Pumpkin Pie Recipe With Condensed Milk

This is the pumpkin pie recipe With Condensed Milk that my grandma has used forever. It’s quick, easy, and tastes wonderful each and every time. The recipe has never failed us.

As this is the pie my grandma has been making for ages, we’ve all had a hand at making it ourselves too. The best part about this recipe is that it is full of that excellent pumpkin spice flavor. It’s a staple Thanksgiving dessert around here each year.

This recipe, while perhaps not the best one out there, certainly has some great points:

Quick and easy to make.

Few ingredients are needed (and most will be on-hand ingredients for many people).

Always has such a wonderful flavor that makes it really stand out.

All things pumpkin has become something of a field of interest for me this winter. It interests me how pumpkin keeps baked goods moist and flavorful, and how you can substitute it for oil in a recipe for a lower fat option. It also amazes me how much you can do with pumpkin – it’s like applesauce and plain yogurt – it can help recipes along in many ways.

Pumpkin Pie Recipe With Condensed Milk

At a later date, I’d love to make a version of this pie that is healthier! Pumpkin pie has become my second favorite pie over the years, and I cannot wait to make a version that is even healthier for you!

What do you think is the ingredient (besides pumpkin) that makes your favorite pumpkin pie really shine?

Recipe type: Pie
Serves: 8 servings

Prep time
Cook time 50 mins
Total time 1 hour

The best easy Pumpkin Pie Recipe With Condensed Milk around! Plus, it’s packed full of pumpkin spice flavors! It’s hard to resist this pie. There’s a reason the original recipe was called “Magic Pumpkin Pie”.

Grandma pumpkin pie recipe With Condensed Milk

Ingredients

1 – 14 oz can sweeten condensed milk
1 – 15 oz can pumpkin
1 egg
½ tsp cinnamon
½ tsp nutmeg
½ tsp ginger
½ tsp salt
1 – 9″ unbaked pie crust

Instructions

Preheat oven to 375.

Blend all ingredients together with a hand mixer until smooth.

Pour into unbaked pie crust and bake for 50-55 minutes. It will be done when it no longer jiggles with you move it (but it will still look wet, and not at all brown on the top).

Let cool for 1 hour before placing in the fridge to cool completely.

Serve with whipped cream.

Store in the fridge for up to 1 week.

Notes

169% Vitamin A – 16% Calcium – 9% Iron ~ per serving

Nutrition Information

Serving size: 1 slice

Calories: 300

Fat: 12.6g

Saturated fat: 4.9g

Carbohydrates: 41.8g

Sugar: 29g

Fiber: 2.5g

Protein: 6.6g

Try Our Another Delicious Easy Homemade Pecan Pie Recipe

Leave a Reply