If you’re searching for a foolproof, creamy, and downright irresistible pumpkin pie recipe, this pumpkin pie with sweetened condensed milk is the answer. Smooth and luscious with just the right amount of sweetness and spice, this pie bakes up beautifully every time — no fuss, no stress, just perfect pumpkin pie.
Whether you’re baking for a holiday feast, a cozy fall weekend, or just because you love a good slice of pumpkin pie, this recipe delivers. If you’ve been looking for the best pumpkin pie recipe, want an easy pumpkin pie, or love baking with sweetened condensed milk recipes, this is the dessert you’ll keep coming back to.
Table of Contents
Why you’ll love this pumpkin pie with sweetened condensed milk
Here’s why this pumpkin pie is such a crowd-pleaser:
- Rich, creamy, and silky texture thanks to the sweetened condensed milk
- Perfectly balanced pumpkin spice flavor
- Foolproof recipe — no water bath, no cracks
- Quick and easy to make with pantry staples
- A holiday classic that never fails to impress
If you’re looking for the perfect pumpkin pie, a crustless pumpkin pie variation, or just the best pumpkin pie recipe for Thanksgiving, this is the one.
Ingredients for pumpkin pie with sweetened condensed milk
- 1 unbaked 9-inch pie crust (homemade or store-bought)
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 1 can (14 oz) sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- Whipped cream, for serving (optional)
These simple ingredients come together for a pie that’s creamy, flavorful, and picture-perfect every time.
Kitchen equipment you’ll need
- 9-inch pie plate
- Mixing bowls
- Whisk or electric mixer
- Measuring spoons
- Rubber spatula
- Cooling rack
How to make pumpkin pie with sweetened condensed milk step by step
Step 1: Preheat the oven
Preheat your oven to 425°F (220°C). Place your pie crust into a 9-inch pie plate and flute the edges as desired.
Step 2: Mix the filling
In a large bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, cloves, and salt until smooth and fully combined.
Step 3: Fill the crust
Pour the pumpkin filling into the prepared pie crust and smooth the top with a spatula.
Step 4: Bake
Bake at 425°F (220°C) for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 35–40 minutes, or until the center is set and a knife inserted 1 inch from the edge comes out clean.
Step 5: Cool
Remove pie from the oven and let it cool on a wire rack for at least 2 hours before slicing. Serve with whipped cream if desired.
Pro tips for the best pumpkin pie recipe easy and foolproof
- Don’t overbake — the center should still have a slight jiggle when you take it out.
- Use a glass or metal pie dish for even baking.
- Chill the pie completely before slicing for the cleanest cuts.
- If using a store-bought crust, let it thaw completely before filling.
Common mistakes to avoid when baking the best pumpkin pie
- Using pumpkin pie filling instead of puree — it’s already sweetened and spiced.
- Overmixing the filling — whisk just until smooth.
- Not preheating the oven — a hot oven helps set the crust and filling.
- Cutting the pie too soon — give it time to set and cool completely.
Serving suggestions: perfect pumpkin pie presentation
For an elegant presentation, dust the edges with powdered sugar or sprinkle a pinch of cinnamon over whipped cream dollops. Serve each slice on a dessert plate with a drizzle of caramel sauce or a few candied pecans for a festive touch.
Presentation ideas for pumpkin pie with sweetened condensed milk
- Garnish with piped whipped cream rosettes around the edge.
- Add a sprinkle of nutmeg or pumpkin spice over the top for color.
- Serve on a cake stand or wooden board for a rustic, holiday-ready look.
Delicious variations: crustless pumpkin pie, best pumpkin pie & more
- Make it crustless: Pour the filling into a greased pie dish without a crust and bake as directed for a lighter version.
- Add a pecan streusel topping before baking for extra crunch.
- Swap the spices for pumpkin pie spice blend if preferred.
- Use a graham cracker crust for a sweeter, nuttier base.
Why this belongs in your sweetened condensed milk recipes collection
This pumpkin pie with sweetened condensed milk is the epitome of simplicity and deliciousness. Sweetened condensed milk does double duty here, sweetening and enriching the filling for a creamy texture and foolproof bake — making it a standout among condensed milk recipes and a holiday dessert essential.
How to store and reheat pumpkin pie
Store leftover pumpkin pie covered in the refrigerator for up to 4 days. Serve chilled or let it come to room temperature before serving. If you prefer it warm, heat individual slices in the microwave for 10–15 seconds.
Pumpkin pie with sweetened condensed milk FAQs
Can I make this ahead of time?
Yes — bake the pie a day ahead and chill overnight.
Can I freeze pumpkin pie?
Yes — wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.
Can I use evaporated milk instead?
Evaporated milk works but you’ll need to add sugar. Sweetened condensed milk simplifies the recipe.
Why did my pie crack?
Overbaking can cause cracks — pull it out when the center is just set but still jiggles slightly.
Final thoughts: bake, serve & impress
This pumpkin pie with sweetened condensed milk is creamy, perfectly spiced, and effortless — everything you want in a classic pumpkin pie. Whether you’re baking for Thanksgiving, Christmas, or just a cozy fall dessert, this pie will impress your guests and leave them asking for seconds.
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- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This creamy pumpkin pie with sweetened condensed milk is rich, easy to make, and perfectly spiced — a foolproof dessert for holidays, fall weekends, or whenever you crave a slice of classic pumpkin pie.
Ingredients
- 1 unbaked 9-inch pie crust (homemade or store-bought)
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 1 can (14 oz) sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- Whipped cream, for serving (optional)
Instructions
- Preheat the oven: Preheat oven to 425°F (220°C). Place pie crust into a 9-inch pie plate and flute edges if desired.
- Mix the filling: In a large bowl, whisk pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
- Fill the crust: Pour filling into prepared pie crust and smooth the top.
- Bake: Bake at 425°F (220°C) for 15 minutes. Reduce temperature to 350°F (175°C) and bake an additional 35–40 minutes, until center is set and a knife inserted 1 inch from the edge comes out clean.
- Cool: Cool on a wire rack for at least 2 hours before slicing. Serve with whipped cream if desired.
Notes
- Use pumpkin puree, not pumpkin pie filling, for best results.
- Chill completely before slicing for cleaner cuts.
- Store leftovers covered in the refrigerator for up to 4 days.
- You can make this pie a day in advance — it tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 25g
- Sodium: 270mg
- Fat: 12g
- Saturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
Keywords: Pumpkin Pie with Sweetened Condensed Milk, Best Pumpkin Pie, Easy Pumpkin Pie Recipe, Holiday Pumpkin Pie, Thanksgiving Pumpkin Pie
