Pumpkin Pie with Sweetened Condensed Milk
My Pumpkin Pie with Sweetened Condensed Milk is everything you want in a fall dessert: rich, creamy and perfectly spiced. Made with pure pumpkin purée and simple pantry staples, it's an easy pie recipe you can enjoy any time of year, not just during the holidays.
Making pumpkin pie using sweetened condensed milk adds a silky texture and subtle caramel flavor, while a flaky crust brings just the right balance. Whether you use homemade or store-bought crust, this pumpkin pie is a cozy, crowd-pleasing finish to any meal.
If you love pumpkin recipes you have to try our Pumpkin Carrot Soup and Pumpkin Banana Bread recipes.
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Why You Will Love This Recipe
- Free of Added Sugar: Sweetened condensed milk provides all the sweetness you need.
- Simple to Make: In just 10 minutes, this pie is oven-ready.
- Year-Round Delight: Canned pumpkin puree makes it easy to enjoy beyond the fall season.
- Rich Flavor: The condensed milk blends beautifully with warm spices for classic taste.
- Tradition: A timeless pie that welcomes family and friends into lasting food memories.
Ingredients
This pumpkin pie using sweetened condensed milk comes together with simple pantry staples for a creamy pumpkin pie filling with classic fall flavor.
See the recipe card below for the exact quantities of each ingredient.
- Pumpkin Puree: This makes for a much easier process than trying to use fresh pumpkin. Be careful to not to mix this up for pumpkin pie filling; that is already flavored.
- Sweetened Condensed Milk: Adds sweetness and elevates the creamy texture of the filling.
- Large Eggs: Help to thicken the custard-like filling.
- Seasonings: The blend of ground cinnamon, ginger, nutmeg and allspice work together to create a warm and slightly nutty flavor profile.
You'll want to have on hand a 9-inch pie pan, pie server, hand mixer, mixing bowls and measuring cups and spoons. If you are making a homemade crust, you will also need a rolling pin, parchment paper for pies and pie weights (or dried beans).
Variations
- Canned Pumpkin: Swap with homemade pumpkin puree if you've roasted your own, just be sure it isn't watery.
- Pie Crust: Use store-bought or a graham cracker crust to save time. Blind baking helps prevent a soggy bottom.
- Dairy-Free: Full-fat canned coconut milk can work, though you may need brown sugar to boost sweetness and balance the coconut flavor.
- Gluten-Free: Simply use a gluten-free pie crust.
How to Make Pumpkin Pie with Condensed Milk
While some people can find baking daunting, this recipe is so user friendly that I know anyone can do it.
Preheat the oven to 425F. If you're using my homemade pie crust, roll it out on a lightly floured surface until about ⅛ inch thick. Gently fit the dough into a 9-inch pie dish, leaving roughly ¾ inch of overhang. Fold the edges under to create a sturdy rim, then crimp as desired. Line the crust with parchment paper, fill with pie weights and bake for about 7 minutes to set the shape.
If using a store-bought crust, follow the package instructions for thawing and pre-baking (typically 5-10 minutes).
Beat pumpkin puree, condensed milk, large eggs, cinnamon, ginger, nutmeg and salt together in a medium bowl until smooth with a hand mixer.
Pour pumpkin mixture into the crust and bake for 15 minutes, then reduce oven temperature to 350F.
Bake for 40 to 45 minutes, until the center has a slight jiggle and a knife inserted 1 inch from the edge comes out clean.
Allow the pie to cool on a wire rack before slicing and serving.
Hint: Allow any refrigerated ingredients to sit out before mixing to help everything blend more smoothly.
Recipe Tips
- Blind Baking: Whether homemade or store-bought, blind bake with pie weights and parchment to prevent a soggy bottom.
- Protect the Edges: Use foil or a pie shield to keep edges from overbaking. With our Crisco Pie Crust, a 7-minute par-bake works well.
- Watch for the Jiggle: The pie is done when the center has a slight jiggle, it will finish setting as it cools.
- Cool Completely: Rest on a wire rack, then cover with plastic wrap and chill so the filling sets before serving.
Pumpkin lover? You must try our Pumpkin Cold Foam, it is perfect all season long.
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Storage Instructions
- Refrigerator: Once cooled place in an airtight container or wrap tightly in saran wrap and store for 3 days.
- Freezer: Wrap individual cooled slices in plastic wrap and freeze for 1-2 months. You can place the wrapped slices inside a container for some additional freezer time.
- Reheating: Thaw in the fridge overnight and then enjoy at room temperature or warm slowly in the microwave or oven.
Serving Suggestions
- Drink Pairings: Hot Apple Cider, Espresso Irish Coffee, Caramel Mocha Coffee, Pumpkin Spice Latte or Apple Cider Sangria.
Pumpkin Pie Condensed Milk Recipe FAQs
No, it's not required. Blind baking helps prevent a soggy bottom, but the key is letting the pie cool fully so it sets and slices cleanly.
Absolutely. Pumpkin pie spice is nearly the same as our blend but includes ground cloves, which add warmth and a sweet, aromatic flavor.
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Pumpkin Pie with Sweetened Condensed Milk
Equipment
- 9-inch Pie Dish
- Rolling Pin
- Parchment Paper for Pies
- Hand Mixer
- Mixing Bowl
- Spatula
- Measuring Cups and Spoons
- Pie Server
Ingredients
- 1 9- inch unbaked pie crust thawed as per instructions or our homemade pie crust
- 1 15- ounce can pumpkin puree
- 1 14- ounce can sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon sea salt
- ½ teaspoon ground allspice
Instructions
- Preheat the oven to 425F. If you're using my homemade pie crust, roll it out on a lightly floured surface until about ⅛ inch thick. Gently fit the dough into a 9-inch pie dish, leaving roughly ¾ inch of overhang. Fold the edges under to create a sturdy rim, then crimp as desired. Line the crust with parchment paper, fill with pie weights and bake for about 7 minutes to set the shape.
- If using a store-bought crust, follow the package instructions for thawing and pre-baking (typically 5-10 minutes).
- Beat pumpkin puree, condensed milk, large eggs, cinnamon, ginger, nutmeg and salt together in a medium bowl until smooth with a hand mixer.
- Pour pumpkin mixture into the crust and bake for 15 minutes, then reduce oven temperature to 350F.
- Bake for 40 to 45 minutes, until the center has a slight jiggle and a knife inserted 1 inch from the edge comes out clean.
- Allow the pie to cool on a wire rack before slicing and serving.
Notes
- Room Temperature Ingredients: Allow any refrigerated ingredients to sit out before mixing to help everything blend more smoothly.
- Blind Baking: Whether homemade or store-bought, blind bake with pie weights and parchment to prevent a soggy bottom.
- Protect the Edges: Use foil or a pie shield to keep edges from overbaking. With our Crisco Pie Crust, a 7-minute par-bake works well.
- Watch for the Jiggle: The pie is done when the center has a slight jiggle, it will finish setting as it cools.
- Cool Completely: Rest on a wire rack, then cover with plastic wrap and chill so the filling sets before serving.
Nutrition
Tried this recipe? Leave a star rating and comment below. I'd love to hear how it turned out for you!
This pumpkin pie filling is so smooth and creamy, and is perfectly flavored. The spices complement the pumpkin so well, and it is so easy to make!
Pumpkin pie is my favourite and this recipe didn’t disappoint! Will definitely use this again.
Thanks for letting us know. It is always great to hear when someone enjoys a recipe, especially when it is on of their favorite treats!
Have had this pumpkin pie and absolutely loved it! The sweetness was perfectly balanced. I heated it up a bit, with some whip cream and it was so delicious. My son keeps asking when we’re having it again. Definitely recommend!
So glad you both liked it! Thanks for sharing 🙂
Delish!
Thanks Alissa for the review! We are happy you liked the pumpkin pie! 🙂