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Home » Recipe Index » Pumpkin Pie with Sweetened Condensed Milk

Pumpkin Pie with Sweetened Condensed Milk

October 25, 2019 by Kara Cook Leave a Comment

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Pumpkin Pie with sweetened condensed milk is incredibly easy to make and tastes fantastic. A biscoff crumb crust sets it apart from traditional pumpkin pie.

Nothing beats a homemade pie, and it happens to be a favorite dessert at our house. My husband requests Cherry Almond Mousse Pie for his birthday every year, and my second son always asks for Banana Cream Pie. 

biscoff crust pumpkin pie title photo

Pie is one of my favorite desserts, but truth be told, pumpkin pie has never been my favorite. My husband and kids have never been very fond of it either, so I never make it. When we get together with extended family for Thanksgiving, I’ll try a sliver, but that’s about it.

But then a few years ago, my oldest son got together with a few friends and made a pumpkin pie with sweetened condensed milk. He brought me home a sample to taste. After one bite, I told him it was the best pumpkin pie I’d ever tasted!

His version was made with a graham cracker crust, but I had a package of biscoff cookies on hand and thought they would be a tasty substitution. I was right, they were a perfect compliment to the pumpkin filling. The taste was very similar to a gingersnap crust. So very tasty!

HOW TO MAKE BISCOFF CRUST

Ingredients needed:

  • biscoff cookies
  • melted butter
  • ground cinnamon

Crush cookies into crumbs, then stir in the butter and cinnamon. Press into a pie pan. 

biscoff crust

HOW TO MAKE PUMPKIN PIE WITH SWEETENED CONDENSED MILK

Ingredients needed:

  • pumpkin puree (plain pumpkin, not pumpkin pie filling)
  • eggs
  • sweetened condensed milk (not evaporated milk
  • pumpkin pie spice

Yes, it’s true. This filling only has four ingredients! Just mix till smooth and pour into the prepared crust. First bake at 400 degrees for 5 minutes, then turn the oven down to 350 degrees and bake till a knife inserted in the middle of the pie comes out clean.

pumpkin pie filling

Let the pie cool completely on a wire rack before serving. You can serve it at room temperature, or chilled. At our house, you can’t have pumpkin pie without whipped cream on top!

slice of pumpkin pie topped with whipped cream

HOW TO STORE PUMPKIN PIE

Pumpkin pie can be stored for several hours at room temperature, but then it needs to be refrigerated. It will keep for 3-4 days in the refrigerator if tightly covered. 

Can you substitute sweetened condensed milk for evaporated milk in pumpkin pie?

No. For traditional pumpkin pie recipes that call for evaporated milk, you cannot substitute sweetened condensed milk. Unlike evaporated milk, it has a high sugar content. Since recipes with evaporated milk also call for sugar, your pie will be sickenly sweet. In addition, the texture will be thrown off because sweetened condensed milk is thicker.

bite of pumpkin pie on a plate

What can I use instead of pumpkin pie spice?

If you don’t have pumpkin pie spice, you can substitute 2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, and a dash of ground cloves.

Can I use a regular pastry crust instead?

Yes, if you prefer a traditional pie crust, you can use one. After pouring the filling into an unbaked crust, bake at 400 degrees for 10-12 minutes, then turn the heat down to 350 degrees and bake an additional 45-55 minutes or until a knife inserted an inch from the crust comes out clean.

pumpkin pie with sweetened condensed milk recipe collage

MORE TASTY PUMPKIN RECIPES

  • Pumpkin Roll
  • Cream Cheese Filled Pumpkin Bread
  • Pumpkin Cranberry Quick Bread
  • Glazed Pumpkin Sugar Cookies
  • Pumpkin Cream Cheese Coffee Cake

Yield: 8 servings

Biscoff Crust Pumpkin Pie

sweetened condensed milk pumpkin pie

Easy pumpkin pie made with sweetened condensed milk and a biscoff crumb crust.

Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes

Ingredients

Crust

  • 1 (8.8 oz) sleeve of Biscoff cookies (about 32 cookies)
  • 1/3 cup butter, melted
  • 1/2 tsp ground cinnamon

Filling:

  • 1 15 oz can pumpkin puree
  • 1 (14 oz) can sweetened condensed milk
  • 2 eggs
  • 1 Tbsp pumpkin pie spice
  • 1/4 tsp salt

Instructions

  1. Preheat oven to 400 degrees.Finely crush biscoff cookies in a food processor or blender. Add the cinnamon and melted butter, mix till well combined.
  2. Press crumbs into the bottom and up the sides of a 9" pie dish; set aside.
  3. Whisk pumpkin, sweetened condensed milk, eggs, spice, and salt in a medium bowl until smooth; pour into crust.
  4. Bake at 400° for 5 minutes. Turn the oven down to 350 degrees, then bake for an additional 50-60 minutes, or until a knife inserted about an inch from the crust comes out clean.
  5. Garnish as desired. We like fresh whipped cream with ours.

Notes

If you don't have pumpkin pie spice, you can substitute 2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, and a dash of ground cloves.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn a small amount from your purchase, no cost to you.

  • Lotus Biscoff Cookies, 8.8 Oz.
    Lotus Biscoff Cookies, 8.8 Oz.
  • Fiesta 10-1/4-Inch Deep Dish Pie Baker, White
    Fiesta 10-1/4-Inch Deep Dish Pie Baker, White
  •  Sweetened Condensed Milk
    Sweetened Condensed Milk

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 140Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 68mgSodium: 175mgCarbohydrates: 10gFiber: 2gSugar: 6gProtein: 3g
© Kara
Cuisine: American / Category: Dessert: Pies and Crisps
See all my PIE RECIPES.
 

Filed Under: Dessert: Pies and Crisps, Recipe Index Tagged With: pumpkin, sweetened condensed milk

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Hi. I’m Kara, and I love to create! I share recipes, DIY tutorials, craft projects, and thrifty home decor. I hope that I can inspire you to create something! Read More…

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