Pumpkin Pie with Sweetened Condensed Milk
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I’m a so excited to share this Pumpkin Pie with Sweetened Condensed Milk with you! My family loves pumpkin desserts so pumpkin pie is essential for the holidays. This version is incredibly easy to make, and the result is a creamy, flavorful, perfectly spiced pumpkin pie. I baked the pie in a brown butter graham cracker crust because everything is better with brown butter. You feel me? Let’s dive into this recipe!
Ingredients You’ll Need
Here’s a list of all the ingredients you’ll need with a few notes and possible substitutions.
Filling:
- Pumpkin puree – make sure to get the puree and not pumpkin pie filling.
- Sweetened condensed milk – this is what sweetens the pie and makes it extra creamy.
- Eggs – the eggs help bind the pie together when it bakes.
- Vanilla extract – I like to use pure vanilla extract for the best flavor.
- Ground cinnamon, ginger, nutmeg and cloves – these are the spices that flavor the pumpkin pie. You can also use just pumpkin pie spice. I make a note in the recipe below.
- Salt – a little salt is needed to enhance the flavors.
Graham Cracker Crust:
- Graham cracker crumbs – store bought or homemade will work. If crushing yourself, use 11 graham crackers.
- Butter – If you brown the butter you will need a full stick (8 tablespoons). If you just melt it, you will only need 7 tablespoons. I wrote a post on how to brown butter for your reference.
- Brown sugar – brown sugar sweetens the crust and adds a slightly caramel flavor.
- Granulated sugar – granulated sugar sweetens the crust.
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.
Helpful Tips:
Pumpkin pie can easily over-bake, similar to cheesecake. Here are some signs and tips to ensure your pie comes out creamy every time.
Tips to prevent over-baking:
- Bake at a moderate temperature (usually 350 degrees) to avoid curdling.
- Start checking doneness 10 minutes before recipe says it should be done.
- Cool the pie slowly at room temperature. Rushing it to cool in the refrigerator can cause cracks.
- Use a pie shield or foil on the crust edges if they’re browning too quickly.
Signs it’s done (and not over-baked)
- Filling is set along the edges, but the center is slightly jiggly like jello.
- The filling looks puffed up. It will settle as it cools.
- A knife inserted about 1 inch from the crust should come out mostly clean.
I hope this pumpkin pie recipe makes an appearance at your holiday table this year. Between the spices, brown butter graham cracker crust, and creamy filling, this pumpkin pie is slightly more elevated than a traditional recipe. I like to enjoy it with a big dollop of whipped cream and a sprinkle of cinnamon for garnish. Happy baking!
Pumpkin Pie with Sweetened Condensed Milk (in a graham cracker crust)
This creamy pumpkin pie made with sweetened condensed milk and a buttery grahahm cracker crust is pure comfort. It's smooth, perfectly spiced and easy to make!
Ingredients
Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs (11 graham crackers)
- 1 tablespoon sugar
- 1 tablespoon dark brown sugar
- 8 tablespoon unsalted butter, browned (use 7 tablespoons if you don't brown it)
Pumpkin Pie Filling:
- 1, 15 ounce can 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
- 1 1/2 teaspoons pumpkin pie spice (only use if you do not use the other spices)
Instructions
- Preheat your oven to 350 degrees.
- Brown the butter: This step isn't absolutely necessary but it adds a nice nutty caramel flavor to the crust. Add the butter to a small skillet or saucepan and place over medium heat. Butter will melt and start to foam and sizzle. Watch carefully as little brown specks will start to form and you will smell a nutty aroma - this will take several minutes. Stir for a few seconds then remove the butter from the heat to prevent burning.
- Make the crust: To make the crust, stir together the graham cracker crumbs, sugar and brown sugar in a bowl. Pour the brown butter or melted butter over top and mix with a fork. Pour mixture into a pie dish. Use the bottom of a measuring cup to firmly pack crumbs into the bottom of the dish and gently press up the sides. Use your fingers to pack crumbs tightly into the sides of the pie pan. Bake for 8 minutes, remove and let cool.
- Make the pumpkin pie filling: In a large bowl, whisk together pumpkin puree, sweetened condensed, eggs, vanilla, spices and salt. Pour the pumpkin mixture into the cooled pie crust, smoothing out the top with a spatula.
- Important Note before you bake your pie: If your pie crust starts to brown too quickly around the edges while the filling is still baking, here's how to protect it. If you have a pie crust shield, go ahead and use it. If you don't have a pie crust shield, gently tent strips of aluminum foil around the edges of the crust. This will help them not burn.
- Bake the pie: Place the pie in the bottom half of your oven. Bake at 350 degrees for about 40-50 minutes or until the edges are set and the center is only slightly jiggly like jello - the filling will continue to cook/set as it cools. Watch the crust around 25 minutes and tent if needed.
- Cool the pie for at least 2 hours before slicing. The filling will continue to firm up as it cools. Serve with ice cream or whipped cream.
Notes
Carefully watch the pie as it bakes to prevent the crust from burning and pie from overbaking.
Signs it's done (and not overbaked)
- The edges are set, but the center still has a slight jiggle when you gently shake the pie.
- The filling looks puffed but will settle as it cools.
- A knife inserted about 1 inch from the crust should come out mostly clean.
After the pie has come to room temperature for 2 hours, store covered in the the refrigerator for up to 4 days.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving:Calories: 211Total Fat: 15gSaturated Fat: 8gUnsaturated Fat: 7gCholesterol: 107mgSodium: 701mgCarbohydrates: 5gFiber: 1gSugar: 4gProtein: 12g
Nutrition information is automatically calculated. Use as an approximation only.
