Condensed Milk Pumpkin Pie Recipe W/Video
Creamy Condensed Milk Pumpkin Pie with Flaky Crust: Enjoy This Fall Treat with Holiday Spices and Sweet Pumpkin Flavor.
SWEETENED CONDENSED MILK PUMPKIN PIE
If you’re tired of traditional pumpkin pies then you are in for a treat! You’re going to adore this homemade condensed milk pumpkin pie recipe, whether you’re seeking the perfect pumpkin pie to round off a Thanksgiving feast or just desiring it’s delicious flavor.
The smoothness of this pie will be silky if you use condensed milk. It is sweetened with white granulated sugar. For a deeper pumpkin pie flavor, I love to use a bit of dark brown sugar and maple syrup.
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This homemade pumpkin pie from scratch is simple to prepare since it’s made with canned pumpkin puree and great to eat. It is a seasonal favorite that’s perfect for Thanksgiving!
I was always team sweet potato pie until I tried this pumpkin pie recipe. It is so good! If you are on the fence about pumpkin pie then you should give this recipe a try! Let’s learn about the flavors in this recipe.
PUMPKIN PIE INGREDIENTS
- Pie crust- To prepare the condensed milk pumpkin pie, you can use store bought pie crust or homemade.
- Salt- Salt will be used as a spice component to improve the pie’s flavor and balance out the flavors.
- Eggs- The egg will give the pie rich flavor, velvety and creamy texture.
- Sweetened Condensed Milk – It is indeed easy to get mixed up at the grocery shop and wind up getting evaporated milk rather than condensed milk.
Sweetened condensed milk is pretty self-explanatory like: concentrated with sugar added to it. Some pumpkin pie recipes use ordinary milk, but the result will not be as smooth or silky as this one. - Vanilla Extract – Vanilla extract is used to flavor traditional pumpkin pies. It has a unique taste that distinguishes it from other pumpkin pies.
- Spices – This recipe asks for cinnamon and nutmeg, ginger and a tiny hint of cloves as seasonings. They’re an ideal combination of warm autumn spices. This enables the vanilla tastes to shine through, resulting in a more delicate and well-balanced pie.
- Canned Pumpkin puree – I used canned Pumpkin Puree is the base of the pie and is scrumptious when combined with other spices and ingredients
- Sugar- I used white granulated sugar and a bit of dark brown sugar. Sugar will give the extra sweetness and depth that condensed milk lacks.
- Maple Syrup – Trust me on this, maple syrup makes this pumpkin pie taste AMAZING. You want to use 100% real maple syrup. Not that fake stuff. I wouldn’t skimp on this ingredient.
I’ve made this pumpkin pie without maple syrup once and it was good, but it tastes way better with it. The maple syrup enhances the flavor of the pumpkin puree and condensed milk .
HOW TO MAKE CONDENSED MILK PUMPKIN PIE
Step 1: To begin, Preheat the oven to 325 degrees F. Remove the frozen pie crust from the freezer and let it thaw out on the counter.
Step 2: In a large mixing bowl, add the canned pumpkin purée, eggs, sweetened condensed milk, cinnamon, nutmeg, ground ginger, cloves, white granulated sugar, dark brown sugar, maple syrup and salt.
Step 3: Mix the pumpkin pie mixture very well.
Step 4:
TIPS TO MAKE PUMPKIN PIE
- If you notice the pie crust burning, make sure to cover it with aluminum foil.
- Remove the pie when the edges of the pie are puffy and firm but the center is a bit jiggly.
- Store bought pie crust tends to break easily. One way to prevent the cooked pie crust from breaking is to refrigerate the pumpkin pie for a day or so.
- To dress up the pie, you can garnish it with homemade whipped cream or use store bought whipped cream. For a fun option, top with marshmallows and set them under the oven for a moment or two for a s’mores version.
- Here’s how to firm up the pumpkin pie. This pie is perfect to make in advance because it takes about a day for the pie to fully set. Don’t worry, this is not a bad thing because the pie will taste even better the next day.
- Place the pumpkin pie into the coldest area of your refrigerator for about 24 hours.You can serve the condensed milk pumpkin pie either cold or room temperature. If you prefer, you can also freeze it. To thaw it out, just place the pie on the counter for an hour or so and serve.
Pumpkin Pie with Condensed Milk
Ingredients
- 1 prepared pie crust Use a deep pie crust
- 1 15oz canned pumpkin puree
- 2 large eggs
- 1 large egg yolk
- 1/3 cup sweetened condense milk
- 1/3 cup heavy cream
- 2 tbsp maple syrup
- 1 1/2 tbsp vanilla extract
- 1/3 cup sugar
- 3 tbsp dark brown sugar
- 3/4 tsp salt
- 1 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp nutmeg
- 5 dashes of ground cloves
Instructions
- Preheat the oven to 325 degrees F. Remove the frozen pie crust from the freezer and let it thaw out on the counter.
- In a large mixing bowl, add the canned pumpkin purée, eggs, sweetened condensed milk, cinnamon, nutmeg, ground ginger, cloves, white granulated sugar, dark brown sugar, maple syrup and salt.
- Mix the pumpkin pie mixture very well.
- Pour the mixture into the prepared pie crust and carefully carry it to the oven.
- Bake for 60-75 minutes or until the side are puffy and the center is a bit jiggly.
- Let the pie cool off on the counter. Once cooled do not slice it just yet or it may fall apart. Let the pie chill in the refrigerator overnight. he pumpkin pie to FULLY set. Enjoy the pie cold or let it come to room temperature. Serve and Enjoy!
Video
Notes
WATCH HOW I MAKE PUMPKIN PIE!
TIPS TO MAKE PUMPKIN PIE
If you notice the pie crust burning, make sure to cover it with aluminum foil.Remove the pie when the edges of the pie are puffy and firm but the center is a bit jiggly. Store bought pie crust tends to break easily. One way to prevent the cooked pie crust from breaking is to refrigerate the pumpkin pie for a day or so. To dress up the pie, you can garnish it with homemade whipped cream or use store bought whipped cream. For a fun option, top with marshmallows and set them under the oven for a moment or two for a s’mores version. Here’s how to fully set the pie. This pie is perfect to make in advance because it takes about a day for the pie to fully set. Don’t worry, this is not a bad thing because the pie will taste even better the next day. Place the pumpkin pie into the coldest area of your refrigerator for about 24 hours.You can serve the condensed milk pumpkin pie either cold or room temperature. If you prefer, you can also freeze it. To thaw it out, just place the pie on the counter for an hour or so and serve.
- Store bought pie crust tends to break easily. One way to prevent the cooked pie crust from breaking is to refrigerate the pumpkin pie for a day or so.
- To dress up the pie, you can garnish it with homemade whipped cream or use store bought whipped cream. For a fun option, top with marshmallows and set them under the oven for a moment or two for a s’mores version.
- Here’s how to fully set the pie. This pie is perfect to make in advance because it takes about a day for the pie to fully set. Don’t worry, this is not a bad thing because the pie will taste even better the next day.
- Place the pumpkin pie into the coldest area of your refrigerator for about 24 hours.You can serve the condensed milk pumpkin pie either cold or room temperature. If you prefer, you can also freeze it. To thaw it out, just place the pie on the counter for an hour or so and serve.
Have you made Pumpkin Pie yet? Better yet, have you ever tried condensed milk pumpkin pie? If not, what are you waiting for. Fall is the perfect time to bake all kinds of delicious pumpkin desserts. I hope you give it a try!
If you make this pie, please tag me on IG @whiskitrealgud.com. I’d love to see your photo!
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