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Get ready to impress everyone with this easy and decadent pumpkin pie recipe which is bound to be a new holiday favorite! Made with rich, sweetened condensed milk, pure pumpkin, and cozy spices, each slice is perfectly creamy and packed with fall flavor. This pumpkin pie recipe is simple enough for beginners. Top it with fresh whipped cream, and you’ll have a pumpkin pie that everyone will be asking for seconds of!
Pumpkin Pie is the quintessential Thanksgiving dessert.
For years, I used the pumpkin pie recipe on the back of the Libby’s can to make my pumpkin pie. It always ended up to be a solid classic pumpkin pie but I was ready to experiment in the pumpkin pie department.
Enter sweetened condensed milk! Does anyone else eat it with a spoon straight out of the can? Beyond good.
There’s something so comforting about a slice of creamy, spiced pumpkin pie – especially when it is made with sweetened condensed milk for a rich, silky texture. This recipe is simple, smooth, and delivers that classic pumpkin pie flavor we crave during the fall season. Follow these steps and tips to make the ultimate pumpkin pie with condensed milk!
Ingredients:
This Perfect Pumpkin Pie is super simple to make. It’s literally dump everything in a bowl and stir. It starts with canned pumpkin, sweetened condensed milk, eggs, vanilla, and spices. The sweetened condensed milk makes is perfectly creamy and silky smooth.
- 100% Pure Pumpkin Puree
- Sweetened Condensed Milk
- Eggs
- Cinnamon
- Vanilla
- Nutmeg
- Ginger
- Cloves optional
- Salt
- Pie Crust
- Fresh Whipped Cream
Don’t underestimate the power of the pie crust. Homemade pie crust does make a huge difference and people will gravitate to the flaky, buttery crusts every single time. This All Butter Flaky Pie Crust is foolproof. I break down all of the steps to make perfect pie crust every single time.
One thing that deters people from making pie is the crust! The crust is the first thing to brown so I found that pie shields are a must. I taught a pie making class last week and all of the ladies there asked for my recommendations. So here you go! Click here for one of my favorite pie shields.
Another must to make the Perfect Pumpkin Pie is to make handcrafted whipped cream. It’s beyond easy and takes only 2 ingredients. Make sure that your heavy whipping cream is cold as it will whip into soft peaks much easier. A touch of powdered sugar just makes it that much better!
Tips and Tricks for the Best Pumpkin Pie with Condensed Milk:
- Check Doneness Carefully: To avoid cracks, stop baking when the center is slightly jiggly; it will finish setting as it cools.
- Shield the Crust: Use a crust shield or foil around the edges midway through baking to keep the crust from over-browning.
- Spice to Your Taste: This recipe balances classic spices, but feel free to add a bit more cinnamon or even pumpkin pie spice if you like a spicier pie.
Frequently Asked Questions when making Pumpkin Pie:
1. Can I Use Evaporated Milk Instead of Condensed Milk?
No, evaporated milk won’t work the same in this recipe. Sweetened condensed milk is thicker and already sweetened, so it adds both texture and sweetness. Using evaporated milk would require adding sugar and adjusting the texture.
2. How Do I Store Pumpkin Pie?
Let the pie cool completely, then cover loosely with plastic wrap or foil. Store in the refrigerator for up to 3-4 days. You can also freeze slices for up to 1 month; thaw in the fridge before serving.
3. Why Did My Pumpkin Pie Crack?
Cracks happen when pumpkin pie is overbaked or cools too quickly. Bake until just set, then cool on a wire rack. I suggest chilling the pie in the refrigerator for at least 1 hour.
4. Can I Substitute Fresh Pumpkin for Canned?
Yes, you can use fresh pumpkin but I do suggest using canned Libby’s pumpkin. It is perfectly smooth and perfect for pumpkin pies. If you do make your own homemade pumpkin puree, roast and puree fresh pumpkin until smooth, then use an equivalent amount. Be sure it’s not too watery, as excess moisture can affect the pie’s texture. You may want to cook down some of the fresh homemade pumpkin puree before using to remove any excess moisture.
Substitutions and Variations:
Use Pumpkin Spice: Try pumpkin pie spice instead of individual spices, using about 1 3/4 teaspoons total.
Crust Alternatives: Try a graham cracker crust for a fun twist. It can complement the pumpkin’s warm flavor.
Mini Pumpkin Pies: Divide the filling among mini pie crusts for a cute, individual dessert option. Reduce baking time by 10–15 minutes.
This pumpkin pie recipe with condensed milk is the ultimate holiday dessert that’s as easy as it is delicious. Its rich, smooth filling and perfectly spiced flavor make it irresistible and will likely become a holiday staple in your kitchen! Enjoy this foolproof recipe with family and friends, or savor a slice yourself with a dollop of whipped cream. Happy baking!
Popular Pumpkin Pie Recipes:
If you are looking for a creamy pumpkin pie with cream cheese and butter added to the pumpkin batter — click HERE for the recipe. It’s a heavenly pumpkin pie too!
Click the links below for more pie recipes:
Caramel Apple Pie
White Chocolate Macadamia Chocolate Ganache Pie
Double Chocolate Marble Pie
The BEST Pumpkin Pie
Old-Fashioned Pecan Pie
Sweet Cherry Pie
Caramel Banana Cream Pie
We are on already on a roll! Here are some fabulous THANKSGIVING RECIPE IDEAS — Cranberry Apple Sausage Stuffing + Bacon Roasted Brussels Sprouts + Honey Butter Glazed Carrots + All Butter Flaky Pie Crust
Happy Baking! xo
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Perfect Pumpkin Pie
Ingredients
- (1) 15-ounce can 100% Pure Pumpkin
- (1) 14-ounce can Sweetened Condensed Milk
- 2 large Eggs
- 1 1/2 teaspoons Cinnamon
- 1/2 teaspoon Vanilla
- 1/2 teaspoon Nutmeg
- 1/4 teaspoon Ginger
- 1/8 teaspoon Cloves optional
- 1/4 teaspoon Salt
Fresh Whipped Cream
- 2 cups Heavy Whipping Cream
- 1/4 cup Powdered Sugar
- Vanilla Beans optional
Homemade Pie Crust Recipe:
Instructions
- Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, vanilla, and spices in medium bowl until smooth. Pour into crust. If so desired, place pie crust shields or tinfoil over pie crust to avoid crust getting too brown. Bake for 15 minutes.
- Reduce oven temperature to 350 degrees and continue baking 32 to 38 minutes or until knife inserted comes out clean. Total baking time is 47-53 minutes.
- Cool. Refrigerate for at least one hour.
- To make whipping cream: In a medium bowl, whip cream until soft peaks form. Add powdered sugar and whip together.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
PLEASE change your “Instructions” to move step 2 into the step 1 position. Placing foil strips is near impossible to do without getting burned after its been baking for 15 minutes at 425*. Even trying to put the rigid metal crust savers on can be risky while pies are still on rack, and more so if someone tries to takes blistering hot still liquid pies out to set on counter to apply the crust savers.
During the holiday season our minds are frazzled trying to do so much and thoughts racing a hundred miles a minute. Many families, just like mine, are grieving through these holidays being the first ones after loss of loved ones to covid. I’m in my 50’s… I’ve baked hundreds of pies… but, not thinking, and following your directions explicitly- I now have burns on 3 fingers… I wasn’t reading ahead, I was going step by step, to make them this way, because my sister always made them with sweetened milk, and she died in August… so I wanted this first gathering without her to be ‘her way’..
Please, for the sake of others safety- just change it to being done BEFORE pies go in the oven.
Hi Tabitha. I am so sorry that happened to you. I just changed the recipe order to make it easier for others. Also, I am so sorry about your sister. It is so hard to lose a sibling. I lost my brother years ago in a car accident and we do things like you did for your sister in his memory. Hugs to you and again I am so sorry about your loss.
Thanks so much for this delightful recipe! I make it all the time, and it’s always perfect! The easiness in preparation makes it a great fit for me.
Love the addition of cloves!
Blessings!
Fantastic! Hubby said this is my best pumpkin pie yet and I bake them A LOT.
Keeper of a recipe. Easily doubled to make 2 pies.
This was amazing. However, I doubled the recipe and have leftover batter and would like to know how I can turn that into pumpkin bread or another recipe. Any ideas? Thank you!
this is just the recipe for Eagle Brand Condensed Milk Pumpkin Pie that I have been making for 25 years This is not an original recipe just saying the pie is amazing though I have made it dozens of times very easy
Modern honey never said it was “her” original. She just said she tried the sweetened condensed milk. No need to be so nasty. Your comment was not nice or encouraging. And saying you’ve been making this pie for 25 yrs means you’re of age as I am. We as the “older” set???? needs to encourage the “youngins “ to Perdue their dreams. Everyone needs to be encouraged.
Can I use pumpkin pie spice mix instead of individual spices? If so, can you tell me how much? Guessing 2 1/2 teaspoons by adding the quantities of spices above. Thank you.
IS it a can of pumpkin or the pumpkin pie filling in a can that you use to make the pie?
Hi there! It is a can of pumpkin puree. I hope that helps!
Do I need to pre-cook the pie crust??
I will definitely be making this next week! Thanks for doing all the heavy lifting for us minions by perfecting recipes!!