Golden delicious Pumpkin Pie with Sweetened Condensed Milk captures all the fall flavors of creamy pumpkin spice in a golden flaky crust. The best part is that it is so easy to make with these simple ingredients—but it will look like you spent the entire day in the kitchen. The truth is, this dreamy pumpkin pie with condensed milk recipe only takes 15 minutes to put
together. Then it is in the oven for up to an hour. So, while the pie is in the oven, you have time to prepare the rest of your Thanksgiving meal, complete with all your favorite recipes. I think Homemade Pumpkin Pie is a Thanksgiving table requirement- don’t you? I mean, it just isn’t fall without pumpkin spice, decorations with pumpkins, and beautiful pumpkin pie recipes of all varieties handed down for generations. Some of my family favorites for Thanksgiving and the fall
season include a rich traditional pumpkin pie, Glazed Ham, Turkey with my Homemade Turkey Rub, Cornbread Dressing, Southern Collard
Greens, andCorn Casserole. Now I am ready for all those traditions and flavors. And I am wondering what you make for your holiday meals. Ingredient Notes
Variations and Substitutions
Pumpkin Pie is one of the most American recipes we have. You see, pumpkins were introduced from Central America to the Native Americans, then the pilgrims. Then the orange gourd was taken to England, where it became a pie delicacy. There is no doubt pumpkin was somewhere on the table at the first Thanksgiving meal. How to make the Best Pumpkin Pie Recipe✱ Be sure to see the recipe card below for exact ingredients and instructions! Step 1 | Preheat and BakeWhile the oven is preheating, set the eggs out in a small bowl on the counter. Prepare your pie pan and let the pre-made pie crust come to room temperature. Prick the bottom with a few fork holes. --See the image below. Then pop it into the oven and blind bake it for 10-12 minutes. Step 2 | Make the Pie FillingTake out a large mixing bowl and a whisk. Whisk together room temperature eggs, the can of sweetened condensed milk, the pumpkin pie spice, pumpkin puree, the vanilla extract, and the salt. Whisk until fully combined and creamy smooth. Step 3 | Pour and BakeIf your crust is out of the oven, you can pour the pumpkin mixture into the blind-baked crust. Then cover the edges of the crust with a pie shield or cut aluminum foil strips. Then, put the pumpkin pie carefully into the preheated oven. You’ll start baking the pie at 450 degrees for 15 minutes. Then reduce the oven temperature to 325 degrees and continue baking for another 30 to 40 minutes. When the filling is set, it will have a very slight jiggle in the center of the pie. Tips
Step 4 | Cool and ServeWhen time is up, and the condensed milk pumpkin pie recipe is set, remove it from the oven and allow it to cool on a wire rack. Then place it in the refrigerator to chill until you are ready to top with a dollop of homemade whipped cream and serve. Frequently Asked QuestionsWhy do you poke holes in a pie crust? This step is called “docking” the pastry. You prick the crust with a fork before putting it into the oven to allow steam to escape and keep the crust from puffing up. What is a blind baked pie crust? The term originated in England and referred to baking the crust before filling it. This keeps the crust nice and flaky (no soggy pie crust) even when you add the juicy or creamy filling. Are sweet potato pies and pumpkin pies the same? I would say they are similar in look and texture. But there are a few distinctions. Pumpkin pies are dense, less sweet, and creamier, while sweet potato pies are sweeter with a lighter filling with a heavy texture. Make Ahead, Storage, & FreezingMake Ahead: Pies are perfect to make ahead of time, especially when you have many other items to prepare. Just make it a day or two in advance and store covered or wrapped in plastic in the refrigerator. Storage: Cover your leftover pumpkin pie with foil or plastic wrap or place it in an airtight container and store it in the refrigerator for 3 to 4 days. Freeze: Want to make one in advance or prep another for Christmas while you are at it? You can freeze it right in the pie dish as long as you cover it well and add an extra layer to keep the frostbite away. The pie will store well for about 1 month. Thaw completely before serving. More Pumpkin Spice Goodness
RecipeGolden delicious Pumpkin Pie with Sweetened Condensed Milk captures all the fall flavors of creamy pumpkin spice in a golden flaky crust. Prep Time 15 mins Cook Time 1 hr Total Time 1 hr 15 mins Course Desserts Cuisine American Servings 8 slices Calories 327 kcal
Serving: 1 servingCalories: 327 kcalCarbohydrates: 45 gProtein: 8 gFat: 13 gSaturated Fat: 6 g Polyunsaturated Fat: 1 gMonounsaturated Fat: 5 gTrans Fat: 0.01 gCholesterol: 87 mgSodium: 413 mgPotassium: 354 mgFiber: 2 gSugar: 29 gVitamin A: 8509 IUVitamin C: 4 mgCalcium: 178 mgIron: 2 mg
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information. Reader InteractionsWhat happens if you use sweetened condensed milk instead of evaporated milk in pumpkin pie?As the name suggests, sweetened condensed milk makes the pie sweeter and gives it a denser, creamier texture. Evaporated milk, on the other hand, yields a lighter, airier result. Evaporated milk isn't sweetened either, which is why you can't simply swap one thickener for the other.
Can you bake a pie in a premade graham cracker crust?Place pre-baked graham cracker crust on a rimmed cookie sheet* then pour pie filling into pie crust. Bake pie for 15 minutes at 425°F then reduce heat to 350°F and bake for 40 more minutes, or until a thermometer reads 180°F. The pie will still be jiggly.
Should you bake a graham cracker crust before filling?When Should I Bake This Crust? If you're using this homemade graham cracker crust for a baked dessert (like a pie or cheesecake), I recommend baking the crust before adding in the filling to help set the crust. If you're making a no-bake dessert, there's usually no need to bake the crust first.
Can I use condensed milk instead of evaporated milk in a pie?Evaporated Milk Vs.
Sweetened condensed milk also has 60% of the water removed, but contains 40% sugar. Due to the big flavor difference, they cannot be substituted for each other. Always double-check which can you grabbed off the grocery store shelf to be sure it's the ingredient you're looking for.
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Pumpkin pie with graham cracker crust and sweetened condensed milk
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