Pumpkin Pie Recipe Condensed Milk

Pumpkin Pie Recipe Condensed Milk

This pumpkin pie recipe with condensed milk is the perfect dessert to make during the fall season. With its creamy texture and spiced flavor, it combines the rich taste of pumpkin with the sweetness of condensed milk. Whether you’re preparing it for Thanksgiving or a cozy dinner, this pie is sure to delight your guests with every bite.

Description

If you’re looking for a pumpkin pie recipe with condensed milk, you’re in for a treat. This version of pumpkin pie is creamy, smooth, and full of warm autumn spices. Using condensed milk as a base makes the filling irresistibly sweet and velvety, offering a perfect balance of flavors that will have your family and friends asking for seconds. Unlike other pumpkin pie recipes that might require heavy cream or multiple eggs, this one simplifies things by relying on the natural sweetness of the condensed milk. The result? A delicious, no fuss dessert with a silky texture.

This pumpkin pie recipe calls for canned pumpkin puree, which is both convenient and consistent, ensuring your pie always comes out perfectly. The crust is buttery and flaky, a wonderful complement to the rich filling. You’ll find it hard to resist the warm, comforting aroma as this pumpkin pie bakes in the oven. It’s a wonderful way to celebrate the fall season and enjoy a traditional dessert with an easy twist.

Pumpkin pie is often a staple during Thanksgiving, but this recipe is so easy that you can enjoy it any time of year. The combination of condensed milk and pumpkin offers a perfect balance between sweetness and earthiness. Paired with the cinnamon, nutmeg, and ginger spices, it brings the flavors of autumn into your home in a way that’s both satisfying and comforting.

This simple recipe ensures you get the perfect consistency with minimal effort. In just a few steps, you can have a homemade pumpkin pie ready to serve. This pumpkin pie recipe condensed milk is ideal for beginner bakers and experienced cooks alike. Not only does it taste incredible, but it looks beautiful on any dessert table too.

Ingredients

1 (15 oz) can of pumpkin puree
1 (14 oz) can of sweetened condensed milk
2 large eggs
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
½ tsp salt
1 tsp vanilla extract
1 pre made pie crust (or homemade if preferred)

Instructions

Preheat the Oven: Begin by preheating your oven to 425°F (220°C).
Prepare the Pie Filling: In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, and eggs. Make sure the mixture is smooth and well combined.
Add Spices: Stir in the ground cinnamon, nutmeg, ginger, and salt. Continue to mix until the spices are evenly distributed throughout the filling. Then, add the vanilla extract and mix again.
Assemble the Pie: Pour the pumpkin filling into the pie crust. Use a spatula to spread it out evenly, ensuring it reaches the edges of the crust.
Bake: Place the pie on the center rack of your preheated oven. Bake for 15 minutes at 425°F (220°C), then reduce the temperature to 350°F (175°C) and bake for an additional 30 to 35 minutes. The pie is done when the filling is set and a knife inserted into the center comes out clean.
Cool and Serve: Allow the pumpkin pie to cool to room temperature, about 2 hours. Serve with a dollop of whipped cream or a sprinkle of cinnamon, and enjoy!

Notes

Crust Options: You can use a store-bought pie crust for convenience, or you can make your own homemade pie crust for a more personalized touch.
Storage: This pumpkin pie can be stored in the refrigerator for up to 3 days. It’s great for making ahead for a holiday meal.
For a Creamier Texture: For a richer pie, you can substitute ¼ cup of the condensed milk with heavy cream or milk.
Spices: Feel free to adjust the spices based on your taste. If you prefer a more intense flavor, increase the cinnamon or nutmeg slightly.
To Avoid Overbaking: If the edges of your crust start to brown too quickly, cover them with aluminum foil to prevent burning while the filling finishes cooking.