Best Pumpkin Pie Recipe with Condensed Milk 🎃🥧

5 from 5 votes

Best Pumpkin Pie Recipe with Condensed Milk 🎃🥧

Get ready to elevate your Thanksgiving dessert game with the best pumpkin pie recipe with condensed milk and easy graham cracker crust. The white chocolate in the pie filling creates a mouthwatering old fashioned taste with a modern touch. This simple-from-scratch creation will make you seem like a kitchen pro without the hours of effort!

Prep Time20

Cook Time1 12

Total Time1 32

Course: Dessert

Cuisine: American, Mediterranean

Diet: Vegetarian

Servings: servings

Calories: 640kcal

Author: Makos

Equipment

1 deep-dish pie pan that is 9 wide and 2 inches deep

Ingredients

For the Graham cracker crust:

8 oz 15 full sheets graham crackers crushed
½ cup butter melted
½ teaspoon cinnamon ground

For the pie filling:

3.5 oz baking white chocolate chopped
¼ cup whole milk very hot
15 oz pumpkin puree
14 oz sweetened condensed milk
3 eggs large
1 teaspoon vanilla extract
¼ teaspoon salt
1 teaspoon cinnamon ground
½ teaspoon orange zest or ½ teaspoon ground ginger
¼ teaspoon nutmeg freshly grated
⅛ teaspoon cloves ground

For the white chocolate whipped cream (optional):

3.5 oz baking white chocolate chopped
¼ cup heavy whipping cream, 35% fat hot
½ cup heavy whipping cream, 35% fat very cold

US Customary - Metric

Instructions

Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the cookie crumbs, the cinnamon and the butter. Mix well until the mixture looks like wet sand.
Transfer the cookie mixture to your pie dish. Use the back of a measuring cup or your fingers to press the graham cracker mixture firmly and evenly into the bottom and all the way up the sides of the pan. The crust should be compact and smooth. Bake the crust for 12 minutes.
Transfer the white chocolate for the filling to a large mixing bowl and pour over the hot milk. Let it sit for 1 minute and then whisk until the chocolate is melted.
Add the pumpkin puree, the condensed milk, the eggs, the vanilla, the salt, the cinnamon, the orange zest, the nutmeg and the cloves to the bowl with the melted white chocolate. Whisk well until the pumpkin pie filling is smooth. Try to not incorporate too much air into the mixture because it will create air bubbles.
Pour the filling into the Graham cracker crust and give the pan a gentle tap to remove any air bubbles. Then, bake in the oven for 55 - 65 minutes or until the filling is set but the center is still jiggly. Let the pie cool completely and refrigerate. Decorate with whipped cream before serving.
Make the white chocolate whipped cream (optional):
Place a mixing bowl in the fridge until very cold. Then, transfer the white chocolate to a small bowl and pour the hot cream over it. Let it sit for 1 minute, stir until smooth and let it cool.
Transfer the cold cream to the bowl you had in the fridge and whip it with an electric mixture until stiff peaks form. Then add the cooled white chocolate mixture and mix until combined. If the mixture looks soft, whip some more until stiff peaks form.
Refrigerate the white chocolate whipped cream until the pie is ready to be served. You can add a spoonful on each slice or make rosettes with a piping bag.

Video

Notes

For a heavier spiced pie, double the cinnamon and the cloves or use 2 teaspoons pumpkin spice and 1 teaspoon cinnamon.

If the pumpkin puree is watery, strain it to remove some of the excess liquid. Measure the quantity after straining.

Make sure all of the ingredients are at room temperature for the pie to bake evenly and eliminate cracks.

You may have some filling left, especially if you don't build the crust all the way up to the rim of the pie dish.

Give the pie a gentle tap to remove any air bubbles before baking. The pie is ready when you notice a small ring near the crust to puff up, and the center is still a bit jiggly.

For a less soggy crust: Brush it with a thin layer of egg-wash right after you take it out of the oven (for the egg-wash beat 1 small egg with 2 tablespoons milk and a pinch of sugar).

For evenly distributed whipped cream rosettes: Make the first 4 rosettes by forming a cross and then make the other 4 in between. This way you've got 8 evenly distributed rosettes that will also help you to cut the pie in equal portions.

Without white chocolate: If you want to make the traditional pumpkin pie without adding any white chocolate you should also omit the whole milk and use 2 large eggs instead of 3.

Nutrition