Pumpkin Pie with Condensed Milk
This Pumpkin Pie with Condensed Milk is by far the easiest way to make a rich, creamy pumpkin pie that tastes like it came from a bakery! Using sweetened condensed milk creates an incredibly smooth filling and takes all the guesswork out of getting the perfect texture.
This recipe has become my go-to for the holiday season because it never fails and tastes just as good as a homemade pumpkin pie!
If you love Pumpkin Recipes? Try our, Pumpkin Cheesecake Cookies, Pumpkin Chocolate Chip Bread, or Pumpkin Streusel Muffins.
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I love making this easy pumpkin pie recipe because it’s so much simpler than traditional pumpkin pie versions that require heavy cream and multiple steps. The sweetened condensed milk does all the work for you, creating that perfectly creamy, custardy filling every time!
If you’re looking for the best pumpkin pie recipe for the fall season, you’ve come to the right place. Whether you’re making it for Thanksgiving or just because you’re craving this pumpkin dessert, this delicious pumpkin pie will be a huge hit with the whole family!
What you’ll love about this Pumpkin Pie with Sweetened Condensed Milk:
Recipe Ingredients:
You’ll need the following ingredients to make this pumpkin pie with sweetened milk:
- Store-bought crust
- Pumpkin puree- Use pure pumpkin.
- Sweetened condensed milk
- Eggs
- Vanilla extract
- Pumpkin pie spice
- Salt
- Whipped cream for serving
Ingredient Notes:
- Pie Crust: A pre-made pie crust like Pillsbury works perfectly and saves time. You can use a refrigerated pie crust or frozen version. If you prefer making your own homemade pie crust, that works great too for a flaky crust.
- Pumpkin Puree: Make sure to use pure canned pumpkin puree, not pumpkin pie filling which already has spices added. You could also use fresh pumpkin puree or your own pumpkin puree if you prefer.
- Sweetened Condensed Milk: This is the secret ingredient that makes this milk pumpkin pie so creamy and rich without any complicated steps. It’s much easier than using evaporated milk or regular milk.
How to make pumpkin pie with condensed milk step-by-step:
Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.
STEP 1: Preheat oven to 425°F.
STEP 2: If using frozen pie crust, thaw according to package directions. Place pie crust in 9-inch pie plate and crimp edges of the crust , or use the tines of a fork to create a decorative edges, if desired.
STEP 3: Make filling: In a large mixing bowl, whisk together pumpkin puree, condensed milk, large eggs, vanilla, pumpkin spice, and salt until smooth. The pumpkin mixture should be completely combined.
STEP 4: Pour filling into pie crust, making sure it reaches the edges of the pie.
STEP 5: Bake 15 minutes in preheated oven at the initial oven temperature of 425°F. Reduce temperature to 350°F and bake 35 to 40 minutes longer until knife inserted in center of the pie comes out clean, or use the toothpick test.
STEP 6: Cool completely on wire rack before serving. Refrigerate until ready to serve.
STEP 7: Serve with whipped cream.
PRO TIP:
The best way to tell if your pie is done is when a knife inserted in the center comes out clean, but don’t worry if the center still jiggles slightly because it will continue to set as it cools. Over baking can cause cracks in the surface.
Storage and Reheating:
Storage: Store covered with plastic wrap in the refrigerator for up to 3-4 days. If you notice any excess liquid on the surface after refrigeration, simply blot it gently with a paper towel before serving.
Reheating: This pie is best served chilled or at room temperature. No reheating needed!
Freezing: You can freeze the whole pie wrapped in aluminum foil for up to 2 months. Thaw in the refrigerator overnight before serving.
Additions and Substitutions:
ADDITIONS:
- Spices: If you want to make your own pumpkin pie spice, try a combination of ground cinnamon, nutmeg, ginger, and cloves instead of using individual spices separately.
- Toppings: Try maple syrup, chopped pecans, or cinnamon whipped cream. You could even add cream cheese to the whipped cream for extra richness.
- Crust Variations: Use a graham cracker crust or deep dish pie crust for different options.
- Sweetener: Add a little brown sugar for deeper flavor.
SUBSTITUTIONS:
- Milk Options: This milk recipe works best with condensed milk, but sour cream can be added for tang.
- Crust: You can find a premade pie crust at any grocery store, or make your own using a rolling pin and pie dough.
- Pumpkin: If you have a food processor, you can make your own homemade pumpkin puree from fresh pumpkins.
FAQs about this Pumpkin Pie Recipe:
Why did my pie crack on top?
Cracks usually happen from over baking or cooling too quickly. Make sure to test with a sharp knife and remove when it comes out clean, even if the center jiggles slightly. You can also use a pie shield to protect the edges.
Do I need to blind bake the crust?
No blind baking is needed for this recipe! The crust bakes perfectly with the filling, though you could use pie weights and parchment paper to blind bakeif you prefer.
How is this different from other pies?
Unlike custard-based pies that require evaporated milk or cream, this version is much simpler. It’s also different from sweet potato pies or apple pie because of the unique pumpkin flavor and creamy texture.
Can I freeze pumpkin pie?
Yes! You can freeze the whole pie wrapped in foil for up to 2 months. Thaw in the refrigerator overnight before serving. The texture may be slightly different after freezing, but it’s still yummy!
What can I serve with this pumpkin pie with condensed sweetened milk?
This easy pumpkin pie is perfect on its own or topped with fresh whipped cream, a drizzle of caramel sauce, or a sprinkle of cinnamon. It’s been a favorite for a long time and makes the perfect ending to any fall meal or holiday dinner.
DID YOU MAKE THIS RECIPE?
I’m excited for you to try this Pumpkin Pie with Condensed Milk! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do! Find us on IG + TikTok: @littlechefwithin
Pumpkin Pie with Condensed Milk
Equipment
Ingredients
- 1 store-bought 9-inch pie crust frozen or refrigerated
- 1 (15 ounce) can pumpkin puree
- 1 (14 ounce) can sweetened condensed milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- Whipped cream for serving, optional
Instructions
- Preheat oven to 425°F.
- If using frozen pie crust, thaw according to package directions. Place pie crust in 9-inch pie pan and crimp edges as desired.1 store-bought 9-inch pie crust.
- Make filling: In large bowl, whisk together pumpkin puree, condensed milk, eggs, vanilla, pumpkin pie spice and salt until smooth. 1 (15 ounce) can pumpkin puree,1 (14 ounce) can sweetened condensed milk,2 large eggs,1 teaspoon vanilla extract,1 1/2 teaspoons pumpkin pie spice,1/2 teaspoon salt.
- Pour filling into pie crust.
- Bake 15 minutes. Reduce temperature to 350°F and bake 35 to 40 minutes longer until knife inserted in center comes out clean.
- Cool completely on wire rack before serving. Refrigerate until ready to serve.
- Serve with whipped cream.
Notes
Nutrition
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