Pumpkin Pie with Sweetened Condensed Milk | Remarkable Creamy Favorite

The first bite of this pie always takes me back. It’s Thanksgiving, the table’s full, and my aunt’s bringing out her legendary pumpkin pie with sweetened condensed milk. The smell alone—warm cinnamon and creamy vanilla—wraps around you like a soft blanket. It’s more than dessert. It’s comfort you can slice and share.

Why This Pumpkin Pie is a Holiday Favorite

Pumpkin pie with sweetened condensed milk has this incredibly smooth texture that feels like silk on your tongue. That richness comes from the sweetened condensed milk—it adds creaminess and sweetness in one simple step. You don’t need separate sugar or cream, which makes this recipe wonderfully easy.

Also, the warm blend of pumpkin pie spice gives every bite cozy fall flavor. Whether you’re hosting a big Thanksgiving or just need a weekend treat, this pie fits right in. It’s reliable, crowd-pleasing, and honestly hard to mess up.

If you want something easier than traditional custard pies but just as impressive, this is your pie.

Ingredients You’ll Need

To make this Pumpkin Pie with Sweetened Condensed Milk, you don’t need anything fancy. This easy Pumpkin Pie with Sweetened Condensed Milk recipe uses pantry staples and comes together with just one bowl.. In fact, you probably have most of it already:

• Premade pie crust (9-inch) : Store-bought saves time and works great. Just be sure to blind bake it to avoid sogginess.
• Pumpkin puree (15 oz can) : Go with canned here. It’s consistent and perfect for baking. Avoid fresh puree—it’s too watery.
• Sweetened condensed milk (14 oz can) : This is the magic ingredient. It sweetens and enriches the filling all at once.
• Eggs (3 large) : They help the pie set into that classic custard texture.
• Pumpkin pie spice (1½ tbsp) : Warm, earthy, comforting.
• Vanilla extract (1 tbsp) : Adds depth and warmth to the flavor.
• Salt (¾ tsp) : A little salt brings out all the other flavors.

Feel free to use a homemade or graham cracker crust instead if that’s more your style.

Step-by-Step Instructions for the Perfect Pumpkin Pie

Step 1 – Prep and Blind Bake the Crust

First, let your pie crust come to room temperature. This keeps it from cracking when you unroll it.

Gently fit the crust into your pie dish, then prick the bottom and sides with a fork. This helps prevent bubbling. Bake it at 350°F for 10 to 12 minutes. This “blind bake” step keeps the bottom crisp once the filling is added.

Let it cool slightly while you mix the filling.

Step 2 – Make the Pumpkin Filling

In a large mixing bowl, whisk the eggs first. Then add the pumpkin puree, sweetened condensed milk, pumpkin pie spice, vanilla, and salt.

Whisk everything together until your Pumpkin Pie with Sweetened Condensed Milk filling looks smooth and uniform.It should be slightly thick but reasonable—like a creamy batter. Don’t overmix, but make sure no streaks of egg or spice remain.

Step 3 – Assemble and Bake

When you pour the Pumpkin Pie with Sweetened Condensed Milk filling into the crust, be sure not to overfill.

For the filling into the pre-baked crust. Fill it just below the rim.

Now, wrap the crust edges with foil strips or a pie shield. This protects them from browning too quickly while the center sets.

Bake at 425°F for 15 minutes. Then reduce the heat to 325°F and continue baking for 30 to 40 minutes.

You’ll know it’s ready when the center still jiggles slightly but isn’t sloshy. You can also test it with a knife—insert it an inch from the center. It should come out mostly clean.

Internal temperature should be 175 to 180°F if you want to check it with a thermometer.

Step 4 – Cool, Chill, and Serve

Once it’s done, place the pie on a wire rack and let it cool at room temp.

After about an hour, refrigerate the pie for at least 3 hours before serving. This helps it firm up fully and makes slicing easier.

Serve chilled, topped with whipped cream (try adding maple syrup to your whipped topping for a cozy twist). Redi Whip works too if you’re in a hurry.

Baking Tips & Troubleshooting

• Use a pie shield to keep crust edges from getting too dark.
• Watch for signs of doneness : Look for a slightly jiggly center—not a ripple of liquid.
• Avoid overbaking : If you see cracks or bubbles near the crust, it’s time to take it out.
• Condensation after chilling? Loosely cover the pie with a paper towel before wrapping in foil or plastic wrap. That helps reduce moisture buildup on the surface.

Also, let the pie cool fully before chilling. This keeps the top smooth and crack-free.

Substitutions & Easy Variations

Want to mix it up a little? Try one of these ideas:

• Use a graham cracker crust for a sweet and crunchy contrast to the creamy filling.
• Add maple syrup or bourbon to your whipped cream for a grown-up flavor hit.
• Skip the homemade puree —stick with canned pumpkin for best results. It’s consistent and less watery.
• Looking for dairy-free? Try using full-fat coconut milk and coconut condensed milk. The texture won’t be identical, but it’s delicious in its own way.

For smaller portions, try these mini pumpkin pies for individual servings .

Make-Ahead, Storage & Freezing

This pie holds up well, which makes it a great make-ahead option.

After baking, let it cool completely at room temp. Then cover it with foil or plastic wrap and store in the fridge for 3 to 4 days. It’s best enjoyed within the first 2 days.

Want to freeze it? No problem. Wrap the fully cooled pie tightly with plastic wrap, then foil. Freeze for up to 1 month.

To thaw, place the pie in the fridge overnight. Do not microwave it—you’ll end up with a weepy crust and watery filling.

Common Questions About Pumpkin Pie

Pumpkin Pie with Sweetened Condensed Milk Recipe Card

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Explore Similar Recipes

If you loved this Pumpkin Pie with Sweetened Condensed Milk, you might also enjoy these fall desserts.

For something soft and spicy, try this moist pumpkin bread with rich texture .

Want dessert that’s portable? These chewy pumpkin cookies bursting with fall flavor are a hit at bake sales and lunch boxes.

Or go classic with this classic silky pumpkin pie recipe —a staple for any fall table.

Follow along on Pinterest and Instagram for even more cozy recipe ideas.