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    Soulfully Made » Desserts » Pies and Tarts » Pumpkin Pie with Sweetened Condensed Milk

    Pumpkin Pie with Sweetened Condensed Milk

    Nikki Lee Published:September 15, 2022 | Updated: September 15, 2022

    This post may contain affiliate links. Please read our disclosure policy.

    Recipe Save Saved!
    Pumpkin pie made with sweetened condensed milk Pinterest image.
    Pumpkin pie made pinterest image.
    Easy pumpkin pie milk Pinterest image.
    Pumpkin pie made with sweetened condensed milk Pinterest image.
    Pumpkin pie made with sweetened condensed milk pinterest image collage with a whole pie and a slice.

    Golden delicious Pumpkin Pie with Sweetened Condensed Milk captures all the fall flavors of creamy pumpkin spice in a golden flaky crust. The best part is that it is so easy to make with these simple ingredients—but it will look like you spent the entire day in the kitchen.

    A whole pumpkin pie on a white pie plate, sliced with piped whipped cream on the slice.

    The truth is, this dreamy pumpkin pie with condensed milk recipe only takes 15 minutes to put together. Then it is in the oven for up to an hour. So, while the pie is in the oven, you have time to prepare the rest of your Thanksgiving meal, complete with all your favorite recipes.

    I think Homemade Pumpkin Pie is a Thanksgiving table requirement- don’t you? I mean, it just isn’t fall without pumpkin spice, decorations with pumpkins, and beautiful pumpkin pie recipes of all varieties handed down for generations.

    Some of my family favorites for Thanksgiving and the fall season include a rich traditional pumpkin pie, Glazed Ham, Turkey with my Homemade Turkey Rub, Cornbread Dressing, Southern Collard Greens, and Corn Casserole.

    Now I am ready for all those traditions and flavors. And I am wondering what you make for your holiday meals.

    Table of Contents
    • Why you’ll love this recipe!
    • Ingredient Notes
    • Variations and Substitutions
    • How to make the Best Pumpkin Pie Recipe
    • Tips
    • Frequently Asked Questions
    • Make Ahead, Storage, & Freezing
    • More Pumpkin Spice Goodness
    • Pumpkin Pie with Sweetened Condensed Milk
    • Comments

    Why you’ll love this recipe!

    • Fast and Easy- This recipe is whipped up in 15 minutes using easy ingredients bought from the grocery store.
    • Tradition- If yours is the kind of family that loves tradition, this perfect pumpkin pie recipe will surely satisfy.
    • Pumpkin Spice- If you call fall "pumpkin spice season," this easy pie recipe is one more way to enjoy the spicy flavors of the season.

    Ingredient Notes

    Image of ingredients needed to make pumpkin pie with condensed milk.
    • Premade Pie Crust- Store-bought crust makes this recipe a cinch and tastes great too.
    • Pumpkin Puree- Fresh pumpkin puree is too much work in the busy holiday season. Canned pumpkin puree takes the work out and leaves you will pure pumpkin ready to mix.
    • Eggs- Use large eggs to make this easy recipe.
    • Sweetened Condensed Milk- Using rich and creamy Sweetened Condensed Milk makes your pumpkin pie filling so creamy, sweet, and easy.
    • Pumpkin Pie Spice- Cinnamon, nutmeg, cloves, ginger, and sometimes allspice make the pumpkin pie spice you love.
    • Vanilla Extract- Dessert just isn't right without that vanilla flavoring.
    • Salt- A pinch of salt makes baked recipe flavors shine and balances the sweetness.

    Variations and Substitutions

    • Homemade Pie Crust- Feeling like taking the time to make a homemade crust? Good for you! My friend Lynn over at Nourish & Nestle has a great recipe for Homemade Pie Crust.
    • Other Crusts- Go crazy and try changing from a classic pie crust to a Graham Cracker Crust.
    • Whipped Cream- If you are not into making your own whipped cream, you can use Redi Whip.
    • Maple Syrup- If you would like to add to your whipped cream recipe, try adding some maple syrup!

    Pumpkin Pie is one of the most American recipes we have. You see, pumpkins were introduced from Central America to the Native Americans, then the pilgrims. Then the orange gourd was taken to England, where it became a pie delicacy. There is no doubt pumpkin was somewhere on the table at the first Thanksgiving meal.

    How to make the Best Pumpkin Pie Recipe

    ✱ Be sure to see the recipe card below for exact ingredients and instructions!

    Step 1 | Preheat and Bake

    While the oven is preheating, set the eggs out in a small bowl on the counter. Prepare your pie pan and let the pre-made pie crust come to room temperature. Prick the bottom with a few fork holes. --See the image below.

    Then pop it into the oven and blind bake it for 10-12 minutes.

    Collage image showing steps to blind bake pie crust.

    Step 2 | Make the Pie Filling

    Take out a large mixing bowl and a whisk. Whisk together room-temperature eggs, the can of sweetened condensed milk, the pumpkin pie spice, pumpkin puree, the vanilla extract, and the salt. Whisk until fully combined and creamy smooth.

    Collage image showing steps to make pumpkin pie filling mixture.

    Step 3 | Pour and Bake

    If your crust is out of the oven, you can pour the pumpkin mixture into the blind-baked crust. Then cover the edges of the crust with a pie shield or cut aluminum foil strips.

    Then, put the pumpkin pie carefully into the preheated oven. You’ll start baking the pie at 425 degrees for 15 minutes. Then reduce the oven temperature to 325 degrees and continue baking for another 30 to 40 minutes. When the filling is set, it will have a very slight jiggle in the center of the pie.

    Collage image showing steps to bake the pumpkin pie.

    Tips

    • Pie Crust Shield- Covering the edges of the pie crust when baking the filling is essential, so you do not get overcooked or burned crusts.
    • Handle with Care- It is really easy to splash the pie filling all over when pouring it into the crust. Then it is just as easy to spill it when putting it in the oven. Be careful!

    Step 4 | Cool and Serve

    When time is up, and the condensed milk pumpkin pie recipe is set, remove it from the oven and allow it to cool on a wire rack. Then place it in the refrigerator to chill until you are ready to top with a dollop of homemade whipped cream and serve.

    An upclose slice of easy pumpkin pie made with sweetened condensed milk.

    Frequently Asked Questions

    Why do you poke holes in a pie crust?

    This step is called “docking” the pastry. You prick the crust with a fork before putting it into the oven to allow steam to escape and keep the crust from puffing up.

    What is a blind-baked pie crust?

    The term originated in England and referred to baking the crust before filling it. This keeps the crust nice and flaky (no soggy pie crust) even when you add the juicy or creamy filling.

    Are sweet potato pies and pumpkin pies the same?

    I would say they are similar in look and texture. But there are a few distinctions. Pumpkin pies are dense, less sweet, and creamier, while sweet potato pies are sweeter with a lighter filling with a heavy texture.

    Make Ahead, Storage, & Freezing

    Make Ahead: Pies are perfect to make ahead of time, especially when you have many other items to prepare. Just make it a day or two in advance and store covered or wrapped in plastic in the refrigerator.

    Storage: Cover your leftover pumpkin pie with foil or plastic wrap or place it in an airtight container and store it in the refrigerator for 3 to 4 days.

    Freeze: Want to make one in advance or prep another for Christmas while you are at it? You can freeze it right in the pie dish as long as you cover it well and add an extra layer to keep the frostbite away. The pie will store well for about 1 month. Thaw completely before serving.

    More Pumpkin Spice Goodness

    • A close up of the Best Pumpkin Bread Recipe in both slices and as a loaf with softened butter in the background
      Best Pumpkin Bread Recipe
    • a side view of a serving of this caramel pumpkin spice crunch cake topped with vanilla ice cream
      Caramel Pumpkin Spice Crunch Cake
    • a stack of white chocolate caramel pumpkin spice cookies on a festive Halloween table scape
      White Chocolate Caramel Pumpkin Spice Cookies
    • A close-up of a piece of pumpkin spice cake.
      Pumpkin Spice Cake with Cream Cheese Icing

    Hungry for more easy, home-cooked, delicious recipes?

    Sign up for my free recipe club to get family-friendly recipes in your inbox each week! Find me sharing daily meal-time inspiration on Pinterest, Facebook, Instagram, and Twitter.

    A slice of easy pumpkin pie topped with whipped cream and sprinkled with pumpkin pie spice with a bite removed on a fork.

    Pumpkin Pie with Sweetened Condensed Milk

    Author: Nikki Lee
    5 from 37 votes
    Golden delicious Pumpkin Pie with Sweetened Condensed Milk captures all the fall flavors of creamy pumpkin spice in a golden flaky crust.
    Prevent your screen from going dark
    Print Save Saved! Pin Recipe Rate
    Prep Time 15 mins
    Cook Time 1 hr
    Total Time 1 hr 15 mins
    Course Desserts
    Cuisine American
    Servings 8 slices
    Calories 327 kcal

    Ingredients
      

    • 1 9-inch premade pie crust
    • 15 ounce can pumpkin puree
    • 3 large eggs
    • 14 ounce sweetened condensed milk
    • 1 ½ tablespoon pumpkin pie spice
    • 1 tablespoon vanilla extract
    • ¾ teaspoon salt

    Instructions
     

    • Preheat the oven to 350°F. Blind bake the crust for 10-12 minutes.
    • In a large bowl, whisk eggs, sweetened condensed milk, pumpkin puree, pumpkin pie spice, vanilla extract, and salt together.
    • Pour the pumpkin pie mixture into the pie crust and bake at 425°F for 15 minutes. Cover edges with a pie shield or foil strips, if desired for even baking.
    • Reduce oven to 325°F and bake an additional 30-40 minutes, or until the pumpkin pie filling is set. It will have a slight jiggle to the center.
    • Remove from the oven and let cool on a baking rack. Chill until ready to serve.

    Nutrition

    Serving: 1 serving Calories: 327 kcal Carbohydrates: 45 g Protein: 8 g Fat: 13 g Saturated Fat: 6 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 5 g Trans Fat: 0.01 g Cholesterol: 87 mg Sodium: 413 mg Potassium: 354 mg Fiber: 2 g Sugar: 29 g Vitamin A: 8509 IU Vitamin C: 4 mg Calcium: 178 mg Iron: 2 mg

    Nutrition Disclaimer

    Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

    Tried this recipe?Let us know how it was!
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    1. Vee says

      December 13, 2022 at 11:38 pm

      This was one of the best pumpkin pie recipes I've ever tried. My family loved it so we are having it on Christmas Day as well! Thanks!

      Reply
      • Nikki Lee says

        December 14, 2022 at 6:47 am

        Thank you, Vee! You have made my day! So glad you enjoyed it and it will be part of your Christmas table.

        Reply
    2. Seasons01 says

      December 10, 2022 at 10:13 pm

      5 stars
      Yup! This is very good!

      I was looking for pumpkin pie that would have a more custardy feel to it and this one is that. No crack at all so I don't have to warm the filling before baking. Though I might try that also just for fun to see if it changes anything.

      I used a store-bought crust so no blind baking. I still used a deep dish pie container, I just don't do any crimping at all and it works out fine. I just pressed flat. If I was to have this for a party then I would make my own crust so I had extra to crimp and make it pretty.

      I used my crust thingy to keep it from getting too dark. I put in on right after the 15 minutes were up.

      Thank you again! This one is closest to store-bought without to many spices and that is what we wanted.

      Lovely!

      Reply
      • Nikki Lee says

        December 12, 2022 at 7:24 am

        Thank you so much for stopping by and sharing your results. So glad to hear you enjoyed it!

        Reply
    3. Kim R says

      November 23, 2022 at 10:46 pm

      Does this need a tablespoon of vanilla, or a teaspoon?

      Reply
      • Nikki Lee says

        November 26, 2022 at 10:22 am

        I use 1 tablespoon but you can decrease it if you want to.

        Reply
      • Seasons01 says

        December 10, 2022 at 10:16 pm

        We used a tablespoon also I was super surprised that it wasn't strong at all. We use the Walmart brand vanilla. All vanilla is a little different in how strong they are. But I find Walmart to be just right for cakes and cookies.

        Reply
    4. Denise says

      November 22, 2022 at 12:23 pm

      5 stars
      Wonderful! Just the right amount of spice and sweetness. It bakes up lighter than pumpkin pie made with evaporated milk. This will be my go-to pumpkin pie recipe.

      Reply
    5. Shelly says

      November 19, 2022 at 2:12 pm

      Can't wait to try this, it will be my forst attempt at making pies! How do you make your whipped topping, it looks like it has spices mixed in? (I make mine using heavy whipping cream and sweetener)

      Reply
      • Nikki Lee says

        November 23, 2022 at 10:19 am

        I make my homemade whipped cream and add in a little pumpkin pie spice (to taste) or you could use cinnamon. You can also add the spice to the premade thawed whipped topping if you like.

        Reply
    6. Shashi at Savory Spin says

      September 26, 2022 at 11:21 pm

      I can imagine how scrumptious this pumpkin pie with condensed milk must be?! So comforting - love love love the addition of condensed milk in this one - a must try!

      Reply
    7. MacKenzie says

      September 26, 2022 at 10:16 pm

      5 stars
      I can’t wait to try this recipe. I’ve never thought to use sweetened condensed milk. A great way to sweeten the pie without sugar.

      Reply
    8. nancy says

      September 26, 2022 at 9:35 pm

      5 stars
      wow adding the Sweetened Condensed Milk really made a difference to this yummy pumpkin pie!

      Reply
    9. Anjali says

      September 26, 2022 at 9:35 pm

      5 stars
      This pumpkin pie recipe is so decadent and delicious! I'm totally adding it to my Thanksgiving menu!

      Reply
    10. Jacque says

      September 26, 2022 at 9:00 pm

      5 stars
      I have this recipe saved for the holidays! My family LOVES pumpkin pie and I love trying new recipes like this one.

      Reply
    11. Michaela Kenkel says

      September 24, 2022 at 11:03 am

      5 stars
      I could eat pumpkin pie year round - and this recipe here is my MOST FAVORITE recipe of ALL!! It is perfection in each and every bite!

      Reply
    12. Mindy says

      September 22, 2022 at 10:49 am

      5 stars
      My new favorite pumpkin pie recipe!!! Sweetened condensed milk is the way to go! You have opened up my eyes...and stomach ;p

      Reply
    13. Erin says

      September 20, 2022 at 7:20 pm

      5 stars
      This pumpkin pie is sheer perfection. My family gobbled it up and there were NO leftovers!

      Reply
    14. Lynn says

      September 20, 2022 at 6:53 am

      5 stars
      I am a self-proclaimed pumpkin pie connoisseur and always down to try a new recipe/method. I loved using sweetened condensed milk in place of milk and sugar! Made it so easy and I didn't have to make sure the sugar was dissolved.

      Reply

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    Welcome Y'all!

    Hi, I am Nikki. Faith, family, and food are my passions! I'm a Southern cook from Florida who loves sharing food and creating memories around the table with my family and friends. Welcome to my Kitchen where you will find delicious, home-cooked, easy recipes!

    About Nikki

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