If you want a pumpkin pie that’s extra creamy and perfectly sweet, this Pumpkin Pie Recipe with Condensed Milk is the one. I first baked it when I didn’t have heavy cream in the fridge, and the condensed milk turned out to be a game-changer. It adds richness, balances the spices, and makes the pie foolproof. With a flaky crust, silky pumpkin filling, and just the right touch of cinnamon, this pie is the star of any Thanksgiving table. Serve it chilled with whipped cream, and you’ll have a dessert that everyone will love.
Ingredients
1 unbaked 9-inch pie crust (homemade or store-bought)
1 can (15 oz) pumpkin puree
1 can (14 oz) sweetened condensed milk
2 large eggs
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp salt
Optional: whipped cream and a sprinkle of cinnamon for garnish
Instructions & Video
Preheat oven to 425°F (220°C). Place pie crust into a 9-inch pie dish and crimp the edges. In a mixing bowl, whisk pumpkin puree, condensed milk, eggs, cinnamon, ginger, nutmeg, cloves, and salt until smooth. Pour filling into the crust. Bake for 15 minutes at 425°F, then reduce oven to 350°F (175°C) and continue baking 35–40 minutes until the center is just set. Cool completely on a wire rack before slicing. Serve with whipped cream for the ultimate holiday dessert.
Watch the step-by-step video in our video section.
Substitutions
If you don’t have condensed milk, use evaporated milk and add 3/4 cup sugar. Swap pumpkin spice blend for the individual spices to simplify. Use gluten-free pie crust if needed. For a dairy-free option, use coconut condensed milk.
Equipment
Mixing bowl
Whisk
Measuring spoons
9-inch pie dish
Cooling rack
Storage
Refrigerator: Store pie covered for up to 4 days.
Freezer: Freeze baked pie (without whipped cream) for up to 2 months. Thaw overnight in fridge.
Reheating: Serve chilled or reheat slices in oven at 300°F for 10 minutes.
Top Tips
Blind-bake the crust if you want it extra crisp. Don’t overbake—the pie should jiggle slightly in the center. Cool pie fully before slicing to keep it neat. Use fresh spices for a stronger fall flavor.
FAQs
Can I use evaporated milk instead of condensed? Yes, but you’ll need to add sugar since condensed milk is sweetened.
Can I make this pie ahead of time? Absolutely, it’s even better after chilling overnight.
How do I know when it’s done? The center should jiggle slightly but not be liquid.
Do I need to refrigerate pumpkin pie? Yes, because of the custard-style filling.