Pumpkin Pie with Sweetened Condensed Milk is warmly spiced, luxuriously smooth, and an easy take on classic pumpkin pie. If you enjoy pumpkin desserts and the comforting taste of pumpkin spice, this pie delivers rich pumpkin flavor with a creamy texture—and the filling comes together in about 15 minutes.
⭐ Why You’ll Love This Pumpkin Pie
Pumpkin Pie with Sweetened Condensed Milk is one of the simplest ways to make a delicious homemade pumpkin pie. Sweetened condensed milk replaces evaporated milk for a silkier, slightly sweeter filling, which reduces measuring and makes the process nearly foolproof.
Because the filling is pre-sweetened, you get a reliably balanced pie every time. If you’ve been hesitant to bake a pumpkin pie from scratch, this recipe is an easy, dependable option that yields a creamy, well-spiced result.
🥛 Ingredients to Have on Hand
Pie Crust: One 9-inch unbaked pie crust (single crust). Use a homemade crust, a refrigerated crust, or a store-bought frozen crust—frozen is convenient and works great.
Pumpkin Puree: Use plain pumpkin puree (not pumpkin pie filling) so you can control the spice level and sweetness.
Sweetened Condensed Milk: This adds creaminess and sweetness in one ingredient and makes the filling silky and rich.
Spices: A simple combination of cinnamon, ground ginger, and nutmeg keeps the flavors warm and balanced. Increase cinnamon or add a pinch more ginger or nutmeg if you prefer a spicier pie.
Vanilla Extract: A small splash (about 1/2 teaspoon) enhances the warmth and sweetness of the filling.
Scroll to the recipe card below for exact measurements and the full ingredient list.
📖 Pumpkin Pie Substitutions
Pumpkin Pie Spice: If you prefer a single spice blend, use pumpkin pie spice instead of the individual spices. For this recipe, about 1 1/2 teaspoons of pumpkin pie spice replaces the cinnamon, nutmeg, and ginger.
Lower-Fat Option: If you want to reduce calories, fat-free sweetened condensed milk can be substituted for the regular variety—results will be slightly different in texture but still tasty.
⏲️ Optional: Blind Baking the Pie Crust
Blind baking (partially pre-baking the crust) is optional. Many bakers blind-bake to prevent a soggy bottom or to get a crisper crust. For pumpkin pie, the filling usually bakes long enough that the crust cooks through without blind baking, but you can use one of these simple methods if you prefer:
– Fork Method: Prick the bottom of the unbaked crust with a fork to prevent puffing.
– Pie Weights: Line the crust with parchment and fill with pie weights to keep the crust flat.
– Dried Beans: Line with parchment and use 2–3 cups of dried beans as weights.
Bake the unfilled crust at 425°F for 10 minutes, then remove the parchment and weights and add the filling before continuing with the recipe.
🥧 Step-by-Step Instructions
Step 1: Prepare a 9″ pie crust in a pie plate—homemade, refrigerated, or defrosted frozen crust. Preheat the oven to 425°F. Gather a medium bowl, the spices, eggs, salt, vanilla, pumpkin puree, and sweetened condensed milk.
Step 2: In a mixing bowl, combine the pumpkin puree, sweetened condensed milk, eggs, spices, salt, and vanilla.
Step 3: Whisk until the mixture is smooth and evenly combined.
Step 4: Pour the filling into the prepared pie crust, smoothing the top if needed.
Step 5: Bake at 425°F for 15 minutes. After 15 minutes, reduce the oven temperature to 325°F and continue baking for another 40–50 minutes. The edges should be set while the center retains a slight jiggle.
💭 How to Know if Your Pumpkin Pie is Done
There are a few reliable ways to check doneness:
Knife or Toothpick Test: Insert a toothpick or small knife near the center—if it comes out clean, the pie is done. This leaves a small hole, so some prefer other methods.
Jiggle Test (recommended): After 40 minutes at 325°F, gently shake the pie by holding the plate edges. The edges should be set and the center should jiggle like Jell-O—not ripple or look liquid. If it still looks liquid, bake 5 minutes more and check again.
Remember: The pie will continue to set as it cools.
Pro Tip: Let the pie cool at room temperature for 1–2 hours so the filling can finish cooking and firm up. After that, refrigerate and serve chilled.
💭 Recipe FAQs
You don’t have to. Pumpkin pie typically bakes long enough for the crust to cook through. Blind baking is optional if you prefer an extra-crisp bottom.
Yes. Pumpkin pie is egg-rich and should be refrigerated after cooling. It can be left at room temperature for up to two hours, then stored in the refrigerator for up to four days.
Yes. Use about 1 1/2 teaspoons of pumpkin pie spice to replace the listed cinnamon, nutmeg, and ginger for a slightly different, classic spice profile.
⭐ What to Serve with Pumpkin Pie
Whipped Cream: The classic pairing. Light whipped cream balances the dense, creamy filling.
Vanilla Ice Cream: A scoop of vanilla ice cream offers a cold, creamy contrast that pairs beautifully with warm spice.
Caramel Sauce: A drizzle of caramel adds buttery sweetness and pairs wonderfully with pumpkin and spice.
Cinnamon Sugar or Nutmeg: A light dusting on whipped cream or ice cream adds aroma and a finishing touch.
🍽 Other Desserts That Impress
Pumpkin Pie with Sweetened Condensed Milk is a holiday favorite, but if you enjoy trying other treats, classic recipes like chocolate zucchini cake, tiramisu cake, or old-fashioned sour cream cookies make great companions for seasonal baking.
If you make this pie, please leave a star rating and share your experience in the comments below.
Recipe
Pumpkin Pie with Sweetened Condensed Milk
Ingredients
- 1 9-inch unbaked pie crust
Pie Filling Ingredients
- 1 (16-ounce) can pumpkin puree (about 2 cups)
- 1 (14-ounce) can sweetened condensed milk
- 2 eggs
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
Instructions
Prepare Pie Crust
- Prepare a 9″ pie crust. Make one from scratch, defrost a frozen crust, or use a refrigerated crust.
Preheat Oven, Mix Ingredients
- Preheat oven to 425°F.
- In a medium or large bowl, combine all filling ingredients and whisk until smooth.
- Pour the filling into the prepared pie crust.
Bake
- Bake at 425°F for 15 minutes. Without removing the pie, reduce the oven temperature to 325°F and continue baking 40–50 minutes, until the edges are set and the center jiggles slightly.
- Let the pie cool completely at room temperature for 1–2 hours, then refrigerate before slicing and serving.
Notes
Allow the pie to cool at room temperature for 1–2 hours so the filling can finish setting. After 2 hours, refrigerate and serve chilled.
Nutrition
Please note: nutrition values are estimates and may vary.