Pioneer Woman Pumpkin Pie with Condensed Milk Recipe

This Pioneer Woman Pumpkin Pie with Condensed Milk is a classic, creamy dessert featuring a spiced pumpkin filling in a flaky store-bought crust, sweetened with condensed milk for a rich texture. Ready in about 1 hour 15 minutes (plus cooling), it’s perfect for Thanksgiving or fall gatherings.

Pioneer Woman Pumpkin Pie with Condensed Milk Recipe Ingredients

• 1 (9-inch) store-bought pie crust
• 15 oz. canned pumpkin puree
• 14 oz. canned sweetened condensed milk
• 2 large eggs
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. ground nutmeg
• 1/4 tsp. ground cloves
• 1/2 tsp. salt
• 1/2 cup whipped cream, for serving (optional)

How To Make Pioneer Woman Pumpkin Pie with Condensed Milk

1. Prepare the Crust: Preheat the oven to 425°F (220°C/gas 7). Place the store-bought pie crust in a 9-inch pie dish. Crimp or trim the edges as desired and set aside.
2. Mix the Filling: In a large mixing bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, cloves, and salt until smooth and well blended.
3. Fill the Crust: Pour the pumpkin mixture into the prepared pie crust, spreading it evenly with a spatula.
4. Bake the Pie: Bake at 425°F for 15 minutes. Reduce the oven temperature to 350°F (180°C/gas 4) and continue baking for 35–40 minutes, or until the filling is set and a knife inserted near the center comes out clean.
5. Cool and Serve: Remove the pie from the oven and let it cool on a wire rack for at least 1 hour to set properly. Slice and serve with a dollop of whipped cream, if desired.

Recipe Tips

• Why reduce the oven temperature? Starting at a higher temperature sets the crust, while lowering it ensures the filling cooks evenly without cracking.
• How do I prevent the crust from browning too quickly? Cover the edges with a pie shield or aluminum foil if they start to brown excessively during baking.
• Can I make this ahead? Bake the pie up to 2 days ahead, cool completely, and refrigerate. Serve cold or at room temperature.
• How do I ensure a flaky crust? Keep the crust cold before baking and consider lightly pre-baking at 350°F for 5 minutes for extra crispness, as suggested in the notes.

What To Serve With Pioneer Woman Pumpkin Pie

This classic pie pairs wonderfully with:

• A dollop of whipped cream or a scoop of vanilla ice cream for extra richness
• A hot cup of coffee or spiced chai tea to complement the warm spices
• A side of candied pecans for a crunchy contrast

How To Store Pioneer Woman Pumpkin Pie

Refrigerate: Store covered in the refrigerator for up to 4 days. Use plastic wrap or an airtight container to maintain freshness.
Freeze: Wrap the cooled pie tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

Pioneer Woman Pumpkin Pie Nutrition Facts

Serving: 1 slice (1/8th of pie)

• Calories: ~45 kcal (Note: This value seems low; a more realistic estimate is ~300 kcal per slice based on typical pumpkin pie recipes)
• Carbohydrates: ~5g (estimated ~40g)
• Protein: ~2g (estimated ~6g)
• Fat: ~2g (estimated ~12g)
• Saturated Fat: ~1g (estimated ~6g)
• Sugar: ~2g (estimated ~25g)
• Fiber: ~2g

Nutrition information from the original source appears underestimated. Adjusted estimates are provided based on standard pumpkin pie recipes and may vary.

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Pecan Pie Cookies Recipe
• Pioneer Woman Pecan Pie Cheesecake Recipe
• Pioneer Woman Mixed Berry Pie Recipe

Pioneer Woman Pumpkin Pie with Condensed Milk Recipe

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Dessert

Difficulty:BeginnerPrep time: 10 minutesCook time: 50 minutesRest time:1 hour Total time:2 hours Cooking Temp:100 CServings:8 servingsEstimated Cost:25 $Calories:300 kcal Best Season:Available

Description

A creamy, spiced pumpkin pie made with sweetened condensed milk and a store-bought crust, perfect for Thanksgiving or fall celebrations.

Ingredients

• 1 (9-inch) store-bought pie crust
• 15 oz. canned pumpkin puree
• 14 oz. canned sweetened condensed milk
• 2 large eggs
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. ground nutmeg
• 1/4 tsp. ground cloves
• 1/2 tsp. salt
• 1/2 cup whipped cream, for serving (optional)

Instructions

1. Preheat oven to 425°F (220°C/gas 7). Place pie crust in a 9-inch pie dish and crimp edges.
2. Whisk pumpkin puree, condensed milk, eggs, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
3. Pour into crust and bake at 425°F for 15 minutes. Reduce to 350°F and bake for 35–40 minutes until set.
4. Cool on a wire rack for 1 hour.
5. Slice and serve with whipped cream, if desired.

Notes

u003cliu003eCover crust edges with foil if browning too quickly.u003c/liu003eu003cliu003eRefrigerate leftovers for up to 4 days or freeze for 2 months.u003c/liu003eu003cliu003ePre-bake crust for 5 minutes for extra crispness.u003c/liu003eu003cliu003eCool fully to set the filling properly.u003c/liu003eu003cliu003eServe with whipped cream or ice cream for added decadence.u003c/liu003e

Keywords:Pioneer Woman Pumpkin Pie with Condensed Milk Recipe