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.
Pumpkin pie is a must have this time of year. It just wouldn’t be Thanksgiving without it.
This recipe uses sweetened condensed milk to make it super easy and really smooth and creamy, but you still get all of that traditional pumpkin pie flavor. Bake one up for your holiday feast and see for yourself.
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!
But 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 is all you need. You will have your tasty dessert in the oven in no time at all.
The result 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. Sweetened 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 the flakiest crust, get it fit into the pie plate and chill the unbaked pie shell for at least a half hour. Cold pastry equals flaky pastry.
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, 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.
As you can see in some of these pictures, I forgot to check mine on one of these pies. Parts of the crust got a little bit darker than I would have liked.
Don’t despair though. The pie was very much enjoyed, even if it wasn’t quite perfect.
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.
More Fun Pie Recipes
Carrot pie topped with a buttery cinnamon streusel is a fabulous combination that will make you wonder where carrot pie has been your whole life! It’s perfect for Easter, Thanksgiving or just because!
A flaky pie crust loaded with warm flavors, oatmeal and coconut is a treat to be sure. Grandma spent years perfecting this oatmeal pie recipe so you don’t have to.
Maple pumpkin pie is kissed with a bit of maple flavor to heighten the warm sweet notes. Such a small change makes a big difference!
This pie tastes just like apple pie, but there isn’t a single apple in it! You’d never guess that it’s really zucchini pie instead of apple.
Creamy apple butter pie is silky and delicious. It has the texture of pumpkin pie, but with the flavor of apples and goodness of sweetened condensed milk instead!
- 15 oz can pumpkin puree
- 14 oz can sweetened condensed milk
- 2 large eggs
- 1.5 teaspoons pumpkin pie spice
- 1/2 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.
- 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.
Make sure to use pure pumpkin puree, not pumpkin pie filling. The cans of filling have additional ingredients mixed in already.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 233Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 46mgSodium: 218mgCarbohydrates: 35gFiber: 1gSugar: 26gProtein: 6g
All nutritional information is estimated and will depend on the exact ingredients you use.