Pumpkin Pie with Sweetened Condensed Milk

When the leaves start to turn golden and the air gets crisp, there’s one dessert that makes everyone feel at home: homemade pumpkin pie. This classic fall treat isn’t just delicious; it has a way of bringing the family closer together.

The Warmth of Tradition

Pumpkin pie has been a staple in American homes for generations. It’s more than just a dessert; it’s a tradition. Every bite is filled with memories of past holidays, family gatherings, and moments spent together in the kitchen. When you bake a pumpkin pie from scratch, you’re not just making a dessert—you’re continuing a tradition that has been passed down through the years.

Today, we are going to make a traditional pumpkin pie with a twist – we are going to add condensed sweetened milk. Yum.

Why Use Sweetened Condensed Milk?

Sweetened condensed milk adds a luscious, velvety consistency to the pumpkin pie filling. It also simplifies the recipe because it combines the sweetness and creaminess in one ingredient, eliminating the need for additional sugar or cream. The result is a perfectly balanced pie that’s rich in flavor and texture.

I personally like this version of pumpkin pie. I find it sweet, cozy, warm and so comforting.

Pumpkin Pie with Sweetened Condensed Milk Recipe

Here’s a simple recipe to make your own pumpkin pie with sweetened condensed milk:

Ingredients:

• 1 ¾ cups pumpkin puree (canned or fresh)
• 1 can (14 oz) sweetened condensed milk
• 2 large eggs
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• 1 unbaked pie crust (store-bought or homemade; you can buy pre-made pie crust or pie-crust mixture)

Instructions:

1. Preheat the Oven: Preheat your oven to 425°F (220°C).
2. Mix the Filling: In a large mixing bowl, combine the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, cloves, and salt. Whisk until smooth and fully combined. If you are using FRESH pumpkin, please, read below.
3. Pour into Crust: Pour the pumpkin mixture into the unbaked pie crust, spreading it evenly (if you are using crust mixture – then follow the recipe on the package)
4. Bake: Place the pie in the oven and bake for 15 minutes at 425°F. Then, reduce the oven temperature to 350°F (175°C) and bake for an additional 35-45 minutes, or until a knife inserted into the center comes out clean.
5. Cool and Serve: Allow the pie to cool on a wire rack for at least 2 hours before slicing. Serve with whipped cream if desired.

Using Fresh Pumpkin for Your Pie

Step 1: Prepare the Pumpkin

1. Wash the Pumpkin: Rinse the pumpkin under cool water to remove any dirt or debris.
2. Cut the Pumpkin: Using a sharp, sturdy knife, cut the pumpkin in half from top to bottom. Be cautious, as pumpkins can be tough to cut through.
3. Remove the Seeds: Scoop out the seeds and stringy fibers from the center of the pumpkin using a spoon. You can save the seeds for roasting later if you like.
4. Cut into Smaller Pieces: If your pumpkin is large, you might want to cut it into quarters or smaller pieces to make it easier to handle.

Step 2: Cook the Pumpkin

You have two main options for cooking the pumpkin: roasting or steaming.

Option 1: Roasting

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Place the Pumpkin on a Baking Sheet: Lay the pumpkin halves (or pieces) cut side down on a baking sheet lined with parchment paper or foil.
3. Roast: Roast the pumpkin for 35-45 minutes, or until the flesh is tender when pierced with a fork.
4. Cool and Scoop: Let the pumpkin cool slightly, then scoop the soft flesh out of the skin using a spoon.

Option 2: Steaming

1. Cut the Pumpkin into Pieces: Cut the pumpkin into smaller, more manageable pieces if you haven’t already.
2. Steam: Place the pumpkin pieces in a steamer basket over boiling water. Cover and steam for about 20-30 minutes, or until the flesh is soft and tender.
3. Cool and Scoop: Allow the pumpkin to cool slightly, then scoop out the flesh.

Step 3: Puree the Pumpkin

Once the pumpkin flesh is cooked and cooled, place it in a food processor or blender. Puree until smooth. If the puree seems too watery, you can strain it through a cheesecloth or a fine-mesh sieve to remove excess moisture.

Step 5: Use the Fresh Pumpkin Puree in Your Pie

Your fresh pumpkin puree is now ready to be used in your pumpkin pie recipe. Replace the canned pumpkin in the recipe with an equal amount of your homemade puree. The fresh puree will add a richer, more natural pumpkin flavor to your pie, enhancing the overall taste.

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Pumpkin pie with sweetened condensed milk is an excellent variation that adds richness and depth to the classic recipe.

Sweetened milk gives pie filling creamy texture and taste.

Next time you’re baking a pumpkin pie, consider trying this version for a different experience.

Stay beautiful!