Pumpkin pie is a quintessential dessert, especially during the fall and holiday seasons. It’s rich, creamy, and packed with the warm, comforting spices that everyone loves. If you're looking for a classic yet easy-to-make pumpkin pie recipe, this version using sweetened condensed milk is the answer. The sweetened condensed milk adds a luscious, creamy texture and rich sweetness to the pie, making it utterly irresistible. So, whether you're planning your Thanksgiving menu or simply craving a slice of autumn goodness, this pumpkin pie recipe is one you'll want to try. Read on for the full recipe, tips, and tricks to ensure your pumpkin pie turns out perfectly every time.
What Is Pumpkin Pie With Sweetened Condensed Milk?
Pumpkin pie with sweetened condensed milk is a twist on the traditional pumpkin pie recipe. Instead of using evaporated milk and sugar separately, this recipe combines both elements into one by using sweetened condensed milk. The result is a pie that’s not only easier to prepare but also more decadent. The sweetened condensed milk provides the necessary sweetness while adding a creamy texture that’s hard to resist. This version is perfect for those who want a rich and flavorful pumpkin pie with minimal ingredients and effort.
Ingredients List for Pumpkin Pie With Sweetened Condensed Milk:
- 1 9-inch Premade Pie Crust: The base of the pie, a premade pie crust, saves time and effort. It’s buttery, flaky, and provides a perfect contrast to the creamy filling.
- 1 15-Ounce Can Pumpkin Puree: This is the heart of the pie. Pumpkin puree gives the pie its distinctive flavor and smooth texture. Be sure to use pure pumpkin puree, not pumpkin pie filling.
- 3 Large Eggs: Eggs help bind the ingredients together and contribute to the pie’s structure. They also add richness to the filling.
- 1 14-Ounce Can Sweetened Condensed Milk: The star of this recipe, sweetened condensed milk, adds sweetness and a creamy consistency, eliminating the need for additional sugar.
- 1 ½ Tablespoon Pumpkin Pie Spice: This blend of spices, typically including cinnamon, nutmeg, ginger, and cloves, gives the pie its warm and inviting flavor.
- 1 Tablespoon Vanilla Extract: Vanilla extract enhances the overall flavor of the pie, adding a subtle sweetness and depth.
- ¾ Teaspoon Salt: Salt balances the sweetness and enhances the flavor of the other ingredients.
Substitutions and Variations:
While this recipe is straightforward, there are a few substitutions and variations you can consider if you want to customize your pumpkin pie. For example, if you don’t have sweetened condensed milk on hand, you could use evaporated milk and add 1 cup of sugar to the mixture. This will give you a similar sweetness and texture. Additionally, if you prefer a spicier pie, you can increase the amount of pumpkin pie spice or add extra cinnamon or nutmeg. For those who like a more complex flavor, try adding a tablespoon of dark rum or bourbon to the filling. This adds a depth of flavor that pairs wonderfully with the spices and pumpkin.
Step-by-Step Cooking Instructions:

- Preheat Your Oven: Start by preheating your oven to 425°F (220°C). This high initial temperature helps set the crust and prevents it from becoming soggy.
- Prepare the Filling: In a large mixing bowl, combine the pumpkin puree, eggs, sweetened condensed milk, pumpkin pie spice, vanilla extract, and salt. Use a whisk or hand mixer to blend the ingredients until the mixture is smooth and well combined.
- Pour the Filling into the Pie Crust: Place the premade pie crust in a 9-inch pie dish if it’s not already in one. Carefully pour the pumpkin mixture into the crust, spreading it evenly with a spatula.
- Bake the Pie: Place the pie in the preheated oven and bake at 425°F for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for another 35-40 minutes. The pie is done when the filling is set but still slightly jiggly in the center.
- Cool the Pie: Remove the pie from the oven and let it cool on a wire rack. It’s important to let the pie cool completely before slicing to ensure it sets properly.
- Chill if Desired: For a firmer texture, you can refrigerate the pie for 2-4 hours before serving. This also makes it easier to slice.
How to Cook Pumpkin Pie With Sweetened Condensed Milk: A Step-by-Step Guide
Cooking pumpkin pie with sweetened condensed milk is easier than you might think. First, you’ll need to prepare the filling by combining the pumpkin puree, eggs, sweetened condensed milk, and spices in a bowl. The key here is to mix everything until smooth, ensuring that all the ingredients are well incorporated. Once your filling is ready, pour it into a premade pie crust. Baking the pie involves a two-step process: a higher temperature at the beginning to set the crust, followed by a lower temperature to cook the filling evenly. This method ensures that your crust remains flaky and your filling is perfectly cooked. After baking, allow the pie to cool completely, which allows the filling to set properly, making it easier to slice and serve.
Common Mistakes to Avoid:
Even with a straightforward recipe, there are a few common mistakes that can lead to a less-than-perfect pumpkin pie. One mistake is overbaking the pie, which can cause the filling to crack and become dry. To avoid this, be sure to check the pie a few minutes before the recommended baking time is up. If the center is still slightly jiggly but the edges are set, the pie is done. Another mistake is not allowing the pie to cool completely before slicing. Cutting into the pie too soon can cause the filling to be too soft and runny. Finally, using pumpkin pie filling instead of pumpkin puree is a common error. Pumpkin pie filling already contains sugar and spices, which can throw off the balance of flavors in your pie.
Serving and Presentation Tips:
Pumpkin pie is a beautiful dessert on its own, but a few extra touches can make it even more appealing. For instance, serving the pie with a dollop of whipped cream or a scoop of vanilla ice cream adds a delightful contrast to the spiced filling. You can also sprinkle a little cinnamon or nutmeg on top of the whipped cream for an extra touch of flavor. Another idea is to drizzle some caramel sauce over each slice for a decadent finish. When serving, use a sharp knife and cut the pie into clean, even slices. Wiping the knife with a warm, damp cloth between cuts can help achieve perfect slices.
How to Serve Pumpkin Pie:
Serving pumpkin pie can be as simple or as fancy as you like. If you’re serving it for a casual family gathering, simply cut into slices and serve with a dollop of whipped cream. For a more formal presentation, you can arrange the slices on a platter and garnish with sugared cranberries, mint leaves, or a dusting of powdered sugar. If you want to add an extra layer of flavor, consider serving the pie with a side of caramel sauce or a spiced whipped cream. No matter how you choose to serve it, pumpkin pie is always a crowd-pleaser.
Presentation Ideas for Pumpkin Pie:
Presentation plays a big role in how appealing your pumpkin pie looks on the table. One simple idea is to use a stencil and powdered sugar to create a design on top of the pie. You can also decorate the pie with cut-out shapes made from extra pie dough. Use small cookie cutters to create leaves, pumpkins, or other festive shapes, then bake them separately and place them on top of the baked pie. Another option is to use a piping bag to add whipped cream rosettes around the edge of the pie. For an elegant touch, garnish the pie with candied pecans or a sprinkle of cinnamon.
Pumpkin Pie Recipe Tips:
Making the perfect pumpkin pie requires attention to a few key details. First, be sure to use pure pumpkin puree, not pumpkin pie filling, as it gives you control over the sweetness and spices. When it comes to spices, feel free to adjust the amount to your taste, but be careful not to overdo it, as the spices should complement the pumpkin flavor, not overpower it. Another tip is to pre-bake the pie crust for a few minutes before adding the filling. This helps prevent a soggy crust. Finally, let the pie cool completely before slicing, as this allows the filling to set and makes for cleaner slices.
Frequently Asked Questions (FAQs):
Q: Can I make this pie ahead of time?
A: Yes, pumpkin pie can be made a day in advance. Just be sure to store it in the refrigerator to keep it fresh.
Q: Can I use homemade pumpkin puree instead of canned?
A: Absolutely! Just make sure your homemade puree is smooth and not too watery, as this can affect the pie’s texture.
Q: What can I use if I don’t have pumpkin pie spice?
A: You can make your own by combining cinnamon, nutmeg, ginger, and cloves in the following ratio: 4 parts cinnamon, 2 parts nutmeg, 1 part ginger, and 1 part cloves.
Q: How do I know when the pie is done?
A: The pie is done when the edges are set and the center is still slightly jiggly. The center will continue to cook and set as the pie cools.
Q: Can I freeze pumpkin pie?
A: Yes, pumpkin pie freezes well. Wrap it tightly in plastic wrap and foil before freezing. Thaw in the refrigerator before serving.
Conclusion:
Pumpkin pie with sweetened condensed milk is a delightful variation of the classic dessert that’s sure to become a favorite. With its creamy texture, rich flavor, and perfectly spiced filling, it’s the perfect treat for any occasion. Whether you’re a seasoned baker or a novice, this recipe is easy to follow and delivers delicious results every time. So, go ahead and give it a try—you won’t be disappointed!
PrintPumpkin Pie With Sweetened Condensed Milk Recipe
This Pumpkin Pie recipe, featuring a premade 9-inch crust, combines pumpkin puree, sweetened condensed milk, and pumpkin pie spice for a rich, spiced flavor. Perfect for holiday gatherings, this easy-to-follow recipe delivers a smooth and creamy pie that everyone will love.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 9-inch premade pie crust
- 15 oz can pumpkin puree
- 3 large eggs
- 14 oz sweetened condensed milk
- 1 ½ tbsp pumpkin pie spice
- 1 tbsp vanilla extract
- ¾ tsp salt
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, whisk together pumpkin puree, eggs, sweetened condensed milk, pumpkin pie spice, vanilla extract, and salt until smooth.
- Pour the filling into the premade pie crust.
- Bake at 425°F for 15 minutes.
- Reduce heat to 350°F (175°C) and continue baking for 35-40 minutes, or until a knife inserted near the center comes out clean.
- Cool the pie on a wire rack, then refrigerate for at least 2 hours before serving.
Notes
- Ensure the pie cools completely before slicing for the best results.
- Serve with whipped cream or a scoop of vanilla ice cream for added indulgence.
Nutrition
- Serving Size: 1 slice (⅛ of pie)
- Calories: 295
- Sugar: 25g
- Sodium: 310mg
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