This simple pumpkin pie recipe is made with sweetened condensed milk. So, you know it’s going to be good! It only takes a few ingredients and tastes amazing.

Piece of pumpkin pie topped with swirls of whipped cream next to remaining pie, ready to eat.

Pumpkin pie is a must have this time of year. It just wouldn’t be Thanksgiving without it.

This recipe uses sweetened condensed milk to make it super easy and really smooth and creamy, but you still get all of that traditional pumpkin pie flavor. Bake one up for your holiday feast and see for yourself.

You will wonder why you ever made pumpkin pie any other way. But it’s ok, now that you know the secret you can make them this way from now on!

Different Ways to Make Pumpkin Pie

There are several great ways to make pumpkin pie. We really like maple pumpkin pie and of course there the classic recipe with evaporated milk.

Do you keep evaporated milk in your pantry? I almost never have it on hand.

What do I always have? Sweetened condensed milk, because there are so many tasty recipes using condensed milk.

You never know when you’ll need it to make rich creamy buttercream or a quick batch of peanut butter fudge. So, you are likely to find several cans in my cabinet at any time. It was a natural evolution to use it in pumpkin pie as well.

Ingredients including canned pumpkin puree, sweetened condensed milk, eggs and spices next to pie crust ready to be made into a pie.

Mixing bowl filled with pumpkin pie filling ready to be poured into crust.

That rich creamy sweetened condensed milk gold is perfect for making the pumpkin custard. It not only adds the dairy part of the filling, but also adds all of the sweetness you need.

You don’t need any special equipment either, a large bowl and whisk will get the job done in just a couple of minutes.

Plus, the recipe is so easy to make, you can practically memorize it. Bake one up for your holiday feast and see for yourself.

Pumpkin pie mixture made with condensed milk, eggs, spices and pumpkin in raw pie crust, ready to go in the oven to bake.

Baked and cooled pumpkin pie with condensed milk filling decorated with cream cheese whipped cream piped into ruffly dollops around the edge, ready to be sliced and served.

The resulting pumpkin pie is everything you would want it to be. It is smooth, rich and infused with pumpkin spice.

So if you are looking to make a pumpkin pie without evaporated milk, you are in the right place. A can of condensed milk makes the filling even easier to make and taste even better, making this the best pumpkin pie recipe around!

What is better for pumpkin pie, condensed milk or evaporated milk?

Both evaporated and sweetened condensed milk make excellent pies. The benefit to using condensed milk is you don’t have to add any additional sugar so you don’t have to worry about getting it dissolved.

Condensed milk gives the pie a creamier slightly denser texture. Evaporated milk results in an airier pie and takes a few more ingredients.

Carlee’s Tips and Tricks for a Great Pumpkin Pie

For the flakiest crust, get it fit into the pie plate and chill the unbaked pie shell for at least a half hour. When it comes to pies, cold pastry equals flaky pastry.

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Bake the pie on the bottom rack in the oven. This will help ensure good heat transfer to the bottom crust and help to avoid a soggy undercooked bottom without having to blind bake the crust.

Using canned pumpkin is the best way to get consistent results. You can make your own pumpkin puree by roasting fresh pumpkin and puree it in a food processor.

If you make your own pureed pumpkin, be sure to get any excess liquid out. Having a higher moisture content than canned pumpkin can lead to a soupy filling.

whole pumpkin pie made with sweetened condensed milk.

Condensed milk pumpkin pie with cream cheese cream cheese whipped cream piped around the border, one piece missing.

Beat the eggs slightly before adding the other ingredients. This will help them to incorporate fully.

Watch your crust and cover it if needed. If the pie crust starts getting dark, put a pie shield or some aluminum foil over the edges.

It is easy for the edges of the crust to get overdone waiting for the filling to set, so this will save your pie. The longer bake time and hotter oven is necessary to avoid the dreaded soggy bottom, but can be hard on the exposed edges.

Lifting a slice of pumpkin pie out of the whole pie, showing the smooth custardy filling and whipped cream topping.

Slice of pumpkin pie with whipped cream on dessert plate with fork next to remaining pie in pie plate.

I have made this pie in both a 9″ deep dish pan and a standard 9″ pie pan, both work. The standard pan results in a very full pie, but it can hold all of the filling if you transfer it to the oven carefully.

Homemade Pie Crust Recipes

There is no shame in picking up some refrigerated pie crust at the grocery store. I do that quite a bit myself.

However, if you want to make your pie extra special, making your own crust takes it to the next level and it is easier to do than you might think. Here are a couple of our favorite recipes.

chilled sweetened condensed milk pumpkin pie ready to cut and serve.

Sliced of pumpkin pie on plate topped with whipped cream and a fork nearby, ready to eat.

My great-grandma was known for her tender pie crusts. My mom was looking for her recipe for years, and we finally got her lard pie crust recipe.

If you don’t want to use lard, MiMi also has a super flaky pie crust recipe that uses butter and a splash of apple cider vinegar. Both recipes are delicious and make fabulous pies.

Toppings For Your Pumpkin Pie

Maple Whipped Cream

Cream Cheese Whipped Cream

Honey Whipped Cream

Creamy Layered Pumpkin Pie

4.67 from 230 ratings

Pumpkin Pie With Sweetened Condensed Milk

Author: Carlee

Servings: Servings

This sweetened condensed milk pumpkin pie recipe is as simple as it gets. The filling takes just a few ingredients and is perfectly smooth and creamy. You are going to love how easy it is. Make one for Thanksgiving or just because.

Prep: 10

Cook: 55

Additional Time 3

Total: 4 5

Equipment

9-inch Pie Plate

Ingredients

Instructions

Prepare your pie dough and place it in a 9-inch pie plate. Chill until ready to bake.
Preheat oven to 425 °F
In mixing bowl, lightly beat 2 large eggs. Add 15 oz pumpkin puree, 14 oz sweetened condensed milk, 1½ teaspoons pumpkin pie spice and ½ teaspoon salt. Mix until combined.
Pour the pumpkin mixture into the prepared pie crust and bake at 425°F for 15 minutes. Then reduce the heat to 350°F and bake an additional 35-40 minutes. Watch the crust and cover the edges if necessary. The pie should be mostly set when it is done, with just a slight jiggle in the center.
Cool at room temperature for 2 hours and then chill until ready to slice and serve.
Store in the refrigerator wrapped loosely in plastic wrap for up to 3-4 days or freeze for up to 2 months.

Notes

Make sure to use pure pumpkin puree, not pumpkin pie filling. The cans of filling have additional ingredients mixed in already.

Keep leftover pie in the refrigerator. Cover the pan with plastic wrap to keep the filling from drying out in the dry fridge air.

A pumpkin pie is done baking when the center has just a slight jiggle left. It should be about the consistency of Jello in the center, with no liquid left. The pie will continue to cook and set as it cools.