As the crisp fall air begins to envelop us, nothing beats the comfort of a warm, spiced dessert straight from the oven. Pumpkin pie, a classic staple of autumn celebrations and Thanksgiving feasts, is a beloved treat that has been passed down through generations. Whether you’re an experienced baker or a beginner in the kitchen, this easy pumpkin pie recipe with sweetened condensed milk is a must-try. The combination of creamy pumpkin puree, rich sweetened condensed milk, and warm spices creates a perfectly smooth and decadent filling that’s guaranteed to impress. Read on to discover how to make this mouthwatering dessert, step by step.

What is Pumpkin Pie with Sweetened Condensed Milk?

Pumpkin pie with sweetened condensed milk is a rich and creamy version of the traditional pumpkin pie. The sweetened condensed milk not only adds a touch of sweetness but also enhances the pie's smooth and velvety texture. Unlike other recipes that use sugar and evaporated milk separately, this recipe simplifies the process by combining the two into one easy ingredient. The result is a perfectly balanced pie that’s not too sweet and has the right amount of spice, making it an ideal dessert for any occasion.

Ingredients List for Pumpkin Pie with Sweetened Condensed Milk

To make this delectable pumpkin pie, you’ll need a handful of ingredients that are likely already in your pantry. Here’s what you’ll need:

1 9-inch Premade Pie Crust: You can use store-bought for convenience or make your own from scratch if you prefer. The premade crust is perfect for saving time and ensuring a flaky, golden base for your pie.
15-Ounce Can Pumpkin Puree: Make sure to use 100% pure pumpkin puree and not pumpkin pie filling, which has added sugar and spices.
3 Large Eggs: These will help to bind the filling and give the pie its custard-like texture.
14-Ounce Can Sweetened Condensed Milk: This provides the sweetness and creaminess that makes this pumpkin pie so special.
1 ½ Tablespoons Pumpkin Pie Spice: A blend of cinnamon, nutmeg, ginger, and cloves that gives the pie its warm, spiced flavor.
1 Tablespoon Vanilla Extract: Adds a depth of flavor and complements the spices beautifully.
¾ Teaspoon Salt: Enhances the overall flavor and balances the sweetness.

Substitutions and Variations

While this recipe is already perfect as is, there are a few substitutions and variations you can try if you want to mix things up:

Pie Crust: If you have dietary restrictions or prefer a different taste, you can use a gluten-free pie crust, a graham cracker crust, or even a homemade pastry crust.
Pumpkin Puree: If you prefer a more intense pumpkin flavor, consider using roasted pumpkin puree made from scratch. This will give the pie a deeper, richer taste.
Spices: Feel free to adjust the pumpkin pie spice to your liking. If you love cinnamon, you can add an extra teaspoon. Alternatively, you can create your own spice blend with allspice, cardamom, or even a pinch of black pepper for a little kick.
Sweetened Condensed Milk: If you’re looking for a dairy-free version, you can substitute the sweetened condensed milk with a coconut milk-based condensed milk. This will add a subtle coconut flavor to the pie.

Step-by-Step Cooking Instructions

Making this pumpkin pie is a straightforward process, but it’s essential to follow each step carefully to achieve the perfect result. Here’s how to do it:

Preheat Your Oven: Start by preheating your oven to 350°F (175°C). This ensures that the oven is at the right temperature when you’re ready to bake.
Blind Bake the Pie Crust: Blind baking is a crucial step that prevents the crust from becoming soggy. Place your premade pie crust in a 9-inch pie dish. Line the crust with parchment paper or aluminum foil and fill it with pie weights or dried beans. Bake for 10-12 minutes, then remove the weights and parchment paper and bake for an additional 5 minutes. This will help the crust stay crisp once you add the filling.
Prepare the Filling: In a large mixing bowl, whisk together the eggs, sweetened condensed milk, pumpkin puree, pumpkin pie spice, vanilla extract, and salt. Make sure the mixture is smooth and well combined.
Fill the Crust: Pour the pumpkin pie filling into the pre-baked pie crust. Use a spatula to smooth out the top if necessary.
Bake the Pie: Increase the oven temperature to 425°F (220°C) and bake the pie for 15 minutes. Then, reduce the temperature to 325°F (165°C) and continue baking for an additional 30-40 minutes. The pie is done when the edges are set, and the center still has a slight jiggle.
Cool the Pie: Remove the pie from the oven and let it cool on a wire rack. Once it has reached room temperature, transfer it to the refrigerator to chill for at least 2 hours before serving. This will help the filling set and make slicing easier.

How to Cook Pumpkin Pie: A Step-by-Step Guide

Cooking a pumpkin pie from scratch can seem daunting, but with this step-by-step guide, you’ll find it’s simpler than you think. The key to success is to be patient and follow the instructions carefully:

Start with a Good Crust: Whether you use a store-bought or homemade crust, make sure it’s properly blind-baked. This prevents the dreaded soggy bottom that can ruin an otherwise perfect pie.
Mix the Filling Thoroughly: It’s essential to whisk the filling ingredients until they are fully incorporated. Any lumps in the mixture can affect the texture of the final pie.
Control Your Oven Temperature: The initial high temperature helps the crust set, while the lower temperature allows the filling to cook evenly without curdling or cracking.
Check for Doneness: The center of the pie should have a slight jiggle when it’s done. If the pie is completely solid in the center, it may be overcooked.
Cooling is Crucial: Let the pie cool on a rack to room temperature before chilling it. Rushing this process can cause the filling to crack.

Common Mistakes to Avoid

Even with the best intentions, mistakes can happen when baking. Here are some common pitfalls to avoid when making pumpkin pie:

Skipping the Blind Bake: Not blind baking the crust can lead to a soggy bottom, which can make the pie difficult to serve and less enjoyable to eat.
Overbaking the Pie: Overbaking can cause the filling to crack and become dry. Keep a close eye on the pie during the final stages of baking.
Not Cooling Properly: Cutting into the pie before it has cooled can result in a runny filling that doesn’t hold its shape.
Using the Wrong Type of Pumpkin: Be sure to use pumpkin puree and not pumpkin pie filling, which is already sweetened and spiced.

Serving and Presentation Tips

Presentation is key when it comes to serving a beautiful pumpkin pie. Here are some tips to ensure your pie looks as good as it tastes:

Whipped Cream: Top each slice with a dollop of freshly whipped cream. For an extra touch, sprinkle a little cinnamon or nutmeg on top.
Garnish: Add a sprinkle of crushed pecans or a drizzle of caramel sauce for a luxurious finish.
Slice Cleanly: Use a sharp knife to cut the pie, wiping the blade between cuts to ensure clean, neat slices.

How to Serve Pumpkin Pie

Pumpkin pie is best served chilled, allowing the flavors to meld together. However, some people prefer it slightly warm. If you like, you can warm the pie slightly in the oven before serving. Serve with a generous portion of whipped cream, and if you’re feeling indulgent, a scoop of vanilla ice cream on the side.

Presentation Ideas for Pumpkin Pie

For a truly stunning presentation, consider the following ideas:

Mini Pies: Make individual mini pumpkin pies using a muffin tin. These are perfect for serving at parties or as a fun twist on the classic pie.
Decorative Crust: Before baking, use small cookie cutters to cut out shapes from extra pie dough and place them around the edges of the crust.
Spice Art: Use a stencil to dust the top of the pie with pumpkin pie spice or cinnamon, creating a decorative pattern.

Pumpkin Pie Recipe Tips

To ensure your pumpkin pie turns out perfectly every time, keep these tips in mind:

Use Room Temperature Ingredients: This helps the filling mix together more smoothly and reduces the risk of lumps.
Don’t Overmix the Filling: Overmixing can incorporate too much air, causing the pie to puff up in the oven and then collapse as it cools.
Chill the Pie Thoroughly: Chilling helps the filling set properly, making it easier to slice and serve.

Frequently Asked Questions (FAQs)

Q: Can I make this pie ahead of time?
A: Yes! Pumpkin pie can be made up to two days in advance. Store it in the refrigerator, covered, until you’re ready to serve.

Q: Can I freeze pumpkin pie?
A: Absolutely. Pumpkin pie freezes well. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to a month. Thaw in the refrigerator before serving.

Q: What can I use instead of pumpkin puree?
A: If you don’t have pumpkin puree, you can use butternut squash puree or sweet potato puree as a substitute. The flavor will be slightly different but still delicious.

Q: How do I know when the pie is done?
A: The pie is done when the edges are set and the center still has a slight jiggle. It will continue to set as it cools.

Q: Can I use a different spice blend?
A: Yes, you can customize the spices to your liking. If you don’t have pumpkin pie spice, use a combination of cinnamon, nutmeg, ginger, and cloves.

Conclusion

Pumpkin pie with sweetened condensed milk is a delightful twist on the classic recipe, offering a rich, creamy texture and perfectly balanced sweetness. This recipe is easy to follow and produces consistently delicious results, making it a go-to dessert for fall and winter gatherings. Whether you’re a seasoned baker or trying your hand at pie-making for the first time, this recipe is sure to become a favorite. So, gather your ingredients, preheat your oven, and get ready to enjoy the ultimate pumpkin pie experience. Happy baking!