Pumpkin pie recipe with sweetened condensed milk

Looking for the perfect pumpkin pie recipe with sweetened condensed milk that delivers restaurant-quality results every single time? You’ve found your new go-to recipe! This easy pumpkin pie sweetened condensed milk version transforms the classic fall dessert into something extraordinarily creamy and foolproof. Unlike traditional recipes that require multiple steps and precise sugar measurements, this creamy pumpkin pie sweetened condensed milk approach simplifies everything while delivering superior texture and flavor.

What makes this homemade pumpkin pie with sweetened condensed milk so special? The magic lies in how sweetened condensed milk eliminates guesswork while creating an incredibly silky, rich filling that never fails to impress. Whether you’re a novice baker or seasoned pro, this tested recipe guarantees perfect results that will have everyone asking for your secret!

Why This Pumpkin Pie Recipe with Sweetened Condensed Milk Works So Well

Traditional pumpkin pie recipes often struggle with texture issues – they can turn out watery, grainy, or separate during baking. This recipe solves those problems by leveraging the unique properties of sweetened condensed milk.

Baker’s Secret: Sweetened condensed milk contains 40-45% sugar and has had 60% of its water removed. This concentrated sweetness and reduced moisture content creates the perfect base for custard-style fillings.

Key Benefits of Using Sweetened Condensed Milk:

• Foolproof Texture: The pre-concentrated milk prevents the filling from becoming watery or separating
• Simplified Ingredients: No need to measure multiple sugars – sweetness is perfectly balanced
• Rich, Creamy Mouthfeel: Higher fat content creates luxurious texture
• Consistent Results: Less room for error compared to traditional custard-based recipes
• Enhanced Flavor: The slight caramelization in condensed milk adds depth

Complete Pumpkin Pie Recipe with Sweetened Condensed Milk – Ingredients

For the Filling:

• 1 (15 oz) can pumpkin puree – Use 100% pure pumpkin, not pie filling. Libby’s is the gold standard
• 1 (14 oz) can sweetened condensed milk – Eagle Brand or Carnation work perfectly
• 2 large eggs – Room temperature for better mixing
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg – Freshly grated if possible
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt – Enhances all flavors

For the Crust:

• 1 (9-inch) pie crust, unbaked – Store-bought or homemade

Homemade Pumpkin Pie Spice Blend (Optional):

Mix together: 3 tablespoons cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 teaspoon ground allspice, 1 teaspoon ground cloves. Use 2 teaspoons of this blend in place of individual spices.

Essential Equipment

Step-by-Step Pumpkin Pie Recipe with Sweetened Condensed Milk Instructions

Preparation Steps:

1. Preheat your oven to 425°F (220°C). This high initial temperature helps set the crust quickly.
2. Prepare your pie crust. If using store-bought, let it come to room temperature for easier handling. Place in your 9-inch pie dish and crimp edges decoratively.
3. In a large bowl, whisk together the pumpkin puree and sweetened condensed milk until completely smooth. The mixture should be uniform in color with no streaks.
4. Add the eggs one at a time, whisking well after each addition. This prevents the eggs from cooking and ensures smooth incorporation.
5. Combine all spices and salt in a small bowl, then whisk into the pumpkin mixture until evenly distributed. Taste and adjust spices if desired.
6. Pour the filling into the prepared pie crust. The filling should come to about 3/4 full – don’t overfill or it may overflow during baking.
7. Bake at 425°F for 15 minutes, then reduce temperature to 350°F (175°C) without opening the oven door.
8. Continue baking for 35-40 minutes until the center is almost set but still slightly jiggly when gently shaken. A knife inserted 1 inch from the edge should come out clean.
9. Cool completely on a wire rack before refrigerating for at least 2 hours. This prevents cracking and allows the filling to fully set.

Pro Tips for Perfect Pumpkin Pie with Sweetened Condensed Milk

Preventing a Soggy Bottom:

• Pre-bake (blind bake) your crust for 10 minutes at 375°F before adding filling
• Brush the bottom with beaten egg white for an extra moisture barrier
• Use a glass or ceramic pie dish for even heat distribution

Avoiding Cracks:

• Don’t overbake – the center should still jiggle slightly
• Cool gradually – avoid drastic temperature changes
• Room temperature ingredients mix more smoothly

Testing for Doneness:

• Insert a knife 1 inch from the edge – it should come out clean
• Center should be almost set but still slightly jiggly
• Internal temperature should reach 175°F (79°C)

Troubleshooting Common Issues

Variations & Customizations

Spice Variations:

• Chai-Spiced: Add 1/4 teaspoon cardamom and a pinch of black pepper
• Maple-Bourbon: Replace 2 tablespoons condensed milk with maple syrup and 1 tablespoon bourbon
• Extra Ginger: Increase ginger to 3/4 teaspoon for more zing
• Warm Spice: Add 1/8 teaspoon allspice and cayenne pepper

Crust Alternatives:

• Graham Cracker: 1.5 cups graham cracker crumbs + 1/3 cup melted butter + 1/4 cup sugar
• Gingersnap: 1.5 cups gingersnap crumbs + 1/4 cup melted butter
• Pecan: Add 1/2 cup chopped pecans to traditional crust

Topping Ideas:

• Classic whipped cream with a hint of vanilla
• Candied pecans or pumpkin seeds
• Cinnamon whipped cream
• Caramel drizzle

Storage & Make-Ahead Instructions

Storage:

• Refrigerator: Cover and store up to 4 days
• Freezer: Wrap tightly and freeze up to 2 months
• Thawing: Overnight in refrigerator for frozen pie

Make-Ahead Tips:

• Crust: Make and freeze unbaked crust up to 1 month ahead
• Filling: Mix filling up to 1 day ahead; store covered in refrigerator
• Complete Pie: Bake 1-2 days ahead; flavors actually improve overnight

Comprehensive FAQ Section

Can I use evaporated milk instead of sweetened condensed milk?

No, they’re completely different products. Evaporated milk is unsweetened and will result in a bland, less creamy pie. Sweetened condensed milk is essential for both sweetness and texture in this recipe.

Is this recipe gluten-free?

The filling is naturally gluten-free, but you’ll need to use a gluten-free pie crust. Many store-bought options are available, or make your own using gluten-free flour blend.

How many servings does this make?

This recipe serves 8 generous portions or 10 smaller slices.

Can I make this dairy-free?

Yes! Use coconut condensed milk (like Nature’s Charm brand) as a 1:1 substitute. The texture will be slightly different but still delicious.

Why is my pie filling grainy?

This usually happens when eggs are added to mixture that’s too warm, causing them to curdle. Always ensure your pumpkin mixture is at room temperature before adding eggs.

Can I double this recipe?

Absolutely! This recipe doubles perfectly for two pies. Use the same baking time and temperature.

Ready to Make This Amazing Pie?

Did you make this pumpkin pie? We’d love to hear how it turned out! Leave a comment below with your results, any modifications you made, or questions you have. Don’t forget to rate the recipe and share photos on social media – tag us so we can see your beautiful creations!

What’s your favorite way to enjoy pumpkin pie? Do you prefer it plain, with whipped cream, or maybe with a scoop of vanilla ice cream? Share your preferences in the comments!

About the Author

Sarah Baker is a professional pastry chef with over 15 years of experience creating foolproof recipes for home bakers. She specializes in simplifying complex techniques while maintaining restaurant-quality results. This tested and perfected pumpkin pie recipe has been her family’s go-to for over a decade and has helped thousands of home bakers create memorable holiday desserts.

“I believe every home baker deserves to feel confident in their kitchen. That’s why I test every recipe multiple times and provide detailed troubleshooting tips – because your success is my success!”

Recipe Quick Reference Card

Prep Details:

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Servings: 8-10
• Difficulty: Easy

Key Success Factors:

• Room temperature ingredients
• Don’t overbake
• Cool completely before serving
• Use pure pumpkin puree