Pumpkin Pie with Sweetened Condensed Milk

This delicious Pumpkin Pie with Sweetened Condensed Milk is always a go-to for an after-dinner dessert or holidays. Made with pumpkin puree, sweetened condensed milk, and a warming pumpkin spice mixture, you’ll have the whole family asking for a second slice! Serve it with a large scoop of vanilla ice cream for an extra treat.

The filling comes together with a whisk and a few pantry staples. Plan ahead for preparing the crust and chilling the pie so the filling has time to set before you slice it.

For another sweetened-condensed-milk recipe, try my Sweetened Condensed Milk Caramel.

Here are a few other pie recipes you can make during the week: Chocolate Chip Cookie Pie, Easy Pumpkin Pie Without Evaporated Milk, or Reese’s Peanut Butter Cup Pie.

You will also love my Pumpkin Snickerdoodle Bars with Cream Cheese Glaze.

Why You’ll Love This Recipe

• No mixer needed: All you need to combine the filling is a whisk.
• Store-bought crust: Refrigerated pie dough saves the work of making pastry from scratch.
• Sweet: Condensed milk adds sweetness and richness to the filling.
• Easy: There are only a handful of steps to mix and bake the filling.
• Perfect for the holidays: Make the pie ahead so it has time to cool before your gathering.

Ingredients & Substitutions

• Pie crust: Refrigerated roll-out dough is the starting point for this recipe. Use one crust, not both rolls from a two-crust package. See the preparation options below.
• Pumpkin puree: Use one 15-ounce can of plain pumpkin puree, not pumpkin pie filling, which already contains sweeteners and spices.
• Sweetened condensed milk: Use one 14-ounce can of sweetened condensed milk, not evaporated milk. It adds both richness and sweetness, so no additional sugar is needed.
• Eggs: Use 2 whole eggs at room temperature. There is no extra yolk in this recipe.
• Vanilla and spices: Cinnamon, ginger, nutmeg, and cloves give the filling its warm spice flavor. Vanilla rounds it out.

See the recipe card for the full ingredient list and amounts.

Choosing and Preparing Your Pie Crust

Refrigerated Roll-Out Dough

I used refrigerated roll-out dough and prebaked it according to the package directions. Let the dough soften as directed, then fit it into a 9–9½-inch pie dish without stretching it and crimp the edges. Follow your package’s directions for baking the empty crust before adding the pumpkin filling.

Frozen Shell in a Pan

Leave the shell in its pan and check its package for preparation instructions. Thawing directions vary, as the table below shows. Check depth as well as diameter: a shallow 9-inch shell may not hold all the filling. Keep the filling below the pastry rim.

Store-Bought Crust Directions for Pumpkin Pie

Use this table to check your crust’s starting state and the brand’s pumpkin-pie method. For this recipe, prebake your crust using the directions on its package or in your homemade crust recipe. The brand recipes below start with unbaked shells and use their own baking methods. Always check your current package.

Crust	Preparation for pumpkin filling	Does the brand prebake it?
Pillsbury refrigerated roll-out crust	Soften as directed on the package (15 minutes for refrigerated dough), then fit into a 9-inch pie plate. Do not prick for its filled-pie method.	Pillsbury’s pumpkin recipe adds filling to the unbaked crust; no separate prebake.
Pillsbury frozen deep-dish shell	Remove the parchment separator. Keep the shell frozen and place it on a cookie sheet before adding pumpkin filling.	Pillsbury’s pumpkin recipe fills the frozen shell; no thawing or separate prebake.
Marie Callender’s frozen pastry shell	Keep the shell frozen. Add pumpkin filling and bake on a baking sheet in the center of the oven.	The package’s pumpkin-pie directions call for filling the frozen shell, then baking according to the filling recipe; no separate prebake.
Wholly Wholesome traditional 9-inch frozen shell	The package says to thaw 10–20 minutes and place on a baking sheet before filling.	Its pumpkin recipe pours filling into the shell and bakes without a separate prebake.

Wholly Wholesome’s thawing directions are reproduced on the package listing.

Homemade Pie Dough

Use enough dough for one single-crust pie. Follow your homemade crust recipe for rolling, chilling, and prebaking, then continue with the pumpkin filling below. Allow extra time for making the dough.

For a graham cracker crust, use the separate recipe linked under Additions & Variations.

How to Make Pumpkin Pie with Sweetened Condensed Milk

Quick Overview

• Prep crust.
• Mix filling ingredients.
• Pour filling into the crust.
• Bake.

Step by Step Instructions

Step 1: Prepare the crust. Prepare and prebake one crust according to its package or your homemade crust recipe. For roll-out dough, fit it into a 9–9½-inch pie dish and crimp the edges before prebaking. See the crust table above for brand-specific guidance.

Step 2: Whisk the eggs. After prebaking the crust, adjust the oven to 350°F. In a large bowl, whisk the eggs until the whites and yolks are combined.

Step 3: Mix the filling. Add the pumpkin puree, sweetened condensed milk, vanilla, salt, cinnamon, ginger, nutmeg, and cloves. Whisk gently until evenly combined, scraping the bottom and sides of the bowl.

Step 4: Fill the crust. Pour the filling into the prebaked crust, keeping it below the pastry rim. Cover the pastry edge with a pie shield or strips of foil, leaving the filling uncovered.

Step 5: Bake the pie. Once the oven is at 350°F, bake for 45–55 minutes, until the edges are set and the center jiggles slightly when the dish is gently nudged. A thermometer inserted into the center should read 180–185°F. Keep a golden crust edge shielded; remove the shield for the last 15 minutes only if it needs more color.

Step 6: Cool and chill. Cool the pie on a wire rack, then refrigerate within 2 hours of baking, even if it is still warm. Chill until the filling is fully set before slicing. Cover once cold and serve with whipped cream.

How to Tell When Pumpkin Pie Is Done

Look for set edges and a gentle wobble

Gently nudge the dish. The edges should look set, while the center wobbles softly. Filling that ripples or sloshes across most of the pie needs more time. For this recipe, I look for a center temperature of 180–185°F.

Do not wait for a completely firm center

The filling continues to set as it cools. Do not wait for a completely firm center or a cracked surface before taking the pie out.

Check the filling separately from the crust

A browned pastry edge does not tell you whether the filling is set. Keep the edge covered with a pie shield if it has enough color while the filling finishes baking.

Recipe Serving Suggestions

• A simple topping: Finish each slice with whipped cream, or serve with a scoop of vanilla ice cream. For homemade whipped cream, beat 1 cup heavy cream with 2 tablespoons granulated sugar and 1 teaspoon vanilla extract until stiff peaks form; refrigerate until serving.
• A holiday dinner: Serve it after Dutch Oven Turkey Breast with Vegetables.
• A cozy weekend meal: Pair the menu with Old Fashioned Beef Stew on the Stovetop or Creamy Chicken and Mashed Potatoes.

Expert Tips

• Use a pie shield: Protect the pastry edge while the filling bakes. Remove the shield near the end only if the crust needs more color.
• Do not overbake: Follow the filling cues above rather than waiting for a completely firm center.
• Cool before slicing: Let the filling finish setting in the refrigerator, then wipe the knife between slices for cleaner cuts.

Make Ahead & Storage

Cooling and Chilling

Cool the pie on a wire rack and refrigerate within 2 hours, even if it is still warm. Let it finish chilling and setting in the refrigerator before slicing, and cover once cold. Serve chilled or take it out shortly before serving if you prefer it less cold.

Make Ahead

Bake the pie the day before serving and chill as directed above. Add whipped cream just before serving.

Refrigeration

Keep the covered pie refrigerated for up to 4 days from baking. Return leftovers to the refrigerator promptly after serving.

Freezing and Thawing

Wrap the fully chilled pie in plastic wrap and then foil. Freeze for up to 1 month for best quality. Thaw in the refrigerator and add whipped cream just before serving.

Additions & Variations

• Homemade crust: Use your preferred single-crust pastry recipe and follow its prebaking directions.
• Graham cracker crust: Follow my Pumpkin Pie with Graham Cracker Crust for its crust preparation and filling amounts; that recipe includes a crust prebake.

Recipe FAQs

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