Pumpkin Pie with sweetened condensed milk, a delicious and easy pumpkin pie with only a handful of ingredients! Your family will love this creamy smooth pumpkin pie and ask for it year after year!
However, I’ve noticed a lot of people love using sweetened condensed milk and wanted to share my favorite pumpkin pie version using that!
What you will need for this pie:
Pie Crust- Store Bought, Homemade, or Graham Cracker are work great!
Spices: Pumpkin Pie Spice, Cinnamon, and Salt
Sweetened Condensed Milk
Is sweetened condensed milk better than evaporated milk in pumpkin pie?
Not necessarily. If you use sweetened condensed milk, the recipe will typically leave out additional sugar. Whereas, if the recipe calls for only evaporated milk the recipe will add additional sugar.
Evaporated milk vs Sweetened Condensed Milk
Evaporated milk is milk that has some of the water content gone, whereas sweetened condensed milk is evaporated milk that has added sugar. Both are thicker than regular milk.
How to make pumpkin pie with sweetened condensed milk?
- Combine the spices.
- Whisk eggs, then stir in pumpkin puree, evaporated milk, and sweetened condensed milk.
- Pour into pie crust and bake!
Pro Tip: Bake the pie on the oven shelf at the second to lowest position. This also helps it bake more evenly and prevent cracking.
Pie Crust Talk
I love using premade pie crust, especially the ones that you can roll out and shape in your own pie dishes.
However, if you want to make a delicious homemade crust, I love the recipe I use with my caramel pear pie.
If you want to try something homemade but even easier than traditional pie crust, definitely make a graham cracker pie crust like I did for this pie!
Whichever crust you go with they will all be tasty!
Pumpkin Pie Filling Tips
- Baking Sheet: Using a baking sheet helps with moving the pie in and out of the oven. Try it once and you will never go back! Just place the pie dish on a baking sheet (I prefer a rimmed one), add the filling and place in the oven!
- Pie Spice: If you don’t have pie spice you can make your own! Just combine 4 teaspoon ground cinnamon, 2 teaspoon ground ginger, 1 teaspoon ground cloves, and ½ teaspoon ground nutmeg. Then use 2tsp of this mixture for this pie and save the remaining spice mix in a sealed jar for other recipes
Can I use sweetened condensed milk instead of evaporated milk in pumpkin pie?
No. Pies that use evaporated milk also add sugar in some form to the recipe and using sweetened condensed milk instead of evaporated will make the pie overly sweet.
This recipe used both. The sweetened condensed milk as the sweetener and the evaporated milk as extra liquid.
How to make your own condensed milk?
In a pinch if all you have is evaporated milk and you are set on making this recipe, you can heat over medium 1 can of evaporated milk with 1 ½ cups sugar until the sugar is fully dissolved. HOWEVER, if all you have is evaporated milk just use this recipe instead and don’t worry about making your own condensed milk.
How do you know when pumpkin pie is done?
You can use an instant read thermometer and once it reaches 180°F it’s done. The pie will be jiggly when it is done with the top slightly puffed and domed.
How to prevent cracking?
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 open, and allow the oven and pie to come to room temperature together. This allows the pie to cool slowly.
Once cool, store in the refrigerator. If I make it the day before I tend to not cover it so I don’t mess up the top. However, I do store leftovers in an air tight container.
Leftovers should be eaten within 3-4 days for optimal freshness and texture.
Also take a look at this sweet potato soufflé, homemade stuffing, and my favorite leftover turkey sandwich!
Pumpkin Pie with Sweetened Condensed Milk
- 1 Premade deep dish frozen 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
- Move oven rack to 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 pre-made pie crust on a rimmed cookie sheet* then pour pie filling into pie crust.1 Premade deep dish frozen pie crust*
- Bake pie for 15 minutes at 425°F then reduce heat to 350°F and bake for another 30-40 more 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 oven with the pie still inside, and allow it to come to room temperature*, then refrigerate.
- *This helps the pie to bake evenly and not crack as it cools.
- *Using a baking sheet helps with moving the pie, that’s all.
- *This allows the pie to cool slowly and prevents the top from cracking.