Discover the perfect fall treat – a simple pumpkin pie recipe. It uses sweetened condensed milk for a creamy filling. With just 6 ingredients, it’s great for Thanksgiving, Christmas, or any holiday.
This pie has over 2,600 five-star ratings. It’s a top choice for enjoying the season’s flavors.
Table of Contents
Key Takeaways
- Easy pumpkin pie recipe with just 6 ingredients
- Creamy, smooth texture thanks to sweetened condensed milk
- Ideal for Thanksgiving, Christmas, and other fall celebrations
- Can be made ahead and frozen for up to 1 month
- Garnish with homemade whipped cream or marshmallows for a festive touch
Why This Sweetened Condensed Milk Pumpkin Pie Is Special
This pumpkin pie recipe is a game-changer, thanks to the secret ingredient: sweetened condensed milk. It’s different from traditional recipes that use evaporated milk or heavy cream. The sweetened condensed milk makes the pie rich and creamy, creating a truly remarkable dessert.
Time-Saving Benefits
Using sweetened condensed milk saves time. You don’t need to add extra sugar or evaporated milk. Just mix the condensed milk, pumpkin puree, eggs, and spices. And you’re on your way to a delicious pumpkin pie with minimal effort.
Perfect Texture and Taste
The sweetened condensed milk gives the pumpkin pie a silky, custard-like texture. It also adds a rich and sweet flavor. The result is a sweetened condensed milk pumpkin pie that’s sure to satisfy your cravings for a classic fall dessert.
Beginner-Friendly Recipe
Even if you’re a novice baker, this pumpkin pie recipe is virtually foolproof. With just a few simple steps, you can create a professional-looking and delicious sweetened condensed milk pumpkin pie. It will impress your friends and family.
“The easy pumpkin pie recipe with condensed milk has been praised for being both delicious and easy to make.”
Essential Ingredients for Your Pumpkin Pie
Making a delicious pumpkin pie begins with picking the right ingredients. The main parts for this tasty fall treat are:
- 1 can (15 oz / 425 g) of pumpkin puree
- 1 can (14 oz / 400 g) of sweetened condensed milk
- 3 large eggs
- 1/2 teaspoon of salt
- 2 1/2 teaspoons of pumpkin pie spice
- 1 unbaked refrigerated pie crust
For a real pumpkin taste, use fresh pumpkin puree instead of canned. Make sure to avoid pumpkin pie filling, as it’s already spiced. If you don’t have pumpkin pie spice, mix ground cinnamon, ginger, and nutmeg for a similar flavor.
| Ingredient | Quantity |
|---|---|
| Pumpkin puree | 1 can (15 oz / 425 g) |
| Sweetened condensed milk | 1 can (14 oz / 400 g) |
| Eggs | 3 large |
| Salt | 1/2 teaspoon |
| Pumpkin pie spice | 2 1/2 teaspoons |
| Unbaked refrigerated pie crust | 1 |
With these key ingredients, you’re ready to make a wonderful pumpkin pie. It’s sure to impress your family and friends.
Kitchen Tools and Equipment Needed
To bake the perfect pumpkin pie with sweetened condensed milk, you need some key tools. The ingredient list is short, but the right tools make a big difference. They help you get a delicious and professional-looking pie.
Must-Have Baking Items
- 9-inch pie plate or dish
- Mixing bowl for preparing the filling
- Whisk or spatula for blending the ingredients
- Baking sheet to support the pie crust
Optional Equipment for Better Results
While the must-haves are essential, some optional tools can improve your pie:
- Electric mixer: For a silkier, smoother pumpkin filling
- Pie shield: To prevent the crust edges from burning during baking
Measuring Tools
Getting the measurements right is crucial for the perfect pie. Make sure you have these tools:
- Measuring cups for the dry and wet ingredients
- Measuring spoons for precise seasoning
- Digital cooking thermometer (optional) to check the internal temperature of the baked pie
With the right baking tools and pie-making equipment, you’re ready to make a delicious homemade pumpkin pie. It’s sure to impress everyone.
How to Make Pumpkin Pie Recipe Condensed Milk
Making a pumpkin pie with sweetened condensed milk is easy and quick. The creamy filling makes a classic fall dessert that will wow your guests. Let’s go through the steps to make this pumpkin pie with condensed milk.
First, heat your oven to 425°F. In a big bowl, mix the pumpkin puree, sweetened condensed milk, three large eggs, a pinch of fine sea salt, and your favorite pumpkin pie spices. Mix until it’s smooth and well-blended.
Then, put the pumpkin pie filling in your 9-inch pie crust. You can use store-bought or homemade. Cover the crust edges with foil or a pie shield. Put the pie on a baking sheet and bake at 425°F for 15 minutes.
After 15 minutes, lower the oven to 350°F and bake for 35-40 minutes more. The pie is done when the center is a bit jiggly but not runny. Use a digital thermometer to check the internal temperature reaches 180°F.
When the pumpkin pie with condensed milk is ready, let it cool at room temperature for two hours. Then, refrigerate it. This cooling time is key for the filling to set right. After cooling, you can keep it in the fridge for up to four days. It will be ready to serve chilled and perfectly textured.
“The secret to a silky-smooth pumpkin pie with condensed milk is in the blend of spices and the rich, creamy filling.”
By following these steps, you’ll make a delicious pumpkin pie with condensed milk. It’s perfect for the fall season. Enjoy the sweet and spicy flavors in every bite!
Tips for the Perfect Pie Crust
Making a flaky, golden-brown pie crust is crucial for the perfect pumpkin pie. You can use a homemade crust or a store-bought one. Here are some tips to make your crust look great.
Pre-baking Instructions
To avoid a soggy bottom crust, try “blind baking” it first. This means lining the crust with parchment paper, filling it with pie weights or dried beans, and baking at 375°F for about 15 minutes. Then, remove the weights and bake for another 5 minutes to set the crust.
Crust Alternatives
- For a quick fix, use a pre-made graham cracker crust or a frozen pie crust. Just let the frozen crust sit at room temperature for about 10 minutes before unrolling to avoid tears.
- If you like making your own pie crust, our pie crust tips can help. Try different dough recipes, like all-butter or a mix of butter and shortening, to find your favorite homemade pie crust.
Remember, the secret to a great pie crust is to keep everything cold. Handle the dough gently and let it rest before baking. With practice, you’ll make pies that look amazing.
Baking Temperature and Timing Guide
Getting the pumpkin pie baking time and oven temperature for pumpkin pie right is key to a great Fall dessert. This Easy Pumpkin Pie with Sweetened Condensed Milk recipe has a two-step baking process. It ensures a perfect crust and a smooth filling.
First, preheat your oven to 425°F. Put the pie crust in the oven and bake for 15 minutes. This high-temperature bake sets the crust, so it won’t be soggy. Then, lower the oven to 350°F and bake for another 30-40 minutes.
The pie usually bakes for 45-55 minutes. To prevent spills, bake it on a baking sheet. This helps with even heat.
“The key to a perfectly baked pumpkin pie is the right balance of temperature and time. The initial high heat sets the crust, while the lower temperature allows the filling to gently set without overbaking.”
Baking times can vary based on your oven and ingredients. Watch the pie closely and use a digital thermometer for doneness. Follow this guide to make a delicious Fall dessert!
How to Tell When Your Pie Is Done
Getting your pumpkin pie just right is key for the perfect taste and texture. Luckily, there are a few ways to check if your pumpkin pie doneness is spot on.
Visual Indicators
Watch for these signs that your pie is ready to take out of the oven:
- The center should look slightly puffed and darker than the edges.
- The crust edges might crack a bit, showing the filling has set.
- The center should be set but still jiggle a bit, not too firm.
Temperature Testing
For a more exact check, use a digital food thermometer. The pie is done at 180°F in the center. Or, try a knife or toothpick near the center. It should come out clean if the pie is fully baked.
By using these visual and temperature tips, you’ll know exactly when to take your pumpkin pie out. This ensures a delicious, perfectly set filling and a smooth texture.
Storage and Make-Ahead Instructions
Your homemade pumpkin pie can stay fresh in the fridge for 3-4 days after it cools down. Just cover it tightly with plastic wrap and keep it chilled. For longer storage, freeze it for up to a month. Let it cool, then wrap it in plastic and foil.
This pumpkin pie recipe is great for making ahead. You can prepare it 1-2 days before your event. Let it cool, then refrigerate until serving time. To thaw, keep it in the fridge overnight.
Using these storage and make-ahead tips, you can enjoy your pumpkin pie without stress. It’s perfect for Thanksgiving, Christmas, or any fall event. Your guests will love it!
FAQ
What makes this pumpkin pie special?
This pumpkin pie stands out because it uses sweetened condensed milk. This eliminates the need for extra sugar and evaporated milk. The result is a creamy texture and a rich taste.
What are the key ingredients for this pumpkin pie?
The main ingredients are 1 can (15 oz) of pumpkin puree and 1 can (14 oz) of sweetened condensed milk. You also need 2 large eggs, 1/2 teaspoon of salt, 2 teaspoons of pumpkin pie spice, and a refrigerated pie crust.
What kitchen tools and equipment are needed to make this pumpkin pie?
You’ll need a 9-inch pie plate, a mixing bowl, a whisk or spatula, and a baking sheet. For better results, consider an electric mixer and a pie shield.
How do you make the pumpkin pie filling?
Mix the pumpkin puree, sweetened condensed milk, eggs, salt, and spices in a bowl until smooth. Then, pour it into a prepared pie crust and bake.
How do you ensure a crisp, flaky pie crust?
For a crisp crust, try blind baking the crust before adding the filling. You can also use a graham cracker crust or a frozen pie crust.
What is the proper baking temperature and timing for pumpkin pie?
Bake the pie at 425°F for 15 minutes to set the crust. Then, lower the temperature to 350°F and bake for 30-40 minutes more. This totals 45-55 minutes of baking.
How can you tell when the pumpkin pie is done?
A done pie will look slightly puffed, have a darker color, and slightly cracked edges. The center should be set but still a bit jiggly. You can also check the internal temperature with a digital thermometer, aiming for 180°F.
How should you store and make-ahead this pumpkin pie?
Store the pie in the fridge within 2 hours of cooling. It can stay refrigerated for 3-4 days. For longer storage, freeze it for up to a month.
Pumpkin pie recipe
Equipment
- 9-inch pie plate or dish
- Mixing bowl
- Whisk or spatula
- Baking sheet
- Pie shield (optional)
- Digital thermometer (optional)
Ingredients
- 1 can 15 oz / 425 g of pumpkin puree
- 1 can 14 oz / 400 g of sweetened condensed milk
- 3 large eggs
- 1/2 teaspoon of salt
- 2 1/2 teaspoons of pumpkin pie spice
- 1 unbaked refrigerated pie crust
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, mix the pumpkin puree, sweetened condensed milk, eggs, salt, and pumpkin pie spice until smooth.
- Pour the filling into the pie crust.
- Cover the edges of the crust with foil or a pie shield.
- Place the pie on a baking sheet and bake at 425°F for 15 minutes.
- Reduce the temperature to 350°F (175°C) and bake for an additional 35-40 minutes, or until the center is slightly jiggly but not runny (internal temperature of 180°F).
- Let the pie cool at room temperature for 2 hours before refrigerating.
- Refrigerate the pie for up to 4 days, or freeze for up to 1 month.
Nutrition
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