pumpkin pie sweetened condensed milk recipe
- The Best pumpkin pie sweetened condensed milk recipe
- Classic Pumpkin Pie with Sweetened Condensed Milk
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Classic Pumpkin Pie with Sweetened Condensed Milk Works
- ❓ Frequently Asked Questions About Pumpkin Pie with Sweetened Condensed Milk
The Best pumpkin pie sweetened condensed milk recipe
I have been making pumpkin pie with sweetened condensed milk for years and it is my go to recipe for Thanksgiving and fall gatherings. My kids absolutely love the creamy texture and rich flavor that the condensed milk adds without any extra work. This recipe is simple to put together and gives you a perfect pie every time with a smooth filling that sets beautifully. Plus using sweetened condensed milk means you do not need to fuss with separate sugar and cream steps which saves time and cleanup. The natural sweetness and calcium from the milk also make this a slightly more nutritious dessert option that I feel good about serving my family.
Classic Pumpkin Pie with Sweetened Condensed Milk
This pumpkin pie uses sweetened condensed milk for a creamy, rich filling that is simple to make. It is a family favorite for holiday dinners and everyday fall baking.
🥘Ingredients
For the Crust
For the Filling
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Pumpkin Pie with Sweetened Condensed Milk Works
This pumpkin pie with sweetened condensed milk is always a good idea for any occasion because it is easy to make and delivers consistent results. It works perfectly for family gatherings and holiday dinners where you want a classic dessert without stress. I hope you enjoy making this pie as much as my family does.
❓ Frequently Asked Questions About Pumpkin Pie with Sweetened Condensed Milk
1. Can I use a store bought pie crust?
Yes, a store bought crust works perfectly for this recipe. Just make sure it is a 9 inch unbaked crust to hold all the filling.
2. How do I know when the pie is done?
The pie is done when a knife inserted near the center comes out clean. The edges should be set and the center will look slightly jiggly but will firm up as it cools.
3. Can I use pumpkin pie spice instead of individual spices?
Absolutely. Substitute 2 teaspoons of pumpkin pie spice for the cinnamon, ginger, and nutmeg listed in the recipe.
4. How should I store leftover pumpkin pie?
Cover the pie with plastic wrap or foil and store it in the refrigerator for up to 4 days. You can also freeze it for up to 2 months.
5. Can I make this pie dairy free?
You can try using a dairy free sweetened condensed milk alternative and a vegan pie crust. The texture may vary slightly but it will still be tasty.
