As the leaves begin to change and the air becomes crisp, it’s time to start thinking about all things pumpkin. From pumpkin spice lattes to pumpkin bread, it seems that pumpkin is everywhere in the fall. One of the most popular pumpkin treats is pumpkin pie, and if you’re planning on making one this season, you may be wondering if you can use condensed milk instead of evaporated milk. The answer is yes, and we’re here to show you how!
- 1 (9-inch) unbaked pie crust
- 1 (15 oz) can pumpkin puree
- 1 (14 oz) can sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- Preheat oven to 425°F.
- In a large bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until well combined.
- Pour mixture into pie crust and smooth the top with a spatula.
- Bake for 15 minutes, then reduce oven temperature to 350°F and continue baking for an additional 35-40 minutes, or until the filling is set and a knife inserted into the center comes out clean.
- Allow pie to cool completely before slicing and serving.
Serving Size: 1 slice
Total Fat: 14g
Saturated Fat: 6g
Total Carbohydrates: 43g
Dietary Fiber: 2g
Total Time: 1 hour
Prep Time: 10 minutes
Cook Time: 50 minutes
- 9-inch pie dish
- Mixing bowl
Serve pumpkin pie with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious fall treat.
Add a tablespoon of bourbon or rum to the filling for an extra kick of flavor. You can also substitute the cinnamon, ginger, and nutmeg with 2 teaspoons of pumpkin pie spice.
If you don’t have sweetened condensed milk, you can substitute with an equal amount of heavy cream or half-and-half. You can also use evaporated milk instead of sweetened condensed milk.
Pumpkin pie can be stored in the refrigerator for up to 5 days. To freeze, wrap the cooled pie tightly in plastic wrap and aluminum foil and store in the freezer for up to 2 months.
- Make sure to use pure pumpkin puree, not pumpkin pie filling, which already contains sugar and spices.
- Don’t overmix the filling, as this can cause the pie to crack while baking.
- If the crust starts to brown too quickly, cover the edges with aluminum foil to prevent burning.
Using condensed milk instead of evaporated milk will make the pie slightly sweeter and creamier in texture.
Frequently Asked Questions
Can I use evaporated milk instead of condensed milk?
Yes, you can use evaporated milk instead of condensed milk, but keep in mind that the pie will be less sweet and less creamy in texture.
Can I make pumpkin pie without a crust?
Yes, you can make pumpkin pie without a crust by pouring the filling into a greased pie dish or individual ramekins and baking as directed.
How do I know when pumpkin pie is done?
The pie is done when the edges are set and the center is slightly jiggly but not liquid. A knife inserted into the center should come out clean.
Pumpkin pie is a classic fall dessert, and this recipe with condensed milk is a great twist on the traditional recipe. The sweetened condensed milk gives the pie a creamy texture and a slightly sweeter flavor, which is perfect for those with a sweet tooth. This recipe is easy to follow and produces a delicious pie that is sure to be a hit at any fall gathering. I highly recommend giving it a try!