condensed milk pumpkin pie recipe

4.7 from 1600 votes

This condensed milk pumpkin pie is a creamy and delicious twist on a classic pumpkin pie. Perfect for fall or any occasion, this pie is easy to make and always a crowd-pleaser.

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Prep Time15 mins

Cook Time1 hour

Resting Time0 mins

Total Time1 hour 15 mins

Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs

1/3 cup unsalted butter, melted

1/4 cup sugar

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

1/2 tsp salt

👨‍🍳Directions

1Preheat oven to 425°F.

2In a mixing bowl combine graham cracker crumbs, melted butter, and sugar.

3Mix until well combined.

4Press the mixture evenly into a 9-inch pie dish, making sure to cover the bottom and sides.

5Use a fork and gently press the bottom and sides to ensure the crust is evenly pressed.
Set aside.

6In a large mixing bowl, whisk together the pumpkin puree and condensed milk until smooth.

7Add the eggs, one at a time, whisking well after each addition.

8Stir in the cinnamon, ginger, nutmeg, and salt until well combined.

9The mixture should be smooth and uniform in color.

10Pour the filling into the prepared crust and smooth the top with a spatula.

11Place the pie dish on a baking sheet to catch any drips.

12Bake at 425°F for 15 minutes.

13Then, reduce the oven temperature to 350°F and bake for an additional 35-40 minutes, or until the edges are set and the center is still slightly jiggly.

14This will result in a creamy and smooth texture.

15Remove the pie from the oven and let it cool completely on a wire rack.

16This cooling process allows the pie to set properly and prevents it from becoming too watery.

17Once cooled, refrigerate for at least 4 hours, or overnight, before serving.

18This chilling time is crucial for achieving the best texture and flavor.

19Condensed milk pumpkin pie can be stored in the refrigerator for up to 3 days.

🔧Equipment

Mixing bowl

Pie dish

Oven

Fork

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 15g💛Saturated Fat: 7g❤️Cholesterol: 50mg🧂Sodium: 500mg🌾Total Carbs: 50g🥦Dietary Fiber: 2g🍬Sugars: 40g🥩Protein: 10g

📝Notes

Tips: For a healthier option, you can substitute the condensed milk with evaporated milk and add a little bit of sugar to balance the flavor. You can also use a pre-made crust to save time.

Condensed milk pumpkin pie is a delicious and creamy twist on a classic pumpkin pie. It is perfect for fall or any occasion, and it is always a hit with my family and friends.

It is a great recipe for family gatherings and can be made ahead of time, making it a convenient dessert option. It is versatile and can be customized to suit your personal preferences.

I love how easy it is to make and how it always turns out perfect. It is a dessert that everyone will enjoy, and it is a great way to celebrate the flavors of fall.

It is a perfect dessert for any occasion and can be stored in the refrigerator for up to 3 days. It is also a great make-ahead dessert option, as it can be prepared up to a day in advance and stored in the refrigerator until ready to serve.

❓ Frequently Asked Questions About Condensed Milk Pumpkin Pie

Can I use fresh pumpkin instead of canned pumpkin puree?

You can use fresh pumpkin, but you will need to cook and puree it first. To do this, cut the pumpkin into chunks, remove the seeds and skin, and boil or steam until tender. Then, puree in a food processor or blender until smooth. You will need about 1 1/2 cups of fresh pumpkin puree to replace the canned pumpkin puree in this recipe.

Can I make this pie ahead of time?

Yes, this pie can be made ahead of time. You can prepare the pie up to a day in advance and store it in the refrigerator until ready to serve. It is recommended to allow the pie to sit in the refrigerator for at least 4 hours, or overnight, before serving to allow the flavors to meld together. It is best to store the pie in an airtight container to prevent it from drying out or absorbing any unwanted odors from the refrigerator.

Can I freeze the pumpkin pie?

Yes, you can freeze pumpkin pie. Allow the pie to cool completely and then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. When ready to serve, thaw overnight in the refrigerator and then let it sit at room temperature for a few hours before serving. The texture of the pie may change slightly after freezing, but the flavor will still be delicious.

Can I use a different type of crust?

Yes you can use a different type of crust for this pie. You can use a traditional pie crust, a graham cracker crust, or even a pecan crust. The choice of crust will depend on your personal preference and the flavors you want to highlight in the pie. Just make sure to adjust the baking time accordingly, as different crusts may require different baking times.

What is the role of condensed milk in the recipe?

Condensed milk is a key ingredient in this recipe because it adds a rich, creamy texture and a sweet, caramel-like flavor to the pie. It also helps to create a smooth and velvety consistency that complements the earthy taste of the pumpkin. Additionally, condensed milk is high in fat and sugar, which helps to create a smooth and creamy texture in the filling.

condensed milk pumpkin pie recipe

The Best condensed milk pumpkin pie recipe