Pioneer Woman Pumpkin Pie with Condensed Milk Recipe

The Pioneer Woman’s Pumpkin Pie (adapted with Condensed Milk) is the ultimate shortcut to a silky, custard-like texture without the fuss of measuring sugar and cream separately. While Ree Drummond has a few variations of pumpkin treats, this version leans into the “easy but decadent” philosophy of ranch cooking. Sweetened condensed milk is the secret weapon—it replaces the heavy cream and sugar found in traditional recipes, resulting in a denser, smoother, and richer filling that is almost impossible to mess up. Paired with her legendary “Perfect Pie Crust,” it is a holiday showstopper.

Try More Desserts Recipes:

• Pioneer Woman Root Beer Float Pie Recipe
• Pioneer Woman Coconut Custard Pie Recipe
• Pioneer Woman Coconut Cream Pie Recipe

🧡 Why You Will Love This Pumpkin Pie with Condensed Milk Recipe:

• Velvety Texture: Condensed milk gives the pie a glossy, smooth consistency that is never grainy or watery.
• Foolproof Filling: There is no risk of the sugar not dissolving or the milk curdling. It’s a simple “dump and stir” method.
• Perfectly Spiced: The sweetness of the milk balances the warmth of cinnamon, ginger, and cloves beautifully.
• The Crust: If you use Ree’s method (butter and shortening), the crust is flaky enough to shatter but sturdy enough to hold the heavy filling.

🥚 Pioneer Woman Pumpkin Pie Ingredients

• 1 Unbaked Pie Crust: (Ree’s recipe uses 1.5 cups AP flour, ½ tsp salt, 1/4 cup shortening, 1/4 cup cold butter, and ice water).
• 1 can (15 oz) Pure Pumpkin Puree: (Libby’s is the classic choice).
• 1 can (14 oz) Sweetened Condensed Milk: (Eagle Brand or similar).
• 2 Large Eggs: Room temperature.
• 1 tsp Ground Cinnamon: Be generous.
• ½ tsp Ground Ginger: For warmth.
• ½ tsp Ground Cloves: Or Nutmeg (freshly grated is best).
• ½ tsp Salt: To balance the sweetness of the milk.
• Whipped Cream: For serving (Heavy cream + powdered sugar).

🥧 How To Make Pioneer Woman Pumpkin Pie

1. Prep: Preheat your oven to 425°F (220°C). Roll out your pie dough and fit it into a 9-inch pie dish. Crimp the edges decoratively. Tip: Chill the crust in the fridge while you make the filling to prevent it from shrinking.
2. Mix the Base: In a large bowl, whisk the pumpkin puree and the eggs together until smooth.
3. Add the “Gold”: Pour in the can of sweetened condensed milk. Stir until fully incorporated and the mixture is a uniform pale orange color.
4. Spice it Up: Add the cinnamon, ginger, cloves, and salt. Whisk briskly to ensure the spices are evenly distributed and there are no clumps.
5. Pour: Pour the filling into the prepared pie shell. Smooth the top with a spatula if needed.
6. The Two-Step Bake:
   • Step 1: Bake at 425°F for 15 minutes. This high heat sets the crust so it doesn’t get soggy.
   • Step 2: Reduce the oven temperature to 350°F (175°C). Continue baking for 35–40 minutes.
7. The Wiggle Test: The pie is done when the edges are set and puffed, but the center still has a slight “Jell-O like” wobble. Do not bake until the center is completely firm, or it will crack as it cools.
8. Cool: Remove from the oven and place on a wire rack. Let it cool completely (at least 2 hours) to allow the custard to set.

💡 Recipe Tips

• Crust Shield: If the edges of your crust start browning too quickly during the second phase of baking, cover them with a pie shield or strips of aluminum foil.
• Room Temp Eggs: Cold eggs can shock the mixture. Let them sit on the counter for 30 minutes before mixing for a smoother emulsion.
• Don’t Overmix: Once the eggs are in, don’t beat it like crazy. Too much air can cause the pie to puff up in the oven and then crack when it deflates.
• Condensed vs. Evaporated: Double-check your cans! Evaporated milk is thin and unsweetened. Condensed milk is thick and sticky sweet. They are not interchangeable here.

🍦 What To Serve With Pumpkin Pie?

Pioneer Woman’s Pumpkin Pie is rich and velvety, so it absolutely demands a generous dollop of freshly whipped cream (sweetened with powdered sugar and vanilla) to cut through the density. For a true Drummond ranch touch, add some crunch by sprinkling candied pecans on top, or drizzle it with warm salted caramel sauce for extra decadence. To balance the intense sweetness of the condensed milk filling, serve it alongside a strong, hot cup of black coffee or a spiced chai latte.

🎚 How To Store Leftovers Pumpkin Pie?

• Fridge: Because of the eggs and milk, this pie must be refrigerated. Cover loosely with foil or plastic wrap. It lasts for 3–4 days.
• Freezer: You can freeze the baked pie for up to 1 month. Thaw it in the refrigerator overnight before serving.

🥵 How To Reheat Leftovers Pumpkin Pie?

Room Temperature (Recommended): Remove from the fridge 20–30 minutes before serving. This softens the custard and brings out the spice flavors without making the crust soggy.

• Oven (Best for Texture): Preheat to 350°F (175°C). Cover the pie (or slice) loosely with foil. Heat for 10–15 minutes until just warmed through.
• Air Fryer (Crisp Crust): Place a slice in the basket. Heat at 320°F (160°C) for 3–5 minutes. This warms the filling while keeping the pastry crisp.
• Microwave (Quickest): Heat a slice on medium power for 15–30 seconds. Caution: Overheating will make the crust soggy and the filling rubbery.

FAQs

Try More Recipes:

• Pioneer Woman Sweet Potato Pie Recipe
• Pioneer Woman Pecan Pie Recipe
• Pioneer Woman Raspberry Cream Pie

📊 Pumpkin Pie Nutrition Facts

• Calories: ~320 kcal
• Total Fat: 14g
• Saturated Fat: 7g
• Cholesterol: 65mg
• Sodium: 280mg
• Total Carbohydrate: 45g
• Protein: 7g

Pioneer Woman Pumpkin Pie with Condensed Milk Recipe

Recipe by Imen DridiCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

55

minutes

Calories

320

kcal

A ranch-style twist on the classic, using sweetened condensed milk for an ultra-smooth, creamy texture and foolproof preparation.

Ingredients

• 1 Unbaked Pie Crust: (Ree’s recipe uses 1.5 cups AP flour, ½ tsp salt, 1/4 cup shortening, 1/4 cup cold butter, and ice water).

• 1 can (15 oz) Pure Pumpkin Puree: (Libby’s is the classic choice).

• 1 can (14 oz) Sweetened Condensed Milk: (Eagle Brand or similar).

• 2 Large Eggs: Room temperature.

• 1 tsp Ground Cinnamon: Be generous.

• ½ tsp Ground Ginger: For warmth.

• ½ tsp Ground Cloves: Or Nutmeg (freshly grated is best).

• ½ tsp Salt: To balance the sweetness of the milk.

• Whipped Cream: For serving (Heavy cream + powdered sugar).

Directions

• Prep: Preheat your oven to 425°F (220°C). Roll out your pie dough and fit it into a 9-inch pie dish. Crimp the edges decoratively. Tip: Chill the crust in the fridge while you make the filling to prevent it from shrinking.
• Mix the Base: In a large bowl, whisk the pumpkin puree and the eggs together until smooth.
• Add the “Gold”: Pour in the can of sweetened condensed milk. Stir until fully incorporated and the mixture is a uniform pale orange color.
• Spice it Up: Add the cinnamon, ginger, cloves, and salt. Whisk briskly to ensure the spices are evenly distributed and there are no clumps.
• Pour: Pour the filling into the prepared pie shell. Smooth the top with a spatula if needed.
• The Two-Step Bake: Step 1: Bake at 425°F for 15 minutes. This high heat sets the crust so it doesn’t get soggy.
  Step 2: Reduce the oven temperature to 350°F (175°C). Continue baking for 35–40 minutes.
  The Wiggle Test: The pie is done when the edges are set and puffed, but the center still has a slight
• The Wiggle Test: The pie is done when the edges are set and puffed, but the center still has a slight “Jell-O like” wobble. Do not bake until the center is completely firm, or it will crack as it cools.
• Cool: Remove from the oven and place on a wire rack. Let it cool completely (at least 2 hours) to allow the custard to set.

Notes

• Crust Shield: If the edges of your crust start browning too quickly during the second phase of baking, cover them with a pie shield or strips of aluminum foil.
  Room Temp Eggs: Cold eggs can shock the mixture. Let them sit on the counter for 30 minutes before mixing for a smoother emulsion.
  Don’t Overmix: Once the eggs are in, don’t beat it like crazy. Too much air can cause the pie to puff up in the oven and then crack when it deflates.
  Condensed vs. Evaporated: Double-check your cans! Evaporated milk is thin and unsweetened. Condensed milk is thick and sticky sweet. They are not interchangeable here.

Recipe Card

Author: Pioneer Woman (Style) | Cuisine: American | Course: Dessert Prep time: 15 mins | Cook time: 55 mins | Servings: 8 | Calories: 320 kcal

Description A ranch-style twist on the classic, using sweetened condensed milk for an ultra-smooth, creamy texture and foolproof preparation.