A Little History of Pumpkin Pie
Pumpkin pie has been a staple of American holiday tables since the early 1600s. Early settlers combined native pumpkins with milk, honey, and spices to create simple custards. By the 19th century, the pumpkin pie we know today had become a Thanksgiving tradition. The addition of condensed milk, introduced in the mid-1800s, revolutionized baking by offering a sweet, shelf-stable dairy product. Using condensed milk in pumpkin pie creates a smooth, creamy texture with a rich sweetness that pairs perfectly with pumpkin and warm spices.
Pumpkin Pie with Condensed Milk – Easy & Delicious Homemade Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
Description
This Pumpkin Pie with Condensed Milk is creamy, spiced, and incredibly easy to make. Perfect for Thanksgiving, Friendsgiving, or any fall celebration, it delivers all the cozy autumn flavors you love with minimal fuss. The condensed milk adds richness and depth, eliminating the need for extra sugar or cream. Topped with fluffy whipped cream and a sprinkle of cinnamon, this pie is a true crowd-pleaser for holiday dessert tables.
Ingredients
-
1 unbaked 9-inch pie crust
-
1 (15 oz) can pumpkin puree
-
1 (14 oz) can sweetened condensed milk
-
2 large eggs
-
1 ½ tsp pumpkin pie spice
-
½ tsp ground cinnamon
-
½ tsp ground ginger
-
¼ tsp ground nutmeg
-
Pinch of salt
Instructions
-
Preheat oven to 425°F (220°C). Place pie crust into a 9-inch pie dish.
-
In a large bowl, whisk together pumpkin puree, condensed milk, eggs, and spices until smooth.
-
Pour filling into prepared crust.
-
Bake at 425°F for 15 minutes, then reduce heat to 350°F (175°C) and bake an additional 35–40 minutes, or until a knife inserted near the center comes out clean.
-
Cool completely on a wire rack. Refrigerate before serving.
-
Garnish with whipped cream and cinnamon if desired.
Notes
For extra flavor, add a splash of vanilla extract.
Use a graham cracker crust for a sweeter, no-roll option.
Best made the day before to allow flavors to deepen.
Frequently Asked Questions
1. Can I substitute evaporated milk for condensed milk?
No. Sweetened condensed milk is thick and sweet, while evaporated milk is unsweetened. Substituting would require adjusting the sugar.
2. How do I know when my pumpkin pie is fully baked?
The pie should be mostly set with a slight jiggle in the center. A knife inserted 1 inch from the crust should come out clean.
3. Can I make pumpkin pie with condensed milk ahead of time?
Yes! In fact, it’s best made the day before so the flavors blend. Store in the refrigerator and add whipped cream just before serving.
