Perfect Pumpkin Pie with Condensed Milk
This Pumpkin Pie with Condensed Milk recipe is where warm, rich fall flavors come alive! A perfectly sweet twist on a classic dessert that’s a lot easier to make than you think! This recipe has been tested multiple times and I have all the tips and tricks to help you make a perfect pumpkin pie this fall season!
If you need more fall desserts, No Bake Double Layer Pumpkin Pie and Pumpkin Pie without Evaporated Milk (hint: You’ll never use evaporated milk again in pumpkin pie). Also, try this Maple Pecan Pie and this easy No Bake Hot Chocolate Pie or my Grandma’s Sweet Potato Pie!
The holiday season is just not complete without a good homemade pumpkin pie. So many people are terrified to make their own pumpkin pie (myself included!). But friends, I got you!!
I have tested this recipe multiple times and have all the little tips and tricks to make your pie perfect the very first time!
If you need more fall desserts, I got you covered there, too! Check out these other two incredible versions of pumpkin pie: No Bake Double Layer Pumpkin Pie and Pumpkin Pie without Evaporated Milk (hint: You’ll never use evaporated milk again in pumpkin pie)!
Also, this Maple Pecan Pie is to die for, too!
What you’ll love about this recipe:
RECIPE INGREDIENTS
You’ll need the following ingredients to make this delicious Pumpkin Pie with Condensed Milk Recipe:
INGREDIENT NOTES
Pumpkin Puree: Use pure pumpkin puree–without any sweetners. Don’t use “pumpkin pie filling.”
Condensed Milk: Make sure you are using sweetened condensed milk like this and NOT evaporated milk like most pumpkin pie recipes call for.
Pumpkin Pie Spice: Using a pre made spice blend is for ease (who needs more stress around the holiday season, right??). However, if you want to use your own spice blend, I include a recipe in the recipe card below.
HOW TO MAKE PUMPKIN PIE WITH CONDENSED MILK: STEP BY STEP
Here are some quick visual instructions. Remember that full instructions with exact ingredients will be in the recipe card below!
Step 1: Preheat oven to 350°F. With a fork, poke the crust a few times on the bottom and on the sides. Bake in preheated oven for 10 minutes.
Step 2: After you take the crust out, increase oven temperature to 425°F. While oven is preheating, prepare the filling. In a large bowl, combine the pumpkin puree, pumpkin pie spice, ground cinnamon, salt, sweetened condensed milk, and eggs. Whisk until combined.
Step 3: Pour batter into prepared pie crust. Bake in preheated oven (425°F) for 10 minutes. Tip: I like to place the pie on a baking sheet to make it easy to slide in and out of the oven.
Decrease the oven temperature to 350°F and bake an additional 35-40 minutes. Note: The center of the pie will still be slightly jiggly but the edges will be set. The internal temperature should be at 180°F at a minimum.
Step 4: Remove the pie from the oven and allow it to cool on the counter or on a wire rack. Top with cinnamon whipped cream and serve!
RECIPE TIPS & TRICKS
- This recipe has been tested MANY times and I’ve found the best way to get it perfect is to make sure your eggs and your pie crust are both at room temperature before you start!
- Resist the urge to overmix the pumpkin filling! This may cause your pie to “dome” up as it bakes. Just mix/whisk gently until all of the ingredients come together. Don’t use an electric mixer or food processor!
- Pipe yummy whipped cream on top of the pie to make it fun and festive! You can use a piping bag and tips like these.
Confidence Tip
Blind baking the crust (pre-baking it) for about 10 minutes will ensure the bottom does not get soggy when it is baked with the filling. Don’t skip this step!
STORAGE & REHEATING
- Storage: Store leftover pumpkin pie in the fridge with the pie pan covered tightly with plastic wrap or aluminum foil for 3-4 days. Pumpkin pie should be stored in the fridge within 2 hours of baking. For complete storage tips, go to: How Long Does Pumpkin Pie Last in the Fridge?
- Freezing: Pumpkin pie can be frozen (tightly covered) for 1-2 months for maximum freshness. See all of my freezing tips here.
Additions & Substitutions
- Crust: Swap out a traditional pie crust for a graham cracker crust.
- Store-Bought Pumpkin Pie Spice: Make your own pumpkin pie spice blend to replace the pre-made spice. I include a good blend in the recipe card below.
- Spice: Add 1/4 tsp of ground nutmeg to increase the “nutty,” rich flavor.
YOUR QUESTIONS ANSWERED
NO! Evaporated milk and condensed milk have entirely different textures and flavor profiles and cannot be used interchangeably without changing up the recipe.
If you want to make a delicious pumpkin pie without evaporated milk try this amazing, and easy recipe: Pumpkin Pie Without Evaporated Milk.
Chances are, you overmixed your pumpkin pie filling a bit. Make sure you are mixing with a whisk (not an electric mixer or food processor). Whisk until all ingredients are just combined and then STOP. 🙂
The center of the pie will still be slightly jiggly but the edges will be set. The internal temperature should be at 180°F at a minimum.
If you find the edges of the crust are getting too brown, cover the crust with aluminum foil or use a pie crust shield.
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I hope you love this Pumpkin Pie with Condensed Milk! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Perfect Pumpkin Pie with Condensed Milk
Ingredients
- 1 premade 9-inch pie crust thawed and uncooked (Se Note 1)
- 1 15 oz. canned pumpkin puree pure pumpkin puree not pumpkin pie filling
- 2 tsp store-bought pumpkin pie spice See Note 2 for sub
- 1/2 tsp ground cinnamon See Note 2 for sub
- 1 14 oz. can sweetened condensed milk
- 1/4 tsp sea salt just a pinch of salt!
- 2 large eggs
Instructions
- Prep: I have tested this recipe MANY times and for the best possible outcome, bring your eggs and crust to room temperature before starting. Just leave the eggs out on the counter for about 1-2 hours. Make sure your crust is thawed and not freezing cold. Room temperature is best.Preheat oven to 350°F.
- Par-Bake /Blind Bake Crust: With a fork, poke the crust a few times on the bottom and on the sides. Bake in preheated oven for 10 minutes (this is called blind baking and prevents the crust from getting soggy when baked with the filling). Remove crust from the oven and set aside to cool. Turn up your oven to 425°F and allow it to preheat.
- Prepare Filling: While the oven is preheating, prepare filling. In a large mixing bowl, combine pumpkin puree, pumpkin pie spice, ground cinnamon, salt, sweetened condensed milk, and eggs. Whisk until combined.Note: After testing this recipe MULTIPLE times, I found it best not to overmix. Once all of the ingredients are well-combined, stop mixing. Use a simple whisk vs. an electric mixer. Using an electric mixer or overmixing will allow too much air into the batter, leading to a final texture that is not as smooth and silky.
- Pour & Bake: Pour batter into prepared pie crust. Bake in preheated oven (425°F) for 10 minutes. Tip: I like to place the pie on a baking sheet to make it easy to slide in and out of the oven.
- Reduce Heat: Decrease the oven temperature to 350°F and bake an additional 35-40 minutes. Note: The center of the pie will still be slightly jiggly but the edges will be set. The internal temperature should be at 180°F at a minimum. If you find the edges of the crust are getting too brown, cover the crust with aluminum foil or use a pie crust shield.
- Finish: Remove pie from oven and allow to cool. Top with cinnamon whipped cream and serve!
the recipe says to cook at 425 for 10 minutes; then lower the oven to 350; do i take the pie out of the oven after the 10 minutes at 425???????
No, continue baking — decrease the oven temperature to 350°F and bake an additional 35-40 minutes. Enjoy!
This came out absolutely perfect. Next time I’m going to make two!
Sweetened condensed milk makes all the difference. This was absolutely delicious!
thanks for the overmixing tip! I’ve totally done it before and your tips helped so much.
This is the best pumpkin pie recipe! Everyone raved over it and it was so easy to make.
This looks like an incredible pumpkin pie, and so perfect for fall. Can’t wait to try for myself, I think I’m going to give that graham cracker crust a shot!