This simple pumpkin pie recipe is made with sweetened condensed milk, so you know it’s going to be good! It only takes a few ingredients and tastes amazing.
Making pumpkin pie with condensed milk has got to be one of the best ways to make it. This recipe is super simple and the filling is so smooth and delicious.
You will wonder why you ever made pumpkin pie any other way. But it’s ok, now that you know the secret you can make this this way from now on!
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Different Ways to Make Pumpkin Pie
Homemade pumpkin pie is a must have this time of year. It just wouldn’t be Thanksgiving without it.
There are several great ways to make it. We really like maple pumpkin pie and of course there is pumpkin pie with evaporated milk.
This recipe uses sweetened condensed milk to make it super easy. The filling is really smooth and creamy, but you still get all of that traditional pumpkin pie flavor.
Condensed milk pumpkin pie is so easy to make, you could almost memorize the recipe. Bake one up for your holiday feast and see for yourself.
Making Pumpkin Pie With Sweetened Condensed Milk
We are smack dab in the middle of pie season. And I don’t know about you, but I am here for it.
I don’t make the most beautiful pies, so I am always hesitant to post them. I have pretty pie crust envy!
Even if the crust isn’t magazine worthy, I just had to share this recipe with you. It is a delicious pumpkin pie much like you would expect but you don’t have to have evaporated milk.
Do you keep evaporated milk in your pantry? I almost never have it on hand.
What do I always have? Sweetened condensed milk!
That rich creamy liquid gold that is sweetened condensed milk is perfect for making the pumpkin custard. It not only adds the dairy part of the filling, but also adds all of the sweetness you need.
A couple of eggs, some spice, and a can of pumpkin round out the simple ingredient list. You will be putting your pie in the oven in no time at all.
The resulting condensed milk pumpkin pie is everything you would want it to be. It is smooth, rich and infused with pumpkin spice.
So if you are looking to make a pumpkin pie without evaporated milk, you are in the right place. A can of condensed milk makes the filling even easier to make and taste even better, making this the best pumpkin pie recipe around!
Tips and Tricks for a Great Pumpkin Pie
For the flakiest crust, get it fit into the pie plate and chill the unbaked pie shell for at least a half hour. When it comes to pies, cold pastry equals flaky pastry.
Bake the pie on the bottom rack in the oven. This will help ensure good heat transfer to the bottom crust and help to avoid a soggy undercooked bottom.
Using canned pumpkin is the best way to get consistent results. You can make your own pumpkin puree by roasting fresh pumpkin and puree it in a food processor.
If you make your own pureed pumpkin, be sure to get any excess liquid out. Having a higher moisture content than canned pumpkin can lead to a soupy filling.
Beat the eggs slightly before adding the other ingredients. This will help them to incorporate fully.
Watch your crust and cover it if needed. If the pie crust starts getting dark, put a pie shield or some aluminum foil over the edges.
It is easy for the edges of the crust to get overdone waiting for the filling to set, so this will save your pie. The longer bake time and hotter oven is necessary to avoid the dreaded soggy bottom, but can be hard on the exposed edges.
I have made this pie in both a 9″ deep dish pan and a standard 9″ pie pan, both work. The standard pan results in a very full pie, but it can hold all of the filling if you transfer it to the oven carefully.
Frequently Asked Questions
What is better for pumpkin pie, condensed milk or evaporated milk?
Both evaporated and sweetened condensed milk make excellent pies. The benefit to using condensed milk is you don’t have to add any additional sugar so you don’t have to worry about getting it dissolved.
Condensed milk gives the pie a creamier slightly denser texture. Evaporated milk results in an airier pie and takes a few more ingredients.
How do I know when my pumpkin pie is done?
A pumpkin pie is done baking when the center has just a slight jiggle left. It should be about the consistency of Jello in the center, with no liquid left.
The pie will continue to cook and set as it cools.
Homemade Pie Crust Recipes
There is no shame in picking up some refrigerated pie crust at the grocery store. I do that quite a bit myself.
However, if you want to make your pie extra special, making your own crust takes it to the next level and it is easier to do than you might think. Here are a couple of our favorite recipes.
My great-grandma was known for her tender pie crusts. My mom was looking for her recipe for years, and we finally got her lard pie crust recipe.
If you don’t want to use lard, MiMi also has a super flaky pie crust recipe that uses butter and a splash of apple cider vinegar. Both recipes are delicious and will be perfect for your homemade pumpkin pie.
Toppings for Your Perfect Pumpkin Pie
Maple whipped cream is a great topping for pumpkin pie. I just love how the warm maple notes blend with the pumpkin filling. All it takes is heavy cream and maple syrup!
For a more stable topping, try cream cheese whipped cream. You can pipe it on your pie and it will hold its shape easily.
Or check out my pumpkin pie with sour cream topping. It is built on this condensed milk pumpkin pie but has a creamy white layer baked on top.
Pumpkin Pie With Sweetened Condensed Milk
- 15 oz pumpkin puree
- 14 oz sweetened condensed milk
- 2 large eggs
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 pie crust
- Prepare your pie dough and place it in a 9" pie plate. Chill until ready to bake.
- Preheat oven to 425 °F
- In mixing bowl, lightly beat eggs. Add pumpkin, sweetened condensed milk, pumpkin pie spice and salt. Mix until combined.15 oz pumpkin puree, 14 oz sweetened condensed milk, 2 large eggs, 1½ teaspoons pumpkin pie spice, ½ teaspoon salt
- Pour into prepared pie crust and bake at 425°F for 15 minutes. Then reduce the heat to 350°F and bake an additional 35-40 minutes. Watch the crust and cover the edges if necessary. The pie should be mostly set when it is done, with just a slight jiggle in the center.
- Cool at room temperature for 2 hours and then chill until ready to serve.
- Store in the refrigerator wrapped loosely in plastic wrap for up to 3-4 days or freeze for up to 2 months.