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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.

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? Go for it! 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 full recipe 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.


  • 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, 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 in the refrigerator overnight to defrost before serving.

More Pumpkin Spice Goodness

An up close image of a 3 stack of pancakes with maple syrup dripping off the side.

Pumpkin Pancakes Recipe

30 minutes
Glazed pumpkin donut muffins on a wire cooling rack stacked three high with muffins surrounding them and a glass of milk in the background.

Glazed Pumpkin Donut Muffins

18 minutes
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Pumpkin Spice Cake with Cream Cheese Icing

1 hour 55 minutes
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

1 hour 15 minutes
a stack of white chocolate caramel pumpkin spice cookies on a festive Halloween table scape

White Chocolate Caramel Pumpkin Spice Cookies

25 minutes

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

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A slice of easy pumpkin pie topped with whipped cream and sprinkled with pumpkin pie spice with a bite removed on a fork.
4.77 from 254 votes

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Pumpkin Pie with Sweetened Condensed Milk

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8 slices
Author: Nikki Lee
Golden delicious Pumpkin Pie with Sweetened Condensed Milk captures all the fall flavors of creamy pumpkin spice in a golden flaky crust.
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  • 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 tsp salt


  • 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 Information

Serving: 1serving Calories: 327kcal (16%) Carbohydrates: 45g (15%) Protein: 8g (16%) Fat: 13g (20%) Saturated Fat: 6g (38%) Polyunsaturated Fat: 1g Monounsaturated Fat: 5g Trans Fat: 0.01g Cholesterol: 87mg (29%) Sodium: 413mg (18%) Potassium: 354mg (10%) Fiber: 2g (8%) Sugar: 29g (32%) Vitamin A: 8509IU (170%) Vitamin C: 4mg (5%) Calcium: 178mg (18%) Iron: 2mg (11%)

Nutritional 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.

©️Soulfully Made

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  1. 5 stars
    This was amazing and super easy! It was my first time making a pumpkin pie and to have this be the best pumpkin pie I’ve ever had means a lot!