Pumpkin Pie With Sweetened Condensed Milk Recipe

I can’t wait to share my Easy Pumpkin Pie made with sweetened condensed milk, which uses a clever shortcut and an unexpected twist.

I don’t usually brag but this Pumpkin Pie With Sweetened Condensed Milk has become my go-to when I want dessert fast. Using pumpkin puree and sweetened condensed milk keeps the filling silky, sweet and kinda remarkable.

I call it my Best Pumpkin Pie Recipe for guests who expect classic flavor, and it’s also a Pumpkin Pie Recipe Easy enough for a busy weeknight when you don’t want to fuss. There’s a little trick I keep to get a smooth top, and yeah sometimes it cracks but the flavor saves it every time.

You’ll wanna try it.

Ingredients

• Provides fiber and vitamin A, adds earthy sweetness and silky texture to the filling
• Super sweet and creamy, boosts carbs and calories, helps custard set almost candy like
• Add protein, richness and structure, they make the filling firm but still tender
• Flaky base gives buttery carbs and contrast, store bought saves time but less homemade charm
• Warm spices add aroma and depth, it’s minimal calories, make pie taste cozy and autumnal
• Just a pinch lifts sweetness and balances flavors, zero calories but essential
• Adds tiny sugar free aroma, rounds flavors, makes filling seem richer than it is

Ingredient Quantities

• 1 (9-inch) unbaked pie crust, store bought or homemade
• 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
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

How to Make this

1. Preheat oven to 425°F and set the unbaked 9-inch pie crust in a pie dish, crimp the edges a bit so it looks nice, put the crust on a rimmed baking sheet to catch any drips.

2. In a large bowl combine 1 (15 oz) can pumpkin puree and 1 (14 oz) can sweetened condensed milk, if the milk is cold warm it 10 to 15 seconds in the microwave so it mixes easier.

3. Add 2 large eggs to the pumpkin mixture and whisk until smooth, don’t overbeat, small lumps are fine.

4. Stir in 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1/2 teaspoon salt and 1 teaspoon vanilla extract, scrape the sides so everything is evenly mixed.

5. Pour the filling into the prepared pie crust, tap the pan gently on the counter to remove big air bubbles.

6. Bake at 425°F for 15 minutes, then without opening the oven lower the temperature to 350°F and bake another 35 to 40 minutes, or until the center is mostly set and just slightly jiggly when you gently shake the pan.

7. If the crust edges brown too fast, tent them with foil after the first 15 minutes, and keep the pie on the rimmed sheet in the oven so any spill stays contained.

8. Remove the pie and let it cool on a wire rack for at least 1 hour at room temp, it will continue to set as it cools.

9. Chill the pie in the refrigerator for 2 to 4 hours before slicing for best texture, store leftovers covered in the fridge up to 4 days.

Equipment Needed

1. 9 inch pie plate for the crust, set it on a rimmed sheet so nothing spills
2. Rimmed baking sheet to catch drips, line with foil for easy cleanup
3. Large mixing bowl for the pumpkin and milk, you want room to whisk without splashing
4. Whisk (or a fork if thats all you got) to blend eggs and smooth the filling
5. Measuring spoons plus a liquid measuring cup and a microwave safe small cup or bowl to warm the condensed milk 10 to 15 seconds
6. Rubber or silicone spatula to scrape the bowl and get every bit of filling in the crust
7. Can opener for the pumpkin and condensed milk cans
8. Wire cooling rack so the pie cools evenly at room temp
9. Aluminum foil to tent the crust if the edges brown too fast

FAQ

Pumpkin Pie With Sweetened Condensed Milk Recipe Substitutions and Variations

• Sweetened condensed milk: swap with evaporated milk plus sugar. Use 1 cup evaporated milk and 1 cup granulated sugar, simmer gently 10 to 15 minutes until it thickens a bit, then cool. Works basically the same but taste a touch less caramelized.
• Eggs: for 2 large eggs use 1/2 cup unsweetened applesauce, or make flax “eggs” with 2 tablespoons ground flaxseed mixed with 6 tablespoons warm water and let sit 5 minutes. Pie will set a little differently, but it’s fine.
• Pumpkin puree: substitute equal parts roasted butternut squash or canned sweet potato puree (1:1). Those are a bit sweeter so you might want to cut sugar slightly.
• Spices: if you don’t have the individual cinnamon, ginger, nutmeg and cloves, use 1 to 1 1/2 teaspoons pumpkin pie spice, or 1 teaspoon cinnamon plus a pinch of allspice to mimic missing flavors.

Pro Tips

Pro tip 1 — Let all your ingredients sit at room temp for about 20 minutes before mixing. Cold eggs or a chilly can of milk can make the filling lumpy, and its way easier to get a silky texture if everything’s closer to the same temp.

Pro tip 2 — Prevent a soggy bottom by heating your baking sheet first, or if you wanna be extra, brush the crust lightly with beaten egg white and bake a few minutes before pouring the filling. If you dont blind bake, at least put the pie on something hot so the bottom starts cooking right away.

Pro tip 3 — To avoid cracks, dont overbake. Remove the pie when the center still jiggles a little, then let it cool slowly on the counter before chilling. And if the edges brown too quickly, tent them with foil partway through.

Pro tip 4 — Taste and tweak the sweetness and spice. If it’s too sweet cut back the condensed milk a bit or add a splash of evaporated milk, a pinch of flaky sea salt or a little lemon zest will wake up the flavors, and a tablespoon of maple syrup or a splash of bourbon gives it a nicer depth.