Pumpkin Pie with Condensed Milk Recipe

If you’re looking for a classic holiday dessert that’s as easy to prepare as it is delicious, you can’t go wrong with Pumpkin Pie with Condensed Milk. This pie has a velvety, custardy texture, a rich pumpkin flavor, and just the right balance of spice and sweetness. By simplifying your shopping list without sacrificing a single ounce of flavor, this recipe is destined to become your go-to for the holidays and beyond — and trust me, after just one bite, you’ll be hooked!

Ingredients You’ll Need

One of the best things about this recipe is how the simple ingredients all play a starring role. Every item contributes a distinct flavor, texture, or color, making Pumpkin Pie with Condensed Milk truly special and an absolute breeze to pull together.

• 9-inch premade pie crust: Ready to use and fuss-free, it creates a crispy, buttery base for the creamy filling.
• 15 ounce can pumpkin puree: Pure pumpkin brings a deep orange color and a smooth, earthy sweetness essential for classic pumpkin pie flavor.
• 3 large eggs: Eggs set the custard, ensuring each slice holds its shape and delivers that perfectly creamy bite.
• 14 ounce sweetened condensed milk: The secret ingredient! This adds a dreamy, silky texture and layers of sweetness in every bite.
• 1 ½ tablespoon pumpkin pie spice: Warm cinnamon, nutmeg, ginger, and cloves make this pie aromatic and irresistibly cozy.
• 1 tablespoon vanilla extract: Vanilla gently rounds out and enhances the spices and pumpkin.
• ¾ teaspoon salt: Just a touch makes all the other flavors pop and keeps the pie from being overly sweet.

How to Make Pumpkin Pie with Condensed Milk

Step 1: Prep and Blind Bake the Pie Crust

Start by preheating your oven to 350°F. Grab that 9-inch premade pie crust and fit it into your favorite pie dish if it’s not already in one. Blind baking (baking without filling) for 10 to 12 minutes helps set the crust and prevents sogginess once the filling goes in. A perfectly crisp, golden crust is the foundation for any great Pumpkin Pie with Condensed Milk.

Step 2: Make the Filling

In a large mixing bowl, whisk together the eggs, sweetened condensed milk, pumpkin puree, pumpkin pie spice, vanilla extract, and salt. Whisk enthusiastically — you want everything totally combined and smooth. The condensed milk brings it all together, making the mixture thick, glossy, and full of rich, sweet flavor with zero effort.

Step 3: Assemble and Begin Baking

Pour this luscious, spiced pumpkin mixture into your pre-baked pie crust. Place the assembled pie in the oven and bake at 425°F for 15 minutes. This initial high heat sets the filling and starts to develop those just-right edges. If you’re concerned about over-browning the crust edges, cover them with a pie shield or foil strips for even baking.

Step 4: Reduce Heat and Keep Baking

After the first 15 minutes, reduce the oven temperature to 325°F and continue baking for another 30 to 40 minutes. You’ll know your Pumpkin Pie with Condensed Milk is done when the filling is mostly set, with just a slight jiggle in the center – like a gentle wobble, not a slosh!

Step 5: Cool and Chill

Once the pie is baked, remove it from the oven and let it cool on a wire rack. This helps the filling finish setting and prevents cracks. Allow it to chill in the fridge until you’re ready to serve. The chilling time makes each creamy slice even dreamier and easy to cut.

How to Serve Pumpkin Pie with Condensed Milk

Garnishes

The right finishing touch makes this Pumpkin Pie with Condensed Milk feel extra special. Top each slice with a generous cloud of whipped cream and a light dusting of cinnamon or pumpkin pie spice. A few candied pecans or a drizzle of caramel sauce can add both visual flair and another layer of decadence.

Side Dishes

This pie pairs beautifully with other autumn favorites like apple crisp, spiced nuts, or roasted pears. If you want a lighter side, offer fresh berries or a tangy cranberry sauce. These contrast nicely with the smooth sweetness of Pumpkin Pie with Condensed Milk, creating a memorable dessert spread.

Creative Ways to Present

Elevate your presentation by serving each slice on colorful autumn plates, or cut the pie into mini wedges for a dessert buffet. You can also use a cookie cutter to shape small decorative pie crust leaves to place on top before serving. With its bright orange color and beautiful texture, Pumpkin Pie with Condensed Milk always takes center stage.

Make Ahead and Storage

Storing Leftovers

To store leftover Pumpkin Pie with Condensed Milk, simply cover the pie with plastic wrap or aluminum foil and refrigerate it. The pie keeps beautifully for up to four days while maintaining its silky texture and rich flavor. Each chilled slice tastes just as good as the first!

Freezing

If you’d like to make the pie ahead for a later date, Pumpkin Pie with Condensed Milk freezes surprisingly well. Let the pie cool completely, then wrap it tightly in both plastic wrap and foil. Freeze for up to two months. Thaw overnight in the refrigerator for best results — you’ll hardly notice it wasn’t freshly baked.

Reheating

For those who love pie warm, you can gently reheat slices in the microwave for about 15–20 seconds, or place the entire pie in a low oven (250°F) for 15–20 minutes. This will take the chill off and bring back that just-baked aroma, making Pumpkin Pie with Condensed Milk feel freshly made.

FAQs

Can I use homemade pumpkin puree instead of canned?

Absolutely! Just make sure your homemade puree is smooth and not too watery, as extra moisture can affect the final texture. Strain or blot the puree if it’s very liquidy, then use it in place of the canned pumpkin with delicious results.

Is evaporated milk the same as condensed milk in pumpkin pie?

They’re similar, but not interchangeable here. Sweetened condensed milk provides both sweetness and creaminess, streamlining the process for Pumpkin Pie with Condensed Milk. Evaporated milk is unsweetened and would require extra sugar, changing both flavor and texture.

How do I prevent the crust from burning?

Start with a quick blind bake and cover the pie’s edges with foil or a pie shield once you add the filling. This helps prevent over-browning while the pie bakes to custardy perfection.

Why is my pie filling cracked?

If the filling is overbaked or cools too quickly, cracks can form on top. To avoid this, bake just until there’s a slight jiggle in the center, then cool gradually at room temperature before transferring to the fridge. Don’t worry — whipped cream hides any tiny cracks!

Can I make this pie ahead for a holiday gathering?

Definitely! In fact, Pumpkin Pie with Condensed Milk is even better when made one or two days in advance. Chill the pie completely, cover well, and slice just before serving for maximum convenience and flavor.

Final Thoughts

Give this Pumpkin Pie with Condensed Milk a place of honor on your dessert table, and watch it disappear slice by slice. It’s the perfect blend of simple ingredients, sweet autumn spice, and creamy texture — in short, a beloved classic that’s always worth sharing. Happy baking!

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