This pumpkin pie with sweetened condensed milk is the one I reach for every single Thanksgiving.
It skips the fuss of evaporated milk and heavy cream, and it comes together in one bowl with a whisk.
The filling bakes up silky and custard smooth, with just the right amount of warm spice in every bite.
If you love a slightly caramelized, deeper flavor, my maple brown butter pumpkin pie is worth trying next, since it uses a similar base with a nuttier finish.
I have made this exact pie more times than I can count, and it has never once let me down. It is the pie my family requests by name, not just “the pumpkin one.”
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 55 minutes |
| Total Time | 1 hour 10 minutes |
| Servings | 8 slices |
| Difficulty Level | Easy |
Why You’ll Love This Pumpkin Pie With Sweetened Condensed Milk
Sweetened condensed milk does double duty here. It sweetens the filling and thickens it at the same time, so you get a firmer, creamier slice than you do with the evaporated milk version.
There is also no second can of milk to measure out, and no extra sugar to add on top. Everything you need fits into one mixing bowl.
- One bowl, one whisk, no mixer or food processor required
- Only 8 ingredients, most of which you probably already have
- A firmer, creamier texture than traditional evaporated milk pumpkin pie
- Ready for the oven in about 15 minutes of hands-on prep
- A classic, crowd-pleasing flavor that never needs an introduction
Another favorite for the dessert table: Whipped Pumpkin Pie
Ingredients
You only need a handful of ingredients for this pie, and most of them are already sitting in your pantry once fall rolls around.
The two ingredients that really carry the recipe are the canned pumpkin and the sweetened condensed milk.
- 1 unbaked 9 inch pie crust, homemade or store bought
- 1 can (15 ounces) pumpkin puree, not pumpkin pie filling
- 1 can (14 ounces) sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- Whipped cream, for serving, optional
Read Also: Sweet Potato Pie Recipe
Kitchen Equipment Needed
Nothing fancy is required for this recipe, but a few good tools make the process smoother and help your pie bake up evenly.
A proper pie dish especially makes a difference in how the crust browns.
- 9 inch glass or ceramic pie dish
- Large mixing bowl
- Stainless steel whisk
- Measuring cups and spoons
- Adjustable pie crust shield
- Wire cooling rack
This is the same short equipment list I use for my Pumpkin Cheesecake Recipe, so if you bake both, you already own everything you need.
Recommended Products for This Recipe
These are a few products I personally use and recommend based on years of making this pie during the holidays.
None of them are required, but each one solves a small pain point I ran into early on.
1. Pyrex 9 Inch Glass Pie Dish
Glass lets you actually see how golden the bottom crust is getting, which is something a metal or ceramic dish will not let you do.
It also transitions straight from oven to fridge without any issue, which is handy since this pie needs to chill before serving.
2. Adjustable Silicone Pie Crust Shield
This pie bakes at 425 degrees before dropping down to 350, and that initial high heat can brown the crust edges too fast.
A crust shield saves you from the old foil strip method and keeps the edges from burning while the center finishes setting.
3. OXO Good Grips Stainless Steel Whisk
A sturdy whisk gets the pumpkin, condensed milk, and eggs fully smooth in under a minute, with no lumps or streaks left behind.
That matters here since this filling has no flour or cornstarch to hide a lumpy mix.
4. Wilton Wire Cooling Rack
This pie needs a full two hours of cooling before it sets properly, and airflow underneath the dish speeds that along.
A wire rack also keeps the bottom crust from turning soggy the way it can on a solid countertop or cutting board.
You might also enjoy: Dark Chocolate Pumpkin Tart Recipe
Step-by-Step Instructions: How to Make Pumpkin Pie Recipe With Sweetened Condensed Milk
1. Preheat the oven and prep your crust
- Set your oven to 425 degrees Fahrenheit and let it fully preheat before the pie goes in.
- Fit your unbaked pie crust into a 9 inch pie dish, pressing it gently into the bottom and up the sides.
- Crimp or flute the edges however you like, then set the crust aside while you make the filling.
- If your crust is homemade and cold from the fridge, let it sit at room temperature for about 5 minutes so it does not crack when you press it into the dish.
2. Whisk together the wet ingredients
- In a large mixing bowl, crack in the 2 large eggs and whisk them lightly until the yolks and whites are fully combined.
- Add the full can of pumpkin puree to the bowl with the eggs.
- Pour in the entire 14 ounce can of sweetened condensed milk.
- Whisk everything together until the mixture is completely smooth, with no streaks of egg or pumpkin remaining.
3. Add the spices and salt
- Sprinkle the 1 teaspoon of ground cinnamon directly into the pumpkin mixture.
- Add the 1/2 teaspoon of ground ginger and the 1/4 teaspoon of ground cloves.
- Add the 1/2 teaspoon of salt.
- Whisk again for about 30 seconds, until the spices are evenly distributed throughout the filling and no dry pockets remain.
4. Fill the crust
- Give the filling one final stir to make sure nothing has settled at the bottom of the bowl.
- Pour the filling slowly into the prepared, unbaked pie crust.
- Use a spatula to scrape every last bit of filling out of the bowl, since this recipe makes just enough to fill a standard 9 inch pie.
- Gently tap the pie dish on the counter a few times to release any large air bubbles.
5. Bake in two stages
- Place the pie on the center rack of your preheated 425 degree oven.
- Bake for 15 minutes at this higher temperature to help set the crust.
- Without opening the oven door too wide, reduce the temperature to 350 degrees Fahrenheit.
- Continue baking for an additional 35 to 40 minutes, until the filling is set around the edges but still has a slight jiggle in the very center.
- If the crust edges start browning too quickly, cover them with a pie crust shield or a strip of foil for the remaining bake time.
6. Cool and chill before serving
- Remove the pie from the oven and set it on a wire cooling rack.
- Let it cool at room temperature for at least 2 hours, since the center continues to set as it cools.
- For the cleanest slices, refrigerate the fully cooled pie for at least 1 additional hour before cutting.
- Top with whipped cream just before serving, if using.
This same two stage baking method is what gives my Pumpkin Cheesecake Bars Recipe such a smooth, crack free top as well.
Tips for The Best Pumpkin Pie With Sweetened Condensed Milk
A few small details make a real difference between an average slice and a genuinely great one.
Most of these come down to timing and temperature rather than any special skill.
- Use room temperature eggs so they blend into the filling without leaving streaks
- Do not skip the temperature drop from 425 to 350 degrees, since it prevents the edges from overbaking
- Check for doneness with a slight jiggle in the center, not a fully firm set, since it will finish setting as it cools
- Blind bake your crust for 10 minutes first if you tend to get a soggy bottom crust
- Let the pie cool completely before slicing, or the filling will not hold its shape
I learned most of these tricks while perfecting my Chocolate Pecan Pie Recipe, and they carry over to almost any custard style pie.
Serving Suggestions
This pie is rich enough to stand entirely on its own, but a few simple additions make it feel a little more special for a holiday table. Temperature contrast is really the key here.
- A generous dollop of fresh whipped cream
- A scoop of vanilla ice cream for a warm and cold contrast
- A light dusting of extra cinnamon or nutmeg on top
- A drizzle of caramel sauce for an extra layer of sweetness
- Alongside a slice of Pumpkin Mousse if you want to double down on pumpkin for dessert
Variations of Pumpkin Pie Recipe With Sweetened Condensed Milk
Once you have the base recipe down, it is easy to adjust it to fit your own taste or whatever you have on hand.
None of these swaps change the basic method, just the flavor profile.
- Swap the ground spices for 1 1/2 teaspoons of pumpkin pie spice blend
- Add 1 tablespoon of bourbon or dark rum for a deeper, boozy flavor
- Use a graham cracker crust instead of a traditional pastry crust
- Stir in 1 teaspoon of vanilla extract for extra warmth
- Top the baked and cooled pie with a layer of streusel for added crunch
Read Also: Pecan Pie Bars Recipe
Storage and Reheating
Because this pie contains eggs and dairy, it needs to be refrigerated rather than left out on the counter.
It also freezes surprisingly well if you want to make it ahead of a busy holiday.
- Cover the pie loosely with plastic wrap or foil and refrigerate for up to 4 days
- Freeze the fully cooled, unsliced pie for up to 1 month, wrapped tightly in plastic and foil
- Thaw a frozen pie overnight in the refrigerator before serving
- Serve leftovers cold or at cool room temperature, since this pie is not meant to be reheated hot
- Individual slices can be wrapped separately for easy grab and go servings
This pairs beautifully with my Pumpkin Roll Cake Recipe if you are planning a make ahead dessert table for the holidays.
Nutritional Facts
These values are approximate and calculated per slice, based on 8 slices per pie.
Actual numbers will vary depending on your specific crust and brands used.
- Calories: 300 kcal
- Total Fat: 10g
- Saturated Fat: 5g
- Cholesterol: 60mg
- Sodium: 280mg
- Total Carbohydrates: 47g
- Dietary Fiber: 2g
- Sugars: 35g
- Protein: 7g
For a lighter option, try: Pumpkin Cupcakes with Cream Cheese Frosting
Health Benefits of Key Ingredients
While this is very much a dessert, a few of the core ingredients do carry some genuine nutritional upside.
Pumpkin in particular is doing more work here than people usually realize.
- Pumpkin puree is rich in beta carotene, which your body converts into vitamin A
- Pumpkin also provides fiber, which supports digestion
- Eggs contribute protein along with choline, which supports brain and cell function
- Cinnamon contains antioxidants and has been studied for its role in supporting healthy blood sugar levels
- Ginger and cloves both have long-standing use in traditional medicine for supporting digestion
The same pumpkin puree base shows up in my Cranberry Cheesecake Recipe, which is another good way to work more of it into your fall baking.
FAQs About Pumpkin Pie With Sweetened Condensed Milk
1. Can I use fresh pumpkin instead of canned pumpkin puree?
You can, but it takes extra steps to get a good result.
Fresh pumpkin holds a lot of water, so you need to roast it and strain it thoroughly before using it, or your filling can turn out watery and take much longer to set.
2. Why did my pumpkin pie crack on top?
Cracking usually happens when the pie is overbaked or cools down too quickly.
Pull the pie from the oven while the center still has a slight jiggle, and let it cool gradually at room temperature rather than placing it directly in a cold refrigerator.
3. Can I make this pie ahead of time?
Yes, this is actually one of the best pies to make in advance.
You can bake it up to 2 days before you plan to serve it and simply keep it covered in the refrigerator until you are ready.
4. Do I need to blind bake the crust first?
Blind baking is optional, but it does help if you tend to get a soggy bottom crust.
If you choose to blind bake, pre-bake the empty crust for about 10 minutes at 425 degrees before adding the filling and continuing with the recipe as written.
5. Can I freeze this pumpkin pie?
Yes, this pie freezes well for up to a month.
Let it cool completely first, then wrap it tightly in plastic wrap and foil before freezing, and thaw it overnight in the refrigerator before serving.,
Pumpkin Pie with Sweetened Condensed Milk
Ingredients
- Unbaked 9 inch pie crust homemade or store bought
- 15 ounces pumpkin puree 425g, not pumpkin pie filling
- 14 ounces sweetened condensed milk 396g
- 2 large eggs room temperature recommended
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- Whipped cream optional, for serving
- Vanilla ice cream optional, for serving
- Caramel sauce optional, for drizzling
Equipment
- 9 inch glass or ceramic pie dish Glass recommended to see bottom crust browning
- Large mixing bowl
- Stainless steel whisk Sturdy whisk for smooth filling
- Measuring cups and spoons
- Adjustable pie crust shield Optional – prevents crust edges from overbrowning
- Wire cooling rack Allows airflow under pie for even cooling
Method
- Preheat oven to 425°F. Fit unbaked pie crust into a 9 inch pie dish, pressing gently into bottom and up sides. Crimp or flute edges. If using cold homemade crust, let sit at room temperature for 5 minutes before pressing.
- In large mixing bowl, whisk eggs lightly until combined. Add pumpkin puree and sweetened condensed milk. Whisk until completely smooth with no streaks of egg or pumpkin remaining.
- Sprinkle cinnamon, ginger, cloves, and salt into the pumpkin mixture. Whisk for about 30 seconds until spices are evenly distributed and no dry pockets remain.
- Give filling one final stir. Pour slowly into prepared pie crust, scraping bowl with spatula. Gently tap pie dish on counter a few times to release large air bubbles.
- Bake on center rack at 425°F for 15 minutes to set the crust. Reduce oven temperature to 350°F without opening door too wide. Continue baking 35-40 minutes until filling is set around edges but still has slight jiggle in center.
- If crust edges brown too quickly, cover with pie crust shield or foil strips during remaining bake time.
- Remove pie from oven and set on wire cooling rack. Cool at room temperature at least 2 hours (center continues to set as it cools). Refrigerate fully cooled pie at least 1 additional hour before cutting for cleanest slices.
- Top with whipped cream just before serving, if desired.
Nutrition
Notes
- Use room temperature eggs so they blend into the filling without leaving streaks.
- Do not skip the temperature drop from 425°F to 350°F, which prevents the edges from overbaking.
- Check for doneness with a slight jiggle in the center, not a fully firm set, since it finishes setting as it cools.
- Blind bake your crust for 10 minutes first if you tend to get a soggy bottom crust.
- Let the pie cool completely before slicing, or the filling won’t hold its shape.
- Swap ground spices for 1 1/2 teaspoons of pumpkin pie spice blend if desired.
- Add 1 tablespoon of bourbon or dark rum for a deeper, boozy flavor.
- Cover loosely with plastic wrap or foil and refrigerate for up to 4 days.
- Freeze fully cooled, unsliced pie for up to 1 month wrapped tightly in plastic and foil; thaw overnight in refrigerator.
- This pie is best served cold or at cool room temperature, not reheated hot.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This pumpkin pie with sweetened condensed milk is proof that the simplest version of a classic is often the best one.
One bowl, one crust, and a short list of pantry ingredients get you a pie that tastes like it took a lot more effort than it actually did.
I would love to hear how yours turns out this season, so drop a comment below once you have given it a try.
If you make this for your own holiday table, snap a photo and post here, or share it with a friend who always ends up in charge of dessert.
Recommended:
- No Bake Pumpkin Cheesecake Recipe
- Pecan Pie Dump Cake Recipe
- Thanksgiving Recipes
- Quick and Easy Thanksgiving Desserts
- Pumpkin Bread Pudding Recipe
