Pumpkin Pie Recipe with Sweetened Condensed Milk

3.81 from 46 votes

Pumpkin Pie Recipe with Sweetened Condensed Milk

Easy Pumpkin Pie Recipe with Sweetened 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.

Prep Time10

Cook Time1

Chilling Time for the dough30

Total Time1 40

Course: Dessert

Cuisine: American

Servings: slices

Calories: 598kcal

Author: Daniela Apostol

Ingredients

For the pumpkin crust

200 g plain flour (1.6 cups)
100 g butter, cut into cubes (½ cup)
2 tablespoon sugar
1 egg yolk
2 tablespoon cold water to bring the dough together

For the pumpkin pie filling

1 can canned pumpkin (425 g, 14 oz)
1 can sweetened condensed milk (400 g, 13 oz)
2 eggs
1 teaspoon semolina
125 ml whipped cream to decorate (optional) (½ cup)
1 teaspoon 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

To make the crust, rub the butter with the sifted flour using your fingertips until it resembles breadcrumbs.
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.
Cover with clingfilm and refrigerate for about 30 minutes.
Roll the dough into a ½ cm thickness (¼ inch), then carefully transfer it to a pie or quiche dish, removing the excess dough around the edges.
To make the filling, add the sweetened condensed milk, canned pumpkin, pumpkin pie spice and eggs to a bowl, and use a hand mixer to beat everything well until smooth.
Scatter the semolina over the crust.
Pour over the filling into the pie dish, and bake in the preheated oven at 200 degrees Celsius (390 Fahrenheit) for 15 minutes, then decrease the temperature to 180 degrees Celsius (350 Fahrenheit) for 40-45 minutes until set, and a skewer inserted into the middle of the filling comes out clean.
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.

Video

Notes

The pumpkin pie filling usually uses evaporated milk and added refined sugar, but I quite like the richness the sweetened 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.
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.

Nutrition