Homemade Pumpkin Pie With Sweetened Condensed Milk Recipe – Dreamy

Fall’s crisp air whispers secrets about delectable pumpkin pie with sweetened condensed milk that melts hearts instantly.

Cozy kitchens buzz with anticipation of this classic dessert’s warm embrace.

Rich, velvety custard promises comfort in every single slice.

Creamy textures dance between buttery crust and smooth pumpkin filling.

Memories of grandmother’s baking techniques blend seamlessly with modern culinary twists.

Minimal ingredients create maximum satisfaction for anyone craving a nostalgic treat.

Let’s unlock the magic of this irresistible autumn classic that’ll make you the star baker among friends.

What’s Used In Sweetened Pumpkin Pie

• Premade Pie Crust: Classic support for the creamy pumpkin filling, saves time with ready-to-use option.

• Pumpkin Puree: Smooth, rich base that provides authentic pumpkin flavor and dense texture.
• Sweetened Condensed Milk: Creamy sweetener that adds richness and helps create silky smooth consistency.
• Eggs: Natural binding agent that helps set the pie and create a custardy texture.
• Pumpkin Pie Spice: Warm blend of cinnamon, ginger, nutmeg, and cloves that gives traditional pumpkin pie flavor.
• Vanilla Extract: Adds depth and enhances the warm spice profile of the pie.

• Salt: Subtle flavor enhancer that balances the sweetness and brings out the spices' complexity.

Pumpkin Pie With Sweetened Condensed Milk Step Guide

Step 1: Prepare Oven and Pie Dish

Warm your oven to 425°F.

Gently place the premade pie crust into a 9-inch pie dish, ensuring it sits evenly and smoothly.

Step 2: Blend Creamy Filling

• Pumpkin puree
• Sweetened condensed milk
• Eggs
• Pumpkin pie spice
• Vanilla extract
• Salt

Whisk all ingredients together until the mixture becomes silky and uniform in color and texture.

Step 3: Fill Pie Crust

Pour the velvety pumpkin mixture into the prepared pie crust, spreading it evenly to the edges.

Step 4: Bake to Golden Perfection

Place the pie in the preheated oven.

Bake for 15 minutes at 425°F, then lower the temperature to 350°F.

Continue baking for 35-40 minutes.

Check doneness by inserting a knife near the center – it should come out clean when the pie is fully baked.

Step 5: Cool and Serve

Remove the pie from the oven and let it rest on a wire rack for 2 hours.

This allows the filling to set and the flavors to develop fully.

Slice and serve at room temperature or slightly chilled.

Pumpkin Pie With Condensed Milk Tips

• Use cold pie crust for flakier texture, and gently press into the dish to prevent air bubbles and ensure even baking.
• Whisk ingredients thoroughly to eliminate lumps and create a silky, consistent pumpkin mixture that bakes evenly.
• Start with high heat to set the crust, then lower temperature to prevent over-browning while allowing the center to cook perfectly.
• Check pie's readiness by inserting a knife near the center – it should come out clean with minimal moisture, indicating a perfectly baked custard.
• Allow pie to cool completely at room temperature to help the filling set properly and enhance flavor development.

Simply Pumpkin Muffins Can Be Stored This Way

• Store leftover pumpkin pie in an airtight container or cover tightly with plastic wrap in the refrigerator for up to 4 days.
• Warm individual slices in the microwave for 15-20 seconds or in a preheated 350°F oven for 10 minutes to restore the pie's delicious flavor and texture.
• Wrap the entire pie or individual slices in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Serve chilled or at room temperature for the most delectable taste experience.

What Works with Pumpkin Pie With Sweetened Condensed Milk

• Savor Creamy Coffee Companion: Pair this rich pumpkin pie with a smooth, bold espresso or cappuccino that complements its warm spices and cuts through the creamy sweetness.
• Enhance with Warming Whiskey: Match the pie with a slightly aged bourbon or whiskey, which echoes the pie's caramel and cinnamon notes, creating a delightful autumn-inspired dessert experience.
• Bring Freshness with Whipped Cream: Top the pie with homemade vanilla whipped cream to add a light, airy texture that balances the dense, velvety pumpkin filling and provides a cool contrast.
• Complement with Spiced Chai: Serve alongside a spiced chai latte that mirrors the pie's warming spices like cinnamon and nutmeg, intensifying the cozy, comforting flavor profile.

Pumpkin Cookies Spins

• Dairy-Free Delight: Swap sweetened condensed milk with coconut milk and use a vegan pie crust made from almond flour and coconut oil for a plant-based alternative.
• Gluten-Free Option: Replace traditional pie crust with a gluten-free crust using graham cracker crumbs or ground nuts, ensuring those with wheat sensitivities can enjoy the dessert.
• Low-Sugar Version: Use a sugar-free sweetened condensed milk substitute and add stevia or monk fruit sweetener to maintain the pie's rich flavor while reducing overall sugar content.
• Spiced Harvest Remix: Enhance the classic recipe by adding cardamom, nutmeg, and a pinch of black pepper to create a more complex and warming flavor profile.

FAQs

• Can I use fresh pumpkin instead of canned puree?

Yes, you can use fresh pumpkin. Roast, peel, and puree the pumpkin until smooth. Strain excess liquid to prevent a watery pie.

• How do I know if the pie is fully baked?

Insert a knife near the center. If it comes out clean with no wet filling, the pie is done. The center should look slightly jiggly but set.

• Why does the recipe start at a high temperature and then lower it?

The initial high heat sets the crust and helps create a crisp bottom. Lowering the temperature prevents burning and allows the filling to cook evenly without cracking.

• Can I make this pie ahead of time?

Absolutely! Bake the pie 1-2 days before serving. Cover and refrigerate. Let it sit at room temperature for 30 minutes before serving to enhance flavor and texture.

Pumpkin Pie With Sweetened Condensed Milk For A Creamy Finish

• Quick Comfort Classic: A foolproof dessert that delivers rich, creamy pumpkin flavor with minimal kitchen skills required.
• Time-Saving Delight: Uses premade pie crust and simple mixing technique, reducing preparation time to under 15 minutes.
• Family Crowd-Pleaser: Perfect for holiday gatherings, potlucks, and weekend desserts that appeal to both kids and adults with its warm, sweet taste.

Pumpkin Pie With Sweetened Condensed Milk Recipe

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4.7 from 32 reviews

• Total Time: 1 hour 5 minutes
• Yield: 8 1x

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Description

Creamy pumpkin pie embraces classic American dessert traditions with silky condensed milk and warm autumn spices. Homemade comfort arrives effortlessly, promising pure seasonal delight you’ll savor down to the last delectable crumb.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 15 ounces (425 grams) pumpkin puree
• 3 large eggs
• 14 ounces (396 grams) sweetened condensed milk
• 9-inch premade pie crust

Spices and Seasonings:

• 1 1/2 tablespoons pumpkin pie spice
• 3/4 teaspoon salt
• 1 tablespoon vanilla extract

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Instructions

1. Prepare a 9-inch pie dish by nestling the premade pie crust into its contours, ensuring a smooth and even placement.
2. Whisk together pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, vanilla extract, and salt in a spacious mixing bowl until the mixture achieves a silky, uniform consistency.
3. Gently transfer the lustrous filling into the pie crust, using a spatula to spread it evenly and eliminate any air pockets.
4. Position the pie in a preheated oven set to 425°F (220°C) and roast for 15 minutes, creating a golden initial crust.
5. Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 35-40 minutes, monitoring until a knife inserted near the center emerges cleanly without any wet filling.
6. Remove the pie from the oven and allow it to rest on a wire cooling rack, letting the filling set and stabilize for approximately 2 hours before slicing and serving.

Notes

• Swap sweetened condensed milk with coconut milk for a dairy-free version that maintains creamy texture.
• Use gluten-free pie crust to make the recipe suitable for those with gluten sensitivities.
• Prevent pie crust edges from burning by covering them with aluminum foil during the last 20 minutes of baking.
• Enhance flavor by adding a sprinkle of fresh ground nutmeg or cinnamon on top before serving for extra warmth and aroma.

• Prep Time: 10 minutes
• Cook Time: 55 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 300
• Sugar: 20g
• Sodium: 200mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 70mg