Best-Ever: Pumpkin Pie with Sweetened Condensed Milk

If pumpkin pie made with evaporated milk simply stopped existing today, I wouldn't really care. Because even though that's the "back of the box" classic version, I prefer mine with sweetened condensed milk.

Adding sweetened condensed milk not only saves you the trouble of measuring out sugar, as it provides all the sweetness your pie will need, but it also imparts a creamy, rich flavor. It's perfectly accented with a little salt, which takes the pie from earthy to ethereal, and completely crave-worthy. 

It's also almost sinful how easy this pie is to make, so instead of using pumpkin pie spice I used all the spices separately. It made the recipe seem more impressive, I think. 

I consider this the best way to eat pumpkin pie, and I hope you will, too. 

Pumpkin pie made with sweetened condensed milk

Makes one 9-inch pie (8 servings)

• One 9-inch pie crust, unbaked (I prefer the King Arthur method)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 teaspoon salt (note: I like my pie fairly salty. If you don't, use 1/4 to 1/2 teaspoon)
• 2 large eggs
• One (15 ounce) can plain pumpkin puree
• One (14 ounce) can sweetened condensed milk

Procedure

1. Position a rack in the center of the oven; preheat the oven to 425 degrees F (212 degrees C).
2. Roll the pie dough to a circle about 12 inches in diameter; place it into the pie pan and crimp the edges. Keep the dough refrigerated while you prepare the filling.
3. In a small bowl, stir together the cinnamon, ginger, cloves and salt. Set aside.
4. In a large bowl, beat the eggs; stir in the pumpkin and the sugar-and-spice mixture. Once well incorporated, stir in the sweetened condensed milk (it may incorporate better if you add the milk in three additions, ensuring that each addition is fully mixed in before adding the next). Pour the filling into the prepared pie shell.
5. Bake for 15 minutes, then lower the oven temperature to 350 degrees F. Bake for an additional 40 to 45 minutes, or until a knife inserted into the center comes out clean. Cool on a wire rack to room temperature. Serve at room temperature, or refrigerate the pie and let it sit at room temperature for 30 minutes before serving. If desired, serve topped with whipped cream.

PS: Pumpkin pie not for you? Here are some other pies and ideas for Thanksgiving from around the web that I suggest.

• Above: a sweet tutorial from the cute new book Sweet Treats for the Holidays: Edible Creations for Halloween, Thanksgiving, Christmas, and More
• Salty Honey Pie. I love bringing the "salted" trend to other things aside from caramel! (Annie's Eats)
• Peanut butter pie. Because, why not? (Mel's Kitchen Cafe)
• Fancy up your Kid's table at Thanksgiving this year! (Baked Bree)
• Learn what Christmas cookies think about Thanksgiving pies. Amusing! (CakeSpy)
• Buche de thanksgiving. (CakeSpy for Serious Eats)
• Cranberry-apple upside down cake. (Sally's Baking Addiction)
• Honey-pumpkin meringue tart. (Culinary Concoctions by Peabody)
• Chambord cranberry sauce! (Family Fresh Cooking)
• Homemade Parker House rolls! (CakeSpy for Craftsy)

Happy Thanksgiving, sweet ones!

Comments

[Laura @ Laura's Culinary Adventures]

I don't think I have ever made pumpkin pie with sweetened condensed milk. It sounds like a perfect idea!

[Joanne]

and to think I just happen to have extra sweetened condensed milk in the fridge and hordes of pumpkin in my pantry. WIN.

[Cakespy]

@Laura: DO IT. So worth the time.

Joanne: Well, looks like you've got a one way ticket to TastyTown!

[Shannon @ Bake.Frost.Repeat.]

Genius! Using sweetened condensed milk is just pure genius. Of course, you can never go wrong with sweetened condensed milk.

[Rachel @ Bakerita]

I love using sweetened condensed milk for pumpkin pie - makes the creamiest pumpkin pie ever! Love this recipe.

[Lorraine @ Not Quite Nigella]

That makes it so much easier-it looks like it has a great texture too! :D

[The Courteous Chihuahua]

I have always felt pretty "meh" about pumpkin pie, but am more than willing to try this version.

Also, that graham cracker Thanksgiving table is just about THE cutest thing I have ever seen.

[Jessica]

Gorgeous pumpkin pie right here!

[Allie | Baking a Moment]

What a gorgeous pie! I'll have to try your recipe next time. Hope you have a happy Thanksgiving! :D

[Dorothy @ Crazy for Crust]

I am so trying this! I'm always on the hunt for the kind of pumpkin pie that has the perfect texture, and this looks like it could be it!

[Chineka @ Savor The Baking]

Pumpkin pie with sweetened condensed milk is definitely the way to go! I love the graham cracker table. It's just too cute. Happy Thanksgiving to you as well.

[john smith]

I am so trying this! I'm always on the hunt for the kind of pumpkin pie that has the perfect texture, and this looks like it could be it!

[john smith]

nice photo

[Cassie | Journey from Within]

I've never actually had a pumpkin pie before, that could be because I am not a "fan" of pumpkin lalalala~ but who knows, sometimes I believe people try ONE thing and opens their tastebuds to it and voila, a new found love is there! ;)

[Jocelyn (Grandbaby Cakes)]

I want this pie on my table now!

[Nicole]

Would I be able to substitute fresh pumpkin for the canned? And if I were to use pumpkin pie spice instead of separating them, how much should I use?

[Cakespy]

Shannon: thanks! Hope you enjoy if you make it!

Rachel: we are two peas of the same pod I see! Thanks!

Lorraine: the texture IS perfect.

Courteous: try this one...you might not become a LOVER of pumpkin pie but you might like it better!

Jessica: Thanks!

Allie: thanks!

Dorothy: you'll love the texture of this one, promise!

Chineka: thank you so much!! Happy thanksgiving to you!

Cassie: I know what you mean! Coconut cream pie is like that for me :-)

Jocelyn: it's on my table, come on over!

Nicole: YES, but make sure the pumpkin is completely and TOTALLY strained because it can be more watery than the canned kind. If you used pumpkin pie spice from the container, I would use about 1 1/2 to 2 teaspoons.

[Julianne @ Beyond Frosting]

I would certainly love a slice of this pumpkin pie!!

[A Taste of Madness]

I have never made pumpkin pie before, but I would love to try! This looks amazing!

[Kelly]

I love pumpkin pie and have to try it with sweetened condensed milk next time! This looks wonderful! Happy Thanksgiving!

[Tina V.]

Oh my!! That little graham cracker table is the cutest!!! Reminds me of these little teddy graham marshmallow and graham cracker beds I'd make with my girls!! You are so clever!! Happy Thanksgiving to you!!
Tina ( :

[Susan]

I made your pie yesterday...and it was much too salty. I should have noticed that 1tsp was too much for a pumpkin pie, but I didn't pay close enough attention. Just thought I should mention it.

[Cakespy]

Susan: I can understand that. My family likes salty, so I actually add even more! (eek!). Since salt is for flavor, in any of my recipes you can always assume you can add a little less and be fine.

I am sorry the pie was too salty for you and made a note in the recipe to tailor it to specific tastes. Thank you for the comment!

[Dulcie @ Foodie Fiasco]

This is the most adorable pie I've ever seen. And it's an easy, top-knotch recipe?? Count me in! Thanks for sharing, Jessie:-)