I can’t get over how silky, rich, and foolproof this pumpkin pie turns out with sweetened condensed milk. One slice and it just might become the pie everyone asks for again.

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I’m obsessed with this Pumpkin Pie With Sweetened Condensed Milk because it tastes rich without acting fussy. I love how sweetened condensed milk gives the filling that thick, silky bite, while pumpkin puree keeps it bold and straight-up pumpkiny.

No bland slice situation here. But what really gets me is the balance: creamy, spiced, sweet, and totally worthy of a second forkful.

I keep this in my easy pumpkin pie lineup because it feels special enough for dinner plans, but simple enough for a random lunch dessert craving. And yes, I absolutely eat the leftover slice cold from the fridge.

Ingredients

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Pie crust brings the flaky, buttery base everyone secretly wants extra of.
Sweetened condensed milk makes it creamy, sweet, and honestly kind of foolproof.
Pumpkin puree gives that cozy fall flavor, plus a little fiber.
Eggs help the filling set so it slices instead of slumps.
Vanilla smooths everything out and makes the pie taste warmer.
Cinnamon is the big cozy spice, and you’ll definitely notice it.
Ginger adds a tiny kick so the pie doesn’t taste flat.
Nutmeg brings that classic holiday vibe, strong but in a good way.
Cloves are bold, spicy, and basically make it smell like Thanksgiving.
Salt keeps the sweetness from going overboard.
Small but important.
Brown sugar adds deeper sweetness, almost caramel-like, without trying too hard.

Ingredient Quantities

1 (9 inch) unbaked pie crust

1 (14 ounce) can sweetened condensed milk

1 (15 ounce) can pumpkin puree

2 large eggs

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon salt

1/4 cup brown sugar

How to Make this

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1. Preheat oven to 425 degrees F and place the unbaked 9 inch pie crust in a pie plate if not already fitted.

2. In a large bowl whisk together 1 can sweetened condensed milk and 1 can pumpkin puree until smooth.

3. Beat in 2 large eggs, then stir in 1 teaspoon vanilla extract.

4. Add 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1/2 teaspoon salt, and 1/4 cup brown sugar; mix until evenly combined.

5. Pour the filling into the prepared pie crust and smooth the top.

6. Bake at 425 degrees F for 15 minutes to set the edges.

7. Reduce oven temperature to 350 degrees F and continue baking for 35 to 40 minutes until the center is just set and a knife inserted near the center comes out mostly clean.

8. Remove pie from oven and place on a cooling rack; let cool to room temperature about 1 to 2 hours.

9. Chill the pie in the refrigerator for at least 2 hours before slicing to finish setting the filling.

Equipment Needed

1. 9 inch pie plate
2. Oven
3. Large mixing bowl
4. Whisk
5. Rubber spatula or spoon for stirring and smoothing
6. Measuring spoons and 1/4 cup measuring cup
7. Cooling rack
8. Refrigerator space for chilling

FAQ

Q: Can I use evaporated milk instead of sweetened condensed milk? A: No. Evaporated milk is unsweetened and will change the sweetness and texture. If you must substitute, add granulated sugar to taste and expect a slightly different custard.

Q: How do I know when the pie is done? A: The edges should be set and the center slightly jiggly. A knife inserted near the center should come out mostly clean. The filling will firm as it cools.

Q: Can I make this pie ahead of time? A: Yes. Bake, cool completely, then refrigerate in an airtight container for up to 3 days. Bring to room temperature or serve chilled.

Q: Can I use homemade pumpkin puree? A: Yes. Use cooked and drained pumpkin puree strained to remove excess moisture for best texture. Measure by volume to match the 15 ounce can.

Q: How do I prevent the crust edges from burning? A: Cover the edges with foil or a pie shield after the first 15 minutes of baking, or until the pie finishes baking.

Q: Can I freeze this pie? A: You can freeze the fully cooled pie wrapped tightly in plastic and foil for up to 2 months. Thaw overnight in the refrigerator before serving.

Pumpkin Pie With Sweetened Condensed Milk Recipe Substitutions and Variations

Sweetened condensed milk: use 1 (12 ounce) can evaporated milk plus 1 cup granulated sugar, heated gently until sugar dissolves and cooled, or use a 14 ounce can sweetened condensed coconut milk for a dairy free option.
Pumpkin puree: substitute an equal amount of cooked, mashed butternut squash or canned sweet potato puree for a similar texture and flavor.
Eggs: replace each large egg with 1/4 cup silken tofu puréed or with 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let sit 5 minutes) for a vegan alternative.
Brown sugar: swap with an equal amount of coconut sugar or use 3/4 cup pure maple syrup, reducing other liquid slightly and tasting for sweetness.

Pro Tips

1) Let all ingredients come to room temperature before mixing. Eggs and pumpkin that are not cold blend more smoothly, which helps prevent tiny air pockets and cracking while baking.

2) Check doneness with an instant read thermometer. The filling is perfect around 175 to 180 degrees F. That is more reliable than timing alone and prevents overbaking, which makes the texture dry.

3) Protect the crust edges. If they are browning too fast, cover them with foil or a pie shield partway through the bake. This keeps the rim golden but not burnt.

4) Let the pie cool slowly and chill fully before slicing. Rapid temperature changes cause the custard to shrink and crack, while a full chill gives the cleanest slices and best texture.

Pumpkin Pie With Sweetened Condensed Milk Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I can’t get over how silky, rich, and foolproof this pumpkin pie turns out with sweetened condensed milk. One slice and it just might become the pie everyone asks for again.

Servings

servings

Calories

331

kcal

Equipment: 1. 9 inch pie plate
2. Oven
3. Large mixing bowl
4. Whisk
5. Rubber spatula or spoon for stirring and smoothing
6. Measuring spoons and 1/4 cup measuring cup
7. Cooling rack
8. Refrigerator space for chilling

Ingredients

1 (9 inch) unbaked pie crust
1 (14 ounce) can sweetened condensed milk
1 (15 ounce) can pumpkin puree
2 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/4 cup brown sugar

Directions

Preheat oven to 425 degrees F and place the unbaked 9 inch pie crust in a pie plate if not already fitted.
In a large bowl whisk together 1 can sweetened condensed milk and 1 can pumpkin puree until smooth.
Beat in 2 large eggs, then stir in 1 teaspoon vanilla extract.
Add 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1/2 teaspoon salt, and 1/4 cup brown sugar; mix until evenly combined.
Pour the filling into the prepared pie crust and smooth the top.
Bake at 425 degrees F for 15 minutes to set the edges.
Reduce oven temperature to 350 degrees F and continue baking for 35 to 40 minutes until the center is just set and a knife inserted near the center comes out mostly clean.
Remove pie from oven and place on a cooling rack; let cool to room temperature about 1 to 2 hours.
Chill the pie in the refrigerator for at least 2 hours before slicing to finish setting the filling.

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.