Perfect Pumpkin Pie with Sweetened Condensed Milk

Finding a pumpkin pie recipe that’s both foolproof and delicious can feel like an impossible task, especially during the busy holiday season. Between juggling multiple dishes, coordinating with family, and trying to get everything on the table at once, the last thing you need is a complicated dessert that requires a dozen ingredients and fancy techniques.

That’s where this pumpkin pie with sweetened condensed milk comes in. It simplifies the classic recipe by using just a handful of pantry staples, comes together in minutes, and delivers that creamy, spiced filling everyone expects from a great pumpkin pie.

SAVE NOW

What Kind of Pumpkin Puree Should I Use?

For this recipe, you’ll want to grab a can of 100% pure pumpkin puree from the baking aisle – just make sure you’re not accidentally picking up pumpkin pie filling, which already has spices and sugar added. Libby’s is the most common brand you’ll find, and it works perfectly every time. If you’re feeling ambitious, you can absolutely use fresh pumpkin that you’ve roasted and pureed yourself, though it might have a slightly different moisture content than canned. Just avoid using any pumpkin that seems watery, as this can make your pie filling too loose and affect the baking time.

SAVE NOW

Options for Substitutions

This pumpkin pie recipe is pretty straightforward, but here are some swaps you can make if needed:

• Premade pie crust: You can definitely use a homemade crust if you prefer. Graham cracker crusts work too, though they’ll give you a slightly different texture and flavor profile.
• Pumpkin puree: Make sure you’re using pure pumpkin puree, not pumpkin pie filling. If you can’t find canned, you can roast and puree your own sugar pumpkin – just make sure to drain excess moisture through cheesecloth.
• Sweetened condensed milk: This ingredient is really important for the texture and sweetness of the pie, so I wouldn’t recommend substituting it. Evaporated milk won’t work the same way since it lacks the sugar content.
• Pumpkin pie spice: Don’t have the premixed spice? Mix together 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and ¼ teaspoon cloves or allspice.
• Eggs: The eggs are essential for setting the pie, so there’s no good substitute here. You need all three for the proper texture.

Watch Out for These Mistakes While Baking

The biggest mistake when making pumpkin pie is overbaking, which causes cracks on the surface and a rubbery texture – your pie is done when the edges are set but the center still has a slight jiggle, about 3 inches in diameter.

To prevent a soggy bottom crust, try blind baking your pie shell for 10 minutes before adding the filling, and make sure to place your pie on the lowest oven rack so the bottom gets direct heat.

Another common error is not mixing the filling gently enough – overbeating incorporates too much air, which creates bubbles that pop during baking and leave an uneven surface.

For the smoothest texture, let your pie cool completely at room temperature for at least 4 hours before slicing, and resist the urge to refrigerate it right away, as sudden temperature changes can cause condensation and a watery filling.

SAVE NOW

What to Serve With Pumpkin Pie?

Pumpkin pie is pretty much perfect on its own, but a big dollop of whipped cream on top makes it even better. I like to serve mine with a scoop of vanilla ice cream on the side, especially when the pie is still slightly warm – the contrast between the warm spiced filling and cold ice cream is really good. If you want to get a little fancy, you can add a drizzle of caramel sauce or sprinkle some chopped pecans over the whipped cream. A hot cup of coffee or spiced chai tea also pairs nicely with the warm fall spices in the pie.

Storage Instructions

Store: Once your pumpkin pie has cooled completely, cover it loosely with plastic wrap or aluminum foil and keep it in the fridge. It’ll stay fresh for up to 4 days, though it rarely lasts that long in my house! The filling firms up nicely after chilling, making it even easier to slice.

Freeze: You can freeze pumpkin pie for up to a month if you want to make it ahead for the holidays. Wrap it tightly in plastic wrap, then add a layer of foil to prevent freezer burn. I like to freeze it before adding any whipped cream topping so you can add that fresh when serving.

Serve: To enjoy your frozen pie, move it to the fridge the night before and let it thaw slowly overnight. You can serve it cold straight from the fridge, or let it sit at room temperature for about 30 minutes if you prefer. Either way, don’t forget the whipped cream on top!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 40-48 g
• Fat: 70-80 g
• Carbohydrates: 340-370 g

Ingredients

• 1 prepared 9-inch pie shell
• 1 can (15 oz) pumpkin puree
• 3 large eggs
• 1 can (14 oz) sweetened condensed milk
• 1 1/2 tbsp pumpkin pie spice blend
• 1 tbsp pure vanilla extract
• 3/4 tsp salt

Step 1: Prebake the Pie Shell

• 1 prepared 9-inch pie shell

Preheat your oven to 350°F (175°C).

Place the prepared 9-inch pie shell onto a baking sheet for easy transfer.

Blind bake the crust for 10-12 minutes to ensure it has a head start and does not get soggy from the filling.

Step 2: Prepare the Pumpkin Pie Filling

• 3 large eggs
• 1 can (14 oz) sweetened condensed milk
• 1 can (15 oz) pumpkin puree
• 1 1/2 tbsp pumpkin pie spice blend
• 1 tbsp pure vanilla extract
• 3/4 tsp salt

In a large bowl, whisk together the eggs, sweetened condensed milk, pumpkin puree, pumpkin pie spice, vanilla extract, and salt until the mixture is smooth and well combined.

I like to whisk thoroughly to make sure the spices get evenly distributed for maximum flavor.

Step 3: Fill and Bake the Pie

• pumpkin pie filling from Step 2
• pre-baked pie shell from Step 1

Pour the pumpkin pie filling (from Step 2) into the pre-baked pie shell (from Step 1).

Place the pie in the oven and bake at 425°F (220°C) for 15 minutes.

To prevent the crust from overbrowning, you can shield it with a pie shield or strips of foil if desired.

Step 4: Finish Baking and Cool the Pie

After the initial 15 minutes of baking, reduce the oven temperature to 325°F (165°C) without removing the pie.

Continue to bake for another 30-40 minutes, or until the filling is set but still has a slight jiggle in the center.

Once finished, remove the pie from the oven and let it cool on a baking rack.

For best results, chill the pie until ready to serve.

I find chilling the pie really helps the flavors come together and makes slicing much easier.

SAVE NOW

Perfect Pumpkin Pie with Sweetened Condensed Milk

Delicious Perfect Pumpkin Pie with Sweetened Condensed Milk recipe with step-by-step instructions.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Servings 8 slices

Calories 2300 kcal

Ingredients

  

• 1 prepared 9-inch pie shell
• 1 can (15 oz) pumpkin puree
• 3 large eggs
• 1 can (14 oz) sweetened condensed milk
• 1 1/2 tbsp pumpkin pie spice blend
• 1 tbsp pure vanilla extract
• 3/4 tsp salt

Instructions

 

• Preheat your oven to 350°F (175°C). Place the prepared 9-inch pie shell onto a baking sheet for easy transfer. Blind bake the crust for 10-12 minutes to ensure it has a head start and does not get soggy from the filling.
• In a large bowl, whisk together the eggs, sweetened condensed milk, pumpkin puree, pumpkin pie spice, vanilla extract, and salt until the mixture is smooth and well combined. I like to whisk thoroughly to make sure the spices get evenly distributed for maximum flavor.
• Pour the pumpkin pie filling (from Step 2) into the pre-baked pie shell (from Step 1). Place the pie in the oven and bake at 425°F (220°C) for 15 minutes. To prevent the crust from overbrowning, you can shield it with a pie shield or strips of foil if desired.
• After the initial 15 minutes of baking, reduce the oven temperature to 325°F (165°C) without removing the pie. Continue to bake for another 30-40 minutes, or until the filling is set but still has a slight jiggle in the center. Once finished, remove the pie from the oven and let it cool on a baking rack. For best results, chill the pie until ready to serve. I find chilling the pie really helps the flavors come together and makes slicing much easier.