You might be wondering, do pumpkin and condensed milk go together? Well, of course, they do! And the taste is divine. Condensed milk and pumpkin pie may be one of the yummiest and easiest pie that you will ever make. In this recipe, I’ll show you how it’s done.
Pumpkin pies are a must-have dessert for Thanksgiving. Even during a reunion, people unconsciously vie for the best pumpkin pie in the house!
Most people often use evaporated milk or regular milk in their pumpkin pie. Let me show you how to whip up a pumpkin pie with condensed milk. This is a definite showstopper during Thanksgiving or any time of the year.
- 2 large eggs at room temperature
- 2 tsp pumpkin pie spice
- 2 tsp vanilla extract
- 1 ¾ cups pumpkin puree
- 9-inch graham pie crust
- 114 oz can sweetened condensed milk
- First things first, preheat your oven at 450-degree Fahrenheit.
- Combine in a mixing bowl the pumpkin puree, pumpkin pie spice, eggs, and condensed milk. Give it a little mix. Then add in the vanilla.
- Get your prepared Graham pie crust and pour this divine pumpkin mixture over it.
- Lower the oven temperature to 350 degrees Fahrenheit. Pop the pumpkin pie batter in the oven and bake for 30-45 minutes.
- How do you know when it's done? There should be less jiggling of the pie.
- Let cool before slicing. Chill in the refrigerator before serving.
- When you eat it, you'll notice a difference in the texture. It's a bit creamier. But the sweetness is not too over the top as you would assume when you're using condensed milk. This recipe is already adjusted to account for sugar content.
- So go on – use this recipe and thank me later!