A Pumpkin Pie with condensed milk is the EASIEST way to make homemade pumpkin pie. This simple recipe only uses 6 ingredients plus the crust!
Pumpkin pie is easy to make but I’m so excited about this sweetened condensed milk version because it’s even easier. This recipe cuts down on the number of ingredients you need and it turns out so well!
Table of contents
Ingredients Needed
- Pie Crust: You can use homemade pie crust or a store-bought one if you prefer.
- Pumpkin Puree: Use for 100% pumpkin puree, NOT canned pumpkin pie filling.
- Eggs: The eggs add fat and structure to the filling, binding the ingredients together.
- Condensed Milk: Sweetened condensed milk thins the pumpkin, sweetens the filling, and gives the pie a smooth texture.
- Spices: Pumpkin pie spice is an easy shortcut.
- Vanilla Extract: A little vanilla adds lots of flavor.
- Salt: Enhances the flavors of the pie.
How To Make Pumpkin Pie with Condensed Milk
First, make and blind-bake the pie crust. Blind baking (aka pre-baking) the crust will help prevent it from getting soggy.
Whisk together the pumpkin puree and eggs until smooth. Then, add the sweetened condensed milk, pumpkin pie spice, vanilla extract, and salt. Whisk until combined.
Pour the filling into the pie crust.
Bake it at 350˚F for 55-65 minutes, or until a knife inserted 1-inch from the crust comes out clean. The center of the pumpkin pie should jiggle slightly when you shake it gently.
Remove from the oven and cool completely at room temperature. Then, cover the pie loosely with plastic wrap and place it in the refrigerator to chill.
Toppings For Pumpkin Pie
Whipped Cream For Pumpkin Pie
Homemade whipped cream is our favorite pie topping, and it’s super easy to make! Heavy cream doubles when whipped, so for two cups of heavy whipping cream, you’ll need one cup of heavy cream. You can make whipped cream for pumpkin pie ahead of time and store it in the fridge until it is time for dessert!
- Whip the heavy cream with the whisk attachment until thickened.
- Add three tablespoons of powdered sugar and one teaspoon of vanilla.
- Continue beating until stiff peaks (or soft peaks, if you prefer) form.
- Use immediately or store it in the fridge in an airtight container for 2-3 days.
More Pie Toppings
- Ice Cream: A scoop of vanilla ice cream is delicious on pie!
- Cool Whip: Canned whipped cream and Cool Whip are easy options.
- Pecans: Glazed pecans or candied pecans add a sweet crunch. Put them on the pie after it is completely cooled or right before serving it.
- Streusel: Add a streusel topping 10 minutes before the pie is done baking.
Freezing Pumpkin Pie
Freezing a pumpkin pie with sweetened condensed milk is a great way to make it ahead of time and store it for later!
- Wrap the chilled pie in plastic wrap and then in foil.
- Write the date on the foil with a permanent marker.
- Store the pie in the freezer for up to four weeks.
- To thaw the pie, remove the foil and place the pie in the refrigerator to thaw.
Tonia’s Notes
There are three pies that we always have for dessert on Thanksgiving Day: pecan pie, apple pie, and pumpkin pie! I'm not saying those are the only pies on the table (I see you French silk pie and peanut butter pie), but those are the ones that are always included. And since homemade is so much better than store-bought, I decided to share my recipe for pumpkin pie with condensed milk this year!
Pumpkin Pie With Condensed Milk
Video
Ingredients
- 9 inch pie crust
- 15 oz can pumpkin puree
- 2 large eggs
- 14 oz can sweetened condensed milk
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat the oven to 400˚F. Line a 9-inch pie plate with the pastry crust. Line with foil and fill with pie weights or dried beans. Bake at 400˚F for 20 minutes, remove the foil and pie weights or dried beans, reduce heat to 350˚F, and bake for an additional 10 minutes. Remove from the oven, but leave the oven temperature at 350˚F
- Whisk together the pumpkin puree and eggs.
- Add the sweetened condensed milk, pumpkin pie spice, vanilla extract, and salt. Whisk until smooth.
- Pour the mixture into the crust and bake at 350˚F for 55-65 minutes, until a knife inserted 1 inch from the edge comes out clean. The center of the pie will jiggle slightly when you gently shake the pie.
- Cool completely on a wire rack and then cover loosely with plastic wrap and refrigerate to chill.
Notes
Storage
- Wrap the pie in plastic wrap and store it in the refrigerator for 2-3 days.
- To freeze a pumpkin pie, wrap the cooled pie in plastic wrap and then in foil. Store it in the freezer for up to four weeks.
- To thaw the pie, remove the foil and place the pie in the refrigerator
Nutrition
Frequently Asked Questions
They are the same thing. It is a concentrated, shelf-stable milk that has water removed and sugar added to it.
While the pie is still in the oven, use oven mitts to gently give it a shake. If the pumpkin pie filling looks like it is going to slosh over, continue baking it. You’ll know when it is done when the center of the pumpkin pie jiggles slightly.
Another way to test for doneness is to insert a knife about one inch from the edge of the pie. If the knife comes out clean, the pie is done. You can also check the temperature of the filling. It should be 175˚F in the center.
Yes, you can make it ahead of time. Bake it and allow it to cool completely. Then, wrap it in plastic wrap and store it in the refrigerator for 2-3 days. To freeze it, wrap the cooled pie in plastic wrap and then in foil. Store it in the freezer for up to four weeks. To thaw the pie, remove the foil and place the pie in the refrigerator until ready to serve.
Kay says
Can I use 100% pure pumpkin canned instead of pumpkin purée?
Tonia Larson says
Hi Kay,
Yes! That is perfect!
Best,
Tonia
JesusSaves says
My mom needed a recipe for her first time making pumpkin pie and it was great!