pumpkin pie recipe with condensed milk
The Best pumpkin pie recipe with condensed milk
What I love most about this version is how the condensed milk adds a subtle depth of sweetness that makes the pie feel extra indulgent without being overly heavy. It’s not just a pie for special occasions; it’s something we enjoy every week, whether we’re sharing it with neighbors or keeping it for ourselves. The health benefits are also nice to note—pumpkin is packed with vitamins, and the spices like cinnamon and ginger add natural antioxidants. It’s a way to enjoy something delicious while still feeling like you’re giving your body a little treat. Plus, there’s nothing like the satisfaction of a freshly baked pie that’s still warm from the oven, the kind of thing that makes the whole meal feel special.
Classic Pumpkin Pie with Condensed Milk
A rich, creamy pumpkin pie that relies on sweetened condensed milk for a velvety texture. Perfect for fall gatherings, this recipe balances spiced pumpkin with a smooth, indulgent filling.
🥘Ingredients
- 1 ½ cups all-purpose flour
- ½ cup cold unsalted butter, cubed
- 1 tbsp granulated sugar
- 1 tsp salt
- 6–8 ice-cold water
- 1 (15 oz) can pumpkin puree
- 1 (14 oz) can sweetened condensed milk
- 1 cup heavy cream
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp vanilla extract
- Pinch of salt
👨🍳Directions
-
1
Preheat oven to 425°F. Roll out the dough on a floured surface until about ¼-inch thick. Fit it into a 9-inch pie dish, trim excess, and chill while preparing the filling. -
2
Whisk pumpkin puree, condensed milk, heavy cream, spices, vanilla, and salt in a large bowl until smooth. Pour filling into the chilled crust. -
3
Bake in the preheated oven for 30 minutes. Reduce heat to 350°F and bake for another 30–35 minutes, until the center is set (a knife inserted should come out clean). -
4
Cool completely before slicing. Serve warm or at room temperature.
🔧Equipment
- Mixing bowls
- Whisk
- Rolling pin
- 9-inch pie dish
- Baking dish
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Pumpkin Pie with Condensed Milk Works
❓ Frequently Asked Questions About Pumpkin Pie with Condensed Milk
1. What’s the secret to a silky-smooth condensed milk filling?
Use a mix of warm condensed milk and a pinch of cornstarch to thicken the filling before pouring it into the pie crust. Stirring in a tiny bit of vanilla extract while heating also helps prevent lumps and enhances flavor.
2. Can I substitute regular milk for condensed milk in this recipe?
No, condensed milk adds sweetness and creaminess that regular milk can’t replicate. If you’re in a pinch, you can use half-and-half or heavy cream, but the texture and taste won’t be the same.
3. How do I avoid a soggy bottom crust?
Pre-bake the pie crust until it’s firm (about 10 minutes at 375°F) before adding the filling. Also, chill the assembled pie in the fridge for at least 4 hours before baking to help the crust set.
4. Why does the pie taste sweeter than traditional pumpkin pie?
The condensed milk adds a rich, caramelized sweetness that balances the natural pumpkin flavor. If you prefer a milder taste, reduce the amount of condensed milk by half and add a splash of cream cheese for creaminess.
