BraveTart's butternut pumpkin pie from Serious Eats by Stella Parks

  • condensed milk
  • butter
  • Show all ingredients...

  • EYB Comments

    See recipe for link to sweetened condensed milk recipe if you prefer to make your own.

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Notes about this recipe

  • Eat Your Books

    See recipe for link to sweetened condensed milk recipe if you prefer to make your own.

  • wkhull on January 22, 2024

    This pie had good "pumpkin" flavor and consistency. It was way too sweet for my palate. I am not sure if this is because I used store bought sweetened condensed milk.

  • danibattle on January 03, 2021

    Fab recipe. For years I've been making the recipe off the back of the pumpkin tin, and it's been good enough. I tried the homemade condensed milk and the homemade filling last year, and this year made the pie crust and filling but used canned condensed milk. Upshot is, everyone who loves pumpkin pie LOVES this recipe.

  • louie734 on December 24, 2019

    This note refers to the pie crust used in this recipe. The technique is the easiest and produces simply the best and easiest single-crust, blind-baked shell ever. It stayed crispy underneath a pumpkin pie for a week, and the caramelized edges were so flavorful that not a crumb of crust was left on the plates. Using sugar instead of pie weights is genius. The filling I used was from smitten kitchen's classic pumpkin pie, the one where canned pumpkin is briefly simmered stovetop. Together with this crust, I blew away every pumpkin pie I've attempted before - it was superb.

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