Pioneer Woman Pumpkin Pie with Condensed Milk Recipe

The Pioneer Woman Pumpkin Pie with Condensed Milk is a creamy, rich, and perfectly spiced dessert that brings warmth to every holiday table. Using condensed milk gives the filling a velvety texture and a naturally sweet flavor, eliminating the need for extra sugar. This pie captures the comforting essence of fall and is a must-bake for Thanksgiving or any cozy gathering.

A Quick Glimpse at Pioneer Woman Pumpkin Pie with Condensed Milk

Pumpkin pie has been a beloved American classic for centuries, with roots in early colonial baking. The Pioneer Woman’s version simplifies the process using sweetened condensed milk, creating a smooth custard-like filling with balanced sweetness. Combined with pumpkin puree and aromatic spices, this pie delivers an old-fashioned flavor with modern ease.

Other Pioneer Woman Popular Fall Recipes

• Pioneer Woman Pumpkin Cookies
• Pioneer Woman Pumpkin Poke Cake
• Pioneer Woman Pumpkin Pie Spice
• Pioneer Woman Pumpkin Chocolate Chip Muffins

Why This Recipe is Worth Trying

• Rich and creamy filling thanks to condensed milk.
• Balanced sweetness without added sugar.
• Classic fall flavor with cinnamon, nutmeg, and ginger.
• Simple preparation – no mixer required.
• Perfect holiday dessert that never fails to impress.

Essential Ingredients for This Recipe

For the filling:

• Pumpkin puree – 1 can (15 oz)
• Sweetened condensed milk – 1 can (14 oz)
• Large eggs – 2
• Ground cinnamon – 1 tsp
• Ground nutmeg – ½ tsp
• Ground ginger – ½ tsp
• Ground cloves – ¼ tsp
• Salt – ¼ tsp

For the crust:

• 1 unbaked 9-inch pie crust (store-bought or homemade)

Useful Equipment

• Mixing bowl
• Whisk or hand mixer
• Pie dish (9-inch)
• Measuring spoons
• Cooling rack

Directions to Make Pioneer Woman Pumpkin Pie with Condensed Milk

Step 1: Preheat the oven

Preheat your oven to 425°F (220°C). Place the oven rack in the center position for even baking.

Step 2: Prepare the pie crust

Fit your pie crust into a 9-inch pie dish. Trim and crimp the edges if desired. Set aside while preparing the filling.

Step 3: Mix the filling

In a large mixing bowl, whisk together pumpkin puree, condensed milk, eggs, spices, and salt until smooth and creamy.

Step 4: Fill the crust

Pour the pumpkin mixture into the prepared pie crust. Tap the pan lightly to remove air bubbles and spread evenly.

Step 5: Bake the pie

Bake at 425°F for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 35–40 minutes. The pie is done when a knife inserted near the center comes out clean.

Step 6: Cool and serve

Let the pie cool completely on a wire rack. Serve chilled or at room temperature with whipped cream or a dusting of cinnamon.

What I Got Wrong (And How I Fixed It)

• Crust shrinking: chill the crust before baking to prevent shrinkage.
• Cracked top: reduced baking temperature and avoided overbaking.
• Watery filling: ensured even mixing and avoided underbaking.
• Too sweet: used plain pumpkin puree, not pumpkin pie filling.

Healthier Ways to Make Pioneer Woman Pumpkin Pie with Condensed Milk

• Use low-fat condensed milk for a lighter version.
• Choose a whole-wheat crust for added fiber.
• Replace part of the condensed milk with evaporated milk for less sweetness.
• Serve with Greek yogurt topping instead of whipped cream.

Ingredient Substitutions for Pioneer Woman Pumpkin Pie with Condensed Milk

• Pumpkin puree → mashed sweet potato for a similar flavor.
• Condensed milk → evaporated milk plus ½ cup sugar.
• Crust → graham cracker crust for a different texture.
• Spices → Use pumpkin pie spice mix for convenience.

Unexpected Ways to Enjoy Pioneer Woman Pumpkin Pie with Condensed Milk

• Pumpkin pie parfaits – layer pie slices with whipped cream in jars.
• Pumpkin milkshake – blend pie with vanilla ice cream.
• Pumpkin pie crumble – top with granola and serve warm.
• Mini pumpkin pies – bake in muffin tins for individual servings.
• Pumpkin pie bars – bake in a square dish for easy slicing.

Best Tips for Pioneer Woman Pumpkin Pie with Condensed Milk Success

• Don’t skip the temperature change – ensures a creamy filling.
• Use room-temperature eggs for smoother mixing.
• Check early – overbaking causes cracks.
• Cool completely before slicing for clean cuts.
• Store properly – refrigeration enhances flavor overnight.

Tasty Twists on Pioneer Woman Pumpkin Pie with Condensed Milk

• Maple pumpkin pie – add 1 tbsp maple syrup to the filling.
• Pecan topping – sprinkle chopped pecans before baking.
• Spiced whipped cream – add cinnamon or nutmeg to your topping.
• Gingersnap crust – replace traditional crust with crushed cookies.
• Chocolate swirl – mix in melted chocolate for a marble effect.

Best Ways to Store Your Pioneer Woman Pumpkin Pie with Condensed Milk

• Refrigerate: up to 4 days in an airtight container.
• Freeze: up to 2 months; wrap tightly with plastic and foil.
• Room temperature: store for up to 2 hours only.

Ways to Warm It Up Again

• Microwave: heat individual slices for 15–20 seconds.
• Oven: reheat at 300°F for 10 minutes for a freshly baked texture.
• Serve cold: straight from the fridge for a custard-like experience.

Nutritional Breakdown (per slice, 1 of 8)

• Calories: ~290
• Protein: 7g
• Carbohydrates: 42g
• Fat: 11g
• Sugar: 31g
• Fiber: 2g
• Sodium: 190mg

FAQs

Where did pumpkin pie with condensed milk originate?

Pumpkin pie with condensed milk has its roots in American cuisine, particularly around the early 20th century, when canned pumpkin and condensed milk became widely available. The combination quickly became a staple for Thanksgiving, as it simplified baking while producing a smooth, creamy pie filling.

Can I use evaporated milk instead of condensed milk in pumpkin pie?

Yes, you can use evaporated milk, but since condensed milk is sweetened, you’ll need to add about ½ cup of sugar to the filling mixture to achieve the same flavor. The texture will remain creamy, though slightly lighter than when using condensed milk.

How do I prevent cracks on my pumpkin pie surface?

Cracks form when the pie is overbaked or cools too quickly. To avoid this, bake the pie until the center is just set but still slightly jiggly. Then, let it cool slowly at room temperature before refrigerating. This helps maintain a smooth, custard-like surface.

Why is my pumpkin pie watery after baking?

A watery pie usually means it was underbaked or the ingredients weren’t mixed evenly. Ensure the filling is smooth and fully baked — the knife inserted near the center should come out clean. Using pure pumpkin puree instead of pumpkin pie filling also prevents excess moisture.

Wrapping It Up

The Pioneer Woman Pumpkin Pie with Condensed Milk delivers a smooth, creamy, and perfectly spiced dessert that embodies the taste of fall. With its rich filling and flaky crust, this pie is both classic and foolproof — a must-have on your holiday table. One slice, and you’ll see why this version remains a timeless favorite.

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