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!
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 sweetened and firm up a pumpkin pie.
Being just one ingredient, it also convenient replaces milk, evaporated milk and/or granulated sugar, which makes the pumpkin pie making process much easier.
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. 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 the Pillsbury pie crust for ease, but if you really 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.
- Condensed milk – the secret ingredient in this pumpkin pie recipe! Responsible for a whole lot of yum! 🙂
- Ground cinnamon
- Ground nutmeg
- Salted butter – melt it in the microwave
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 delivery 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.
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 refrigerator for a few hours so that is 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 weighs 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.
Pumpkin Pie Filling
Next, let’s make that delicious condensed milk pumpkin pie 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 condensed milk, pumpkin puree, cinnamon nutmeg, melted butter, eggs, and a pinch of salt.
Then use a whisk to mix it until it is nice and smooth.
Gentle pour the pumpkin pie filling onto the pie crust (either pre-baked or not).
Baking the pumpkin pie
Bake the pumpkin pie in the oven at 350℉ for 45-50 minutes.
When it is done, let it rest for 10-15 minutes before slicing into it.
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’s still a bit jiggly 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. 🙂
Frequently Asked Questions
Store in the fridge in an airtight container for up to 7 days. You can even freeze it in the freezer for up to 3 months.
Ideally if you have time, I would pre-bake the pie crust, especially if you have a thicker crust. This will ensure the bottom of the pie crust cooks completely.
Personally, I almost always use Libby’s canned pumpkin puree and I think it tastes fantastic. That would be my first choice.
Cover the sides of the pie crust with aluminum foil halfway through baking to prevent it from over-baking
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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
- 1 unbaked pie crust
- 15 oz pumpkin puree
- 14 oz condensed milk
- 2 eggs
- 2 tbsp salted butter melted
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 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, 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 15 minutes before slicing your pie.
- Serve and enjoy!