Pumpkin Pie with Sweetened Condensed Milk: The Creamiest Twist You’ll Try
Pumpkin pie with sweetened condensed milk is more than just a cozy twist on a holiday classic. It’s the shortcut to a luxuriously smooth, rich filling that holds together beautifully and brings out the warm spices in every bite. Whether you’re hosting Thanksgiving or just craving a slice of comfort, this version hits that sweet spot between nostalgic and elevated. In this article, you’ll get everything you need to make it from scratch, serve it with style, and store it like a pro. Yes, you can absolutely use sweetened condensed milk in pumpkin pie and yes, it’s about to be your favorite version.
Pumpkin Pie with Sweetened Condensed Milk
- Total Time: 1 hr 5 mins
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Smooth, sweet, and full of spice, this pumpkin pie with sweetened condensed milk is a seasonal classic made easy.
Ingredients
- 1 can (15 oz) 100% pure pumpkin
- 1 can (14 oz) sweetened condensed milk
- 2 large eggs
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract (optional)
- 1 unbaked 9-inch pie crust
Instructions
1. Preheat oven to 425°F. Place crust in pie dish and chill.
2. In a bowl, whisk together pumpkin, sweetened condensed milk, eggs, spice, salt, and vanilla.
3. Pour filling into the pie crust and smooth top.
4. Bake at 425°F for 15 minutes. Reduce to 350°F and bake 35–40 minutes more.
5. Let cool on a wire rack for at least 2 hours.
6. Chill in fridge for 4 hours or overnight before serving.
Notes
Use foil or a pie crust protector if the edges brown too quickly.
Avoid overmixing to prevent air bubbles and cracks.
Make ahead and refrigerate for up to 4 days.
- Prep Time: 10 mins
- Cook Time: 55 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 24g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Table of Contents
Table of Contents
Why You’ll Love This Recipe
I remember one fall evening when I was nineteen, freshly moved to New Orleans and craving something that reminded me of home. I didn’t have evaporated milk, but I had a dusty can of sweetened condensed milk in the pantry. I took a chance, stirred it into the pumpkin puree, and held my breath as it baked. What came out of that oven was magic. Smooth, luscious, with just the right balance of sweetness and spice. It became the version I made year after year, eventually serving it at my supper club, Copper & Thyme.
What sets pumpkin pie with sweetened condensed milk apart is how it transforms the texture. You get that classic custard-like set but with a silkier mouthfeel. The condensed milk also deepens the flavor, making the cinnamon and cloves more pronounced. It’s especially handy if you’re short on time or ingredients since you can skip adding sugar entirely. Everything’s already sweetened and balanced in the can.
If you’ve ever made a pie that turned out too dry or bland, this version fixes that. It’s forgiving, flavorful, and has a beautiful golden finish that holds up wonderfully in the fridge. Keep reading and I’ll show you exactly how to make it.
Ingredients
The best pumpkin pie with sweetened condensed milk starts with simple ingredients you probably already have in your pantry. Below is everything you need, plus a few helpful tips to get the most flavor and texture out of each one.
- Canned Pumpkin (1 can, 15 ounces)
Use 100% pure pumpkin, not pumpkin pie filling. The latter has added sugars and spices that throw off the balance. Canned pumpkin provides consistency in texture and moisture.
- Sweetened Condensed Milk (1 can, 14 ounces)
This is the heart of the recipe. It acts as both the sweetener and the creamy base, replacing the need for both sugar and evaporated milk. It gives the pie its signature richness.
- Eggs (2 large)
Eggs help the pie set and add structure. Be sure to bring them to room temperature before mixing to ensure an even bake.
- Pumpkin Pie Spice (2 teaspoons)
If you don’t have a pre-mixed version, use a blend of cinnamon, nutmeg, ginger, and cloves. It’s the backbone of the flavor.
- Salt (¼ teaspoon)
Just a pinch brings out all the other flavors and balances the sweetness.
- Pie Crust (1 unbaked 9-inch crust)
You can use homemade or store-bought. If you’d like a guide to flaky crusts, check out the apple slab pie recipe which includes a crust you can easily adapt for this pie.
Optional but recommended:
- Vanilla Extract (1 teaspoon)
Adds warmth and depth, making the filling taste more rounded.
- Whipped Cream or Maple Cream (for topping)
Top your pie with a dollop of fresh whipped cream, or try a maple glaze like the one featured in the bourbon peach upside-down cake. The contrast of warm spices and cold cream is irresistible.
How to Make Pumpkin Pie with Sweetened Condensed Milk
This recipe is easy to follow, even for first-time pie bakers. The key is to avoid overmixing and to bake just until the center sets. Below is a step-by-step guide that guarantees a smooth, custardy filling and a crisp, golden crust.
- Step 1: Preheat and Prep
Preheat your oven to 425°F. Place your unbaked 9-inch pie crust in a pie dish. You can crimp the edges or leave them rustic. For a sturdy crust, chill it while you prep the filling. - Step 2: Mix the Filling
In a large bowl, whisk together the canned pumpkin, sweetened condensed milk, eggs, pumpkin pie spice, salt, and vanilla extract (if using). Mix until just combined. Overmixing can add air bubbles that lead to cracks. - Step 3: Fill the Crust
Pour the filling into the chilled pie crust. Use a spatula to smooth the surface evenly. The pie should fill nearly to the top but not overflow. - Step 4: Bake and Adjust Temperature
Place the pie on the center rack of your oven. Bake at 425°F for 15 minutes. Then, reduce the temperature to 350°F and continue baking for 35 to 40 minutes. The center should jiggle slightly when gently shaken, like gelatin. - Step 5: Cool Completely
Remove the pie and let it cool on a wire rack for at least two hours. This allows the custard to set completely. Do not place it directly in the fridge while hot or it may crack. - Step 6: Optional Chill Time
For the cleanest slices and best flavor, refrigerate the pie for at least four hours or overnight. Much like the pinon ice cream, this pie’s flavor deepens and improves as it rests.
Quick Tip:
If the crust browns too quickly, shield the edges with foil or a pie crust protector after the first 15 minutes.
This pumpkin pie with sweetened condensed milk is beautifully smooth, deeply spiced, and never dry. Let’s move on to how to serve it for maximum wow factor.
How to Serve Pumpkin Pie with Sweetened Condensed Milk
There’s something timeless about that first slice of pumpkin pie. It deserves a little ceremony. Whether you’re serving it for a holiday dinner or a quiet weekend treat, presentation makes all the difference. This version, made with sweetened condensed milk, is already rich and luscious. A thoughtful topping or side just takes it over the edge.
- Serve It Slightly Chilled or at Room Temperature
For the best texture, serve the pie after it has chilled for at least four hours. Some guests prefer it closer to room temperature, so remove it from the fridge about 30 minutes before slicing. The filling holds beautifully thanks to the condensed milk, and it slices clean without falling apart. - Add Whipped Cream or Maple-Infused Toppings
Classic whipped cream never fails. If you’re feeling a little fancier, try a dollop of maple whipped cream or a dusting of cinnamon sugar. For a Southern touch, a drizzle of bourbon caramel like the glaze on this bourbon peach upside-down cake pairs perfectly with the spice and sweetness of the pie. - Pair With a Hot Drink
This pie shines alongside a spiced chai, black coffee, or warm apple cider. The dense, creamy filling benefits from a bitter or spicy contrast. - Serve With Texture in Mind
For texture contrast, serve your pumpkin pie with a crisp cookie on the side or a light scoop of ice cream. For inspiration, the crust in these apple crisp bars adds crunch that contrasts beautifully with soft desserts like this. - Mini Pie Option
Want something more festive or portioned? This same filling works well in muffin tins lined with small rounds of crust. Reduce baking time to about 25 minutes and let cool completely.
How to Perfect Pumpkin Pie with Sweetened Condensed Milk
Pumpkin pie may look simple, but anyone who’s ever ended up with cracks or a soggy crust knows it takes a few tricks to truly get it right. Luckily, sweetened condensed milk makes this version more forgiving. Below are the most common issues and how to avoid them, so your pie turns out smooth and bakery-worthy every time.
| Problem | Solution |
|---|---|
| Cracked Top | Bake just until the center jiggles slightly. Cooling too quickly also causes cracks, so let it cool slowly at room temperature. |
| Soggy Bottom Crust | Blind bake your crust for 10 minutes before filling. Chill the crust before baking to prevent shrinkage. |
| Runny Filling | Check doneness by gently shaking the pie. If the outer edges are set and only the center jiggles, it’s ready to come out. |
| Overly Spicy or Sweet | Stick to the recommended spice measurements. Since condensed milk is already sweet, avoid adding extra sugar. |
More Tips from the Kitchen
Use room-temperature eggs to help the custard blend smoothly. A gentle stir is better than aggressive mixing. As seen in recipes like Double chocolate zucchini bread, overmixing can affect texture and create unwanted air pockets.
Flavor Improves Overnight
This pie tastes even better the next day. The spices settle, the texture firms up, and it slices like a dream. It’s a perfect make-ahead dessert that lets you relax on the day of your gathering.
Common Mistakes to Avoid
Even with an easy recipe like pumpkin pie with sweetened condensed milk, a few simple errors can impact the final result. Below are the most common mistakes home bakers make and how to sidestep them so your pie comes out flawless every time.
- Overbaking the Pie
This is the number one mistake. Pumpkin pie is a custard, so it continues to cook even after you take it out of the oven. If you wait until the center is fully set, it will be dry and overcooked. Instead, look for a gentle jiggle in the center and firm edges. That’s your cue. - Not Pre-Baking the Crust
Skipping the blind bake leads to soggy bottoms, especially with such a wet filling. Bake the crust for about 10 minutes at 375°F with parchment and pie weights. Let it cool before adding your pumpkin mixture. You’ll end up with a crisp, golden base. - Overmixing the Filling
Vigorously whisking can introduce too much air into the custard, which causes puffing and cracking during baking. Mix everything until just combined. This is especially true when working with eggs and pumpkin. If you’ve made the double chocolate zucchini bread, you’ll remember the same rule applies. - Adding Extra Sugar
Sweetened condensed milk is already rich in sugar. Resist the temptation to add brown sugar or maple syrup unless you’re adjusting other ingredients. Too much sweetness can throw off the balance of spices. - Using Pumpkin Pie Filling Instead of Pure Pumpkin
Canned pumpkin pie filling already includes spices and sweeteners. It’s not a good match for this recipe, which is already perfectly balanced. Always check the label for “100% pure pumpkin.”
Storage & Reheating Instructions
Pumpkin pie with sweetened condensed milk stores beautifully, which makes it an ideal make-ahead dessert. Whether you’re baking it a day early for a big dinner or saving a few leftover slices for the week, these tips will help you keep it tasting fresh.
- Refrigerator Storage
After the pie has cooled completely to room temperature, cover it loosely with plastic wrap or aluminum foil. Store it in the refrigerator for up to four days. The texture will stay firm, and the flavors deepen over time. In fact, this is one of those desserts like cottage cheese lava cake that tastes even better the next day. - Freezer Storage
Yes, you can freeze pumpkin pie. Wrap the whole pie or individual slices tightly in plastic wrap, then a layer of foil. Place in a freezer-safe bag or airtight container. Freeze for up to two months. To serve, thaw overnight in the refrigerator and let it sit at room temperature for about 30 minutes before slicing. - Reheating Tips
While pumpkin pie is delicious cold, you can gently warm slices for a cozy finish. Place slices on a baking sheet and warm at 300°F for 10 to 15 minutes. Avoid microwaving, which can make the filling rubbery and overcook the crust. - Avoid Soggy Crust After Storage
To preserve the crispness of the crust, store the pie uncovered during the first few hours of refrigeration. Then loosely cover with foil or a pie dome. - Make-Ahead Tip
You can bake this pie 1 to 2 days in advance. Just chill it uncovered for the first hour, then wrap it and refrigerate. It’ll be set, sliceable, and stress-free when you’re ready to serve.
Frequently Asked Questions
Can I use sweetened condensed milk instead of evaporated milk for pumpkin pie?
Yes, you absolutely can. Sweetened condensed milk not only replaces evaporated milk, but it also eliminates the need for added sugar. It creates a richer texture and a slightly caramelized flavor that many people prefer. Just remember, the two are not interchangeable in equal volume for every recipe, but for pumpkin pie, the swap works beautifully.
What happens if I use sweetened condensed milk instead of evaporated milk?
Your pie will be creamier, slightly sweeter, and have a smoother mouthfeel. The sweetness of the condensed milk balances the spices well, but you’ll need to skip any added sugar. The texture is silkier and less likely to dry out, which makes it a great choice for beginners.
Is heavy cream or evaporated milk better for pumpkin pie?
Heavy cream yields a very rich and dense pie, while evaporated milk gives a lighter, more traditional texture. Sweetened condensed milk sits somewhere in the middle. It offers creaminess without the heaviness and already includes sugar. If you’re looking for simplicity with excellent results, sweetened condensed milk is often the better choice.
What does adding sweetened condensed milk do?
It transforms the pie into a smooth, custardy dessert with deep flavor and natural sweetness. It simplifies the recipe by replacing both the milk and sugar. The result is a pie that’s easy to slice, gorgeous on the table, and deeply satisfying.
Conclusion
Pumpkin pie with sweetened condensed milk is the kind of dessert that turns tradition into something unexpectedly special. It’s easy to prepare, rich in flavor, and forgiving enough for even beginner bakers to get right. I’ve made it in cramped kitchens, busy restaurants, and my own cozy cabin just outside Asheville. It never fails me.
So whether you’re making your first pie or swapping things up for Thanksgiving, give this version a try. The smooth texture and sweet, spiced filling are worth every bite. And hey, if you find yourself licking the spoon there’s no judgment here.
