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.

Happy Thanksgiving, sweet ones!