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.
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.
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.
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!
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.
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.
MORE TASTY PUMPKIN RECIPES
- Pumpkin Roll
- Cream Cheese Filled Pumpkin Bread
- Pumpkin Cranberry Quick Bread
- Glazed Pumpkin Sugar Cookies
- Pumpkin Cream Cheese Coffee Cake
Biscoff Crust Pumpkin Pie
Easy pumpkin pie made with sweetened condensed milk and a biscoff crumb crust.
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
- 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.
- Press crumbs into the bottom and up the sides of a 9" pie dish; set aside.
- Whisk pumpkin, sweetened condensed milk, eggs, spice, and salt in a medium bowl until smooth; pour into crust.
- 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.
- 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.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 140Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 68mgSodium: 175mgCarbohydrates: 10gNet Carbohydrates: 0gFiber: 2gSugar: 6gSugar Alcohols: 0gProtein: 3g
So wanted this to be good, we love pumpkin pie and what’s not to love about Biscoff cookies? The cookie crust in the baked pie turns mushy-expected it to be crunchy. Maybe next time bake the crust slightly??? We’ll see-may or may not try again and bake the crust partway before baking the filling-
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Not sure why your crust was mushy, that’s a bummer. You could try cooking it on the bottom rack, or you could definitely pre-bake the crust. I didn’t have to, but I have found that all ovens are so different!
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So yummy. The filling is so creamy.
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Yes, I love the creaminess the sweetened condensed milk adds!
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The crust is a unique and yummy twist. We make this pie every Thanksgiving.
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So happy to hear that it is a staple at your house for the holidays!
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