired.

Notes

For best results, use room temperature eggs to ensure a smooth filling. Be sure to cool the pie completely before slicing to allow the filling to set properly.

Why You’ll Love This Recipe

Here’s why this pumpkin pie recipe will become your new favorite:

• It’s incredibly easy to make, perfect for beginner bakers.
• The sweetened condensed milk guarantees a creamy and smooth texture.
• The warm spices create a flavorful and comforting taste.
• It’s the perfect Thanksgiving dessert for your holiday gathering.
• This recipe is simple enough for busy parents who need a dessert.

Ingredients

Here’s what you’ll need for this pumpkin pie recipe:

• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon allspice
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground black pepper
  • OR 1 Tablespoon + 1/2 teaspoon premade pumpkin pie spice
• 1 (9-inch) pie crust, unbaked (store-bought or easy homemade pumpkin pie crust recipe)
• 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
• 1 can (14 ounces) sweetened condensed milk
• 3 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon fine sea salt

Use 100% pure pumpkin puree, not pumpkin pie filling, for the best results. The spice measurements can be adjusted to your preferences!

Notes and Substitutions

• Pie crust: Feel free to use a store-bought pie crust to save time, or make your favorite homemade pie crust recipe.
• Pumpkin pie spice: To simplify things, use 1 tablespoon + 1/2 teaspoon of premade pumpkin pie spice mix instead of individual spices.
• Condensed milk: You can substitute evaporated milk, but the pie will be less sweet and creamy. You may need to add additional sugar to taste. It’s important to understand the differences between these common baking ingredients, such as those outlined by Land O’Lakes in their guide to sweetened condensed milk vs. evaporated milk.

Equipment

You’ll need the following equipment to bake this pie:

• Large mixing bowl
• Whisk
• 9-inch pie plate

Instructions

Follow these simple steps to make this delicious pumpkin pie recipe!

1. Preheat the oven to 425°F (220°C).
2. If you’re making your own pumpkin pie spice, mix all of the ingredients together in a small bowl.
3. In a large mixing bowl, combine the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, vanilla extract, and salt. Whisk together until the mixture is smooth and fully combined.
4. Pour the pumpkin mixture into the unbaked pie crust, smoothing out the top with a spatula.
5. Place the pie onto a baking sheet, then transfer it to the preheated oven and bake for 15 minutes.
6. After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 30-35 minutes, or until a knife inserted near the center comes out clean.
7. Once baked, remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours to set properly.
8. Slice and serve with a dollop of whipped cream or vanilla ice cream if desired.

Common Mistakes

• Overbaking: Overbaking can result in a cracked top and a rubbery texture. Keep a close eye on the pie and test for doneness frequently.
• Soggy crust: To avoid a soggy crust, consider blind baking the crust for 10-15 minutes before adding the filling.

Pro Tips

• If the edges of the crust are browning too quickly, cover them with foil during the last 15 minutes of baking.
• The pie is done when a knife inserted near the center comes out clean. The center should be set but still have a slight jiggle.
• Let the pie cool completely before serving to allow the filling to fully set.

Troubleshooting

• If your pie is not setting, it could be due to underbaking or too much moisture in the filling. Ensure you bake it long enough and use the correct amount of ingredients.

Serving, Storage, and Variations

Serve this pumpkin pie recipe chilled or at room temperature with whipped cream or a scoop of vanilla ice cream.

• Storage: Store leftover pie in the refrigerator for up to 3-4 days.
• Freezing: You can freeze the baked pie for up to 2-3 months. Wrap it tightly in plastic wrap and then foil. Thaw overnight in the refrigerator before serving.

Variations

• Chocolate chips: Add 1/2 cup of chocolate chips to the filling for a chocolatey twist.
• Bourbon pumpkin pie: Add 2 tablespoons of bourbon to the filling for a warm, boozy flavor.
• Spiced whipped cream topping: Enhance your whipped cream with a dash of cinnamon, nutmeg, or ginger.

FAQ

• Why use sweetened condensed milk? Sweetened condensed milk makes the pumpkin pie creamier and adds the perfect amount of sweetness without being overpowering.
• How long does pumpkin pie last? Pumpkin pie will last for 3-4 days in the refrigerator or 2-3 months in the freezer.
• Can I make the pie ahead of time? Yes, making this pumpkin pie recipe ahead of time is a great idea! It allows the flavors to meld together even more.

Before freezing your pumpkin pie, make sure to consult food safety guidelines, such as those provided by the FDA on safe freezing of baked goods.

Conclusion

This pumpkin pie recipe with sweetened condensed milk is the perfect way to enjoy a classic fall dessert. Its creamy texture, warm spices, and easy preparation make it a winner for any occasion. Give this simple recipe a try!

Culinary disclaimer:
This content is provided for informational purposes only. It does not replace medical advice, professional diagnosis, or personalized treatment.