This Pumpkin Pie with Sweetened Condensed Milk is smooth, rich, and perfectly spiced - the ultimate holiday dessert! Using sweetened condensed milk gives the pie a silky texture and just the right amount of sweetness without any fuss.
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I've shared several delicious pumpkin pie recipes- my sweet potato pumpkin pie, pumpkin pie with graham cracker crust, and a chocolate pumpkin pie. However, I've noticed a lot of people love using sweetened condensed milk and wanted to share my favorite pumpkin pie version using that!
Why This Recipe Works
- Simple Ingredients: You only need pantry staples for a classic pie that never fails.
- Perfectly Sweet: Sweetened condensed milk replaces sugar and cream, adding a natural caramel-like flavor.
- Ultra Creamy Texture: The filling bakes up smooth and velvety every time.
- No-Fail Baking: This recipe is straightforward and forgiving - ideal for both beginner and seasoned bakers.
What This Recipe Needs
Premade Deep Dish Pie Crust - Provides structure and makes prep quick and easy, while the deep dish gives plenty of space for the creamy filling. For a homemade pie crust recipe check out my caramel pear pie recipe.
Pumpkin Puree - The base flavor of the pie, adding natural sweetness, moisture, and that classic pumpkin taste.
Sweetened Condensed Milk - Adds both sweetness and creaminess, replacing the need for extra sugar.
Evaporated Milk - Balances out the richness of the condensed milk and ensures a smooth, pourable filling.
Eggs - Help bind the filling together so it sets perfectly and slices cleanly.
Pumpkin Pie Spice, Cinnamon, and Salt - Bring warm, cozy flavor while the salt enhances the sweetness and spices.
Tools: Deep Dish Pie Dish, Baking Sheet, Thermometer
Substitutions
- Pumpkin Purée: Use fresh roasted pumpkin purée instead of canned if you prefer homemade.
- Sweetened Condensed Milk: Swap with evaporated milk plus ¾ cup sugar if that's what you have on hand.
- Pumpkin Pie Spice: Mix your own - 1½ teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and a pinch of cloves.
- Crust: Try graham cracker (like on my pumpkin pie with graham cracker crust) or gingersnap crust for a fun twist.
For more tasty fall desserts, check out my pecan pie brownies, pecan pie cookies, pumpkin cupcakes, pumpkin pie cookies, sweet potato pudding, pumpkin bread with cream cheese, pumpkin bread pudding recipe, mini pumpkin cheesecakes, and pumpkin fluff!
How to Make Pumpkin Pie with Sweetened Condensed Milk?
- Step 1: Combine the spices in a small bowl.
- Step 2: Whisk eggs, then stir in pumpkin puree, evaporated milk, and sweetened condensed milk.
- Step 3: Carefully pour pie into the pie crust.
- Step 4: Bake pie for 15 minutes at 425°F, then reduce the heat to 350°F and bake for another 30-40 minutes. The pie will still be jiggly.
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Expert Tips
- Baking Sheet: Using a baking sheet helps with moving the pie in and out of the oven. Place the pie dish on a baking sheet (I prefer a rimmed one), add the filling, and place in the oven!
- Bake Position: Bake the pie on the oven shelf at the second-to-lowest position. This helps it bake more evenly and prevents cracking.
- Don't Overbake: The center should still jiggle slightly when you remove it from the oven - it'll set as it cools.
- Cool Completely: Let it chill for at least 2 hours before slicing for clean cuts.
- Storage: Store leftovers covered in the fridge for up to 4 days.
Variations
- Toasted Marshmallow Topping: Spread marshmallow fluff on top and lightly toast before serving for a s'mores-inspired finish. Check out my sweet potato pie recipe for how this turns out!
- Pecan Streusel Topping: Add crunch and sweetness with a brown sugar-pecan crumble baked right on top.
- Mini Pies: Divide filling into tart shells for adorable single-serve desserts.
- Whipped Cream Swirl: Top each slice with homemade whipped cream frosting with added cinnamon for extra flair.
Frequently Asked Questions
It adds creaminess and depth of flavor while simplifying the recipe - no extra sugar or cream needed!
First: Move your oven rack to the second-to-lowest position. This helps the pie bake evenly and won't balloon up. Second: Overcooking causes cracking. I like to check the temperature of the pie to make sure it is perfectly done. It is done once a thermometer reaches 180°F. Third: Once the pie is done baking, leave it in the oven, but open the oven door a quarter to half of the way. Allow the oven and pie to come to room temperature together. This allows the pie to cool slowly.
The edges should be set, and the center should still jiggle slightly. It'll firm up as it cools.
Leftovers should be eaten within 3-4 days for optimal freshness and texture.
Once cool, store in the refrigerator. If I make it the day before, I tend not to cover it, so I don't mess up the top. However, I do store leftovers in an airtight container.
Yes! Cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Absolutely! Bake it a day in advance and refrigerate - it tastes even better the next day.
More Related Recipes
If you like this, make sure to check out all my Thanksgiving recipes like sweet potato soufflé, Thanksgiving dressing recipe, old-fashioned pecan pie, sweet potato pie recipe, sour cream mashed potatoes, turkey gravy without drippings, caramel pecan pie, smoked spatchcock turkey, Thanksgiving corn, and my favorite Thanksgiving sandwich!
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Video
Pumpkin Pie with Sweetened Condensed Milk
Ingredients
- 1 Premade deep dish pie crust*
- 2 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 2 large eggs
- 15 oz can pumpkin puree
- 14 oz can Sweetened condensed milk
- 1 cup Evaporated Milk
Instructions
- Move oven rack to the second-to-lowest position. * Preheat oven to 425°F.
- Combine pumpkin pie spice, cinnamon, and salt in a small bowl.2 teaspoon pumpkin pie spice, ½ teaspoon cinnamon, ½ teaspoon salt
- In a separate medium bowl, whisk eggs, then stir in pumpkin puree, spice mixture, sweetened condensed milk, and evaporated milk.2 large eggs, 15 oz can pumpkin puree, 14 oz can Sweetened condensed milk, 1 cup Evaporated Milk
- Place the pre-made pie crust on a rimmed cookie sheet, then pour the pie filling into the crust.1 Premade deep dish pie crust*
- Bake pie for 15 minutes at 425°F, then reduce the temperature to 350°F and bake for another 30-40 minutes, or until a thermometer reads 180°F. The pie will still be jiggly. If the crust starts to get a little dark during baking, cover with foil, and continue baking.
- Open the oven door and allow the oven to cool with the pie still inside, and allow it to come to room temperature*, then refrigerate.
Notes
- Pie Crust: *You can use homemade, frozen, store-bought, or refrigerated store-bought.
- Oven Rack: *Baking at this position helps the pie to bake evenly and not crack as it cools.
- Baking Sheet: *Using a baking sheet helps with moving the pie, that's all.
- Cooling: *This allows the pie to cool slowly and prevents the top from cracking.
- Storage: Store cooled pie in the refrigerator and eat within 3-4 days.
Lisa says
Love how simple and delicious this pie is! So creamy and tasty!