Pumpkin Pie With Condensed Milk

This Pumpkin Pie with Condensed Milk comes out lusciously creamy and perfectly spiced every single time I make it The sweetened condensed milk adds silky smoothness while the blend of pumpkin pie spices and a golden premade crust makes it weeknight simple but impressive enough for any autumn table I love baking this for cozy gatherings or a simple treat with coffee on blustery days

Once I first brought this pie to a holiday dinner it disappeared before I even had a chance to try a slice Now my family always requests it and I use any excuse to bake it all season long

Gather Your Ingredients

• Premade pie crust: for crisp buttery base Choose a high quality frozen or refrigerated crust for best results
• Pumpkin puree: for earthy sweetness Use pure canned pumpkin not pumpkin pie filling for the most consistent flavor
• Large eggs: for structure and custard richness Fresh eggs make the filling set beautifully
• Sweetened condensed milk: for rich sweetness Stick to a reputable brand for smoothest texture
• Pumpkin pie spice: because it brings that classic autumn warmth Use a blend with cinnamon ginger nutmeg and cloves for full depth
• Vanilla extract: to round out flavors Real vanilla is preferred
• Salt: to balance the sweetness and enhance spice Do not skip this it sharpens all the flavors

How to Make It

Prepare and blind bake the crust:

Fit the premade pie crust snugly into a nine inch pie dish Press it evenly into the corners and up the sides Prick the base with a fork to prevent bubbling then bake at three hundred fifty degrees Fahrenheit for ten to twelve minutes The crust should be just lightly golden Allow it to cool slightly before filling

Whisk together the filling:

In a large mixing bowl whisk together the eggs until fully blended Add in the sweetened condensed milk pumpkin puree pumpkin pie spice vanilla extract and salt Whisk well until you have a thick smooth mixture with no lumps Make sure to thoroughly incorporate all the spices so the flavor is even in every bite

Fill and start baking:

Pour the filling gently into the cooled pie crust Tap the pan lightly on your counter to remove air bubbles Place in a preheated four hundred twenty five degree oven and bake for fifteen minutes At this stage the filling will begin to set while the high heat helps the crust stay crisp

Shield crust and reduce heat:

If your crust edges are browning quickly cover them with a pie shield or strips of foil This step protects the crust from burning Lower the oven temperature to three hundred twenty five degrees and continue baking for another thirty to forty minutes Check at thirty minutes by gently jiggling the pie the outer edges should be set and the center slightly wobbly

Cool and chill before serving:

Remove the pie from the oven and place it on a wire rack to cool completely This step is essential for the filling to finish setting Once room temperature moves the pie to the fridge for at least several hours ideally overnight This makes slicing neat and ensures the flavor develops

Of all the ingredients in this pie sweetened condensed milk is my favorite It is the magic that makes each slice so uniquely creamy I still remember my grandmother showing me how it gives pumpkin pie extra silky richness Now every time I bake this it brings back those kitchen memories and fills my home with the same cozy aroma

Flavor Boosters

If you do not have pumpkin pie spice combine cinnamon nutmeg ginger and cloves in equal parts for a homemade version Evaporated milk can be used in place of sweetened condensed milk but you will need to add sugar Adjust to taste A homemade pie crust can be substituted for premade if you want a more classic touch Just be sure to pre bake the base

Serving Suggestions

Top with fresh whipped cream and a sprinkle of cinnamon for a classic finish A drizzle of caramel sauce adds a luxurious twist Serve alongside coffee or chai tea for a cozy dessert pairing

Creative Twists

Pumpkin pie is an American classic often served during Thanksgiving and autumn gatherings The use of condensed milk became popular for its convenience and creamy consistency as home baking evolved In early autumn try roasting fresh pumpkin puree for the filling In late fall the canned version ensures consistent results Use a blend of sweet potato or butternut squash puree for a different spin on this classic Change up the spice blend using cardamom or allspice for a unique flavor For a festive touch swap traditional pie crust for a gingersnap cookie crust

There is something extra special about pumpkin pie that brings people together Whether you are sharing with friends or savoring a solo treat this version with condensed milk will surely become a new favorite in your kitchen

Recipe FAQs

→ How do I store leftover pumpkin pie with condensed milk?

After cooling completely, cover loosely with plastic wrap or foil and refrigerate for up to 3-4 days.

→ Can I freeze the pie for later?

Yes, wrap the cooled pie tightly in plastic wrap and foil. Freeze up to 1 month. Thaw overnight in the refrigerator before serving.

→ Why blind bake the crust before filling?

Blind baking helps the crust stay crisp and prevents sogginess from the moist filling.

→ How do I know when the filling is done?

The filling should be set with a gentle jiggle in the center. Overbaking may dry out the custard.

→ Should I serve the pie chilled or at room temperature?

For the best flavor, allow chilled slices to sit at room temperature for 15-20 minutes before serving.