Pumpkin Pie with Sweetened Condensed Milk

Name: Pumpkin Pie with Sweetened Condensed Milk
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 9- inch pie crust; 2 eggs plus, room temperature; 1 15-ounce can pumpkin puree*; 1 14-ounce can sweetened condensed milk; 2 teaspoons vanilla extract; 1/4 teaspoon salt; 2 teaspoons ground cinnamon; 1 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/8 teaspoon ground cloves; whipped cream, for serving*

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.

This yummy pumpkin pie with sweetened condensed milk is the perfect dessert for holiday meals. It only requires 10 minutes of prep time and minimal kitchen tools/appliances! Bonus – you won’t need a mixer for this pumpkin pie recipe, making it a great option for those just starting to stock their kitchen with baking appliances.

If you have any leftover sweetened condensed milk, this Sweetened Condensed Milk Caramel is the perfect treat!

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
Ingredients & Substitutions
How to Make Pumpkin Pie with Sweetened Condensed Milk
Recipe Serving Suggestions
Expert Tips
Make Ahead & Storage
Additions & Variations
Recipe FAQs
More Dessert Recipes
Pumpkin Pie with Sweetened Condensed Milk Recipe

Why You’ll Love This Recipe

No mixer needed – All you need to create the filling for this easy pumpkin pie with sweetened condensed milk is a whisk.
Store-bought crust – A prepared pie crust helps reduce the prep time for this recipe.
Sweet – The condensed milk helps provide a deliciously sweet, rich flavor.
Easy – There are only a handful of steps to prep the pumpkin pie before it goes into the oven.
Quick – This pumpkin pie only requires about 10 minutes of prep time.
Perfect for the holidays – This easy pumpkin pie recipe is a great choice for holiday dinners and gatherings.

Ingredients & Substitutions

Overhead image of ingredients needed to make pumpkin pie with sweetened condensed milk.

Pumpkin Puree: When buying canned pumpkin puree for this pumpkin pie with sweetened condensed milk, the only ingredient should be pumpkin on the side of the can. Do not use pumpkin pie filling as it has additional spices, sweeteners, etc. which will throw off the flavor of the pumpkin pie.
Whipped Cream: Either store-bought or homemade whipped cream with leftover cream from this recipe is great for a pie topper. Make homemade whipped cream using an electric mixer to whip 1 cup heavy cream, 2 Tablespoons granulated sugar, and 1 teaspoon vanilla extract. The whipped cream is ready to use when stiff peaks form.

Complete list of ingredients and amounts is located on the recipe card below.

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

Use a pie guard to prevent the crust from burning as the pie bakes.

Do not overcook the pie, it should be about 180F in the center when done.

Step 1: Make a pie guard if you do not have one. Cut a ring out of parchment paper (see photo above) that is about the size of your pie pan so it will cover the edges of the crust during baking. Set aside. Prepare your pie crust. If you are using store-bought crust, follow the instructions on the back of the package. For pie crusts that come in a metal pie pan, you usually do not need to parbake the crust. I recommend using a 9-9.5 inch pie dish for crusts that you roll out in your own pan. You will likely need to parbake the crust. Refer to package instructions.

Step 2: Preheat the oven to 350 degrees. In a large mixing bowl, whisk the eggs together.

Step 3: To the eggs, add the pumpkin, condensed milk, vanilla, salt, cinnamon, ginger, nutmeg, and cloves. Whisk until well combined.

Step 4: Place the pie guard on the outside of the pie crust. Pour the filling into the crust.

Step 5: Bake the pie for 45-55 minutes. When there is about 15 minutes to go, remove the pie shield. The pie is done when the edges are set, but the center still jiggles. I recommend using a thermometer to poke the center. It should be 180-185 degrees. It will continue to set as it cools.

Step 6: Remove the pie and set it on a wire rack to cool at room temperature for 3-4 hours. After it has cooled, slice and serve with whipped cream or transfer to the refrigerator and loosely cover.

Recipe Serving Suggestions

Garnish the pumpkin pie with sweetened condensed milk with a dollop of whipped cream, a sprinkle of pumpkin pie spice, and a scoop of vanilla ice cream.

I love serving this pumpkin pie with comforting main dishes, to create a cozy meal. Here are a few ideas:

Expert Tips

Use or make a pie shield. Adding a pie shield over the crust of this pumpkin pie with sweetened condensed milk helps prevent the crust from burning while the pie filling cooks. You can purchase/use one or make your own with foil.
Do not overbake the pie. Overbaking the pie can lead to a burned filling/too crispy crust. Remove the pie from the oven when it has a slightly jiggly center and the thermometer reads 180F when inserted for a perfect pumpkin pie every time.
Cool completely. Since pumpkin pie continues cooking as it cools, it’s necessary to let it cool completely before slicing into it. Otherwise, the pie will not be properly set if you cut into it when it’s hot.

Make Ahead & Storage

Refrigerator: Wrap the fully cooled homemade pumpkin pie with sweetened condensed milk in saran wrap. Place it in the fridge. It should be good for up to four days. This method allows you to make the pie ahead of time or safely store the leftovers.
Freezer: Wrap the cooled cooked pumpkin pie in plastic wrap and a layer of foil. Then, place it on a level surface in the freezer. It should be good for up to one month. Ensure you mark the date on the pie container for one month after you freeze it so you know when it needs to be eaten.

Additions & Variations

Homemade crust: Instead of using store-bought/refrigerated pie crust for this pumpkin pie with sweetened condensed milk, you can whip up a Homemade Flaky Pie Crust. It will add time to the recipe, yet it helps elevate the pie even more.
Graham cracker crust: If you’re not a big fan of pastry crust, you can also create a Pumpkin Pie with Graham Cracker Crust. You don’t have to worry about parbaking with a graham cracker crust. Simply assemble the crust and pour the filling in, then bake.
Make it dairy-free: You can easily make this pumpkin pie dessert dairy-free using non-dairy-sweetened condensed milk. Use a 1:1 ratio to replace the regular condensed milk. Follow the same steps + ingredient notes above, and you’ll have a delicious dairy-free pie in no time.

Overhead image of pumpkin pie with sweetened condensed milk.

Recipe FAQs

Can I use sweetened condensed milk instead of evaporated milk for pumpkin pie?

No, you cannot replace sweetened condensed milk in recipes that call for evaporated milk. However, you can create pumpkin pie with sweetened condensed milk using recipes (like mine). There is a different amount of ingredients needed for each version of pumpkin pie, which is why you cannot swap these kinds of milk easily.

What happens if you use condensed milk instead of evaporated milk in pumpkin pie?

If you’re using sweetened condensed milk, you don’t need additional sweeteners in pumpkin pie (since it already has sugar). Making a pie with condensed milk means a creamier, richer pie. Evaporated milk gives the pie a lighter consistency.

What can I use if I don’t have evaporated milk?

You can use heavy cream, regular milk, half and half, powdered milk, or non-dairy options (like coconut or almond milk).

What’s the difference between condensed milk and evaporated milk in baking?

The primary difference between the two is the level of sweetness. Condensed milk is much sweeter than evaporated milk. Additionally, condensed milk has a much thicker, syrupy consistency.

Dessert

Pumpkin Pie with Sweetened Condensed Milk

Table of Contents