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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.
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.
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.
Variations and Substitutions
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.
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.
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.
- 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.
Frequently Asked Questions
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.
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.
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
Pumpkin Pie with Sweetened Condensed Milk
- 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.
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.