Get ready to dive into the ultimate pumpkin recipes that are all about that sweetened condensed milk goodness. We’ve got a mouthwatering lineup of pie, dessert, soup, and cakes that will make your taste buds do a happy dance. Seriously, there’s something for everyone in this pumpkin and sweetened condensed milk extravaganza!
Pumpkins have been the stars of fall recipes for ages. From classic pumpkin pie to those irresistible pumpkin spice lattes, we just can’t get enough of this versatile veggie. But here’s the twist: ever considered teaming up pumpkin with our beloved sweetened condensed milk? If not, hold onto your apron, because we’ve rounded up a bunch of drool-worthy recipes that will totally blow your mind. Similarly, if you’re looking to spice up your Twitch presence and make your channel the star of the show, consider teaming up with a strategy to gain Twitch followers. Just like the perfect blend of pumpkin and sweetened condensed milk, the right approach can enhance your visibility and grow your audience on Twitch.
Fun fact: people have been using pumpkins in cooking since ancient times. Those savvy Native Americans knew how to use every single part of the pumpkin, from the juicy flesh to the crunchy seeds, in all sorts of tasty dishes. And let’s not forget about sweetened condensed milk—it came to life in the 1800s as a genius way to keep milk fresh without needing a fridge. Fast forward to today, and we’re bringing these two incredible ingredients together to create some seriously finger-lickin’ pumpkin and sweetened condensed milk recipes that will leave you begging for more.
So grab your apron, get those taste buds ready, and let’s dive headfirst into this pumpkin and sweetened condensed milk extravaganza. It’s gonna be a wild and delicious ride!
Pumpkin and sweetened condensed milk cheesecake:
Ingredients:
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 3 packages (8 oz each) cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 1 cup pumpkin puree
- 3 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- Whipped cream, for garnish
Instructions:
- Preheat your oven to 325°F (160°C).
- In a bowl, mix the graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- In a separate bowl, beat the cream cheese until smooth and creamy.
- Gradually add the sweetened condensed milk, pumpkin puree, eggs, vanilla extract, and pumpkin pie spice to the cream cheese. Mix well until all the ingredients are fully incorporated and the batter is smooth.
- Pour the pumpkin and cream cheese mixture over the graham cracker crust in the springform pan.
- Bake in the preheated oven for about 50-60 minutes, or until the center is set and the top is slightly golden.
- Remove the cheesecake from the oven and let it cool completely. Then refrigerate for at least 4 hours or overnight to firm up.
- Once chilled and firm, remove the cheesecake from the pan and transfer it to a serving plate.
- Garnish with a dollop of whipped cream and sprinkle some pumpkin pie spice on top.
- Slice and serve, enjoying every creamy and pumpkin-infused bite!
Pumpkin and condensed milk bread:
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 cup pumpkin puree
- 1/2 cup sweetened condensed milk
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, until well combined. Stir in the pumpkin puree, sweetened condensed milk, and vanilla extract.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
- Once cooled, slice the Pumpkin and Condensed Milk Bread and serve it as a delightful treat for breakfast, brunch, or as a tasty snack.
Pumpkin condensed milk soup:
Ingredients:
- 2 cups pumpkin puree
- 1 can (14 ounces) sweetened condensed milk
- 2 cups vegetable or chicken broth
- 1 small onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon butter
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- Optional toppings: toasted pumpkin seeds, chopped fresh herbs, sour cream
Instructions:
- In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until they become soft and translucent.
- Add the pumpkin puree, sweetened condensed milk, vegetable or chicken broth, ground cinnamon, and ground nutmeg to the pot. Stir well to combine all the ingredients.
- Bring the soup to a simmer and let it cook for about 15-20 minutes, stirring occasionally.
- Remove the pot from heat and let the soup cool slightly.
- Using an immersion blender or regular blender, blend the soup until smooth and creamy. Be careful when blending hot liquids.
- Return the soup to the pot and place it back on the stove over low heat. Season with salt and pepper to taste.
- Simmer the soup for an additional 5 minutes, stirring occasionally.
- Serve the Pumpkin Condensed Milk Soup hot, garnished with toasted pumpkin seeds, chopped fresh herbs, or a dollop of sour cream if desired.
- Enjoy the creamy and flavorful pumpkin soup with a touch of sweetness from the condensed milk. It’s a comforting and satisfying dish that’s perfect for chilly days.
Pumpkin and sweetened condensed milk pie:
Ingredients:
- 1 9-inch pie crust (pre-made or homemade)
- 1 can (14 ounces) sweetened condensed milk
- 1 cup pumpkin puree
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- Whipped cream (for serving, optional)
Instructions:
- Preheat your oven to 350°F (175°C).
- Place the pie crust in a 9-inch pie dish and crimp the edges as desired.
- In a large mixing bowl, combine the sweetened condensed milk, pumpkin puree, eggs, ground cinnamon, ground nutmeg, ground ginger, and salt. Whisk together until well combined and smooth.
- Pour the pumpkin mixture into the prepared pie crust, spreading it evenly.
- Place the pie in the preheated oven and bake for 40-45 minutes, or until the center is set and the edges are slightly golden brown.
- Remove the pie from the oven and let it cool on a wire rack for about 1 hour.
- Once cooled, refrigerate the pie for at least 2 hours or overnight to allow it to fully set.
- Serve the Pumpkin Condensed Milk Pie chilled, optionally topped with whipped cream.
- Enjoy the creamy and flavorful pie with a touch of sweetness from the condensed milk. It’s a classic fall dessert that will surely satisfy your pumpkin cravings.
Pumpkin and sweetened condensed milk tart:
Ingredients:
- 1 pre-made tart shell (9-inch)
- 1 can (14 ounces) sweetened condensed milk
- 1 cup pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Pinch of salt
- Whipped cream (for serving, optional)
Instructions:
- Preheat your oven to 350°F (175°C).
- Place the pre-made tart shell on a baking sheet.
- In a mixing bowl, whisk together the sweetened condensed milk, pumpkin puree, eggs, vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt until well combined and smooth.
- Pour the pumpkin mixture into the tart shell, spreading it evenly.
- Place the baking sheet with the tart in the preheated oven and bake for 30-35 minutes, or until the filling is set and the crust is golden brown.
- Remove the tart from the oven and let it cool on a wire rack for about 1 hour.
- Once cooled, refrigerate the tart for at least 2 hours or overnight to allow it to fully set.
- Serve the Pumpkin Condensed Milk Tart chilled, optionally topped with whipped cream.
- Enjoy the rich and creamy pumpkin tart with a touch of sweetness from the condensed milk. The combination of spices adds warmth and depth to the dessert, making it a perfect treat for any occasion.
Pumpkin and condensed milk pancakes:
Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup pumpkin puree
- 1/4 cup sweetened condensed milk
- 1/2 cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- Cooking spray or additional butter for greasing the pan
Instructions:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a separate bowl, whisk together the pumpkin puree, sweetened condensed milk, milk, egg, and melted butter until well combined.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay.
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or butter.
- Spoon about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
- Repeat with the remaining batter, adding more cooking spray or butter as needed.
- Serve the pumpkin and condensed milk pancakes warm with your favorite toppings such as maple syrup, whipped cream, or a sprinkle of powdered sugar.
- Enjoy the fluffy and flavorful pancakes with the delightful combination of pumpkin and sweetened condensed milk. They’re perfect for a cozy breakfast or brunch during the fall season.
Pumpkin and condensed milk ice cream:
Ingredients:
- 1 cup pumpkin puree
- 1 can (14 ounces) sweetened condensed milk
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- Optional toppings: whipped cream, caramel sauce, crushed graham crackers
Instructions:
- In a large mixing bowl, combine the pumpkin puree, sweetened condensed milk, heavy cream, vanilla extract, cinnamon, ginger, and nutmeg. Stir until well combined.
- If you have an ice cream maker, pour the mixture into the machine and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- If you don’t have an ice cream maker, pour the mixture into a shallow container and place it in the freezer.
- Every 30 minutes, remove the container from the freezer and vigorously stir the mixture with a fork to break up any ice crystals. Repeat this process 3-4 times, or until the ice cream reaches the desired consistency.
- Once the ice cream is firm but still scoopable, transfer it to an airtight container and freeze for an additional 2-3 hours, or until fully set.
- When ready to serve, scoop the pumpkin and condensed milk ice cream into bowls or cones.
- Add your favorite toppings, such as whipped cream, caramel sauce, or crushed graham crackers, for extra flavor and texture.
- Enjoy the creamy and indulgent Pumpkin and Condensed Milk Ice Cream as a delightful treat during the fall season.
Pumpkin condensed milk latte:
Ingredients:
- 1 cup milk
- 2 tablespoons pumpkin puree
- 2 tablespoons sweetened condensed milk
- 1/2 teaspoon pumpkin pie spice (or a combination of cinnamon, nutmeg, and cloves)
- 1 shot of espresso or 1/2 cup strong brewed coffee
- Whipped cream (optional)
- Ground cinnamon (for garnish)
Instructions:
- In a small saucepan, heat the milk over medium heat until hot but not boiling.
- Add the pumpkin puree, sweetened condensed milk, and pumpkin pie spice to the saucepan. Whisk together until the mixture is well combined and heated through.
- If you have a milk frother, froth the milk mixture until it becomes creamy and foamy. If you don’t have a frother, you can use a whisk to vigorously mix the ingredients and create some foam.
- Brew a shot of espresso or make strong coffee using your preferred method.
- Pour the espresso or coffee into a mug.
- Slowly pour the frothy pumpkin and condensed milk mixture over the espresso or coffee.
- Stir gently to combine the flavors.
- If desired, top the latte with whipped cream and sprinkle with ground cinnamon for extra indulgence.
- Serve the Pumpkin Condensed Milk Latte hot and enjoy the cozy and flavorful combination of pumpkin, condensed milk, and aromatic spices.
Pumpkin and condensed milk risotto:
Ingredients:
- 1 cup Arborio rice
- 2 cups vegetable or chicken broth
- 1/2 cup pumpkin puree
- 1/4 cup sweetened condensed milk
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- In a saucepan, heat the vegetable or chicken broth and keep it warm on low heat.
- In a separate large pot or skillet, melt the butter over medium heat.
- Add the chopped onion and minced garlic to the pot and sauté until the onion becomes translucent and fragrant.
- Add the Arborio rice to the pot and stir to coat the grains with the butter, onion, and garlic mixture.
- Pour in a ladleful of the warm broth into the pot and stir continuously until the liquid is absorbed by the rice.
- Continue adding the broth, one ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding more. This process helps release the starch from the rice and creates a creamy texture.
- After adding about half of the broth, stir in the pumpkin puree and sweetened condensed milk.
- Continue adding the remaining broth gradually while stirring until the rice is cooked al dente (tender with a slight bite).
- Stir in the grated Parmesan cheese and nutmeg. Season with salt and pepper to taste.
- Remove the risotto from heat and let it rest for a couple of minutes to allow the flavors to meld together.
- Serve the Pumpkin and Condensed Milk Risotto in bowls, garnished with fresh parsley for added freshness and color.
- Enjoy the creamy and comforting combination of pumpkin, condensed milk, and savory risotto rice!
