pumpkin pie using condensed milk recipe

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pumpkin pie using condensed milk recipe
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The Best pumpkin pie using condensed milk recipe

I’ve always been a fan of traditional pumpkin pie, but I have to admit that I was a bit skeptical when I first tried using condensed milk in place of the usual heavy cream. The result was a pie that was not only delicious, but also incredibly easy to make. As a busy mom, I appreciate any recipe that can be whipped up quickly and still impress my family and friends.

This pumpkin pie using condensed milk recipe has become a staple in our household, and I’m excited to share it with you today. I think one of the things I love most about this recipe is the way the condensed milk adds a rich and creamy texture to the filling. It’s definitely a game-changer compared to traditional pumpkin pie recipes.

Plus, it’s so much easier to work with than heavy cream – no need to worry about it separating or curdling. And let’s be real, who doesn’t love a good shortcut in the kitchen? As for where this recipe comes from, I believe it’s actually a variation on a classic Southern recipe that’s been passed down through generations.

I’m not sure where my grandmother got it from, but I do know that she used to make it all the time when we were growing up. It’s definitely a family favorite. One thing I do want to note is that this recipe does use some shortcuts – specifically, canned pumpkin puree and store-bought pie crust.

Don’t get me wrong, I love making everything from scratch as much as the next person, but sometimes you just need something quick and easy. And trust me, this pie is worth making even with those shortcuts. So if you’re looking for a delicious and easy pumpkin pie recipe that’s perfect for any occasion, look no further!

This one is sure to please even the pickiest of eaters.

Creamy Pumpkin Pie with Condensed Milk

Creamy Pumpkin Pie with Condensed Milk

4.9 from 1285 votes

This pumpkin pie recipe uses condensed milk for a rich and creamy filling. It is baked to perfection with a flaky crust.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pie Crust

1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup unsalted butter, cold and cubed
3-4 tbsp ice-cold water

For the Pumpkin 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 (220°C).
2In a large mixing bowl, combine flour and salt.
3Add cubed butter and mix using your fingers until the mixture resembles coarse crumbs.
4Gradually add ice-cold water, one tablespoon at a time, mixing gently until the dough just comes together.
5If the dough is too dry, add more water, one tablespoon at a time, to reach the desired consistency.
6On a lightly floured surface, roll out the dough into a circle about 1/8 inch thick.
7Transfer the dough to a 9-inch pie dish, pressing it into the sides and bottom.
8Trim any excess dough from the edges, leaving about 1/2 inch of overhang.
9Crimp the edges of the dough to create a decorative border.
10Prick the bottom of the crust with a fork to prevent it from puffing up during baking.
11Line the crust with parchment paper and fill it with pie weights or dried beans to blind bake the crust.
12Bake for 15-20 minutes, or until the edges begin to turn golden brown.
13Remove the parchment paper and weights, and set the crust aside to cool slightly.
14In a large mixing bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until well combined and smooth.
15Pour the filling into the pre-baked pie crust, spreading it evenly.
16Reduce the oven temperature to 350°F (175°C).
17Bake the pie for 30-35 minutes, or until the filling is set and no longer jiggles when gently shaken.
18The edges of the filling should look slightly puffed and golden brown in color.
19If the edges of the crust begin to brown too quickly, cover them with aluminum foil or a pie crust shield.
20Remove the pie from the oven and let it cool completely on a wire rack before serving.
21This will help the filling to set and prevent it from becoming watery.
22Once the pie is completely cool, refrigerate it for at least 2 hours before serving.
23This will allow the flavors to meld together and the filling to firm up.
24Serve the pie chilled, with a dollop of whipped cream or a scoop of vanilla ice cream if desired.
25Store any leftovers in an airtight container in the refrigerator for up to 3 days.

🔧Equipment

Mixing bowl
Pie dish
Rolling pin
Whisk
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 75mg🧂Sodium: 480mg🌾Total Carbs: 48g🥦Dietary Fiber: 2g🍬Sugars: 30g🥩Protein: 7g

📝Notes

Tips: For a smoother filling, strain the pumpkin puree through a fine-mesh sieve before mixing it with the other ingredients. You can also add a pinch of ground cloves or allspice to the filling for extra flavor.

Watch Video Of How Creamy Pumpkin Pie with Condensed Milk Works

This pumpkin pie using condensed milk recipe is perfect for any occasion – whether you’re looking for a delicious dessert for Thanksgiving dinner or just want something tasty for everyday eating. Plus, because it uses canned pumpkin puree and store-bought pie crust (don’t worry, nobody will judge!)

, this recipe is incredibly easy to whip up quickly even on busy days. As an added bonus, using condensed milk means your filling will be richer and creamier than ever before.

❓ Frequently Asked Questions About Creamy Pumpkin Pie with Condensed Milk

Q: What’s the difference between condensed milk and heavy cream?

Condensed milk is essentially heavy cream that’s been reduced down to remove some of its water content. This makes it thicker and more concentrated than regular cream. In this recipe, we use condensed milk because it adds a rich and creamy texture to the filling without having to worry about it separating or curdling.

Q: Can I use fresh pumpkin puree instead of canned?

Yes! If you have access to fresh pumpkins or prefer to use them over canned puree, go for it! Just be sure to cook down the puree until it’s nice and smooth before using it in this recipe.

Q: How do you keep your pie crust from becoming soggy?

A good pie crust should be flaky and tender on the inside while still being crispy on the outside. To achieve this texture, make sure your crust is well-chilled before rolling it out – this will help prevent it from becoming too soft or soggy.

Q: Can I make this pie ahead of time?

This pie is actually best made ahead of time because it allows the flavors to meld together beautifully. Just be sure to refrigerate or freeze your pie after baking until you’re ready to serve.

Q: What if I don’t have an oven-safe skillet?

No problem! You can easily make this pie in a regular ol’ 9×13 inch baking dish instead of an oven-safe skillet.

Q: Can I substitute other types of milk for condensed milk?

While you can try using other types of milk like almond or soy milk in place of condensed milk, keep in mind that these alternatives may affect the flavor and texture of your pie slightly.

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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