pumpkin pie with condensed milk recipe
The Best pumpkin pie with condensed milk recipe
I’m so excited to share this pumpkin pie with condensed milk recipe with you all. I’ve been making this pie for years, and it’s always a hit with my family and friends. The combination of the creamy condensed milk and the warm spices in the pumpkin pie filling is absolute perfection.
I love how easy it is to make, and how versatile it is – we enjoy it as a dessert, but it’s also perfect for breakfast or brunch. Plus, it’s a great way to use up any leftover pumpkin puree you might have on hand. One of the things I appreciate most about this recipe is that it’s relatively healthy compared to traditional pies, thanks to the use of condensed milk instead of heavy cream or sugar.
My kids just love helping me in the kitchen with this recipe – they get to crack open eggs, mix together the spices, and even help with the pie crust rolling out. It’s such a fun activity for them, and they always get so excited to see the finished product. We’ve made this pie for countless family gatherings, holidays, and even just as a special treat on a Tuesday night.
And let me tell you, it never fails to impress. The aroma of pumpkin and spices wafting from the oven is just heavenly. My husband always requests it for his birthday, and I’m more than happy to oblige.
In fact, we’ve even started making mini versions of this pie for our holiday gatherings – they’re adorable little treats that are perfect for grabbing off the platter. I could go on and on about how much I adore this recipe… suffice it to say that if you haven’t tried it yet, you absolutely must give it a shot!
The combination of flavors is just magic, and I promise you won’t be disappointed.
Pumpkin Pie with Condensed Milk
A creamy and rich pumpkin pie recipe using condensed milk for a smooth and velvety texture. Perfect for holiday gatherings or anytime dessert.
🥘Ingredients
For the Crust
For the Filling
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Pumpkin Pie with Condensed Milk Works
This pie freezes beautifully – simply wrap individual slices tightly in plastic wrap or aluminum foil and store them in an airtight container for up to 3 months.
When you’re ready to serve, simply thaw at room temperature or reheat in the microwave until warm and gooey (be careful not to overheat!)
This pie is also incredibly versatile when it comes to serving ideas – we love serving individual slices as part of a holiday feast, but it’s also perfect as a special treat after dinner on weeknights.
❓ Frequently Asked Questions About Pumpkin Pie with Condensed Milk
Q: What’s the difference between pumpkin puree and canned pumpkin?
Pumpkin puree is made from cooked, mashed pumpkin that’s been strained through a cheesecloth or fine-mesh sieve to remove any excess pulp or fibers. Canned pumpkin is simply cooked pumpkin that’s been canned in its own juice without any additional processing.
Q: Can I use fresh pumpkin instead of canned or pureed?
Yes! Fresh pumpkin can be used in place of canned or pureed pumpkin in most recipes. However, keep in mind that fresh pumpkin will add a slightly different flavor profile compared to canned or pureed.
Q: Do I need to thaw the frozen pie crust before using it?
Nope! Frozen pie crusts can usually be used straight from the freezer – just make sure to thaw them according to package instructions before rolling them out.
Q: Can I make this recipe without condensed milk?
You can substitute heavy cream or half-and-half for the condensed milk if desired – however keep in mind that these alternatives will change the flavor profile slightly.
Q: Is this recipe suitable for vegan diets?
No – due to the use of eggs in this recipe (specifically in the filling), this one isn’t suitable for vegan diets.
