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Pumpkin Pie With Condensed Milk

Thanks for sharing!

 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. 

Piece of pumpkin pie topped with swirls of whipped cream next to remaining pie, ready to eat.

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!

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! 

whole pumpkin pie made with sweetened condensed milk.

You never know when you’ll need it to make rich creamy buttercream or a quick batch of peanut butter fudge. So you are likely to find several cans in my cabinet at any time. 

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.

Lifting a slice of pumpkin pie out of the whole pie, showing the smooth custardy filling and whipped cream topping.

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 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.

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.

chilled sweetened condensed milk pumpkin pie ready to cut and serve.

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.

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.

Sliced of pumpkin pie on plate topped with whipped cream and a fork nearby, ready to eat.

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! 

Yield: 12 Servings

Condensed Milk Pumpkin Pie

Piece of pumpkin pie topped with swirls of whipped cream next to remaining pie, ready to eat.

This condensed milk pumpkin pie recipe is as simple as it gets. The filling takes just a few ingredients and is perfectly smooth and creamy. You are going to love how easy it is. Make one for Thanksgiving or just because.

Prep Time 10 minutes
Cook Time 55 minutes
Additional Time 3 hours
Total Time 4 hours 5 minutes


  • 15 oz can pumpkin puree
  • 14 oz can sweetened condensed milk
  • 2 large eggs
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 pie crust


  1. Prepare your pie dough and place it in a 9" pie plate. Chill until ready to bake.
  2. Preheat oven to 425°F.
  3. In mixing bowl, lightly beat eggs. Add pumpkin, sweetened condensed milk, pumpkin pie spice and salt. Mix until combined.
  4. 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.
  5. Cool at room temperature for 2 hours and then chill until ready to serve.
  6. 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:



Serving Size:


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.

Did you make this recipe?

I'd love to see it! Share a picture on Instagram or Pinterest and tag me @carleecooks to let me know how it went!

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.

Thanks for sharing!


Monday 14th of November 2022

Would this work in individual pie crust? How would the cook time change?


Monday 14th of November 2022

Yes, it would. The bake time depends on the exact size of the pies, but I would do 10 minutes at 425F and then 15-20 minutes at 350F.

Connie L Spector

Friday 11th of November 2022

I have used this recipe for years but I use a prepared crust, even easier. Instead of allspice, I use cinnamon, nutmeg, ginger and cloves.


Friday 18th of November 2022

@Connie L Spector, Allspice is a single spice not a mixture of spices. The recipe calls for pumpkin pie spice which is a mixture of spices such as cinnamon, ginger, cloves, etc. I personally prefer cinnamon only for my pumpkin pie.

Ashley M.

Monday 31st of October 2022

What about a pre-made Graham cracker crust?. Do I need to change anything?


Monday 31st of October 2022

No, you can follow the same baking instructions. That should be delicious!


Sunday 23rd of October 2022

I also usually don't have evaporated milk so this was perfect as I had sweetened condensed milk. I made this with no crust, as I'm gluten free, and it turned out delicious! I baked it in a fairly deep Corning ware baking dish, as had no pie pans. Also added 1/2 tsp more spice as I like lots of spice. Kept baking time same. Wow, wonderful 👍 thank you so much for this!!


Sunday 23rd of October 2022

I am so glad you liked it!


Friday 18th of February 2022

I want to make this without a crust. Do I need to adjust the cooking time?


Friday 18th of February 2022

I would keep the bake time the same. That should be delicious!

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