pumpkin-xpie-with-condensed-milk

Pumpkin Pie Recipe with Condensed Milk

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There’s nothing quite like a slice of classic Pumpkin Pie to bring warmth and comfort to any occasion, and this version with condensed milk makes it even more irresistible! With its rich, creamy filling, perfectly spiced flavor, and flaky crust, this pumpkin pie is a must-have dessert for fall, holidays, or any special gathering. Condensed milk adds an extra level of sweetness and creaminess that will have everyone asking for seconds. Get ready to bake the perfect pumpkin pie!

pumpkin-xpie-with-condensed-milk

Why You’ll Love This Pumpkin Pie with Condensed Milk

  • Ultra Creamy & Smooth – The condensed milk creates a velvety smooth filling with just the right amount of sweetness.
  • Easy to Make – No need for a complex custard base—this pie comes together quickly with simple ingredients.
  • Classic Fall Flavor – Warm spices like cinnamon, ginger, and nutmeg make this pie taste just like fall in every bite.
  • Perfectly Balanced – The sweetness from the condensed milk and the earthiness of pumpkin blend together in perfect harmony.
  • Crowd-Pleaser – Whether for Thanksgiving, Christmas, or a family gathering, this pie is always a hit!

Ingredients

  • 1 (15 oz) can pumpkin puree 🎃
  • 1 can (12 oz) sweetened condensed milk 🥛
  • 2 large eggs 🍳
  • 1 tsp ground cinnamon 🌰
  • ½ tsp ground ginger 🍂
  • ½ tsp ground nutmeg 🌰
  • ¼ tsp salt 🧂
  • 1 tsp vanilla extract 🍨
  • 1 (9-inch) pie crust (store-bought or homemade) 🥧
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How to Make Pumpkin Pie

  1. Preheat the Oven:
    Preheat your oven to 425°F (220°C). Place your pie crust in a pie dish and set it aside.
  2. Prepare the Filling:
    In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, salt, and vanilla extract until smooth.
  3. Fill the Pie Crust:
    Pour the pumpkin mixture into the prepared pie crust, spreading it evenly.
  4. Bake:
    Bake at 425°F (220°C) for 15 minutes. Then, reduce the temperature to 350°F (175°C) and bake for another 40-45 minutes, or until the filling is set and a knife inserted near the center comes out clean.
  5. Cool & Serve:
    Let the pie cool completely before slicing. Serve as-is or with a dollop of whipped cream on top!
pumpkin-xpie-with-condensed-milk

Tips for Perfect Pumpkin Pie

  • Use Pure Pumpkin Puree – Avoid pumpkin pie filling that’s already sweetened. Stick with pure pumpkin puree for the best flavor.
  • Don’t Overmix the Filling – Mix the ingredients until they’re just combined to avoid overworking the filling, which can cause it to be too dense.
  • Check for Doneness – The pie is done when the filling is set and the edges of the crust are golden brown.
  • Chill Before Serving – Allow the pie to cool completely, then refrigerate it for a few hours before serving for the best texture and flavor.
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How to Store Pumpkin Pie

  • In the Refrigerator:
    Allow the pie to cool completely before refrigerating. Store the pie in an airtight container or cover it with plastic wrap. It will keep for up to 4 days in the fridge.
  • Freezing Pumpkin Pie:
    To freeze the pie, let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. To serve, let it thaw in the fridge overnight and reheat if desired.

Pumpkin Pie Recipe with Condensed Milk
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Pumpkin Pie Recipe with Condensed Milk

Recipe by SophiaCourse: BlogCuisine: AmericanDifficulty: Medium
Servings

8

servings
Prep time

15

minutes
Cooking time

55

minutes
Calories

350

kcal
Total time

1

hour 

10

minutes

A rich, velvety pumpkin pie made with creamy condensed milk for the perfect balance of sweetness and spice. This recipe is a classic fall favorite, ideal for holidays and special occasions.

Ingredients

  • 1 can (15 oz) pumpkin puree

  • 1 can (14 oz) sweetened condensed milk

  • 2 large eggs

  • 1 tsp cinnamon

  • ½ tsp ground ginger

  • ½ tsp ground nutmeg

  • ¼ tsp ground cloves

  • ¼ tsp salt

  • 1 pie crust (store-bought or homemade)

Instructions

  • Preheat oven to 425°F (220°C).
  • In a bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
  • Pour the mixture into the pie crust and smooth the top with a spatula.
  • Bake for 15 minutes at 425°F, then reduce temperature to 350°F (175°C) and bake for an additional 40-45 minutes, or until the filling is set (a knife inserted should come out clean).
  • Cool completely before slicing. Serve with whipped cream for extra indulgence!
    A simple, delicious fall treat!

Notes

  • Crust Options: You can use a graham cracker crust for a different twist or make your own flaky pie crust from scratch.
  • Spice Adjustments: Feel free to adjust the spices according to your preferences—add more cinnamon or a pinch of cloves for extra flavor.
  • No Pre-baking Needed: This pie doesn’t require pre-baking the crust, making it a super simple recipe to prepare.
  • Whipped Cream or Ice Cream: Serve with freshly whipped cream, a sprinkle of cinnamon, or even a scoop of vanilla ice cream for an extra indulgent treat.

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