There are few desserts that evoke the feeling of fall quite like pumpkin pie. Rich, creamy, and spiced just right, it’s the perfect dessert to enjoy on a chilly evening. But have you ever tried making it with Carnation sweetened condensed milk? This delicious twist on a classic recipe takes pumpkin pie to a whole new level, with a creamy texture and sweet flavor that’s sure to satisfy your sweet tooth. And the best part? It’s easy to make!
- 1 (9-inch) unbaked pie crust
- 1 can (15 oz) pumpkin puree
- 1 can (14 oz) Carnation 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 your oven to 425°F.
- In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, spices, and salt until well combined.
- Pour the mixture into the unbaked pie crust.
- Bake the pie in the preheated oven for 15 minutes, then reduce the oven temperature to 350°F and continue baking for an additional 35-40 minutes, or until the filling is set.
- Remove the pie from the oven and let it cool completely before serving.
One slice of Carnation sweetened condensed milk pumpkin pie contains approximately:
- Calories: 450
- Total fat: 19g
- Saturated fat: 7g
- Cholesterol: 75mg
- Sodium: 430mg
- Total carbohydrates: 62g
- Dietary fiber: 3g
- Sugars: 47g
- Protein: 9g
This Carnation sweetened condensed milk pumpkin pie recipe takes approximately 50-55 minutes to prepare and bake.
- Large mixing bowl
- 9-inch pie dish
Carnation sweetened condensed milk pumpkin pie is delicious served warm or cold, topped with whipped cream or a scoop of vanilla ice cream. It’s the perfect dessert for Thanksgiving, Christmas, or any fall gathering.
If you want to mix things up a bit, try adding a teaspoon of vanilla extract to the filling mixture, or sprinkle the top of the pie with chopped pecans before baking.
If you don’t have a can of Carnation sweetened condensed milk on hand, you can substitute it with regular sweetened condensed milk or evaporated milk.
Store leftover Carnation sweetened condensed milk pumpkin pie in the refrigerator for up to 3-4 days. To freeze, wrap the cooled pie tightly in plastic wrap or aluminum foil and store in the freezer for up to 2-3 months.
- Be sure to let the pie cool completely before slicing and serving.
- If the edges of the crust start to brown too quickly, cover them with strips of aluminum foil to prevent burning.
- For a smoother filling, you can blend the pumpkin puree in a food processor or blender before adding it to the mixing bowl.
This recipe makes one 9-inch pie, serving approximately 8 people.
Frequently Asked Questions
Can I use homemade pumpkin puree?
Yes, you can use homemade pumpkin puree instead of canned. Just be sure to drain any excess liquid before mixing it with the other ingredients.
Can I make this recipe without a crust?
Yes, you can make this recipe crustless by pouring the filling directly into a greased pie dish. Bake as directed.
Can I use a different type of milk?
Yes, you can use regular milk or a non-dairy milk substitute, but the texture and flavor may be slightly different.
Carnation sweetened condensed milk pumpkin pie is the perfect dessert for fall, with a creamy texture and sweet flavor that’s sure to please your taste buds. This recipe is easy to make and requires just a few simple ingredients, making it a great choice for busy weeknights or holiday gatherings. So why not give it a try for yourself? Your friends and family are sure to love it!