sweet condensed milk pumpkin pie recipe

Written BySheba G Updated On
sweet condensed milk pumpkin pie recipe
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The Best sweet condensed milk pumpkin pie recipe

I’ve been making sweet condensed milk pumpkin pie for years, and it’s always a hit with my family and friends. The recipe is simple, yet elegant, and the flavors are perfectly balanced.

The sweetness of the condensed milk pairs beautifully with the warmth of the pumpkin, creating a deliciously rich and creamy filling. I’ve experimented with various recipes over the years, but this one remains my go-to.

It’s perfect for special occasions or everyday meals, and it’s surprisingly easy to make. My kids love helping me in the kitchen, measuring out the ingredients and mixing the filling.

They’re always eager to taste the pie as it comes out of the oven, and they never fail to give me a thumbs-up when they take their first bite. I’ve even made this pie for potlucks and gatherings, and it’s always a crowd-pleaser.

The best part is that it’s relatively healthy compared to other desserts – the pumpkin adds fiber and nutrients, while the condensed milk provides a sweet treat without being too overpowering. I’ve tried various techniques for making this pie, but I find that using fresh spices like cinnamon and nutmeg gives it a more authentic flavor.

And don’t forget to use real whipped cream on top – it adds a lovely touch of indulgence without overpowering the rest of the pie.

Sweet Condensed Milk Pumpkin Pie

Sweet Condensed Milk Pumpkin Pie

4.7 from 1683 votes

A rich and creamy pumpkin pie made with sweet condensed milk for a velvety smooth texture. Perfect for fall gatherings and holidays.

Prep Time15 mins
Cook Time60 mins
Resting Time0 mins
Total Time75 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pie Crust

1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup unsalted butter, chilled and 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 ground cloves
1/4 tsp salt

👨‍🍳Directions

1Preheat oven to 425°F.
2In a large mixing bowl, combine flour and salt.
3Add chilled cubed butter and mix using a pastry blender or your fingers until the mixture resembles coarse crumbs.
4Gradually add ice-cold water, mixing until the dough just comes together.
5Form into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
6On a lightly floured surface, roll out the chilled dough to a 12-inch circle.
7Transfer the dough to a 9-inch pie dish, pressing it into the sides and bottom.
8Trim the excess dough, leaving about 1/2 inch overhang.
9Crimp the edges decoratively.
10Place the pie crust in the freezer for 10 minutes.
11Line the crust with parchment paper and fill with pie weights or dried beans.
12Bake for 15 minutes at 425°F.
13Remove the weights and parchment paper, then bake for an additional 5-7 minutes, or until the crust is lightly golden.
14Remove from oven and set aside.
15In a large mixing bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
16Pour the filling into the pre-baked pie crust.
17Reduce the oven temperature to 350°F.
18Bake the pie for 50-60 minutes, or until the edges are set and the center jiggles slightly.
19If the crust begins to brown too quickly, cover the edges with aluminum foil or a pie crust shield.
20Remove from oven and let it cool completely on a wire rack.
21Once cooled, refrigerate the pie for at least 4 hours or overnight to allow the flavors to meld and the filling to set.
22Serve chilled, with a dollop of whipped cream if desired.

🔧Equipment

Mixing bowl
Pie dish
Rolling pin
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 75mg🧂Sodium: 450mg🌾Total Carbs: 45g🥦Dietary Fiber: 1g🍬Sugars: 20g🥩Protein: 5g

📝Notes

You can use a store-bought pie crust to save time. For a spiced whipped cream, add a pinch of cinnamon and nutmeg to your whipped cream.

Watch Video Of How Sweet Condensed Milk Pumpkin Pie Works

This sweet condensed milk pumpkin pie is a true showstopper for any occasion – whether you’re hosting a holiday dinner or just need a delicious dessert for your family night. The best part?

It’s surprisingly easy to make ahead of time: simply prepare the filling up to 24 hours in advance, then assemble and bake when you’re ready. My family loves reheating slices in the microwave for an instant dessert fix – just be sure to cover them with plastic wrap to prevent overcooking.

❓ Frequently Asked Questions About Sweet Condensed Milk Pumpkin Pie

1. What is sweet condensed milk?

Sweetened condensed milk is a type of evaporated milk that has been sweetened with sugar during its production process. It’s thicker and creamier than regular milk, making it perfect for cooking and baking.

2. Can I use regular milk instead of sweetened condensed milk?

No, you can’t substitute regular milk for sweetened condensed milk in this recipe. The sweetness of the condensed milk is an essential component of the pie’s flavor profile.

3. How do I ensure my pie crust doesn’t get soggy?

To prevent your pie crust from becoming soggy, make sure to bake it until it’s lightly golden before filling it with the pumpkin mixture.

4. Can I use canned pumpkin instead of fresh pumpkin?

Yes, you can use canned pumpkin in place of fresh pumpkin in this recipe. Just be sure to drain off any excess liquid before using.

5. How long does this pie keep in the fridge?

This pie will keep in an airtight container in your fridge for up to 5 days.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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