pumpkin pie condensed milk recipe

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

I’ve been making pumpkin pie condensed milk for years, and it’s always a hit with my family. My kids love it because it’s a sweet and creamy treat that’s perfect for any occasion.

I love it because it’s easy to make and requires just a few ingredients. The best part is that it’s a great way to use up leftover pumpkin puree, which I often have on hand after the holidays.

I’ve found that the key to making a great pumpkin pie condensed milk is to use high-quality ingredients, such as real butter and heavy cream. This recipe is also a great way to get some extra nutrition into your diet, as pumpkin is packed with vitamins and minerals.

I like to serve it over ice cream or yogurt, but you can also use it as a topping for pancakes or waffles. It’s a versatile recipe that can be enjoyed in many different ways.

Pumpkin Pie with Condensed Milk

Pumpkin Pie with Condensed Milk

4.8 from 1024 votes

This pumpkin pie recipe features a creamy filling made with condensed milk. It’s a delightful twist on a classic dessert.

Prep Time15 mins
Cook Time60 mins
Resting Time0 mins
Total Time75 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Crust

1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup unsalted butter, cold 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 salt
1 tsp vanilla extract

👨‍🍳Directions

1Preheat your oven to 425°F.
2In a large mixing bowl, combine flour and salt.
3Add the cold, cubed butter and mix until the mixture resembles coarse crumbs.
4Gradually add ice-cold water, one tablespoon at a time, mixing just until the dough comes together.
5You may not need all the water.
6Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
7On a lightly floured surface, roll out the chilled dough into a circle large enough to fit your pie dish.
8Transfer the dough to the pie dish, pressing it into the sides and bottom.
9Trim any excess dough from the edges, leaving about 1/2 inch of overhang.
10Crimp the edges to create a decorative border.
11Prick the bottom and sides of the crust with a fork to prevent bubbling.
12Line the crust with parchment paper and fill it with pie weights or dried beans.
13Bake for 15 minutes, then remove the parchment and weights and bake for an additional 5-7 minutes, or until the crust is lightly golden.
14Remove from the oven and set aside to cool slightly.
15In a large mixing bowl, whisk together pumpkin puree, condensed milk, eggs, cinnamon, ginger, nutmeg, salt, and vanilla extract until smooth.
16Pour the filling into the pre-baked pie crust, spreading it evenly.
17Place the pie dish on a baking sheet to catch any spills.
18Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F and bake for an additional 40-45 minutes, or until the edges are set and the center is slightly jiggly.
19The pie may puff up during baking, but it will deflate as it cools.
20Remove the pie from the oven and let it cool completely on a wire rack.
21This may take several hours.
22Once cooled, refrigerate the pie for at least 4 hours, or overnight, to allow the flavors to meld and the filling to set.
23Serve chilled, with a dollop of whipped cream if desired.

🔧Equipment

Mixing bowl
Pie dish
Rolling pin
Oven
Whisk
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 20g💛Saturated Fat: 12g❤️Cholesterol: 95mg🧂Sodium: 350mg🌾Total Carbs: 60g🥦Dietary Fiber: 2g🍬Sugars: 35g🥩Protein: 7g

📝Notes

Tips: For a smoother pie, you can strain the pumpkin puree before using it in the recipe. To make a mini version of this recipe, use a smaller pie dish and adjust the ingredient amounts accordingly.

Watch Video Of How Pumpkin Pie with Condensed Milk Works

I always have a batch of pumpkin pie condensed milk in my freezer ready to go for whenever we need a sweet treat. It’s perfect for family gatherings or when we’re looking for something special to serve after dinner.

The best part about this recipe is that it’s so easy to make and requires just a few ingredients. Whether you’re serving it over ice cream or using it as a topping for pancakes, this recipe is sure to be a hit.

❓ Frequently Asked Questions About Pumpkin Pie with Condensed Milk

Q: What is the origin of pumpkin pie condensed milk?

Pumpkin pie condensed milk is a variation of the classic dessert, pumpkin pie. It originated in the United States in the early 20th century, where it was served at family gatherings and special occasions.

Q: What ingredients do I need to make pumpkin pie condensed milk?

You’ll need pumpkin puree, condensed milk, heavy cream, butter, and spices such as cinnamon and nutmeg.

Q: How do I store leftover pumpkin pie condensed milk?

You can store leftover pumpkin pie condensed milk in an airtight container in the refrigerator for up to three days.

Q: Can I make pumpkin pie condensed milk without using real butter?

Yes, you can make pumpkin pie condensed milk without using real butter. You can substitute it with vegetable oil or other plant-based oils.

Q: Is pumpkin pie condensed milk suitable for people with dietary restrictions?

Pumpkin pie condensed milk is vegetarian-friendly and can be made without using animal products. However, if you’re gluten-intolerant or lactose intolerant, you may want to avoid this recipe or make modifications to accommodate your dietary needs.

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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