Pumpkin pie is a fall favorite, and this pumpkin pie recipe with condensed milk makes the process even easier. With the rich, creamy texture of sweetened condensed milk, this pie is the perfect balance of sweetness and spice. Whether you’re a seasoned baker or a beginner, this recipe is quick and straightforward, ensuring a perfect pie every time.
Check out this delicious dessert option to pair with pumpkin pie for an easy, flavorful treat. You can also learn more about the health benefits of pumpkin on Healthline.
What is Pumpkin Pie with Condensed Milk?
Pumpkin pie with condensed milk is a simplified version of the traditional recipe where sweetened condensed milk replaces regular milk or cream. This change results in a smoother, sweeter filling that’s sure to please everyone. The condensed milk makes the pumpkin pie incredibly creamy, which is precisely what you need for that fall comfort food experience. It’s so easy to make and will become your go-to dessert for the holidays!
Ingredients for Pumpkin Pie with Condensed Milk
Here are the key ingredients you’ll need for this easy pumpkin pie recipe with condensed milk:
- One can of pumpkin puree: Canned pumpkin is the most convenient, but you can use fresh roasted pumpkin for a more robust flavor.
- One can of sweetened condensed milk: The heart of the recipe, giving the pie its creamy texture and natural sweetness.
- Two large eggs: This helps set the filling and create the perfect consistency.
- 1 ½ tsp cinnamon: A classic spice for pumpkin pie.
- ½ tsp nutmeg: Adds warmth to the pie’s flavor profile.
- ¼ tsp ground ginger: Complements the pumpkin perfectly.
- ¼ tsp cloves: Provides an additional layer of spice.
- 1 tsp vanilla extract: For a rich, aromatic sweetness.
- One pre-made pie crust: You can use a store-bought crust for simplicity or make your own if preferred.
For a detailed guide on making the perfect homemade pie crust, check out this resource.
Step-by-Step Instructions for Making Pumpkin Pie with Condensed Milk
Making the pumpkin pie recipe with condensed milk is simple, and here’s how you can do it:
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Prepare the Pie Crust: Place your store-bought or homemade pie crust into a pie dish. If making your crust, roll it out to fit the dish.
- Mix the Filling: In a large mixing bowl, combine:
- One can of sweetened condensed milk
- Two large eggs
- 1 ½ cups of pumpkin puree
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground ginger
- ¼ tsp cloves
- 1 tsp vanilla extract
- Pour into Crust: Pour the filling into your prepared crust.
- Bake: Bake at 425°F for 15 minutes, then lower the temperature to 350°F (175°C) and bake for an additional 35-40 minutes, until the pie is set and a knife inserted into the center comes out clean.
- Cool and Serve: Let the pie cool to room temperature, or refrigerate it for a chilled version.
Tips for the Perfect Pumpkin Pie
- Don’t overmix: Stir the filling until it is smooth. Overmixing may introduce air and cause cracks in the pie during baking.
- Pre-bake the Crust: To avoid a soggy crust, bake it for about 5-10 minutes before filling it with the pumpkin mixture.
- Watch the Oven Temperature: If the crust edges are browning too quickly, cover them with aluminum foil. Make sure to check the pie’s center before removing it from the oven.
- Cool Slowly: Let the pie cool gradually inside the oven with the door slightly ajar to prevent cracking.
Variations of Pumpkin Pie with Condensed Milk
While the classic pumpkin pie with condensed milk is delicious, here are some fun variations you can try:
- Gluten-Free Version: Use a gluten-free crust to make a gluten-free pumpkin pie.
- Dairy-Free Version: Substitute sweetened condensed milk with coconut milk-based condensed milk or almond milk.
- Pumpkin Cheesecake Pie: For a decadent twist, add cream cheese to the filling for a pumpkin cheesecake pie.
- No-Bake Pumpkin Pie: Refrigerate the pie until set for a chilled version of this fall favorite.
Frequently Asked Questions (FAQs)
Can I use evaporated milk instead of sweetened condensed milk?
Evaporated milk can work, but you’ll need to add sugar since it’s not sweetened. Sweetened condensed milk provides both the creaminess and sweetness in this recipe. Learn more about the difference between evaporated milk and sweetened condensed milk at Merriam-Webster.
How do I prevent cracks in the pumpkin pie?
Cracks can form if the pie bakes too quickly. Bake at a lower temperature and cool the pie gradually in the oven to avoid cracks on the surface.
How long will the pie last?
In the fridge, your pumpkin pie will stay fresh for about 3-4 days. Be sure to cover it adequately with plastic wrap or foil.
Serving and Presentation Ideas
Here are some creative ways to serve your pumpkin pie with condensed milk:
- Whipped Cream: Top the pie with freshly whipped cream or a dollop of cinnamon whipped cream for extra flavor.
- Nuts or Chocolate Chips: Sprinkle some toasted pecans or mini chocolate chips on top for a festive touch.
- Pair with Coffee: Serve the pie alongside spiced coffee or apple cider to complement the flavors.
Conclusion
This pumpkin pie recipe with condensed milk is the perfect fall dessert. With its smooth, creamy filling and comforting spices, it will be the star of your holiday table. Remember to experiment with variations and enjoy a twist on the classic. If you want to explore other seasonal desserts, don’t forget to check out the Peach Cobbler Recipe with Cake Mix or the Key Lime Cake Recipe. Happy baking!