This pumpkin pie with condensed milk is my not-so-secret hack for getting a perfectly creamy, rich pie without ANY fuss. I love how the condensed milk makes it sweet and silky, almost like it was made by someone’s Italian nonna with a serious sweet tooth. And let’s be real—using a store-bought crust and canned pumpkin means I get to skip straight to the best part: filling the house with that dreamy aroma of cinnamon, nutmeg, and cloves, aka cozy fall vibes!
This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
💭 Pumpkin Pie with Condensed Milk, No Fuss!
This pumpkin pie is a total lifesaver when I want homemade flavor without the hassle. The condensed milk makes it extra creamy and just sweet enough, while the spices bring that perfect hint of warmth and nostalgia. And because it uses canned pumpkin and a store-bought crust, it’s as close to foolproof as it gets—ideal for when I want to wow everyone (myself included) with minimal effort.
- Perfect for beginners. If it’s your first time making homemade pumpkin pie, this is the recipe for you. You’ll only need a handful of ingredients and minimal prep time!
- Lots of spices. All the warm, cozy fall flavors in a pie!
- Rich and creamy texture. Condensed milk instantly adds a silky texture and delightfully sweet flavor.
Want easy, no-fuss recipes? Check out my pecan pie cheesecake, Bisquick apple cobbler, peach cobbler with pie crust, and apple pie with Graham cracker crust.
📋 Ingredients and notes
To make my pumpkin pie, you’ll need pumpkin puree, pie crust, condensed milk, two eggs, and ground spices. You’ll also need whipped cream for serving.
Variations & Substitutions
- Condensed milk. I like to use Nestle Carnation or Eagle Brand sweetened condensed milk, but any will do. You can find these in the international aisle in most grocery stores.
- Eggs. Use room temperature eggs. This helps everything blend smoothly and avoids lumps in the filling.
- Spices. I used cinnamon, cloves, ginger, and nutmeg. You can also add allspice to make it into a pumpkin pie spice blend.
- Whipped cream. An optional, but delicious addition! You can also top the pie with vanilla ice cream instead.
Make pumpkin pie with sweetened condensed milk
Step 1:
Preheat the oven to 425°F (220°C).
Step 2:
Place the pie crust in a 9-inch pie dish. Crimp or trim the edges as desired. Set aside.
Step 3:
In a large mixing bowl, combine the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, cloves, and salt. Whisk until smooth and well blended.
Step 4:
Carefully pour the pumpkin mixture into the prepared pie crust, spreading it out evenly.
Step 5:
Place the pie in the oven and bake at 425°F for 15 minutes, then reduce to 350°F for another 35-40 minutes or until set.
Step 6:
Remove from the oven and let the pie cool on a wire rack. Allow it to cool completely before serving to set properly. One hour is recommended for best results.
Step 7:
Slice the pie and serve with a dollop of whipped cream, if desired.
Shruthi’s Top Tip
Keeping the crust cold prevents shrinking and helps it bake up nice and flaky.
- If the crust starts browning too quickly, cover the edges with a pie shield or foil.
- Let the pie cool for at least an hour before slicing, which helps the filling set properly.
- Lightly pre-baking the crust at 350°F for 5 minutes can add a touch of crispness if desired.
👩🏽🍳 Troubleshooting FAQs
Definitely! This pie actually tastes better as it sits. Prepare it up to 2 days ahead, refrigerate, and bring to room temperature before serving.
Start baking at high heat, then lower it, and avoid overbaking. Slow cooling can also prevent cracks, but even if it does crack, it will still taste amazing!
Substitute 1½ teaspoons of pumpkin pie spice for the cinnamon, ginger, nutmeg, and cloves if needed.
The pie should have a slight jiggle in the center but shouldn’t look wet. It will set more as it cools, so remove it once the edges are firm and center is slightly wobbly
🍴 How to serve condensed milk pumpkin pie
The hardest thing about making this pumpkin pie recipe is probably waiting for it to cool. It might be tempting to slice it immediately, but letting it cool for at least an hour is important to let the filling set and thicken.
This is the perfect dessert for Thanksgiving and other fall and holiday dinners. I love to serve it with a dollop of whipped cream on top or a scoop of vanilla ice cream.
🍴Storage and reheating suggestions
Store any leftovers in the refrigerator, covered, for up to 4 days.Y ou can freeze this for 1-2 months. When ready to serve, let it sit at room temperature for a few minutes and you’re all set.
🍴 More pie recipes
If you like this recipe, check out my other pie recipes:
High Protein Vegetarian Dinners
Marinated Tofu (+6 Marinades)
Spicy Soba Noodles
Silken Tofu Chocolate Mousse
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Pumpkin Pie with Condensed Milk
Equipment
- 1 9-inch pie dish
Ingredients
- 1 9-inch store-bought pie crust
- 15 ounces pumpkin puree, canned
- 14 ounces sweetened condensed milk, canned
- 2 eggs, large
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup whipped cream, for serving, optional
Instructions
- Preheat the oven to 425°F (220°C).
- Place the pie crust in a 9-inch pie dish. Crimp or trim the edges as desired. Set aside.
- In a large mixing bowl, combine the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, cloves, and salt. Whisk until smooth and well blended.
- Carefully pour the pumpkin mixture into the prepared pie crust, spreading it out evenly.
- Place the pie in the oven and bake at 425°F for 15 minutes, then reduce to 350°F for another 35-40 minutes or until set.
- Remove from the oven and let the pie cool on a wire rack. Allow it to cool completely before serving to set properly. One hour is recommended for best results.
- Slice the pie and serve with a dollop of whipped cream, if desired.
Notes
- Store any leftovers in the refrigerator, covered, for up to 4 days.
- Keeping the crust cold prevents shrinking and helps it bake up nice and flaky.
- If the crust starts browning too quickly, cover the edges with a pie shield or foil.
- Let the pie cool for at least an hour before slicing, which helps the filling set properly.
- Lightly pre-baking the crust at 350°F for 5 minutes can add a touch of crispness if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
