My Gorgeous Recipes

You don't have to be master chef to cook a delicious meal. Browse dozens of easy-to-make family recipes made in a snap with simple ingredients. Believe in yourself. I'll show you how!

  • ALL CATEGORIES
  • Visual Recipe Index
  • 30-Minute Meals
  • Contact me
  • PRIVACY POLICY
    • Cookie Policy

CONNECT WITH ME

  • Facebook
  • Instagram
  • Pinterest
Home » Desserts » Easy Pumpkin Pie with Condensed Milk

Desserts Halloween and Thanksgiving Recipes

Easy Pumpkin Pie with Condensed Milk

2985shares
  • Share
  • Tweet
Jump to RecipePrint RecipeJump to Video

Easy Pumpkin Pie with Condensed Milk, one of the best Fall desserts that can be made from scratch at home. It uses canned pumpkin, which cuts down on the baking time considerably. It’s super simple to make, absolutely delicious, and always the star of the Thanksgiving or Christmas dinner.

Overhead shoot of a pupkin pie on a white plate with a slice cut out

This pumpkin pie is not any dessert, but THE dessert everyone is waiting for about when it comes to the most awaited holiday of the season: Thanksgiving. It might be a popular option for Christmas too, but Thanksgiving is usually its time to shine. Roast turkey aside, the pumpkin pie is probably the centerpiece of the dinner party.

As easy as this pie is to make from scratch, we are allowed to use shortcuts, after all, we’ve got loads other dishes to prepare, so, if we can make our lives easier, why not. So, rather than waiting for the pumpkin to roast, scoop up the flesh, wait for it to cool down, why not use canned pumpkin?

It’s cheap, it’s as good as the real deal, plus it’s already at room temperature, so it can be mixed straight away with the other ingredients. I would just make sure that the eggs are at room temperature too, so the filling can bake evenly without cracking.

Collag eof 6 photos to show how to make pupmpkin pie with condensed milk from scratch

HOW TO MAKE PUMPKIN PIE WITH CONDENSED MILK

The pumpkin pie filling usually uses evporated milk and added refined sugar, but I quite like the richness the condensed milk gives to the pie. And since this is already sweet, I chose not to add any more refined sugar, it really is as sweet as one can wish for. Unless you have a really sweet tooth, in which case, you can add more sugar.

  • start by making the pumpkin pie crust by rubbing the cold butter with the flour until it resembles breadcrumbs
  • add the egg yolk, sugar and water, and mix well to form a dough that does not stick to the hands
  • shape it into a ball, cover with clingfilm, and refrigerate for about 30 minutes or so

Note!  Pies or quiches usually require the crust to be pre-baked before adding the filling, but the pumpkin pie does not need to have the crust blind-baked beforehand. The filling takes up to an hour to bake, and that will mean the crust will burn around the edges if baked for that extra long time.

  • roll the dough into about half a cm thickness (1/4 inch), and gently transfer it to a pie or quiche dish, removing the excess dough around the edges
  • to make the filling, add the eggs, condensed milk, pumpkin pie spice and canned pumpkin to a bowl, and mix well with a hand mixer until smooth
  • pour it over the crust, and bake in the preheated oven at 200 degrees Celsius (390 Fahrenheit) for 15 minutes, then decrease the temperature to 180 degrees Celsius (360 Fahnreheit) for an further 40-45 minutes until set
  • leave to cool, then decorate with whipped cream

A slice of pumpkin pie on a white plate

Can the pumpkin pie be made in advance?

It sure can. There are 2 options here:

  1. make the pie crust, and refrigerate for up to 2-3 days –  but make sure to have it covered in clingfilm to avoid it drying out. To make rolling easier, take it out of the fridge beforehand so the dough can soften a bit (at least an hour before), the butter will firm up in the fridge
  2. bake the pie and either refrigerate for up to a week, or freeze

If you choose to freeze the pie, make sure you cover it well in clingfilm, and add kitchen foil for extra protection too. To defrost, place it in the fridge the night before.

And that’s your pumpkin pie ready for yet another fabulous Thanksgiving. If you fancy something similar, but equally delicious, how about some Old-Fashioned Sweet Potato Pie?

Overhead shoot of a pupkin pie on a white plate and a smaller plate with a slice of pie

If you’ve liked my EASY PUMPKIN PIE WITH CONDENSED MILK or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.

3.47 from 26 votes
A slice of pumpkin pie on a white plate
Print
Easy Pumpkin Pie with Condensed Milk
Prep Time
10 mins
Cook Time
1 hr
Chilling Time for the dough
30 mins
Total Time
1 hr 40 mins
 

Easy Pumpkin Pie with Condensed Milk, one of the best Fall desserts that can be made from scratch at home. It uses canned pumpkin, which cuts down on the baking time considerably. It's easy to make, absolutely delicious, and always the star of the Thanksgiving or Christmas dinner.

Course: Dessert
Cuisine: American
Keyword: canned pumpkin desserts
Servings: 6 slices
Calories: 598 kcal
Author: Daniela Apostol
Ingredients
For the pumpkin crust
  • 250 g plain flour
  • 125 g butter, cut into cubes
  • 2 tbsp sugar
  • 1 egg yolk
For the pumpkin pie filling
  • 1 can canned pumpkin (425 g, 14 oz)
  • 1 can condensed milk (400 g, 13 oz)
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 cup whipped cream to decorated (optional)
  • 1 tsp pumpkin pie spice (or a combination of ground cinnamon, ginger, nutmeg and cloves). In the UK all spice or mixed spice is the closest to the pumpkin pie spice).
Metric - US Customary
Instructions
  1. To make the crust, rub the butter with the sifted flour using your fingertips until it resembles breadcrumbs.

  2. Add the egg yolk, sugar and 1-2 tablespoons of cold water and mix together to form a dough that does not stick to your hands.

  3. Cover with clingfilm and refrigerate for about 30 minutes.

  4. Roll the dough into a 1/2 cm thickness (1/4 inch), then carefully transfer it to a pie or quiche dish, removing the excess dough around the edges.

  5. To make the filling, add the condensed milk, canned pumpkin, vanilla extract, pumpkin pie spice and eggs to a bowl, and use a hand mixer to beat everything well until smooth.

  6. Pour over the filling into the pie dish, and bake in the preheated oven at 200 degrees Celsius (390 Fahreneheit) for 15 minutes, then decrease the temperature to 180 degrees Celsius (360 Fahreneheit) for 40-45 minutes until set, and a skewer inserted into the middle of the filling comes out clean.

  7. Leave to cool, then beat the whipped cream until it forms stiff peaks, add it to a piping bag fitted with a star nozzle, and decorate the pie as you wish.

Recipe Video

Nutrition Facts
Easy Pumpkin Pie with Condensed Milk
Amount Per Serving
Calories 598 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 16g80%
Cholesterol 158mg53%
Sodium 260mg11%
Potassium 463mg13%
Carbohydrates 78g26%
Fiber 3g12%
Sugar 43g48%
Protein 13g26%
Vitamin A 11875IU238%
Vitamin C 4.7mg6%
Calcium 234mg23%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.

Related Posts

  • A slice of key lime pie with condensed milk on white plates with a lime slice and a key lime pie in the background
    Refreshing Key Lime Pie with Condensed Milk
  • A pumpkin cinnamon roll with 2 sticks of cinnamon and a pumpkin in the background
    Easy Pumpkin Pie Cinnamon Rolls
  • A glass bowl with coconut balls dusted in cocoa powder
    Coconut Balls with Condensed Milk (No Bake)


6 Comments

Previous Post: « One-Pot Cheesy Ground Beef Pasta
Next Post: Pumpkin-Shaped Rice Krispie Treats »

Primary Sidebar

About Me

Hi! I’m Daniela, the blogger behind My Gorgeous Recipes, welcome to my kitchen! I absolutely love cooking and baking. I love good food that is healthy (and not so healthy), delicious and nutritious. Read More…

Categories

NEVER MISS A RECIPE

POPULAR POSTS

  • Overhead shoot of a pan with vegetarian omelette World’s Best Vegetarian Omelette
  • A pan with cheesy chicken pasta One-Pot Leftover Roast Chicken Pasta
  • A wonton dumpling picked by chocpsticks, with a bowl of wonton soup in the background 15-Minute Homemade Wonton Soup Recipe
  • Overhead shoot of a white bowl of semolina pudding Semolina Pudding Recipe
  • A chicken breast with chips and a slice of lemon on a blue plate Nando’s Peri-Peri Butterfly Chicken Breast Recipe
  • Overhead shoot of a pupkin pie on a white plate with a slice cut out Easy Pumpkin Pie with Condensed Milk
  • Half of a lemon drizzle muffin to show the lemon curd in the middle Lemon Drizzle Muffins with Lemon Curd Filling
  • Honey Mustard Chicken Breast on a White Plate Flanked by Broccoli and 3 Lemon Slices. Baked Honey Mustard Chicken Breast with Lemon
  • A slice of lemon drizzle cake on a plate with more cake in the background Mary Berry’s Moist Lemon Drizzle Cake Recipe
  • Overhead shoot of a bowl with tuna dip and crackers on the side Tuna Dip
Foodies100 Index of UK Food Blogs
Foodies100

Copyright © 2021 · Divine theme by Restored 316

Copyright 2020-My Gorgeous Recipes - All Rights Reserved.

3.0Kshares
  • 22
  • 19