Pumpkin pie made with sweetened condensed milk is the best recipe for making a super creamy pie. This recipe will save you time because you're swapping two traditional custard pie ingredients ...

Evaporated milk and sweetened condensed milk are common ingredients in most pumpkin pie recipes. But, what if you don't have any on hand or simply dislike these canned milks? This recipe is a ...

Sure, you can eat pumpkin pie in the summer, but let's face it, it doesn't quite hit the spot. When fall rolls around, and as Thanksgiving approaches, the brisk weather practically begs for the ...

Measuring out the thick, sticky condensed milk and mixing it with the pumpkin, sugar, and spices made a goopy pie batter. It filled nine mini tins. Placing the pies on a cooling rack (also known ...

4. Add sweetened condensed milk and beat on high for 2 minutes until lumps are gone. Scrape the sides of the bowl and mix again. 5. Add pumpkin, eggs, pumpkin pie spice, cinnamon and ginger.

Make sure you are not using sweetened condensed milk, which is thicker and much sweeter; the two ingredients are not interchangeable. These pumpkin pie bars can be refrigerated for up to two days.