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2 ratings · 1 hour · Vegetarian · Serves 8 Eagle Brand Pumpkin Pie Recipe is rich and creamy and perfect for Thanksgiving Day. This simple garnish makes it look like its store bought when really its homemade.Eagle Brand Pumpkin Pie Recipe is rich and creamy and perfect for Thanksgiving Day. This simple garnish makes it look like its store bought when really its homemade.
1 9-inch unbaked pie crust, whole 1 can 14 oz. eagle brand sweetened condensed milk Jump to Recipe Bursting with flavor, this easy condensed milk pumpkin pie has a flaky butter crust, rich, smooth filling, and a blend of cozy fall spices. Delicious with a dollop of whipped cream, it’s a classic addition to any Thanksgiving dessert table! Disclosure: This post contains affiliate links, meaning, at no additional cost to you, we will earn a small commission if you click through and make a purchase. Learn more Easy pumpkin pie recipe with condensed milkIt’s not Thanksgiving without pumpkin pie! It’s one of our family’s favorite desserts, and we have it every year. As a kid, I remember spirited discussions about the amount of spices, kind of milk and sugar used, or the number of eggs. Personally, I think this condensed milk pumpkin pie checks all the boxes. It has a crisp crust throughout and creamy, smooth filling with lots of flavor. I love the taste, texture, and ease of making it. Good luck keeping it on the table – this pie is too good to resist! I’ve packed this post with all my best tips and tricks to bake the perfect pumpkin pie with confidence. However, if you just want the recipe, click here to get to the recipe card or tap the Jump-To-Recipe button at the top of the page. And for more Thanksgiving pie recipes, try our sweet potato pie, gooey pecan pie (no corn syrup!), and one-crust apple pie. Looking for more pumpkin dessert recipes? The check out our Libby’s pumpkin cake roll and pumpkin custard pie! Reasons to love condensed milk pumpkin pie
IngredientsWhat is pumpkin pie made of? Condensed milk pumpkin pie brings all the delicious fall flavors we love this time of year. It’s easy to make with just a handful of simple ingredients. Quantities for each component can be found in the recipe card below. Pumpkin pie crustI used a batch of my homemade 3-ingredient pie dough for this pumpkin custard pie. It’s buttery and flaky and my go-to for pies. You can find my best tips and step-by-step photos in this how to make pie crust guide. To simplify the process, you can use a store-bought pie shell to save time. You need a 9-in / 23 cm deep dish pie crust. A refrigerated pie crust will also work. Pumpkin pie fillingThe best pumpkin pie filling has a light, smooth consistency and is lightly sweetened. And it would be perfectly complete without cozy pumpkin pie spices.
Egg wash (optional)The egg wash is key to achieve a beautiful, golden pie crust. It also seals the pie base and helps to prevent a soggy base. To make egg wash for pies, whisk together 1 egg and 1 tablespoon of milk or cream. How to make condensed milk pumpkin pieThis pumpkin pie recipe with sweetened condensed milk is my go-to dessert for Thanksgiving and bringing to pot-lucks throughout fall and the holiday season. It tastes and looks so good, plus it’s pretty easy to make! If you’re short on time, grab a pre-made pie crust. Step 1: Preheat the ovenAdjust a rack in the center of the oven and preheat to 350°F / 180°C / gas mark 4. Step 2: Prepare the crustRoll out the crust and place it on your pie plate. Trim and crimp the edges as desired. Refrigerate while you make the filling. Skip this step if using a pre-made crust in a disposable pie tin. Step 3: Par-bake crustLine the pie crust with a piece of parchment (baking) paper and a piece of tin foil. Fill with pie weights or dried beans, evenly distributing them around the pie dish. You need 2 standard sets of pie weights. Pre-bake the crust for 10 minutes. Then carefully remove the pie weights, tin foil, and parchment (baking) paper and bake for another 10 minutes. Step 4: Apply egg washMix together the egg and milk. Liberally brush the crust’s bottom, sides, and edges with egg wash. The egg wash creates a beautiful golden color and seals the crust, protecting it from becoming soggy. Step 5: Make the fillingPut the canned pumpkin, condensed milk, softened butter, eggs, and spices into a large mixing bowl. Using a whisk or an electric mixer, beat until the ingredients are well combined and the mixture looks smooth. Step 6: BakePour the filling into the prepared pie crust and bake for 50 to 60 minutes. After 20 minutes, cover the crust with a pie shield or use foil to make one. This prevents the crust from burning or browning too much. The pie is ready when the edges are set, and the very center is still a little wobbly, like Jello. Step 7: CoolRemove the pumpkin pie from the oven and let it cool in the pan until room temperature. Refrigerate for 3 to 4 hours or overnight. Step 8: Decorate (optional)To garnish, pipe whipped cream onto your pie. I used a large, open star piping tip for my puffs. Tips for the best pumpkin pieCondensed milk pumpkin pie is a classic and always a favorite in the fall time. Here are a few tips to help you succeed and bake the best pumpkin pie!
Topping ideasA decorated pumpkin pie will make your Thanksgiving table more beautiful and festive. I have collected a few ideas on how to garnish pumpkin pie for you.
Serving suggestionsPumpkin pie and sweetened whipped cream are the perfect match. The sweet, spiced pie goes so well with fluffy cream. You could also sprinkle your pumpkin pie with candied nuts for a bit of crunch. Or serve it drizzled with caramel sauce or chocolate sauce. It’s so yummy! My slice is always loaded with plenty of whipped cream. Seriously, don’t even bother handing me pumpkin pie without a mountain of whipped cream. Storage instructionsHow to store condensed milk pumpkin pieStore leftover pumpkin pie covered and refrigerated. To keep the pie fresh and delicious, I like to store leftovers in an airtight container or wrap in plastic wrap (cling film). Consume within 4 to 5 days. Can you freeze condensed milk pumpkin pie?Yes, pumpkin pie freezes well for up to 3 months as long as you skip any decorations such as whipped cream. Simply wrap the pie dish in 2 layers of plastic wrap (cling film) and freeze. Defrost overnight in the fridge before serving. Making condensed milk pumpkin pie ahead of timeYou can make pumpkin pie a day ahead and refrigerate it overnight. It tastes great cold. Aside from freezing the whole pie, it’s also possible to make the different components in advance. The benefit of this approach is that you can enjoy freshly baked pumpkin pie on the day of. Prepare the pie dough and fill the crust. Place in the refrigerator overnight. The crust needs to chill anyway, so this is perfect. The filling can also be made the day before. In fact, the custard will taste even more flavorful if the ingredients have time to mingle. Simply mix the filling, cover the bowl tightly with plastic wrap (cling film), and refrigerate. And there’s no need to bring the crust or filling to room temperature. Simply pre-bake the crust, add the filling, and bake until set. Prep Time 15 minutes Cook Time 1 hour Additional Time 3 hours Total Time 15 minutes Ingredients
Egg Wash (optional)
Instructions
NotesPumpkin Pie SpiceI always use my homemade pumpkin pie spice in my fall baking recipes. If you don't have pumpkin spice, you can easily make your own. The following makes enough for 1 pumpkin pie. Here's what you'll need:
Mix everything together and add it to the evaporated milk pumpkin pie filling. Easy! How long to cook pumpkin pieHow long do you bake a pumpkin pie? The pumpkin pie bake time is from 50 to 60 minutes at 350°F / 180°C / gas mark 4. To avoid a soggy bottom, follow the instructions and blind-bake the crust before pouring in the filling. How do you know when pumpkin pie is cooked?Pumpkin pie can be a little challenging to cook perfectly. Underdone and you got raw filling, overdone and you end up with a rubbery texture and cracked top. Still, a few things indicate your pumpkin pie is done.
Nutrition Information:Yield:12Serving Size:1Amount Per Serving: Calories: 154Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 53mgSodium: 118mgCarbohydrates: 17gFiber: 1gSugar: 4gProtein: 4g Variations
FAQ’sCan you make pumpkin pie with condensed milk?Yes, you can create the best pumpkin pie with condensed milk! Condensed milk is thick, creamy, and absolutely divine in this recipe. It does a couple of things in our pumpkin custard pie:
Fresh or canned pumpkin for pumpkin pie?Fresh pumpkin and canned pumpkin are both good options for making pumpkin pie. I’ve tested the recipe with fresh vs. canned and liked the canned pumpkin pie better. Canned pumpkin contains less water than fresh pumpkin puree, which means the pie will be sturdier. I also found that canned pumpkin is smoother and less grainy compared to fresh. That being said, it’s your call which you prefer. If using fresh pumpkin, blot it to remove some of the moisture before adding it to the filling. You can do this by pressing the puree with sheets of paper towel. Should I add cornstarch to my pumpkin pie?I never had any trouble with this pumpkin pie not setting up. However, if you had issues with runny pumpkin pie filling and want to be on the safe side, add 1 tablespoon of cornstarch to the filling. Cornstarch is a thickener and helps the pie set up. It makes the texture a little sturdier and firmer, but still keeps it smooth and soft. Before you add the cornstarch to the pie filling, you want to mix it with 3 tablespoons of condensed milk until smooth and then mix it with the rest of the ingredients. This way is the best way to avoid clumps. Can I make this pumpkin pie with evaporated milk?No, you can’t substitute evaporated milk in this recipe. Evaporated milk and condensed milk are different and cannot be used interchangeably. Instead, try our evaporated milk pumpkin pie recipe. How many does this recipe serve?The exact number of servings depends on how large or small you cut your slices. Condensed milk pumpkin pie is quite filling (especially after a Thanksgiving feast), and I usually cut it into 10 to 12 portions. You can certainly go smaller or bigger. TroubleshootingHow to avoid cracks in pumpkin pieThe secret to preventing cracks in pumpkin pie is to avoid overcooking. Custard pies tend to crack when they are overbaked. Condensed milk pumpkin pie needs to bake for 45 to 60 minutes. It’s done when the edges are set, but the center is still slightly wobbly. The filling will continue to cook as it cools on the counter and firms up when the pie is refrigerated. What can I do if my pumpkin pie cracks?First, take a breath because all is good. Your pie will still taste delicious. You can cover cracks with a generous dollop of whipped cream in the center. Sprinkle on a few pecans and no one will ever know. How to avoid a soggy pie bottomPartially blind baking the crust and brushing with egg wash are the best ways to prevent a soggy bottom. How to prevent a burnt pie crustUsing a pie shield or tenting the crust with foil drastically reduces the chance of burnt edges. Simply fold a long piece of foil lengthwise in half and gently wrap it around the pie after 20 minutes of baking. More pie recipesPie is one of those classic desserts that are great for any celebration! I’ve gathered some more of our favorite, tried-and-true pie recipes for you. They’re the perfect ending to any Thanksgiving feast. And best of all, they’re all simple to make.
Other pumpkin desserts & drinksAnd for all you pumpkin lovers, I’ve rounded up a few more pumpkin desserts and drink recipes to satisfy your cravings. They’re all indulgent and really easy to throw together. Enjoy!
Can you use sweetened condensed milk instead of evaporated milk in pumpkin pie?Sweetened Condensed Milk
Sweetened Condensed Milk is also fantastic in pumpkin pie!!! It makes a rich, sweet, silky pie! Since it's super sweet as is, make sure you leave out any added sugar in your recipe!
Which is better for pumpkin pie condensed milk or evaporated milk?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.
Why does pumpkin pie use evaporated milk?Eggs: Two eggs add moisture and act as a binding agent, which means they help hold the pumpkin pie filling together. Pumpkin: Of course, you'll need a can of Libby's pure pumpkin. Evaporated milk: A can of evaporated milk lends richness and helps thicken the pie filling.
Is it best to blind bake crust for pumpkin pie?Think of blind baking as a head start for your crust, which is especially important when it comes to custard pies like pumpkin. It gives the crust a chance to dry out a bit before adding a wet filling—ensuring a crisp, flaky bottom and a pie that holds its shape.
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