pumpkin pie recipe with sweetened condensed milk
The Best pumpkin pie recipe with sweetened condensed milk
I love this recipe because it’s simple enough to pull together in one afternoon but feels special enough for holidays or just a cozy night in. My family loves how the condensed milk adds a smooth, almost buttery richness without needing extra butter in the crust. The kids think it’s the best kind of pie because it’s gooey and not too crumbly, and my husband insists it’s the only pie that doesn’t make him want to lick the plate. It’s a recipe that’s easy to double if you have guests, or you can make a big batch to freeze for later. And honestly, there’s nothing better than pulling it out of the oven with that golden crust and a little steam rising, knowing it’s going to be the star of the table—whether it’s Thanksgiving dinner or just a quiet Sunday afternoon snack. It’s the kind of dessert that feels like a little holiday every time you eat it.
Sweetened Condensed Milk Pumpkin Pie
A rich, creamy pumpkin pie infused with sweetened condensed milk for a decadent twist, perfect for fall celebrations. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- 1 tsp salt
- 1 tbsp granulated sugar
- 8-10 ice cubes
- 2 cups pumpkin puree (15 oz can)
- 1 (14 oz) can sweetened condensed milk
- 1 (6 oz) can evaporated milk
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- 1 tsp vanilla extract
- ½ cup granulated sugar
- 1 large egg
- 1 tbsp cornstarch
👨🍳Directions
-
1
Preheat oven to 375°F (190°C). Combine flour, salt, and sugar in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Add ice cubes and mix until dough forms. Chill for 30 minutes. -
2
Roll out dough on a floured surface to fit a 9-inch pie dish. Prick bottom and sides with a fork. Line with parchment paper, fill with pie weights, or fill with dry beans. Bake for 15 minutes. Remove weights and bake 5 more minutes until lightly golden. Remove parchment and cool. -
3
In a large bowl, whisk pumpkin puree, sweetened condensed milk, evaporated milk, spices, vanilla, and sugar until smooth. Stir in egg and cornstarch until fully combined. -
4
Pour filling into the cooled crust. Bake at 350°F (175°C) for 45–55 minutes, or until a toothpick inserted comes out clean. Cool completely before slicing.
🔧Equipment
- Mixing bowls (2)
- Food processor or pastry cutter
- Whisk
- Oven
- Pie dish (9-inch)
- Rubber spatula
- Piping bag with large star tip (optional)
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra richness, add ¼ cup heavy cream to the filling.
- Substitute pumpkin puree with 1 cup canned pumpkin pie filling.
- Ensure crust is fully cooled before adding filling to prevent cracking.
Storage: {“roomTemp”:”Up to 2 days”,”fridge”:”Up to 5 days”,”freezer”:”Up to 3 months”}
Watch Video Of How Sweetened Condensed Milk Pumpkin Pie Works
❓ Frequently Asked Questions About Sweetened Condensed Milk Pumpkin Pie
What is the best way to ensure a smooth texture in pumpkin pie with sweetened condensed milk?
To achieve a silky-smooth texture, make sure to whisk the pumpkin puree, eggs, and sweetened condensed milk together thoroughly until fully combined. Avoid overmixing the filling after adding the pie crust to prevent a grainy texture. Additionally, using a high-quality pumpkin puree (like canned or homemade) and chilling the filling for at least 2 hours before baking helps create a creamy consistency.
—
Why does my pumpkin pie with sweetened condensed milk sometimes turn out too dense?
A dense pie can result from several factors: overmixing the filling, not baking long enough, or using too much condensed milk. To fix this, reduce the condensed milk slightly (by about 1–2 tbsp) if the filling seems too thick. Ensure the oven is preheated to the correct temperature (usually 350°F/175°C) and check the pie at 45 minutes—it should jiggle slightly in the center before going in the oven. Also, let the pie cool completely before slicing to avoid a gummy texture.
—
Can I substitute sweetened condensed milk in pumpkin pie, and if so, what are the best alternatives?
Yes, you can substitute sweetened condensed milk, but the flavor and texture will differ. Best alternatives include:
– Heavy cream + sugar (1:1 ratio) – adds richness but may require extra egg for binding.
– Whipped cream + powdered sugar – lighter but less decadent; mix with a splash of vanilla.
– Coconut milk (full-fat) – works well but can be slightly tangy; balance with vanilla and cinnamon.
– Evaporated milk + sugar – closer in texture but needs extra egg for stability.
For the best results, match the sweetness level (e.g., reduce sugar in other ingredients if using less condensed milk).
—
How do I prevent my pumpkin pie from cracking or splitting during baking?
Cracks can happen due to overfilling, uneven baking, or rapid temperature changes. To prevent them:
1. Use a pie crust that’s slightly thicker (or blind-bake it for 15–20 mins to strengthen it).
2. Fill the crust no more than 2/3 full—leave room for expansion.
3. Chill the pie before baking for 1 hour to firm up the crust.
4. Bake at a lower temperature (325°F/160°C) for the first 30 minutes, then increase to 350°F (175°C) if needed.
5. Check for doneness early—the filling should be set but still slightly wobbly in the center.
6. Cool slowly by placing the pie on a wire rack for 1–2 hours before refrigerating.
—
How long should I bake a pumpkin pie with sweetened condensed milk, and how do I know when it’s done?
A classic pumpkin pie with sweetened condensed milk typically bakes for 50–60 minutes at 350°F (175°C). Signs it’s done:
– The filling should be set but still slightly jiggly in the center when gently shaken.
– The edges should be golden brown and the crust slightly puffed.
– A knife inserted near the center should come out clean (though some moisture is normal).
– If the top browns too quickly, tent with foil for the last 10–15 minutes.
For extra assurance, check at 45 minutes—if it’s not set yet, bake 5–10 more minutes. Overbaking can dry out the filling, so remove it from the oven as soon as it’s fully set.
