This pumpkin pie uses sweetened condensed milk for a wonderfully smooth and rich filling. It’s a simple take on the classic holiday dessert that comes together quickly with just a few ingredients.
With about 10 minutes of active prep, the oven does most of the work. This recipe is a great choice because the condensed milk provides both sweetness and a creamy texture, simplifying the ingredient list.
Why is Pumpkin Pie with Condensed Milk a Must-Try?
One-Bowl Filling: The filling ingredients are all whisked together in a single bowl, which makes preparation and cleanup very easy.
No-Fuss Sweetener: Sweetened condensed milk acts as the sugar and primary dairy, creating a rich texture without extra measuring.
Classic Flavor: This straightforward method delivers the warm-spiced pumpkin flavor everyone expects from a holiday pie.
Ingredients for Pumpkin Pie with Condensed Milk
• Pumpkin Puree: Be sure to use 100% pure pumpkin puree, not pumpkin pie filling. Pie filling is pre-sweetened and spiced.
• Sweetened Condensed Milk: This is essential for the recipe’s texture and sweetness. Do not substitute it with evaporated milk, as they are not interchangeable.
• Pie Crust: A store-bought refrigerated or frozen 9-inch pie crust works well for convenience. You can also use your favorite homemade recipe.
• Pumpkin Pie Spice: Using a pre-made blend is the easiest option. If you need to make your own, a note below offers a simple substitute.
Exact quantities are in the recipe card below.
How to Make Pumpkin Pie with Condensed Milk
Step 1: Prepare the Oven and Crust
First, get your oven ready by preheating it to 425°F (220°C). Place your unbaked 9-inch pie crust onto a baking sheet. The baking sheet makes it easier to move the pie and catches any potential spills.
Step 2: Mix the Filling
In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, and eggs until they are well combined. Add the pumpkin pie spice, vanilla extract, and salt. Continue to whisk until the mixture is completely smooth.
Step 3: Bake the Pie in Two Stages
Carefully pour the pumpkin filling into the prepared pie crust. Bake for 15 minutes at the higher temperature to help set the crust. Then, reduce the oven to 350°F (175°C) and continue baking for another 30 to 35 minutes until the filling is mostly set.
Step 4: Cool and Set
Let the pie cool on a wire rack for at least 2 hours. This step is important for the filling to set properly so it slices cleanly. Serve the pie at room temperature or chilled.
What to Serve with Pumpkin Pie with Condensed Milk
Serve slices of pumpkin pie on their own, or with a generous dollop of whipped cream or a scoop of vanilla ice cream.
Expert Tips for Pumpkin Pie with Condensed Milk
Food Safety: For custard pies containing eggs, ensure the center reaches an internal temperature of 175°F (79°C) to be safely cooked and properly set.
Don’t Overbake: The pie is ready when the center still has a slight wobble. It will continue to firm up as it cools. Overbaking can cause the filling to crack.
Crust Shield: If the edges of your crust start to darken too quickly, cover them with a pie shield or strips of aluminum foil for the remaining bake time.
DIY Spice Blend: If you don’t have pumpkin pie spice, you can make your own by mixing 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.
How to Store and Freeze Pumpkin Pie with Condensed Milk
Store leftover pie covered in the refrigerator for up to 4 days. This pie does not freeze well, as the filling’s texture can become watery upon thawing.
Pumpkin Pie with Condensed Milk Recipe FAQs
Can I use pumpkin pie filling instead of pumpkin puree?
No, this recipe is designed for 100% pumpkin puree. Pumpkin pie filling already contains sugar and spices, which would make the pie too sweet and overly spiced.
Why did my pumpkin pie crack?
Cracking is usually caused by overbaking. To avoid this, bake just until the center is slightly jiggly and remove it from the oven. Cooling the pie slowly at room temperature also helps prevent cracks.
Can I make this pie crustless?
Yes, you can bake the filling in a greased 9-inch pie dish for a crustless version. You may need to adjust the baking time; start checking for doneness around the 30-minute mark at 350°F (175°C).
Pumpkin Pie with Condensed Milk
Ingredients
- 1 unbaked pie crust store-bought or homemade, 9-inch / 23 cm
- 1 can pumpkin puree 15 oz / 425 g
- 1 can sweetened condensed milk 14 oz / 397 g
- 3 large eggs
- 1 tbsp pumpkin pie spice
- 1 tsp vanilla extract
- 1/2 tsp salt
Instructions
- Preheat your oven to 425°F (220°C). Place the unbaked pie crust on a rimmed baking sheet.
- In a large bowl, whisk together the pumpkin puree and sweetened condensed milk until combined.
- Add the eggs one at a time, whisking well after each addition until fully incorporated.
- Stir in the pumpkin pie spice, vanilla extract, and salt. Whisk until the filling is smooth and uniform in color.
- Pour the filling into the unbaked pie crust. Smooth the top with a spatula.
- Bake on the baking sheet for 15 minutes.
- Reduce the oven temperature to 350°F (175°C). Do not open the oven door.
- Continue baking for 30-35 minutes, or until the center is almost set. The center should have a slight jiggle, and a knife inserted about an inch from the crust comes out clean. The internal temperature should be at least 175°F (79°C).
- Transfer the pie to a wire rack and let it cool completely for at least 2 hours before slicing and serving. This allows the filling to set.
Notes
