There's something magical about the aroma of a freshly baked Pumpkin Pie with Condensed Milk wafting through your home. This classic dessert becomes incredibly simple and foolproof when made with sweetened condensed milk, creating a silky-smooth filling that's perfectly sweetened every time. Whether you're preparing for Thanksgiving or simply craving a cozy autumn treat, this recipe delivers consistent, delicious results that will have everyone asking for seconds.
Why You'll Love This Pumpkin Pie with Condensed Milk
This pumpkin pie recipe with condensed milk has been perfected over generations of holiday baking. The condensed milk adds a rich creaminess while eliminating the guesswork of how much sugar to add. The result is a perfectly balanced pie with a smooth, custardy texture that sets beautifully every time. Plus, it requires fewer ingredients than traditional recipes, making it both economical and foolproof.
Jump to:
Ingredients
the Crust:
- 1½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup cold unsalted butter, cubed
- 4-5 tablespoons ice water
the Filling:
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- 1 (14 oz) can sweetened condensed milk
- 2 large eggs
- 1 tablespoon pumpkin pie spice
- ½ teaspoon salt
- ½ teaspoon pure vanilla extract
Instructions
Preparing the Crust
- Whisk together flour and salt in a large bowl
- Cut in cold butter using a pastry cutter or your fingers until mixture resembles coarse crumbs
- Gradually add ice water, one tablespoon at a time, mixing until dough just comes together
- Form dough into a disk, wrap in plastic, and refrigerate for at least 1 hour
- Roll dough on a floured surface into a 12-inch circle
- Transfer to pie dish, trim edges, and crimp decoratively
- Refrigerate while preparing filling
Making the Filling
- Preheat oven to 425°F (220°C)
- In a large bowl, combine pumpkin puree and sweetened condensed milk until smooth
- Beat in eggs one at a time until well incorporated
- Add pumpkin pie spice, salt, and vanilla extract
- Mix until everything is thoroughly combined and smooth
- Pour filling into prepared pie crust
Baking Instructions
- Place pie in preheated oven and bake for 15 minutes
- Reduce temperature to 350°F (175°C) and continue baking for 35-40 minutes
- Cover crust edges with foil if browning too quickly
- Pie is done when a knife inserted near center comes out clean
- Cool completely on wire rack for at least 2 hours before serving
Storage Instructions
- Room Temperature: Can be kept for up to 2 days
- Refrigerator: Store covered for up to 4 days
- Freezer: Wrap well and freeze for up to 2 months
Recipe Variations
- Gluten-Free Version: Use your favorite gluten-free pie crust recipe
- Extra Spicy: Double the pumpkin pie spice for a more robust flavor
- Caramel Twist: Drizzle caramel sauce over the top before serving
- Dairy-Free: Unfortunately, this specific recipe requires condensed milk, but check our dairy-free pumpkin pie recipe for an alternative
Equipment For Pumpkin Pie with Condensed Milk
- 9-inch pie dish
- Rolling pin
- Large mixing bowl
- Electric mixer (optional but recommended)
- Measuring cups and spoons
- Aluminum foil for crust protection
Top Tip
Use cold ingredients for the crust – this ensures a flaky texture
Don't overmix the filling – this can lead to cracks
Tap the filled pie dish gently on the counter before baking to remove air bubbles
The center may still look slightly jiggly when done – it will set as it cools
For clean slices, refrigerate the cooled pie for at least 4 hours before cutting
FAQ
No, use pure pumpkin puree as pie filling already contains spices and sweeteners that would throw off the recipe balance.
Cracks usually form from overbaking or cooling too quickly. Remove the pie when still slightly jiggly in the center and cool at room temperature.
Yes! This pie can be made 1-2 days in advance and stored in the refrigerator.
Insert a knife near the center – it should come out clean. The center may still wobble slightly but will set as it cools.
This pumpkin pie recipe with condensed milk is sure to become your go-to version for holidays and beyond. The simplicity of preparation combined with consistently delicious results makes it a winner every time.
Give it a try and let us know how it turns out in the comments below!
If you enjoyed the Pumpkin Pie with Condensed Milk, you’ll love the Easy No-Bake Cherry Cheesecake Recipe for a refreshing dessert.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Pumpkin Pie with Condensed Milk
Pumpkin Pie with Condensed Milk
Equipment
- 9-inch pie dish
- Rolling Pin
- Large mixing bowl
- Electric mixer (optional but recommended)
- Measuring cups and spoons
- Aluminum foil for crust protection
Ingredients
- 1 unbaked 9-inch pie crust
- 1 15 oz can pumpkin puree
- 1 14 oz can sweetened condensed milk
- 2 large eggs
- 1 tablespoon pumpkin pie spice
- ½ teaspoon salt
Instructions
- Preheat oven to 425°F (220°C)
- Mix pumpkin puree, condensed milk, eggs, spices, and salt until smooth
- Pour into unbaked pie crust
- Bake 15 minutes at 425°F
- Reduce temperature to 350°F
- Continue baking 35-40 minutes until knife inserted comes out clean
Notes
- Use pure pumpkin puree, not pumpkin pie filling
- Pie is done when center is slightly jiggly
Leave a Reply