sweetened condensed milk pumpkin pie recipe

Written BySheba G Updated On
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best sweetened condensed milk pumpkin pie recipe

I’m so excited to share with you my favorite sweetened condensed milk pumpkin pie recipe. This dessert has been a staple in our household for years, and it’s a crowd-pleaser at any gathering or family dinner. The combination of the creamy sweetened condensed milk and the warm spices in the pumpkin pie is absolute perfection. I love that this recipe is easy to make and requires minimal ingredients, making it perfect for a weeknight dessert or a special occasion.

The best part? It’s also relatively healthy compared to other desserts, thanks to the use of pumpkin puree and sweetened condensed milk instead of refined sugars. My kids can’t get enough of this pie, and I’m sure your family will love it just as much as mine does. I’ve made this recipe countless times, and each time it turns out perfectly – the crust is flaky, the filling is smooth, and the flavors are just right.

I’ve experimented with different spices and add-ins over the years, but this classic recipe remains my go-to. It’s a true comfort food that never fails to put a smile on our faces. Whether you’re looking for a new dessert to try or a classic favorite to make again, this sweetened condensed milk pumpkin pie recipe is sure to become a staple in your household too. This recipe has its roots in traditional American desserts, but with a few modern twists that make it stand out from the crowd.

The use of sweetened condensed milk gives the filling an extra layer of richness and depth, while the addition of warm spices like cinnamon and nutmeg adds warmth and coziness to the dish. I love that this recipe is adaptable to different tastes and dietary needs – you can easily swap out the type of milk or add in nuts or chocolate chips for added texture and flavor. One of my favorite things about this recipe is how easy it is to make – just mix together the ingredients, pour them into a pre-baked crust, and bake until golden brown. It’s perfect for busy weeknights when you need a quick dessert solution or for special occasions when you want to impress your guests with a show-stopping dessert.

The technique behind this recipe is all about balancing flavors and textures – you want the sweetness of the condensed milk to shine through without overpowering the other ingredients. It’s all about finding that perfect balance between creamy richness and lightness. As I mentioned earlier, this recipe has been a staple in our household for years, and it’s always a hit at gatherings or family dinners. My kids can’t get enough of it, and I’m sure yours will love it just as much as mine does.

Sweetened Condensed Milk Pumpkin Pie

4.7 from 1328 votes

A creamy and delicious pumpkin pie made with sweetened condensed milk. This pie has a smooth, velvety filling and a flaky crust.

Prep Time15 mins
Cook Time60 mins
Resting Time0 mins
Total Time75 mins
Servings: 8Cuisine: InternationalCalories: 430 kcal

🥘Ingredients

For the Pie Crust

1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup unsalted butter, cold and cubed
3-4 tbsp ice water

For the Filling

1 15-ounce can sweetened condensed milk
1 15-ounce can pumpkin puree
2 large eggs
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt

👨‍🍳Directions

1Preheat oven to 425°F (220°C).
2In a large bowl, combine flour and salt.
3Add cold cubed butter and mix using a fork until the mixture resembles coarse crumbs.
4Gradually add ice 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.
6On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
7Transfer the dough to a 9-inch pie dish, pressing it into the sides and bottom.
8Trim the edges and crimp as desired.
Set aside.
9In a large bowl, whisk together sweetened condensed milk, pumpkin puree, eggs, cinnamon, ginger, nutmeg, and salt until smooth and well combined.
10Pour the filling into the prepared pie crust.
11Place the pie dish on a baking sheet to catch any spills.
12Bake for 15 minutes at 425°F (220°C).
13Then, reduce the oven temperature to 350°F (175°C) and bake for an additional 40-45 minutes, or until the edges are set and the center is slightly jiggly.
14If the crust begins to brown too quickly, cover the edges with aluminum foil.
15Remove the pie from the oven and let it cool completely on a wire rack.
16This will take about 2-3 hours.
17Once cooled, refrigerate the pie for at least 4 hours or overnight before serving.
18Serve the pumpkin pie chilled, with a dollop of whipped cream or a scoop of vanilla ice cream if desired.
Enjoy!

🔧Equipment

Mixing bowl
Baking sheet
Oven
Pie dish
Fork
Rolling pin
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 430 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 90mg🧂Sodium: 450mg🌾Total Carbs: 57g🥦Dietary Fiber: 3g🍬Sugars: 38g🥩Protein: 8g

📝Notes

Tips: For a smoother crust, use a food processor to combine the dough ingredients. Make sure to let the pie cool completely before refrigerating to avoid condensation.

This sweetened condensed milk pumpkin pie is truly a show-stopper – perfect for any occasion or everyday treat. One thing I love about this recipe is how well it stores – simply keep it in an airtight container at room temperature for up to three days or freeze for up to two months without losing any texture or flavor.

Reheating leftovers couldn’t be easier – just pop them back into your oven at 350°F (175°C) for 10-15 minutes until warmed through. When serving, consider topping with whipped cream or vanilla ice cream if desired.

❓ Frequently Asked Questions About Sweetened Condensed Milk Pumpkin Pie

Q: What makes this sweetened condensed milk pumpkin pie so unique?

This sweetened condensed milk pumpkin pie stands out from other desserts due to its rich, creamy filling made with sweetened condensed milk instead of refined sugars. The combination of pumpkin puree and warm spices like cinnamon and nutmeg creates an unparalleled flavor profile that will leave your taste buds wanting more.

Q: Can I use regular milk instead of sweetened condensed milk?

No, regular milk will not provide the same level of sweetness as sweetened condensed milk in this recipe.

Q: What if I don’t have sweetened condensed milk on hand?

You can substitute heavy cream or half-and-half with 1 tablespoon sugar per cup heavy cream/half-and-half mixture.

Q: Is this dessert suitable for vegans?

No, since it contains dairy-based ingredients.

Q: Can I make individual servings using mini pie crusts?

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.

Similar Posts