Condensed Milk Pumpkin Pie
Did you know that nearly 50 million pumpkin pies are consumed every Thanksgiving in America, yet so many home bakers struggle with achieving that perfect silky texture? The secret that professional bakers have known for decades might surprise you—it's all about using sweetened condensed milk. This condensed milk pumpkin pie recipe transforms the traditional holiday favorite into something extraordinary with just one simple ingredient swap.
Equipment
- 9-inch Pie Dish
- Mixing Bowls
- Wire Rack
- Pie Shield or Aluminum Foil
Ingredients
Pie Crust
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter cold, cubed
- 3-4 tablespoons ice water
Pumpkin Filling
- 15 oz pumpkin puree not pumpkin pie filling
- 14 oz 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
Instructions
- In a large bowl, whisk together flour and salt. Add cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Gradually add ice water, one tablespoon at a time, mixing gently until the dough just comes together. Be careful not to overwork the dough.
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- On a lightly floured surface, roll the dough into a 12-inch circle, about 1/8-inch thick. Carefully transfer to a 9-inch pie dish, gently pressing it into the bottom and sides. Trim excess dough, leaving about a 1-inch overhang, then fold and crimp the edges decoratively.
- Preheat your oven to 375°F (190°C). In a large mixing bowl, whisk the eggs until lightly beaten. Add the pumpkin puree and sweetened condensed milk, mixing until well combined.
- Add the cinnamon, ginger, nutmeg, cloves, and salt to your pumpkin mixture. Whisk thoroughly to ensure the spices are evenly distributed throughout the filling.
- Pour the filling into your prepared pie crust. To prevent the edges from over-browning, cover them with a pie shield or strips of aluminum foil.
- Bake for 15 minutes at 375°F, then reduce the temperature to 350°F and continue baking for 40-45 minutes, or until a knife inserted 1 inch from the edge comes out clean. The center may still be slightly jiggly but will set as it cools.
- Allow the pie to cool on a wire rack for at least 2 hours before serving.
Notes
For a time-saving alternative, you can use a pre-made 9-inch pie crust instead of making your own.
For a deeper flavor, replace half the cinnamon with pumpkin pie spice.
The center of the pie should still have a slight wobble when you remove it from the oven; it will continue to set as it cools.
Store leftover pie in the refrigerator, covered loosely with foil, for up to 4 days.
This pie can be frozen for up to 1 month—wrap tightly in plastic wrap and then aluminum foil.
Nutrition
Calories: 320kcalCarbohydrates: 43gProtein: 7gFat: 14gSaturated Fat: 8gCholesterol: 85mgSodium: 240mgFiber: 2gSugar: 27g
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