Pumpkin Pie With Sweetened Condensed Milk Recipe

In my kitchen, I blended pumpkin puree with sweetened condensed milk, eggs and a medley of spices like cinnamon, ginger, nutmeg and cloves for my Best Pumpkin Pie Recipe. Every bite in the flaky crust sings fall flavors to infuse your senses and invite you to enjoy this pumpkin delight.

I recently stumbled upon a twist on a classic favorite and I just had to share my take on this Pumpkin Pie with Sweetened Condensed Milk. I used a 9 inch refrigerated pie crust for convenience and that perfect flaky bite, then blended a can of pumpkin puree with a can of sweetened condensed milk to get that rich, smooth filling.

I mixed in two large eggs along with a blend of spices like ground cinnamon, ginger, nutmeg, and cloves, plus just a pinch of salt to pull it all together. The spices hit differently with the condensed milk and pumpkin, making every bite a little adventure of fall flavors.

This recipe became one of my top picks for an easy yet impressive dessert that no one really sees coming. Every time I make it, I end up thinking about how this might be the best pumpkin pie recipe I’ve ever tried.

Why I Like this Recipe

1. I really like how simple this recipe is — I can whip it up even on my busiest days.
2. I love the mix of spices that remind me of fall and make me feel all cozy inside.
3. I appreciate that the sweetened condensed milk adds a rich, creamy touch without being too over the top.
4. I enjoy the convenience of the refrigerated pie crust, which always turns out golden and flaky.

I made this pumpkin pie and its honestly one of my faverite treats. The pumpkin and sweetened condensed milk work together to give a creamy, rich filling thats bursting with fall flavor. The spices like cinnamon and ginger add that extra kick and make the pie taste warm and inviting even if its a little simple. Plus, the crust turns out golden and flaky every time, which just makes the whole thing feel super special.

Ingredients

• Pumpkin puree is naturally fiber-rich with vitamins, lending a robust earthy flavor and subtle sweetness.
• Sweetened condensed milk offers creamy sweetness and smooth texture, perfectly balancing the spices and pumpkin.
• Eggs provide protein, act as binders and help create a firm, custard-like filling that sets.
• The refrigerated pie crust is buttery and flaky, creating a crisp base for the filling.
• A blend of cinnamon, ginger, nutmeg, and cloves adds a warm, festive flavor enhancing aroma.
• Salt enhances and balances flavors, playing a crucial role in the perfect pumpkin pie profile.

Ingredient Quantities

• 1 (9 inch) refrigerated pie crust
• 1 (15 ounce) can pumpkin puree
• 1 (14 ounce) can sweetened condensed milk
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt

How to Make this

1. Preheat your oven to 425°F and make sure your pie crust is ready in a 9-inch pie pan.

2. In a large bowl, mix together the pumpkin puree, sweetened condensed milk, eggs, ground cinnamon, ginger, nutmeg, ground cloves, and salt.

3. Whisk the ingredients until it’s all fully mixed and there are no lumps.

4. Pour the filling evenly into the pie crust, spreading it out gently.

5. Place the pie in the oven at 425°F for about 15 minutes.

6. After 15 minutes, lower the heat to 350°F and continue baking for another 35 to 40 minutes until the center is set.

7. Check if its done by inserting a knife in the center, if it comes out clean then its ready.

8. Remove the pie from the oven and allow it to cool on a rack for a few minutes.

9. Once it has reached room temperature, chill in the refrigerator for at least 2 hours.

10. Slice it up and enjoy your delicious, fall-flavored pumpkin pie!

Equipment Needed

1. Oven – used to bake the pie at different temperatures
2. 9-inch pie pan – holds the prepared pie crust during the baking process
3. Large mixing bowl – for combining the pumpkin puree, sweetened condensed milk, eggs and spices
4. Whisk – helps to mix the ingredients evenly until there are no lumps
5. Measuring spoons and cups – ensure the correct amount of spices and liquids are added
6. Knife – used to check if the pie center is set by inserting it into the filling
7. Cooling rack – allows the pie to cool evenly once it’s removed from the oven
8. Refrigerator – chills the pie for at least 2 hours, helping it to set before serving

FAQ

Pumpkin Pie With Sweetened Condensed Milk Recipe Substitutions and Variations

• Instead of a 9 inch refrigerated pie crust, you can use a homemade pie dough if you have time or even a phyllo dough layered with melted butter.
• If you don’t have a 15 ounce can of pumpkin puree, try roasting a small pumpkin and mashing it up or use pureed butternut squash.
• Don’t have sweetened condensed milk? Mix about 1 1/4 cups of evaporated milk with 1 cup of sugar heated together until it thickens a bit.
• Out of eggs? You could replace each egg with 1/4 cup of unsweetened applesauce, though your pie might be a bit more moist.
• Lacking ground cloves? A pinch of allspice or even a tiny bit more nutmeg can mimic that spicy flavor.

Pro Tips

1. Make sure all your ingredients are at room temperature before you start mixin’ them together so you don’t end up with a weird texture or eggs curdling in your pie filling.
2. Keep a close eye on the pie when you drop the oven temperature to 350°F. It’s normal for the center to still jiggle a bit since it will firm up faster as it cools, but you don’t want to overbake it.
3. Chill the pie in the fridge for at least 2 hours even if you can’t wait to try it warm. This extra time helps the filling completely set, makin it easier to slice without crumbling.
4. If you love a little extra spiced flavor, try lightly dustin’ a pinch extra cinnamon on top right before you put the pie in the oven. It adds a nice aroma and looks good too.