I’m sharing my Best Pumpkin Pie Recipe made with sweetened condensed milk and a golden flaky crust that includes one surprising pantry ingredient.

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I call this my Pumpkin Pie Recipe With Condensed Milk experiment because ordinary pumpkin pie somehow gets better in secret ways. Pumpkin puree folds into sweetened condensed milk and becomes silk, yet small pockets of flavor keep you guessing.

I write about food and I still mess up recipes, but people keep asking for what they call the Best Pumpkin Pie Recipe Ive ever brought to a potluck. Truth is this feels like an easy winner that looks fancy, so I keep making it.

Try it and tell me where you think I went wrong.

Ingredients

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Pumpkin puree: Rich in fiber and vitamin A, gives moisture and classic autumn flavor.
Sweetened condensed milk: Super sweet, adds creaminess and lots of sugar, boosts caramel like taste.
Eggs: Bind the filling, add protein and richness, help the pie set up.
Spices: Cinnamon, ginger, nutmeg and cloves bring warm, cozy aromatic depth to it.
Pie crust: Buttery, flaky base, gives texture and a slightly savory contrast to sweet filling.
Vanilla extract: A little bit rounds the flavors, adds warm sweetness and smooth background notes.
Salt: Small pinch brightens flavors, cuts sweetness and balances the whole filling.
Whipped cream: Light, airy topping that adds cool creaminess and balances the very sweet pie.

Ingredient Quantities

1 (9-inch) unbaked pie crust

1 (15 oz) can pumpkin puree

1 (14 oz) can sweetened condensed milk

2 large eggs

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon salt

1 teaspoon vanilla extract

Whipped cream for serving (optional)

How to Make this

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1. Preheat your oven to 425°F (220°C). Fit the 9-inch unbaked pie crust into a pie plate if it isn’t already, crimp the edges lighty, and set aside.

2. In a large bowl, combine 1 can (15 oz) pumpkin puree, 1 can (14 oz) sweetened condensed milk, 2 large eggs, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1/2 teaspoon salt and 1 teaspoon vanilla extract. Whisk until smooth and uniform but don’t over mix it or you’ll trap air and get tiny cracks.

3. For a silkier filling use room temperature eggs and warm the pumpkin a little (microwave 20 seconds) so everything blends together easier. Scrape the bowl so no spice pockets are left.

4. Pour the filling into the prepared pie crust, smoothing the top with a spatula. Give the pan a gentle tap on the counter to pop obvious air bubbles.

5. Bake at 425°F for 15 minutes, then lower the oven to 350°F (175°C) and continue baking for about 35 to 40 minutes. The pie is done when the edges are set and the center still jiggles slightly when you nudge the pan.

6. If the crust edges brown too fast, tent them with foil partway through baking to keep the rim from burning.

7. Optional check: an instant read thermometer in the center should read about 175°F (79°C) when set. Avoid overbaking or the filling will crack and get dry.

8. Let the pie cool on a wire rack for at least 2 hours (it firms up as it cools). For clean slices chill in the fridge for 2 more hours or overnight if you can wait.

9. Run a thin knife around the rim before slicing and serve with whipped cream if you like. Leftovers keep well covered in the fridge for several days.

Equipment Needed

1. Oven set to 425°F then lowered to 350°F
2. 9 inch pie plate or pie dish for the crust
3. Large mixing bowl
4. Whisk
5. Rubber spatula for scraping and smoothing
6. Measuring spoons and measuring cups
7. Can opener
8. Wire cooling rack
9. Instant read thermometer (optional but handy)

FAQ

Can I substitute evaporated milk or heavy cream for the sweetened condensed milk? Yes, but not straight across. Evaporated milk is unsweetened so youd need to add sugar (about 3/4 cup for this recipe) and it will be looser. Heavy cream makes the filling richer and denser, so reduce added sugar if you try it. For the classic sweet, smooth texture stick with sweetened condensed milk.

How will I know when the pie is done? The edges should be set and the center will still jiggle a little like jelly. A toothpick near the center should come out mostly clean or with moist crumbs, not wet batter. If you use a thermometer aim for about 175 to 185 F. Let it cool, it keeps setting as it cools.

Why is my crust soggy and how do I fix it? Sogginess usually comes from underbaking or a wet filling. Blind bake the crust for 8 to 10 minutes before filling, or brush the baked crust with a beaten egg white and bake a minute to seal it. Also bake on a lower rack for better bottom browning and dont overfill the pie.

Can I use fresh pumpkin instead of canned? Yes, you can. Roast and mash a sugar pumpkin or kabocha, drain off excess water, and use about 1 3/4 to 2 cups of thick puree to replace one 15 oz can. If it seems watery, cook it down until thick or press it in a cheesecloth to remove moisture.

How should I store or freeze the pie? Cool completely then refrigerate up to 3 to 4 days. To freeze, wrap tightly and freeze for up to a month; thaw in the fridge overnight. To refresh, warm in a 300 F oven for 10 to 15 minutes.

My filling cracked or looks grainy, is it ruined? No, its fine to eat. Cracks come from overbaking or baking at too high a temperature, graininess from overcooking. Serve with whipped cream to hide flaws. Next time bake until the center is just set and cool the pie slowly to avoid cracks.

Pumpkin Pie With Sweetened Condensed Milk Recipe Substitutions and Variations

Sweetened condensed milk: make a quick swap with 1 cup evaporated milk + 3/4 cup granulated sugar. Warm gently, stir till the sugar dissolves and cool. Tastes and texture are very close, just a tiny bit less thick.
Pumpkin puree: use an equal amount of canned sweet potato or roasted butternut squash puree. Fresh roasted pumpkin works too — just roast, scoop and blend 1:1 with the recipe.
Eggs: for 2 large eggs try 1/2 cup pureed silken tofu for a smooth custard, or 2 “flax eggs” (2 tbsp ground flax + 6 tbsp water, let sit 5 mins) if you want a vegan-ish binder; tofu keeps it creamier, flax makes it a bit denser.
Unbaked pie crust: swap in a 9-inch graham cracker crust or a store bought gluten-free pastry crust. Bake same temp and time but check edges early cause thickness differs.

Pro Tips

1) Warm stuff and don’t overbeat. Let the eggs come to room temp and zap the pumpkin 15-20 seconds so it blends easy, then whisk gently. Overmixing traps air and gives tiny cracks when it cools, so stop as soon as it’s smooth. If you want it extra silky, press the filling through a fine mesh strainer or give it a quick spin in the blender, but don’t whip it.

2) Keep the crust from burning or shrinking. Chill the pie shell for 15-30 minutes before filling, that helps it hold its shape. If the rim starts browning too fast, tent with foil partway through baking. You can also brush the edge lightly with beaten egg white and bake a minute alone to seal it first if you’re worried.

3) Know when it’s actually done and avoid a dry cracked top. Use an instant read thermometer in the center (about 175 F is right) or look for set edges with a slight jiggle in the middle, then pull it. Let it cool fully on a rack for at least 2 hours and preferably chill a few hours or overnight for clean slices. For neat pieces, run a thin knife around the rim and dip the blade in hot water between cuts.

4) Little flavor and serving hacks. Use freshly grated nutmeg and a quick dry-toast of the ground spices in a skillet for 20 seconds to wake them up, adds a deeper flavor. Since sweetened condensed milk is very sweet, taste the filling before baking and if it seems too sweet, a tiny squeeze of lemon or a pinch more salt brightens it. Top with whipped cream just before serving so it doesnt weep into the pie.

Pumpkin Pie With Sweetened Condensed Milk Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I’m sharing my Best Pumpkin Pie Recipe made with sweetened condensed milk and a golden flaky crust that includes one surprising pantry ingredient.

Servings

servings

Calories

329

kcal

Equipment: 1. Oven set to 425°F then lowered to 350°F
2. 9 inch pie plate or pie dish for the crust
3. Large mixing bowl
4. Whisk
5. Rubber spatula for scraping and smoothing
6. Measuring spoons and measuring cups
7. Can opener
8. Wire cooling rack
9. Instant read thermometer (optional but handy)

Ingredients

1 (9-inch) unbaked pie crust
1 (15 oz) can pumpkin puree
1 (14 oz) can sweetened condensed milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 teaspoon vanilla extract
Whipped cream for serving (optional)

Directions

Preheat your oven to 425°F (220°C). Fit the 9-inch unbaked pie crust into a pie plate if it isn't already, crimp the edges lighty, and set aside.
In a large bowl, combine 1 can (15 oz) pumpkin puree, 1 can (14 oz) sweetened condensed milk, 2 large eggs, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1/2 teaspoon salt and 1 teaspoon vanilla extract. Whisk until smooth and uniform but don't over mix it or you'll trap air and get tiny cracks.
For a silkier filling use room temperature eggs and warm the pumpkin a little (microwave 20 seconds) so everything blends together easier. Scrape the bowl so no spice pockets are left.
Pour the filling into the prepared pie crust, smoothing the top with a spatula. Give the pan a gentle tap on the counter to pop obvious air bubbles.
Bake at 425°F for 15 minutes, then lower the oven to 350°F (175°C) and continue baking for about 35 to 40 minutes. The pie is done when the edges are set and the center still jiggles slightly when you nudge the pan.
If the crust edges brown too fast, tent them with foil partway through baking to keep the rim from burning.
Optional check: an instant read thermometer in the center should read about 175°F (79°C) when set. Avoid overbaking or the filling will crack and get dry.
Let the pie cool on a wire rack for at least 2 hours (it firms up as it cools). For clean slices chill in the fridge for 2 more hours or overnight if you can wait.
Run a thin knife around the rim before slicing and serve with whipped cream if you like. Leftovers keep well covered in the fridge for several days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.