Pumpkin Pie with Condensed has always been a staple in my fall dessert lineup. The first time I made it, I was overwhelmed by the aroma of pumpkin and spices wafting through my kitchen, reminding me of family gatherings and warm, cozy evenings. The rich, creamy texture from sweetened condensed milk transforms this classic dessert into something truly special, making it an easy pumpkin dessert with sweetened condensed milk that everyone loves. With its silky filling and flaky crust, this pie is perfect for Thanksgiving or any autumn celebration. Let’s get cooking!
Why You’ll Love This Pumpkin Pie with Condensed
- Simple and quick to prepare, taking only 15 minutes of prep time.
- Uses pantry staples like pumpkin puree and sweetened condensed milk.
- Rich and creamy texture that melts in your mouth.
- Perfect for family gatherings, kids love it!
- Can be made ahead of time for easy entertaining.
- Versatile: can be served warm or chilled.
- Ideal for those looking for an easy pumpkin pie with condensed milk that impresses.
Ingredients for Pumpkin Pie with Condensed
Here’s everything you need for this delicious pie:
- 1 cup pumpkin puree – the star ingredient that provides flavor and color.
- 1 can sweetened condensed milk – adds creaminess and sweetness.
- 2 large eggs – helps bind the filling together.
- 1 ½ teaspoons pumpkin pie spice – for that classic fall flavor.
- ¼ teaspoon salt – enhances the sweetness of the filling.
- 1 9-inch pie crust – provides a flaky, buttery base.
How to Make Pumpkin Pie with Condensed
- Step 1: Preheat your oven to 425°F (220°C). Prepare your 9-inch pie crust in a pie dish and optionally blind bake it for 8 minutes to ensure a crispy crust.
- Step 2: In a large bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and salt until the mixture is smooth.
- Step 3: Pour the filling into the prepared pie crust and bake at 425°F (220°C) for 15 minutes.
- Step 4: Reduce the oven temperature to 350°F (175°C) and bake for an additional 35-40 minutes, or until a knife inserted near the center comes out clean.
- Step 5: Allow the pie to cool on a wire rack for at least 2 hours before serving to let the filling set.
Pro Tips for the Best Pumpkin Pie with Condensed
These tips will help you achieve the perfect pie every time:
- Always preheat your oven for even baking.
- Let the pie cool completely for the best texture.
- Experiment with adding a touch of vanilla extract for extra flavor.
What’s the secret to perfect Pumpkin Pie with Condensed?
The key is using quality ingredients, especially fresh pumpkin puree and sweetened condensed milk. These elevate the flavors and texture.
Can I make Pumpkin Pie with Condensed ahead of time?
Yes! You can prepare the filling a day in advance and store it in the fridge. Just pour it into the crust and bake when you’re ready.
How do I avoid common mistakes with Pumpkin Pie with Condensed?
Be careful not to overbake, as this can lead to a dry filling. Always check for doneness with a knife inserted into the center.
Best Ways to Serve Pumpkin Pie with Condensed
This pie is delightful on its own, but consider pairing it with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. You could also serve it alongside a spiced chai or a hot cup of coffee to complement the flavors of this creamy pumpkin pie recipe.
Nutrition Facts for Pumpkin Pie with Condensed
Per serving (makes 8 servings):
- Calories: 280
- Fat: 11g
- Saturated Fat: 4g
- Protein: 6g
- Carbohydrates: 38g
- Fiber: 2g
- Sugar: 20g
- Sodium: 200mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Pumpkin Pie with Condensed
Let your pie cool completely before storing. Cover it with plastic wrap and refrigerate for up to 3-4 days. For longer storage, freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge, then reheat in the oven at 350°F (175°C) until warmed through.
Frequently Asked Questions About Pumpkin Pie with Condensed
Can I use fresh pumpkin instead of canned?
Yes! Just make sure to cook and puree the pumpkin until smooth. You’ll need the same amount as canned.
Is Pumpkin Pie with Condensed gluten-free?
It can be! Use a gluten-free pie crust to make this dessert suitable for gluten-free diets.
Can I make a no-bake version of Pumpkin Pie with Condensed?
Absolutely! Use a graham cracker crust and chill the filling in the fridge until set for a refreshing no-bake pumpkin pie.
Variations of Pumpkin Pie with Condensed You Can Try
Consider creating a Vegan Pumpkin Pie with Condensed by substituting eggs with flax eggs and using coconut cream instead of sweetened condensed milk. For a Gluten-Free Pumpkin Pie with Condensed, simply swap the pie crust for a gluten-free alternative. You can also try adding chocolate or caramel swirls for a unique twist!
Print
Pumpkin Pie with Condensed: 5 Reasons to Love This Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This simple pumpkin pie with condensed milk is the perfect easy fall dessert. With rich pumpkin puree, warming spices, and creamy sweetened condensed milk, it’s a no-fuss pie recipe ideal for Thanksgiving and cozy gatherings. A delicious and silky smooth pumpkin pie everyone will love!
Ingredients
- 1 cup pumpkin puree
- 1 can sweetened condensed milk
- 2 large eggs
- 1 ½ teaspoons pumpkin pie spice
- ¼ teaspoon salt
- 1 9-inch pie crust
Instructions
- Preheat oven to 425°F. Prepare the pie crust in a 9-inch pie dish and optionally blind bake for 8 minutes.
- In a large bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and salt until smooth.
- Pour the filling into the pie crust and bake at 425°F for 15 minutes.
- Reduce oven temperature to 350°F and bake for another 35–40 minutes, until a knife inserted near the center comes out clean.
- Let the pie cool on a wire rack for at least 2 hours before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
