This pumpkin pie with sweetened condensed milk is creamy and is made with pumpkin puree, warm pumpkin spices, and condensed milk.
This pie is made with pumpkin puree, which is blended with warm spices like pumpkin pie spice, cinnamon, nutmeg, and ginger to create a rich and aromatic filling.
The addition of sweetened condensed milk not only adds sweetness but also gives the pie its irresistibly smooth texture.
The filling is silky and dense, perfectly complementing the flaky crust beneath it. Each bite is like a warm hug on a cool autumn day, making it an irresistible treat for any pumpkin lover.
While this pie is best made with a homemade crust that offers a flaky contrast and a buttery flavor to the luscious filling, it can easily be made with a store-bought crust for convenience without sacrificing flavor.
For more pumpkin desserts, check out my pumpkin olive oil cake, pumpkin cream cheese muffins, pumpkin swirl cheesecake, and pumpkin pie cookies.
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Why this recipe works
- Flavor- pumpkin puree combined with warm spices like cinnamon, nutmeg, and ginger creates a rich, comforting flavor while the sweetened condensed milk adds a sweet flavor which enhances the pumpkin's natural flavors.
- Texture- the use of sweetened condensed milk ensures a smooth consistency that melts in your mouth with every bite. It provides a luscious contrast to the flaky crust, making each slice delish.
- Made with sweetened condensed milk- unlike regular milk or cream, sweetened condensed milk adds depth to the filling and a creamy texture while also acting as a thickening agent, ensuring your pie sets beautifully.
- Buttery pie crust- the flakey and buttery pie crust makes this pie extra decadent along with the sweet and creamy pumpkin pie filling.
- Freezer friendly- This recipe is perfect for freezing and for making ahead and perfect for gatherings!
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
For the pie crust (if you’re not using a store-bought crust)
Flour- use all-purpose flour for the crust.
Butter- make sure you are using COLD butter for this recipe. We suggest cutting the butter into cubes and then placing it in the fridge, so it will be very cold when you are ready to use it.
Ice water- use ice water for this recipe, we want to keep the butter super cold.
For the pumpkin pie filling
Pumpkin puree- when baking, it is recommended to use pure pumpkin puree rather than pumpkin pie filling, as the pumpkin pie filling contains added sugars and spices that can alter the taste and texture of your pie.
Eggs- use room-temperature large eggs in this recipe. You will need two large eggs and one egg yolk.
Spices- I used ground ginger, nutmeg, and cinnamon for this recipe. I also added extra pumpkin pie spice.
Sweetened condensed milk- is the key ingredient to make this pie decadent and extra creamy! Use your favorite sweetened condensed milk for this.
Kosher salt- the salt enhances the flavor of this pie.
Vanilla extract- vanilla extract adds extra flavor. For extra vanilla flavor, use vanilla bean extract or an actual vanilla bean!
Instructions
Start by making the pie dough unless you are using a store-bought crust. In a food processor, add the flour, sugar, and salt, and mix until combined.
Add cold cubed butter and blend until the butter and the flour mixture are combined.
Add ice water and mix for 10 seconds. Press the dough between your fingertips and if the dough comes together, it’s ready. If not, add another tablespoon of water.
Transfer the dough to a clean floured surface and gather the dough into a disk. Cover the dough disk with plastic wrap, and place it in the fridge for at least an hour.
Remove the dough disk from the fridge and roll the dough on a lightly floured surface with a rolling pin into an 11-inch circle. Line the pan with the dough.
Trim off excess dough fold the ends under and crimp the edges as desired. Poke the bottom with a fork and freeze for 20 minutes.
Meanwhile, make the pumpkin pie filling. In a large mixing bowl, add the pumpkin puree, sweetened condensed milk, eggs, egg yolk, salt, vanilla extract, cinnamon, nutmeg, ginger, and pumpkin spice, and mix with a whisk until well combined.
Remove the unbaked pie crust from the fridge and line the inside of the dough with parchment paper. Fill it with dried beans or pie weights. Bake for 20 minutes at 180c (350f) preheated oven.
Carefully lift the parchment paper and pie weights and set them aside to cool.
Brush the crust with egg wash and pour the pumpkin pie filling into the crust.
Bake in a 180c (350f) preheated oven in the third lower rack of the oven for 40-50 minutes or until the edges of the pie are fully set, and the middle seems jiggly.
Allow the pie to cool to room temperature for at least an hour, and let it set in the fridge for at least 4 hours. Overnight is best.
Expert Tips
- Use cold butter for the crust, we suggest cutting the butter into cubes and then placing it in the fridge, so when you are ready to use it, it will be very cold.
- For a smooth and creamy pie, make sure that you are using room-temperature ingredients. Before you begin to make this pie, make sure that your eggs and sweetened condensed milk are at room temperature.
- Don’t open the oven door before the pie is fully baked or about to be baked! Drastic changes in the temperature of the pie while baking can cause the pie to crack.
- Place the pie in the lower third of the oven to stop the pie from browning too quickly.
- Work the dough as little as you can. If you overwork the dough, it encourages gluten development which isn't optimal for pie dough. It makes the dough dry, and gummy, and not moist and flakey.
- Freeze the unbaked pie crust for about 20 minutes before baking, this step stops the pie crust from browning too quickly.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Allow the pie to cool completely. The filling of the pie needs to set completely so you get beautiful slices.
- Don’t skip brushing the pie with egg wash. (one egg and a tablespoon of milk or cream)
Faq's
Sweetened condensed milk is adding moisture, sweetness, and a creamy texture. Its thick consistency binds ingredients and enhances structure.
It also offers a caramelized flavor, ideal for desserts like pies, cakes, and cookies where taste and texture are key.
You can use sweetened condensed milk instead of evaporated milk in pumpkin pie, but it will change the flavor and sweetness.
It is sweeter and thicker due to added sugar. To balance this, reduce the sugar in your recipe. The texture will be creamier and denser, offering a richer taste.
A bitter pumpkin pie can result from using underripe or improperly stored pumpkins, which develop unpleasant flavors. Over-spicing, especially with too much nutmeg, also contributes to bitterness.
To determine if your pumpkin pie is perfectly done, give the pie a slight jiggle, it should be set around the edges but have a slight wobble in the center, similar to gelatin. This indicates that it will continue to firm up as it cools.
Storing
Store this pie in the fridge in an airtight container for up to 4 days. This pie keeps great in the fridge and the crust keeps crispy.
Freezing
To freeze a whole pie, first, make sure it has cooled completely after baking allow to it be set in the fridge for a few hours as written in the instructions.
Wrap the entire pie tightly in plastic wrap, ensuring that no parts are exposed to air, which can cause freezer burn.
Then, cover it with aluminum foil for an extra layer of protection before placing it in the freezer. Freeze for up to 3 months.
If you prefer to freeze individual slices for easy serving later on, start by cutting the cooled pie into slices and placing them on a baking sheet lined with parchment paper.
Freeze the slices until they’re firm—this usually takes about two hours—and then wrap each slice individually in plastic wrap followed by foil. Freeze for up to 3 months.
Store them together in a freezer-safe bag or container for easy access whenever you crave a slice of homemade pumpkin goodness! Thaw in the fridge overnight.
Substitutions
Gluten-free- for a gluten-free recipe, replace the crust with a gluten-free pie crust.
Dairy-free- It’s easy to make this recipe dairy-free. Simply replace the butter with vegan butter and use dairy free sweetened condensed milk.
Store-bought crust- instead of making this pie with a homemade pie crust, you can make it with store-bought crust.
Variations
Bourbon- add 2-3 tablespoons of your favorite bourbon for a delicious flavor addition. The alcohol will evaporate, but the flavor or the bourbon will create a delicious pumpkin and bourbon-flavored pie.
Crumble- make a crumble topping and top the filling with the crumble! We have a delicious crumble recipe in this recipe.
Mini pies- you can make this into mini pies and bake them into a muffin pan just like I did with my mini pumpkin pies. You will need to bake these for less time, so keep your eyes on the pies.
Crust- you can skip using a pie crust and make a graham cracker crust as I used in my pumpkin pie with graham cracker crust recipe. It's so delicious and way easier to make! It's great for beginners and graham cracker crust lovers.
Spice- you can add your favorite pumpkin pie spices like allspice, cloves, black pepper, etc.
Serving Tips
Whipped cream- make a simple whipped cream by using one of the recipes on my website or use store bought whipped cream and add a dollops of whipped cream on each slice of pie.
Vanilla ice cream- serve a slice of this pie with a large scoop of vanilla ice cream. You can top the vanilla ice cream with caramel sauce or extra cinnamon for the best experience.
Equipment
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- 9 inch Pie pan
- Food processor
- Rolling pin
More pie recipes
Pecan Pie Without Corn Syrup- This delish pecan pie without corn syrup is made with a buttery flakey crust and is filled with a sweet and gooey filling.
Peach Pie With Canned Peaches- This delicious peach pie with canned peaches is made with a buttery and flakey pie crust and can be made all year round!
Easy No Bake Chocolate Pie- This no bake chocolate pie is made with an Oreo crust, rich chocolate filling, and topped with plenty of freshly made whipped cream.
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If you liked this recipe
📖 Recipe
Pumpkin Pie With Sweetened Condensed Milk
Ingredients
For the crust
- 1 ¼ cups Flour AP
- ⅓ teaspoon Kosher salt
- 1 tablespoon Granulated sugar
- ½ cup Butter cold
- 3-4 tablespoon Iced water
For the pumpkin pie filling
- 1 can Pumpkin puree
- 1 can Sweetened condensed milk
- 2 Eggs
- 1 Egg yolk
- 1 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- 2 teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- ½ teaspoon Ginger
- 2 teaspoon Pumpkin pie spice
Instructions
- Start by making the pie dough unless you are using a store-bought crust. In a food processor, add the flour, sugar, and salt, and mix until combined.
- Add cold cubed butter and blend until the butter and the flour mixture are combined.
- Add ice water and mix for 10 seconds. Press the dough between your fingertips and if the dough comes together, it’s ready. If not, add another tablespoon of water.
- Transfer the dough to a clean floured surface and gather the dough into a disk. Cover the dough disk with plastic wrap, and place it in the fridge for at least an hour.
- Remove the dough disk from the fridge and roll the dough on a lightly floured surface with a rolling pin into an 11-inch circle. Line the pan with the dough.
- Trim off excess dough fold the ends under and crimp the edges as desired. Poke the bottom with a fork and freeze for 20 minutes.
- Meanwhile, make the pumpkin pie filling. In a large mixing bowl, add the pumpkin puree, sweetened condensed milk, eggs, egg yolk, salt, vanilla extract, cinnamon, nutmeg, ginger, and pumpkin spice, and mix with a whisk until well combined.
- Remove the unbaked pie crust from the fridge and line the inside of the dough with parchment paper. Fill it with dried beans or pie weights. Bake for 20 minutes at 180c (350f) preheated oven.
- Carefully lift the parchment paper and pie weights and set them aside to cool.
- Brush the crust with egg wash and pour the pumpkin pie filling into the crust.
- Bake in a 180c (350f) preheated oven in the third lower rack of the oven for 40-50 minutes or until the edges of the pie are fully set, and the middle seems jiggly.
- Allow the pie to cool to room temperature for at least an hour, and let it set in the fridge for at least 4 hours. Overnight is best.
Notes
- Use cold butter for the crust, we suggest cutting the butter into cubes and then placing it in the fridge, so when you are ready to use it, it will be very cold.
- For a smooth and creamy pie, make sure that you are using room-temperature ingredients. Before you begin to make this pie, make sure that your eggs and sweetened condensed milk are at room temperature.
- Don’t open the oven door before the pie is fully baked or about to be baked! Drastic changes in the temperature of the pie while baking can cause the pie to crack.
- Place the pie in the lower third of the oven to stop the pie from browning too quickly.
- Work the dough as little as you can. If you overwork the dough, it encourages gluten development which isn't optimal for pie dough. It makes the dough dry, and gummy, and not moist and flakey.
- Freeze the unbaked pie crust for about 20 minutes before baking, this step stops the pie crust from browning too quickly.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Allow the pie to cool completely. The filling of the pie needs to set completely so you get beautiful slices.
- Don’t skip brushing the pie with egg wash. (one egg and a tablespoon of milk or cream)
Emily says
The best pie!