Name: Pumpkin Pie Recipe Condensed Milk
Prep time: 15 min
Cook time: PT-480815H33M32S
Total time: PT-480815H33M32S
Cuisine: American
Ingredients: 1 (9-inch) unbaked pie crust; 1 can (15 oz) pure pumpkin puree (not pumpkin pie filling); 1 can (14 oz) sweetened condensed milk; 2 large eggs; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/4 teaspoon salt; 1/8 teaspoon ground cloves (optional)

Pumpkin Pie Recipe Condensed Milk: Nothing captures the essence of fall quite like a creamy pumpkin pie straight from the oven. Using sweetened condensed milk elevates the pie’s texture, making it smoother, richer, and perfectly sweet. In this article, you’ll find essential tips for creating a flawless pumpkin pie with condensed milk, along with variations and an FAQ section to address all your pumpkin pie questions.

Why Use Condensed Milk in Pumpkin Pie?

Sweetened condensed milk doesn’t just simplify the process by adding sweetness and creaminess; it also enhances the texture, making the filling silky and rich. If you’re curious about how condensed milk differs from other milk types in baking, check out these benefits of condensed milk that highlight its unique properties.

Using condensed milk in pumpkin pie is especially convenient if you want to skip extra sugar. It’s also less prone to curdling than regular milk, creating a more stable filling. For a complete guide to perfecting your crust, check out these crust tips to make sure your pie holds together beautifully.

Ingredients for Pumpkin Pie with Condensed Milk

A pumpkin pie made with condensed milk requires just a few essential ingredients:

1 can (15 oz) of pumpkin puree (not pumpkin pie filling)
1 can (14 oz) of sweetened condensed milk
2 large eggs
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp salt
1 unbaked pie crust (9-inch)
Optional spices: vanilla extract, ginger, or allspice for extra warmth

How to Make Pumpkin Pie with Condensed Milk

Making this pumpkin pie is straightforward, and following these steps will help you achieve the perfect texture and taste.

Prepare the Crust: Pre-bake the crust if you prefer a slightly crispier texture. To do this:
- Preheat the oven to 375°F.
- Roll out the crust, place it in a 9-inch pie pan, and crimp the edges.
- Line with parchment paper, add pie weights (or rice if you don’t have weights), and bake for 10 minutes. Remove the weights, bake for another 8 minutes, then set aside.
Make the Filling:
- In a large bowl, whisk together the pumpkin puree, condensed milk, eggs, cinnamon, nutmeg, and salt until smooth and lump-free.
- Add any optional spices to customize the flavor.
Assemble and Bake:
- Pour the pumpkin filling into the prepared crust.
- Bake at 350°F for 45-50 minutes, or until the center is slightly jiggly but mostly set.
- Cool on a wire rack for 2 hours before slicing.

Recipe Variations to Try

To make this pie your own, consider experimenting with these variations:

Spice Mix: Add or adjust the pumpkin pie spice blend with cloves, ginger, or allspice for a more personalized flavor.
Crust Options: For a twist, use a graham cracker crust or a chocolate crust.
Vegan Alternatives: Swap condensed milk for a plant-based condensed milk or coconut condensed milk, and use a flax egg (1 tbsp ground flax + 3 tbsp water per egg) to make it vegan.

Tips for the Perfect Pumpkin Pie

Here are some essential tips to make sure your pumpkin pie turns out perfectly every time:

Mix Well: Ensure the filling is thoroughly combined for a smooth, creamy consistency.
Check for Doneness: A gentle jiggle at the center is ideal; it will firm up as it cools.
Avoid Cracks: To prevent cracking, don’t overbake, and cool the pie slowly. If cracks form, simply cover them with whipped cream.

Storing and Serving Pumpkin Pie

Pumpkin pie can be made up to two days in advance. Store it in the fridge and bring it to room temperature before serving. Leftovers can last up to four days in the fridge, covered tightly with plastic wrap.

Serving Suggestions:

Top with whipped cream, caramel drizzle, or candied pecans.
For a holiday twist, serve with a sprinkle of cinnamon or nutmeg over whipped cream.

Frequently Asked Questions (FAQs)

Which is better for pumpkin pie, condensed milk or evaporated milk?

Both condensed milk and evaporated milk can work well in pumpkin pie, but they produce different results in terms of flavor, texture, and sweetness. Here’s a breakdown to help decide which is better for your pumpkin pie.

Sweetened Condensed Milk:
- Contains added sugar, which makes it perfect for creating a richer, sweeter filling without needing additional sweeteners.
- Results in a creamy, smooth texture due to its high sugar and fat content, giving the pie a dense and custardy consistency.
- It’s often chosen by bakers who prefer a simplified recipe because it eliminates the need to add sugar separately.
Evaporated Milk:
- Unsweetened and thinner than condensed milk, which allows you to control the sweetness by adding sugar separately.
- Provides a lighter, more delicate texture, and the pie may set more firmly.
- Evaporated milk is popular with those who enjoy a more traditional, less sweet pie filling with a lighter mouthfeel.

In terms of preference, condensed milk is ideal if you’re looking for a shortcut to a rich, sweet pie filling, while evaporated milk is a better option if you want more control over sweetness and a lighter texture.

Can I use sweetened condensed milk instead of evaporated milk for a pie?

Yes, you can use sweetened condensed milk instead of evaporated milk in a pie, but there are a few important adjustments to consider due to differences in sweetness and consistency.

Key Differences and Adjustments:

Sweetness: Sweetened condensed milk contains added sugar, so if you’re substituting it for evaporated milk, you’ll likely want to reduce or eliminate any other sugar in the recipe. Otherwise, the pie may turn out overly sweet.
Texture and Richness: Condensed milk is thicker and creamier than evaporated milk, which can result in a denser, richer filling. This quality works well in many pies, but for lighter textures, consider slightly increasing the other liquid ingredients to balance it out.
Flavor Profile: Sweetened condensed milk has a caramelized sweetness, which can enhance the flavor of some pies. If the original recipe calls for evaporated milk and you prefer a more traditional, less sweet taste, evaporated milk may be the better choice.

In summary, sweetened condensed milk can be an excellent substitute for a richer, sweeter pie filling, but be prepared to adjust other ingredients to avoid an overly sweet result.

Why does my pumpkin pie taste bitter?

If your pumpkin pie tastes bitter, there are several possible reasons, often related to spices, ingredients, or baking time. Here’s a look at some of the most common causes:

1. Overuse of Spices

Pumpkin pie spices like cinnamon, nutmeg, ginger, and cloves can add warmth and flavor, but if used in excess, they can taste bitter, especially cloves and nutmeg. Nutmeg and cloves have strong, aromatic compounds that, when overdone, create a harsh, bitter taste.

2. Quality of Pumpkin Puree

Sometimes, bitterness comes from the pumpkin puree itself. Canned pumpkin, especially if stored for a long time, can develop a bitter taste. If you’re using fresh pumpkin, certain varieties can be more bitter than others. Additionally, homemade puree sometimes has a stronger, raw flavor that can taste unpleasant without proper seasoning or sweetening.

3. Undercooked or Overcooked Pie

If your pie isn’t fully baked, the flavors, especially from the spices, may not mellow out as they should, resulting in a slightly bitter, raw taste. Overbaking, on the other hand, can caramelize the sugars too much, leading to a burnt or bitter edge.

4. Expired Ingredients

Spices lose their flavor and develop off-putting, bitter notes when they’re past their prime. If your spices or other ingredients like condensed milk are old, they may not blend well and can produce a bitter flavor.

5. Using the Wrong Sweetener or Not Enough Sugar

Inadequate sweetness can leave a pumpkin pie tasting more bitter, as sugar balances the naturally earthy and slightly bitter notes of pumpkin. Also, some artificial sweeteners, if used, can leave an aftertaste that some people find bitter.

Tips to Fix Bitter Pumpkin Pie:

Balance Spices Carefully: Use spices sparingly, especially cloves and nutmeg, or try a premixed pumpkin pie spice blend for a more balanced result.
Add Sweetness if Needed: A small amount of extra sugar, honey, or even a dash of vanilla extract can help balance bitterness.
Bake with Care: Ensure your pie is baked to just the right point, with the center slightly jiggly, then let it cool for the perfect set texture and taste.

If you still encounter bitterness, consider adding a layer of whipped cream or a caramel drizzle on top to help balance the flavors.

What can I use instead of evaporated milk in pumpkin pie?

If you don’t have evaporated milk on hand or need a dairy-free alternative, several substitutes can work well in pumpkin pie to provide similar creaminess and texture. Here are some options to try:

1. Heavy Cream or Half-and-Half

Heavy cream or half-and-half are excellent replacements, as they add rich texture and flavor. Use an equal amount (1:1 ratio) to replace evaporated milk. This swap makes for a slightly richer pie, so you may reduce any additional sugar if you prefer a less sweet pie.

2. Whole Milk or 2% Milk

While slightly thinner than evaporated milk, whole milk or 2% milk can work in a pinch. Use slightly less milk than the recipe calls for to avoid a watery filling, or simmer it on the stove to reduce by half before adding it to the pie mixture.

3. Coconut Milk

Coconut milk is a popular dairy-free alternative that also adds a subtle hint of coconut flavor, which pairs nicely with pumpkin spices. Use a full-fat, canned version for best results, replacing evaporated milk at a 1:1 ratio.

4. Nut Milk or Soy Milk (Thickened)

Almond milk or soy milk are other dairy-free options. These are thinner than evaporated milk, so you can thicken them by heating them on the stove to reduce by half. Adding a tablespoon of cornstarch to the mix can also help create a creamy texture closer to evaporated milk.

5. Sweetened Condensed Milk (with Adjustments)

Although sweetened condensed milk is much sweeter, it can work as a substitute. If using condensed milk, reduce or eliminate the sugar in your recipe to avoid an overly sweet pie. This alternative will create a very creamy filling but with a more intense sweetness.

Each substitute has its unique flavor and texture, but all can produce a delicious pumpkin pie!

What is the difference between Libby’s pumpkin and pumpkin pie filling?

The difference between Libby’s 100% Pure Pumpkin and pumpkin pie filling lies in their ingredients and intended uses:

Libby’s 100% Pure Pumpkin:
- Contains only pumpkin—without any added ingredients.
- Made from a unique variety of pumpkin called Dickinson, which is known for its smooth, slightly sweet flavor and creamy texture.
- Since it’s pure pumpkin, it allows bakers to control the level of sweetness and spices in recipes.
- Ideal for various dishes beyond pie, including soups, breads, and desserts, where you want only pumpkin flavor without pre-mixed seasonings.
Pumpkin Pie Filling:
- Contains pureed pumpkin, but also includes added sugar, spices (like cinnamon, nutmeg, cloves), and sometimes salt.
- It’s designed specifically for making pumpkin pie quickly and easily—just mix with eggs and milk, and pour into a pie crust.
- Since it’s pre-sweetened and spiced, it limits customization, as you can’t control the flavor profile as closely as with pure pumpkin.

In summary, Libby’s 100% Pure Pumpkin is a blank canvas, while pumpkin pie filling is a convenient, pre-seasoned option intended specifically for pies.

What’s the Difference Between Condensed Milk and Evaporated Milk?

Condensed milk is thick and sweet, perfect for adding creaminess and sweetness in one step, while evaporated milk is unsweetened.

Why Does My Pumpkin Pie Crack?

Overbaking is a common cause of cracking. The pie should jiggle slightly when done, as it will continue setting after you remove it from the oven.

Can You Freeze Pumpkin Pie?

Yes, you can freeze pumpkin pie! Freezing pumpkin pie is an excellent way to prepare in advance for holidays or preserve leftovers. Here’s a step-by-step guide on how to freeze pumpkin pie properly and tips to maintain its flavor and texture:

How to Freeze Pumpkin Pie

Cool Completely: Ensure the pie is fully cooled after baking to avoid ice crystals, which can affect texture.
Wrap the Pie: Wrap the pie tightly with plastic wrap or aluminum foil to prevent freezer burn. Consider adding a layer of foil or freezer-safe wrap over the plastic for added protection.
Use an Airtight Container: If possible, place the wrapped pie in an airtight container or a heavy-duty freezer bag for an extra layer against freezer burn.
Label and Date: Mark the date on the container so you know how long it’s been frozen.

Thawing and Serving Frozen Pumpkin Pie

Thaw in the Refrigerator: To keep the pie from getting soggy, place it in the refrigerator for 8-12 hours (overnight is best).
Avoid Thawing at Room Temperature: Thawing on the counter can lead to condensation, which may make the crust soggy.
Warm Slightly Before Serving (optional): If you like your pie warm, consider a quick reheat in the oven at 300°F for 10-15 minutes to refresh the texture.

How Long Pumpkin Pie Lasts in the Freezer

Pumpkin pie freezes well for up to one month without losing much quality. After that, the texture may start to degrade, but it will still be safe to eat for several more weeks.

Freezing is a great option to help you plan ahead, and if done correctly, it can preserve the pie’s delicious flavor and creamy texture for future enjoyment.

With these steps, tips, and variations, you’re ready to create an unforgettable pumpkin pie with condensed milk. Whether it’s for Thanksgiving or any fall gathering, this pie’s creamy, rich flavor is bound to impress.