Introducing the BEST easy Pumpkin Pie recipe: Pumpkin pie with condensed milk. One simple ingredient that truly elevates the flavor and texture of this classic all-American Fall dessert, which is also one of the most popular items made during the Thanksgiving and Christmas holidays.
If you love pumpkin pie, you will love this pumpkin pie with condensed milk. If you don’t already love pumpkin pie, get ready to fall in love with it!
More pumpkin desserts? Don’t forget to also check out my Pumpkin Banana Muffin, Pumpkin Cream Cheese Bread, and Pumpkin Chocolate Chip Scones! Three of my favorites!
Pumpkin Pie with Condensed Milk
I’ll be honest, I was pretty lukewarm when it comes to pumpkin pie, until I discovered the secret ingredient that makes pumpkin pie taste like a million bucks: sweetened condensed milk.
Since then, I fell in love with pumpkin pie, and pumpkin pie with condensed milk is the only way I’ll eat my pumpkin pie.
Sweetened condensed milk has the perfect flavor and texture to sweeten and firm up a pumpkin pie.
Being just one ingredient, it also conveniently replaces milk, evaporated milk, and/or granulated sugar, which makes the pumpkin pie making process much easier.
We are simplifying this pumpkin pie with condensed milk recipe by using store-bought pie crust, which is no slouch of a pie crust! It is buttery, flaky, and makes life so much easier, all the while producing a delicious pumpkin pie.
If you do want to make your pie crust from scratch, this is a great recipe and tutorial!
We are also incorporating our favorite Fall flavors of cinnamon and nutmeg into the filling, and you’ll taste hints of those flavors with every bite of the pumpkin pie. Feel free to add additional spices such as ginger, allspice or ground cloves if you’d like.
Are you ready to try this yummy pumpkin pie with condensed milk? A.k.a. The life-changing ingredient that will make you fall in love with pumpkin pie??
Let’s get to it!
What you need + Ingredients
To make this easy pumpkin pie recipe, you will need a 9″ pie pan (or pie plate). It can be in a glass, ceramic or metal pie pan. You can even use the disposable foil ones for easy cleanup.
As for the ingredients, you will need:
- Pie crust: I typically use store-bought pre-rolled pie dough for ease and to save time, and it turns out fantastic! I definitely recommend letting it defrost overnight in the fridge before using. Frozen crust that is already attached to a pie dish works too, and it needs the same overnight defrost. If you want to make it from scratch, here is a homemade pie crust recipe.
- Pumpkin puree: For the ease of it, I use Libby’s canned pumpkin puree and it’s delicious. You can make your pumpkin puree from scratch if you prefer. Avoid buying the pumpkin pie filling! It’s different from ‘pumpkin puree’.
- Condensed milk: The secret ingredient in this pumpkin pie recipe! Adds a creamy texture and sweetness to the pumpkin pie filling. It is basically milk with high sugar content. Just as when they are incorporated in Lemon Ice Cream, Chocolate Peanut Butter Fudge, and Mango Sago in Sweet Coconut Sauce, they’re responsible for a whole lot of yum! 🙂
- Salted butter: Melt it in the microwave.
- Large eggs: They act as a binder for the pumpkin condensed milk filling mixture.
- Vanilla extract: A little goes a long way in rounding out the flavor of the filling.
- Ground cinnamon and ground nutmeg: Pumpkin pie spice can also be used. In addition, ginger, allspice, and clove are some spices that are also popular in pumpkin pie.
- Salt: Balances the sweetness and brings out the spices.
You will find that when you make pumpkin pie with condensed milk, the ingredient list is short and sweet. That one ingredient of condensed milk simply takes the place of multiple ingredients (milk, sugar, and/or evaporated milk) and delivers a delicious tasting pie.
One of the many reasons why I love making my pumpkin pie with sweetened condensed milk. 🙂
How to make this easy pumpkin pie
As I mentioned earlier, the goal is to make our pumpkin pie both delicious and easy, so we are taking some of the short cuts that I consider ‘smart’ short cuts – ready-made pie crust, condensed milk, etc.
Step 1: Prepare Pie Crust
First, I always make sure I get the pie crust together.
If your pre-made pie crust is frozen, make sure to place it in the fridge for a few hours so that it thaws completely.
After it thaws, roll it out on a 9″ pie pan, and crimp the sides to give it a little shape if you’d like.
You can totally skip this artistic pursuit to crimp up the edges of the crust and just plop the dough onto the pie pan as well. I’ve done it many times this way and it tasted just as delicious! 🙂
Pre-baking pie crust (Optional)
You can choose to pre-bake the pie crust or not. I typically don’t if I’m short on time, but depending on the pie crust used, it may be slightly soggy at the bottom without pre-baking.
If you have a thick pie crust, pre-baking the crust would be very helpful to ensure it is cooked through.
If you are pre-baking your pie crust, use a fork to poke the bottom of the pie crust a few times, and then place a parchment paper and with pie weights on top. If you don’t have pie weighs, I typically use rice and it works just as well.
Bake it at 375℉ with the weights on it for 10 minutes, then remove the parchment paper and weights, and bake for another 8 minutes.
Step 2: Pumpkin Pie Filling
Next, let’s make that delicious filling I’ve been talking non-stop about!
Which pretty much just means mixing together a short-list of ingredients in one large mixing bowl, and whisking it until it is smooth and without clumps.
Bring together pumpkin puree, cinnamon, melted butter, eggs, and a pinch of salt with the condensed milk, along with the vanilla and the rest of the spices.
Then use a whisk to mix it until it is nice and smooth.
Gently pour the filling into the pie crust (either pre-baked or not).
Step 3: Baking the pumpkin pie
Bake the pumpkin pie in the oven at 350℉ for 45-50 minutes.
The center of the pumpkin pie might be slightly jiggly, but that’s ok, it should set after it cools.
How To Tell When Pumpkin Pie Is Done
- The outer edges should look set and slightly puffed, while the center (roughly a 1-inch area) still wiggles a little when you gently nudge the pan. That slight jiggle is what you want.
- The surface should look matte rather than wet or shiny.
- A toothpick inserted about halfway between the center and the edge should come out mostly clean.
- Start checking at the 45-minute mark so you don’t overshoot.
- Remember that the pie keeps setting as it cools, so it’s better to pull it out a touch early than too late.
Once it passes the test, let it rest for 30 minutes before slicing into it.
Slicing tip: run a knife under hot water then wipe with clean towel so that it is dry, then slice into the pie for a clean slice. Wipe knife clean after each cut.
Sometimes I even refrigerate my condensed milk pumpkin pie for an hour or so just to set it so that I can get cleaner slices when I slice it.
Because of the condensed milk used, pumpkin pie should solidify fairly well once cooled even if it jiggles a bit when you bring it out from the oven.
Pie crust should be buttery and flaky, perfectly combined with a smooth, creamy, warm and slightly sweetened pumpkin filling.
I highly recommend serving it with a dollop or two of whipped cream. In my personal opinion, the more whipped cream the better!
I hope you enjoy this delicious condensed pumpkin pie recipe as much as I do.
And I secretly also hope you are convinced once and for all that pumpkin pie with sweetened condensed milk is the way to do this pumpkin pie thing right! 😉
I mean, I’m not trying to change the world or anything like that, but when I find something food related that blows my mind (yes, like this delicious pumpkin pie with condensed milk), I want to share it with the world really badly and hope that everyone gets as much joy out of it as I do.
YOU ARE WELCOME. 🙂
Make Ahead, Storage, And Reheating
Make ahead: This pie is great for getting a head start on Thanksgiving. Bake it a day or two ahead, and you can even pre-bake the crust the day before. If you’re baking a few pumpkin pies for a crowd, this saves a lot of oven time on the big day.
Cooling: Let the pie cool completely on the counter before covering it, but don’t leave it out for more than 2 hours.
Storage: Cover the pie loosely with plastic wrap or foil, or store slices in an airtight container in the fridge for up to 7 days.
Freezing: Wrap the cooled pie tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw it overnight in the fridge before serving. The texture may be a touch softer after freezing.
Reheating: Pumpkin pie is delicious chilled or at room temperature, so reheating isn’t necessary. If you prefer warm slices, pop them in a 300°F oven for about 10 minutes.
Tips and Tricks
- Temperature control: Ingredients especially eggs, should be at room temperature for smooth blending.
- Preheat matters: Ensure your oven is fully preheated to the right temperature for optimal baking results.
- Easy clean-up: Line the bottom of your oven with aluminum foil to catch any spills from the filling.
- Pre-bake pie crust: If you have time, doing this will help make sure the bottom of the pie is not soggy.
- Cover the edges with aluminum foil: Depending on the pie crust, you may need to carefully wrap aluminum foil along the edges so it doesn’t overbake. This is helpful to do if you are pre-baking the pie crust.
- Let pie rest: Pie may be slightly jiggly when it comes out of the oven, especially in the center. Make sure to let pie rest for 30 minutes or longer so that it sets before cutting into it.
- Avoid over-baking: Pull the pie while the center still has a slight jiggle. Over-baking can dry out the filling, make it rubbery, and cause cracks across the surface.
- Chill for clean slices: For neat slicing, chill pie in the refrigerator before cutting with a serrated knife.
- Warm knife: Another way to get neat slices is to run a sharp knife under hot water and wiping it dry before slicing pumpkin pie, wiping it clean after each cut.
Frequently Asked Questions
Store in the fridge in an airtight container for up to 7 days. You can even freeze it in the freezer (make sure it’s well wrapped and air tight!) for up to 3 months.
Personally, I almost always use Libby’s canned puree and I think it tastes fantastic. That would be my first choice. If you go the fresh route, blend the cooked pumpkin in a food process or until completely smooth.
Cover the sides of the pie crust with aluminum foil halfway through baking to prevent it from over-baking.
There are a few ways to help with this:
1. Brush crust with egg white to create a moisture barrier before adding the filling.
2. Try blind baking, which means partially baking or pre-baking the crust without the filling (follow my instructions in the recipe card). When you do this, be sure to use aluminum foil to cover the edges of the pie when you bake the pie with filling to avoid burning the edges.
No. Sweetened condensed milk is thick and very sweet, while evaporated milk is thinner and unsweetened, so the filling won’t taste or set the same way. Stick with sweetened condensed milk for this recipe.
Pumpkin pie is a custard, so it needs enough time in the oven for the eggs to set, and then time to cool. Make sure you baked it for the full 45-50 minutes until the edges are set and only the center jiggles slightly, then let it cool and chill for an hour or so. Also double check that you used sweetened condensed milk (not evaporated milk) and canned pumpkin puree (not pumpkin pie mix), and that your oven is truly at 350 degrees F.
Cracking is usually a sign of overbaking, so pull the pie while the center is still slightly jiggly. Whisk the filling gently until just smooth rather than beating in lots of air, and let the pie cool gradually on the counter away from drafts instead of moving it straight into the cold fridge.
Yes! Use about 1 1/2 teaspoons of pumpkin pie spice in place of the individual spices. If you’d like to customize, keep the teaspoon ground cinnamon and add 1/4 teaspoon ground ginger.
You can, but it will probably have a shorter bake time. Start checking for doneness around 30 minutes and look for the filling to be completely set.
A big dollop of whipped cream is my favorite. For homemade whipped cream, whip cold heavy cream until soft peaks form. For a pretty garnish, finish slices with a light dusting of cinnamon.
ENJOYED THIS RECIPE? Tell us what you think by leaving a rating and review below! 🤍
More delicious dessert recipes
- Apple Crumble Pie
- Oreo Cream Pie
- Mini Chocolate Chess Pie
- Peanut Butter Rice Krispie Treats
- Chocolate Peanut Butter Fudge
- Brioche Bread Pudding
- S’mores BarsApple Cinnamon Galette
- Banana Chocolate Chip Cookies
Easy Pumpkin Pie with Condensed Milk
Ingredients
- 1 unbaked pie crust
- 15 oz pumpkin puree
- 14 oz condensed milk
- 2 eggs
- 2 tbsp salted butter melted
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
Instructions
- Pre-heat oven to 350°F.
- Defrost pre-made pie crust completely if frozen. Roll out pie crust onto 9" pie pan. Crimp the edges of the pie crust. Use a fork to pierce the bottom of the pie crust a couple of times.
- Pre-bake pie crust (optional): Pre-heat oven to 375°F. Place parchment paper on the crust, and then some pie weights. If you don't have pie weights, use uncooked dry rice instead. Bake pie crust in the oven with weights for 10 minutes, then remove parchment paper and weights, and bake for another 8 minutes. Remove crust from oven.
- In a large mixing bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, melted butter, vanilla extract, ground cinnamon, ground nutmeg, and salt. Whisk until mixture is smooth and without clumps.
- Gently pour mixture into the empty pie crust.
- Bake pumpkin pie in the oven for 45-50 minutes.
- Remove from oven, let it rest for 30 minutes before slicing your pie.
- Serve and enjoy!
Recipe Notes
- Cover the edges with aluminum foil: you may want to carefully wrap aluminum foil along the round edges so the pie crust doesn’t over bake. This is helpful to do if you are pre-baking the pie crust.
- Cutting clean slices: To achieve cleaner slices: 1) chill pie in the refrigerator before cutting with a serrated knife, or 2) run a sharp knife under hot water and wiping it dry before slicing pumpkin pie, wiping it clean after each cut.
This pumpkin pie is absolutely amazing!
Thank you so much, Noah! Glad you enjoyed it 🙂
I love the creamy texture of this pumpkin pie!
Thank you! One of the many things I love about this pumpkin pie 🙂
Been trying out pumpkin pie recipes before the holidays and this one was the best! Loved using sweetened condensed milk! YUM!
THANK YOU so much!! Love hearing that!
Sooo easy and tasty! The flavors of pumpkin with sweetened condensed milk and spices are amazing. Another winner from Joyous Apron!
Thank you so much Eliza! So happy to hear that you’ve been enjoying my recipes 🙂
This pumpkin pie recipe is perfect because I had condensed milk I need to use up. My family loved it!
Yay! That’s great that everyone loved it!
This really is the best pumpkin pie recipe! I really like the flavor and texture condensed milk bring to it, and it makes it so easy. I can’t wait to make it again…YUM!!!
Thanks Angela! Love me some condensed milk in my pumpkin pie! Glad to hear you enjoyed this.
This is a wonderful dessert! I never really crave pumpkin pie, but you’re right – this recipe w/ its “secret” ingredient might change that 🙂
Ideal sweets recipe for the season!
Thank you, Patricia! I’m so glad you enjoyed this with the ‘secret’ ingredient! 😀
This really is the easiest, best pumpkin pie recipe! My family loves it and I can’t wait to make it again!!
Thank you! I’m so glad to hear that you all loved it!
I’m a total baking newbie and I need to bring a dessert for Thanksgiving. Is condensed milk the same thing as evaporated milk?
They are very different. Condensed milk is sweet and thick, whereas evaporated milk isn’t sweet and is a lot thinner. Definitely stick to condensed milk for this recipe! 🙂
No it 2 different kinds. Make sure it says Condensed Milk.
condensed milk is not evaporated milk. Condensed milk has sugar in already & evaporated milk does not.
This is the perfect pumpkin pie! So rich and the perfect texture. You got this just right. I”m saving it to make again for Thanksgiving.
Thank you so much Joyce! Such a classic Thanksgiving dessert…enjoy!
This became our new go-to pumpkin pie recipe. The texture and flavor are so much better IMO with the sweetened condensed milk!
It makes me so happy to hear that! Thanks, Cara!
I don’t have those pie weights, could I use something else to weigh down the pie crust to pre-bake it?
Here are a few other items you can use to weigh it down – rice, dried beans, popcorn kernels, granulated sugar. Hope that helps!
Great recipe, but I was wondering if I could use sweetened condensed milk or if should it be regular evaporated milk.
Sweetened condensed milk! Evaporated milk has a completely different texture and taste. It is way less sweet. Do not sub with evaporated milk!
This is my daughter’s favorite thing to eat now! She’s very picky being that she’s autistic and particular about textures. I’ve made this pie so many times already for her. Thank you for this easy recipe.
Aw yay! It makes me so happy to hear that!
Can I just bake this without pie shell?
I highly recommend using a pie shell!
I am not a pumpkin fan at all but it smells divine. I covered my pie for 20 min because the convection oven browns stuff too fast. If you cover your pie, spray the foil with cooking spray!
Thanks for sharing the tips, Cathy!
Hi! I have already-made pumpkin pie spice. Would I use 1.5 tsp of that instead of the cinnamon and nutmeg? Thanks!
Yes! That works! 🙂
Hi, I’m wondering how can I adjust this for an 11″ pie pan, as it’s the only size I have.? any thoughts? Ty
It will probably have a shorter bake time, so check for doneness around 30 minutes and see if it the pumpkin filling is completely set. Let me know how it goes!
Good recipes
Thanks, Fonda!!
our favorite pumpkin pie recipe that also happens to be very easy. We made this for Thanksgiving and it was a big hit.
Thank you! It’s the classic pie to make for Thanksgiving. Happy to hear it was a hit!