I’m sharing my Best Pumpkin Pie Recipe that pairs pumpkin with sweetened condensed milk in a golden flaky crust and hides one unexpected pantry ingredient that makes it impossible to ignore.

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I used to think all pumpkin pies tasted the same, but this Pumpkin Pie With Sweetened Condensed Milk surprised me. Golden delicious Pumpkin Pie with Sweetened Condensed Milk captures all the fall flavors of creamy pumpkin pie spice in a golden flaky crust, and yet there’s a silky, almost mysterious richness that makes you stop and wonder how something so simple can feel so luxurious.

I lean on pantry favorites like pumpkin puree and sweetened condensed milk, and honestly, people call it the Best Pumpkin Pie Recipe, or they find it under Sweetened Condensed Milk Recipes and can’t believe it’s so easy.

Ingredients

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Pumpkin puree: Bright orange puree gives fiber, beta carotene, mild sweetness and that cozy fall flavor.
Sweetened condensed milk: Makes pie rich and very sweet, adds carbs and calories, ultra creamy texture.
Eggs: Bind the filling, add protein, structure and a silky mouthfeel when baked.
Pie crust: Buttery crust gives crunch, mostly carbs and fat, so its not light at all.
Pumpkin pie spice: Warm mix of cinnamon, nutmeg, ginger, cloves, adds aroma and cozy seasonal warmth.
Vanilla extract: Tiny bit boosts sweetness, rounds flavors, adds a familiar home-y warm note.
Whipped cream (optional): Light, creamy topping that adds fat and sugar, makes slices feel indulgent and cozy.

Ingredient Quantities

1 (9-inch) unbaked pie crust

1 (15 oz) can pumpkin puree (about 1 3/4 cups)

1 (14 oz) can sweetened condensed milk

2 large eggs

1 1/2 teaspoons pumpkin pie spice

1/2 teaspoon salt

1 teaspoon vanilla extract

Whipped cream for serving (optional)

How to Make this

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1. Preheat oven to 425F (220C) and put a rimmed baking sheet on the middle rack to preheat too; this little trick helps a crisp bottom crust.

2. In a large bowl whisk together the 15 oz pumpkin puree, 14 oz sweetened condensed milk, 2 large eggs, 1 1/2 tsp pumpkin pie spice, 1/2 tsp salt and 1 tsp vanilla until completely smooth; using room temp eggs makes the filling mix easier and with less lumps.

3. Fit the 9-inch unbaked pie crust into a pie dish, crimp the edges, patch any thin spots, then chill in the fridge 10 minutes so it wont shrink as much when baking.

4. Pour the pumpkin mixture into the chilled crust, smoothing the top so it fills evenly but dont overfill the pie shell.

5. Carefully place the pie on the hot baking sheet and bake at 425F for 15 minutes to set the edges and jump-start the custard.

6. Without opening the oven too long, reduce the temperature to 350F (175C) and continue baking for about 35 to 45 minutes more, until the center is mostly set and still slightly jiggly; an instant-read thermometer should read about 175 to 180F in the center.

7. If the crust or edges brown too quickly, tent the rim with foil after the first 15 minutes at 350F to prevent burning.

8. Remove the pie to a wire rack and let cool at room temp until it firms up, at least 2 hours; chilling in the fridge for a few hours or overnight gives cleaner slices.

9. Serve slices with whipped cream if you like, and store leftovers covered in the fridge for up to 4 days.

Equipment Needed

1. Rimmed baking sheet, big enough to hold the pie — preheat it on the middle rack so the crust gets crisp
2. 9-inch pie dish (for the unbaked crust)
3. Large mixing bowl for the pumpkin filling
4. Whisk to smooth out lumps, but a fork works if you gotta
5. Rubber spatula to scrape the bowl and level the top
6. Measuring spoons (especially 1/2 tsp and 1 1/2 tsp)
7. Instant-read thermometer to check the center hits about 175 to 180F
8. Wire cooling rack so the pie cools evenly
9. Oven mitts or potholders for moving the hot sheet and pie
10. Can opener and a sheet of aluminum foil to tent the crust if the edges brown too fast

FAQ

Can I use fresh pumpkin instead of the canned puree? Yes. Roast or simmer cubed pumpkin until very tender, puree it, then drain off extra water so it’s thick. Measure about 1 3/4 cups to replace the 15 oz can. It tastes fresher but takes more time.

What if I don't have pumpkin pie spice? No problem. Mix 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and a pinch of cloves or allspice to make about 1 1/2 teaspoons total. Tastes basically the same.

Do I need to prebake the crust? Not required for this recipe, an unbaked crust works fine. If you want a crisper bottom, blind bake for 5 to 8 minutes at 375 F and let cool, or brush the baked crust lightly with a beaten egg white and return to the oven for a minute to seal it.

How do I know when the pie is done? The edges should be set and the center will still have a slight jiggle, like jello. For a more exact check, internal temp should be about 175 to 180 F. Cool fully on the counter then chill; it firms up as it cools.

Can I substitute evaporated milk or regular milk for the sweetened condensed milk? Evaporated milk is not the same because it is not sweetened. You can use evaporated milk if you add sugar, but the texture and flavor will change. My advice: use sweetened condensed milk if you can, it's the easiest route.

How should I store or make the pie ahead of time? You can make it the day before and keep it covered in the fridge for up to 3 to 4 days. To freeze, wrap tightly and freeze for up to a month; thaw overnight in the fridge before serving. Top with whipped cream just before you eat it.

Pumpkin Pie With Sweetened Condensed Milk Recipe Substitutions and Variations

Sweetened condensed milk: Make your own by simmering 1 1/4 cups evaporated milk or whole milk with 1 cup granulated sugar, stirring until it reduces and thickens (about 15 to 25 minutes). Or for dairy free use a 14 oz can of sweetened condensed coconut milk.
Eggs: Use 1/4 cup unsweetened applesauce per egg (adds a bit of sweetness), or make a flax egg with 1 tablespoon ground flaxseed plus 3 tablespoons water per egg, let sit 5 minutes to gel.
1 (9-inch) unbaked pie crust: Swap for a graham cracker crust made with about 1 1/2 cups crumbs, 6 tablespoons melted butter and 2 tablespoons sugar pressed into the pan, or use a store bought deep-dish crust if you want less fuss.
Pumpkin pie spice: If you don’t have it, mix 1 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground cloves and 1/8 teaspoon nutmeg to equal about 1 1/2 teaspoons, add a pinch of allspice if you like it stronger.

Pro Tips

– Preheat a rimmed baking sheet with the oven and slide the pie on it straight from the fridge, it really helps the bottom get crisp instead of soggy. You can also use a hot pizza stone if you have one, works the same way.

– Use room temp eggs and whisk just until the filling is smooth, dont overmix or you’ll trap air and get big cracks. If you want extra silky filling, pour the mixture through a fine mesh sieve before filling the crust.

– Chill the fitted crust before pouring, patch any thin spots good, that cuts way down on shrinking and leaking. If the edges brown too fast, tent only the rim with foil after the first oven stage so the edge stops burning but the center keeps cooking.

– Let the pie cool fully at room temp then chill a few hours or overnight for clean slices. When serving, heat a knife under hot water, dry it and slice, wiping the blade between cuts for picture-perfect pieces.

Pumpkin Pie With Sweetened Condensed Milk Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I'm sharing my Best Pumpkin Pie Recipe that pairs pumpkin with sweetened condensed milk in a golden flaky crust and hides one unexpected pantry ingredient that makes it impossible to ignore.

Servings

servings

Calories

275

kcal

Equipment: 1. Rimmed baking sheet, big enough to hold the pie — preheat it on the middle rack so the crust gets crisp
2. 9-inch pie dish (for the unbaked crust)
3. Large mixing bowl for the pumpkin filling
4. Whisk to smooth out lumps, but a fork works if you gotta
5. Rubber spatula to scrape the bowl and level the top
6. Measuring spoons (especially 1/2 tsp and 1 1/2 tsp)
7. Instant-read thermometer to check the center hits about 175 to 180F
8. Wire cooling rack so the pie cools evenly
9. Oven mitts or potholders for moving the hot sheet and pie
10. Can opener and a sheet of aluminum foil to tent the crust if the edges brown too fast

Ingredients

1 (9-inch) unbaked pie crust
1 (15 oz) can pumpkin puree (about 1 3/4 cups)
1 (14 oz) can sweetened condensed milk
2 large eggs
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 teaspoon vanilla extract
Whipped cream for serving (optional)

Directions

Preheat oven to 425F (220C) and put a rimmed baking sheet on the middle rack to preheat too; this little trick helps a crisp bottom crust.
In a large bowl whisk together the 15 oz pumpkin puree, 14 oz sweetened condensed milk, 2 large eggs, 1 1/2 tsp pumpkin pie spice, 1/2 tsp salt and 1 tsp vanilla until completely smooth; using room temp eggs makes the filling mix easier and with less lumps.
Fit the 9-inch unbaked pie crust into a pie dish, crimp the edges, patch any thin spots, then chill in the fridge 10 minutes so it wont shrink as much when baking.
Pour the pumpkin mixture into the chilled crust, smoothing the top so it fills evenly but dont overfill the pie shell.
Carefully place the pie on the hot baking sheet and bake at 425F for 15 minutes to set the edges and jump-start the custard.
Without opening the oven too long, reduce the temperature to 350F (175C) and continue baking for about 35 to 45 minutes more, until the center is mostly set and still slightly jiggly; an instant-read thermometer should read about 175 to 180F in the center.
If the crust or edges brown too quickly, tent the rim with foil after the first 15 minutes at 350F to prevent burning.
Remove the pie to a wire rack and let cool at room temp until it firms up, at least 2 hours; chilling in the fridge for a few hours or overnight gives cleaner slices.
Serve slices with whipped cream if you like, and store leftovers covered in the fridge for up to 4 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.