My pumpkin pie with sweetened condensed milk is one can of pumpkin, one can of condensed milk, two eggs, pumpkin pie spice and a store-bought crust, baked into a dense, silky filling. Five ingredients, and almost nothing to measure! I start it hot and finish it low, then wait an hour before slicing.
Pumpkin pie with condensed milk is my no-fuss Thanksgiving pie
There is no sugar to measure in this pie, because the sweetness and the richness are already in the can of condensed milk. I keep it on the Thanksgiving list because it comes together in ten minutes while the oven is already fighting for space.
Sweetened condensed milk is milk cooked down with sugar until thick, so it does the job of the evaporated milk and the sugar in a classic pie at once. Less water goes into the custard, so the filling bakes up denser and silkier than the standard version.
The oven does the rest. I start at 425°F for 15 minutes so the crust firms up before the filling soaks in, then drop to 350°F for 35 to 40 minutes so the custard sets gently instead of puffing and cracking.
On Thanksgiving this is the one dessert I do not think about. The quickest version is exactly what the recipe card says, crust straight from the package, filling whisked in one bowl, no pre-bake. Whipped cream is optional.
The three choices that matter here
The crust is a refrigerated store-bought 9-inch round, and the pumpkin is plain canned pumpkin puree, not pumpkin pie filling, which already has sugar and spice mixed in.
Full ingredient list and detailed instructions in the recipe card.
- Sweetened condensed milk is the only sweetener and the only dairy in the filling, which makes this a pumpkin pie without evaporated milk by design. I use Eagle Brand, but any brand works. Do not swap in evaporated milk; it is unsweetened and thin, and the filling will come out bland and loose.
- Pumpkin pie spice from a jar is the fastest route, and my pumpkin pie spice blend takes five minutes if you would rather mix your own. With neither on hand, use 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg and ¼ teaspoon cloves.
- Room-temperature eggs blend into the cold pumpkin and condensed milk without streaking, so set them on the counter while the oven heats. Cold eggs make you whisk longer to get a smooth filling, and the extra whisking works in air that puffs the custard and can crack it as it cools.
Shruthi’s Top Tips
Four small hacks for a pie that slices clean
An easy pumpkin pie still has a few places to go wrong, and each of these fixes takes under a minute.
- Keep the crust cold until the filling goes in; a warm crust slumps and shrinks down the sides of the dish.
- Check the edges when you drop the oven temperature. If they are already deep brown, cover them with a strip of foil or a pie shield for the rest of the bake.
- Pull the pie when the outer two inches are set and the center still jiggles when you nudge the dish. It keeps setting on the rack, and it needs the full hour there or the first slice smears.
- For a crisper bottom, bake the empty crust at 350°F for 5 minutes before filling it. I skip this when the oven is busy.
How to make pumpkin pie with sweetened condensed milk
- Heat the oven to 425°F, fit the crust into a 9-inch pie dish, fold the overhang under and pinch to crimp the edge.
- Whisk the pumpkin, sweetened condensed milk, eggs, pumpkin pie spice and salt in one bowl until smooth and evenly colored with no pale streaks.
- Pour the filling into the crust and bake 15 minutes at 425°F, then lower the oven to 350°F and bake 35 to 40 minutes more, until the edges are set and the center has a slight jiggle.
- Cool on a rack for at least 1 hour before slicing, and serve with whipped cream if you like.
How to serve pumpkin pie with sweetened condensed milk
Dessert here comes after a plate that has already done the work, a lentil or mushroom main under the gravy, a bean or paneer side carrying the protein, so the pie gets to be exactly as rich as it is. A thin slice with cold whipped cream is plenty.
If the table is mixed, nobody needs a separate dessert; turkey eaters and the people working through my vegetarian Thanksgiving recipes get the same slice. Bake it the day before and the oven is yours on Thursday.
Variations
- Use the four-spice blend from the ingredient notes instead of the jar, heavier on the ginger for a sharper pie.
- Swap the whipped cream for vanilla ice cream while the pie is still a little warm from the rack.
- For a second pie, the pecan pie cheesecake is the showpiece, the Bisquick apple cobbler is the least work, and the peach cobbler with pie crust or the apple pie with Graham cracker crust bring fruit to the table.
Storage and reheating
This pie is better on day two, once the filling has fully set, so make it up to 2 days ahead and bring it to room temperature before slicing. It freezes for 1 to 2 months; thaw overnight in the fridge and serve cool, no reheating.
More pies, tarts, and cobbler recipes
If you loved this pumpkin pie, try some of my other favorite pies, tarts, and cobblers.
Easy Pecan Pie Cheesecake (No Bake)
Apple Pie with Graham Cracker Crust
Bisquick Apple Cobbler
Peach Cobbler with Pie Crust
5 Ingredient Pumpkin Pie with Sweetened 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
- 1½ teaspoons pumpkin pie spice, or see notes for a quick substitute
- 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, pumpkin pie spice, 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 to 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
- No pumpkin pie spice? Use 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg and ¼ teaspoon ground cloves.
- Keeping the crust cold prevents shrinking and helps it bake up 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 so the filling sets.
- Store leftovers in the refrigerator, covered, for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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 the center is slightly wobbly.
Yes, and that is what this recipe does. Sweetened condensed milk is thick and already sweet, so it replaces both the evaporated milk and the sugar in a classic pumpkin pie. The filling comes out denser and creamier, and there’s no sugar to measure.
Both are milk with most of the water cooked out. Evaporated milk has no sugar added and pours like cream. Sweetened condensed milk has sugar added and is thick like honey. They are not interchangeable in this pie: use the sweetened can.
