Pumpkin Pie with Sweetened Condensed Milk
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This Pumpkin Pie with Sweetened Condensed Milk has an extra-creamy filling, warm pumpkin spices, and a homemade brown butter graham cracker crust that’s a little different from traditional pumpkin pie. It’s easy to make, absolutely delicious, and a wonderful dessert for Thanksgiving or any fall gathering. I especially love how the buttery, slightly crunchy crust tastes with the smooth pumpkin filling!
A Classic Pumpkin Pie with a Little Something Extra
I love a good pumpkin dessert, especially around the holidays, and I was so happy with how this pumpkin pie turned out! The filling is incredibly creamy, has just the right amount of warm spices, and tastes absolutely delicious with the brown butter graham cracker crust.
I’ve been developing and sharing recipes on Stuck on Sweet since 2012, and one thing I’ve learned is that sometimes a small change can make a familiar recipe even better. That’s exactly how I feel about this pumpkin pie.
I used brown butter in the graham cracker crust, which gives it a wonderful nutty, almost caramel-like flavor. Paired with the creamy pumpkin filling, it’s so good!
I shared this pie with family members, and everyone absolutely loved it. It’s still very much a classic pumpkin pie, but with a little something extra that makes it special.
Instructions:
Here are step-by-step instructions to making pumpkin pie with sweetened condensed milk. The full recipe with all of the details is listed below.
Why I Prefer a Brown Butter Graham Cracker Crust
I know traditional pumpkin pie usually has a flaky pastry crust, and there’s absolutely nothing wrong with that. You can certainly use one here if that’s what you prefer.
But I have to say, I love a graham cracker crust with pumpkin pie!
There’s something about the buttery, slightly crunchy graham crackers against the smooth pumpkin filling that just works. I also find graham cracker crusts a little easier to make than traditional pastry crusts, which is a nice bonus when you’re already preparing a big holiday meal.
And then there’s the brown butter!
If you’ve been around Stuck on Sweet for a while, you probably know how much I love baking with brown butter. It adds a rich, nutty flavor that you don’t get from regular melted butter, and it goes beautifully with the pumpkin spices.
If you’ve never tried it before, I have a post on how to brown butter that walks you through the process.
I think the brown butter is what really sets this pumpkin pie apart. It’s a simple addition, but you can definitely taste the difference.
Why I Love Using Sweetened Condensed Milk in Pumpkin Pie
One of my favorite things about this recipe is the texture.
Sweetened condensed milk makes the pumpkin filling wonderfully smooth and creamy while also providing the sweetness. You don’t need to add separate sugar to the filling, which makes preparing it pretty straightforward.
I also love how flavorful the filling is. The cinnamon, ginger, nutmeg, and cloves complement the pumpkin without overpowering it, and the finished pie has that familiar pumpkin pie flavor everyone expects around Thanksgiving.
It’s rich and creamy without being overly complicated, and that’s exactly the kind of dessert I appreciate making for the holidays.
A Little Thanksgiving Planning Tip
If you’re anything like me, Thanksgiving usually means having several things going on in the kitchen at once. I love preparing a big holiday meal, but I also appreciate getting a few things done ahead of time.
One thing I really like about this pumpkin pie is that you can prepare the graham cracker crust and pumpkin filling separately the day before you plan to bake it.
I would keep them separate, though. Don’t pour the filling into the crust until you’re ready to bake because the moisture can soften the graham crackers. And part of what makes this pie so good is that little bit of crunch!
You can also bake the entire pie ahead of time and refrigerate it, which is especially helpful if you’re trying to keep your oven free on Thanksgiving Day.
And if you’re still planning your holiday menu, my Candied Sweet Potatoes are another delicious addition to Thanksgiving dinner.
More Pumpkin Desserts You’ll Love
If pumpkin desserts are your thing, I have a few others that are worth trying!
My Pumpkin Pie Cheesecake Bars combine pumpkin and cheesecake over a buttery gingersnap crust. They’re wonderful for fall gatherings, especially when you’re feeding a crowd.
I also love making Pumpkin Cheesecake Cookies. They’re soft, chewy, full of warm pumpkin spices, and have a sweet cream cheese center.
And if you’re looking for another creamy pumpkin dessert for the holidays, my Pumpkin Cheesecake is a delicious option.
If you make this pumpkin pie with sweetened condensed milk, I’d love to hear what you think! Did you try the graham cracker crust or stick with traditional pastry? Leave a comment and a rating below. I love hearing how these recipes turn out in your kitchens!
Pumpkin Pie with Sweetened Condensed Milk (in a graham cracker crust)
This pumpkin pie with sweetened condensed milk has an extra-creamy, perfectly spiced pumpkin filling and a homemade brown butter graham cracker crust. It's a delicious twist on classic pumpkin pie that's surprisingly easy to make and perfect for Thanksgiving!
Ingredients
Brown Butter Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs (about 11 full graham cracker sheets)
- 1 tablespoon granulated sugar
- 1 tablespoon dark brown sugar
- 8 tablespoons unsalted butter, for browning
Pumpkin Pie Filling
- 1 (15-ounce) can pure pumpkin puree
- 1 (14-ounce) can sweetened condensed milk
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Instructions
- Preheat the oven. Preheat your oven to 350°F. Set out a 9-inch pie dish.
- Brown the butter. Add 8 tablespoons of butter to a light-colored saucepan over medium heat. Allow the butter to melt, stirring occasionally. It will begin to foam and sizzle. Continue stirring until small golden-brown bits form at the bottom and the butter smells nutty. Remove from the heat immediately and pour into a heat-safe bowl, including the browned bits.
- Prepare the graham cracker crust. In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 1 tablespoon granulated sugar, and 1 tablespoon dark brown sugar. Pour the browned butter over the crumbs and stir until evenly moistened. Transfer to the pie dish and firmly press the mixture across the bottom and up the sides, using your fingers or the bottom of a measuring cup.
- Bake the crust. Bake at 350°F for 8 minutes. Remove from the oven and let cool while you prepare the filling.
- Make the pumpkin filling. In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt until smooth and completely combined.
- Fill the pie crust. Pour the pumpkin filling into the prepared graham cracker crust. Gently smooth the top with a spatula.
- Bake the pumpkin pie. Place the pie in the lower half of the oven. Bake at 350°F for 40–50 minutes, checking at 40 minutes. The outer edges should be set, while the center should still have a slight jiggle when gently moved. The filling will continue to firm as it cools. Check the graham cracker crust around 25 minutes into baking. If the edges are browning too quickly, carefully cover them with a pie shield or strips of aluminum foil.
- Cool and serve. Remove the pie from the oven and cool on a wire rack for approximately 2 hours. Refrigerate once cooled and within 2 hours of baking. Chill further for firmer, cleaner slices, if desired. Serve with whipped cream and a sprinkle of cinnamon.
Notes
Pumpkin puree: Use 100% pure pumpkin puree, not pumpkin pie filling. Canned pumpkin pie filling already contains additional ingredients, including sugar and spices.
Brown butter: Browning butter removes some moisture, which is why this recipe starts with 8 tablespoons. If you're not browning the butter, use 7 tablespoons of regular melted butter instead.
Graham cracker crust: Store-bought graham cracker crumbs or finely crushed graham cracker sheets both work. Press the crumbs firmly into the pie dish so the crust holds together when sliced.
Traditional pie crust: You can use a traditional pastry crust instead. Prepare it according to its instructions, including any recommended par-baking. The crust may require a different preparation method and baking time.
Pumpkin pie spice substitution: Instead of the cinnamon, ginger, nutmeg, and cloves, you can use 1 1/2 teaspoons of pumpkin pie spice. Do not use both.
How to tell when the pie is done: The outer edges should look set, and the center should still jiggle slightly when the dish is gently moved. The filling will continue to firm as it cools. Avoid baking until the entire center is completely firm, as this can result in an overbaked filling.
Make ahead: The baked graham cracker crust can be prepared up to 1 day ahead, cooled completely, covered, and refrigerated. The pumpkin filling can also be mixed up to 1 day ahead and stored separately in a covered container in the refrigerator. Stir the filling gently before assembling the pie. Do not pour the filling into the crust until you're ready to bake, as this can make the crust soggy.
Storing: Cover the baked pumpkin pie and store it in the refrigerator for up to 3–4 days. Because the filling contains eggs and dairy, refrigerate the pie within 2 hours of baking.
Freezing: Cool and refrigerate the pie until completely chilled, then wrap tightly in plastic wrap and aluminum foil. Freeze for up to 1–2 months for best quality. Thaw overnight in the refrigerator before serving. The graham cracker crust may soften slightly after freezing.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving:Calories: 363Total Fat: 18gSaturated Fat: 9gUnsaturated Fat: 9gCholesterol: 79mgSodium: 387mgCarbohydrates: 46gFiber: 3gSugar: 19gProtein: 6g
Nutrition information is automatically calculated. Use as an approximation only.
