Condensed Milk Pumpkin Pie

Bursting with flavor, this easy condensed milk pumpkin pie has a flaky butter crust, rich, smooth filling, and a blend of cozy fall spices. Delicious with a dollop of whipped cream, it’s a classic addition to any Thanksgiving dessert table!

Easy pumpkin pie recipe

It’s not Thanksgiving without pumpkin pie! It’s one of our family’s favorite desserts, and we have it every year. As a kid, I remember spirited discussions about the amount of spices, kind of milk and sugar used, or the number of eggs.

Personally, I think this pumpkin pie checks all the boxes. It has a crisp crust throughout and creamy, smooth filling with lots of flavor. I love the taste, texture, and ease of making it. Good luck keeping it on the table – this pie is too good to resist!

And for more Thanksgiving pie recipes, try our sweet potato pie, gooey pecan pie (no corn syrup!), and cranberry custard pie.

Looking for more pumpkin dessert recipes? The check out our pumpkin cake roll and pumpkin custard pie!

Ingredients

Crust

I used a batch of my homemade 3-ingredient pie dough for this pumpkin custard pie. It’s buttery and flaky and my go-to for pies. You can find my best tips and step-by-step photos in this how to make pie crust guide.

To simplify the process, you can use a store-bought pie shell to save time. You need a 9-in / 23 cm deep dish pie crust. A refrigerated pie crust will also work.

Filling

• Pumpkin: While you can use canned pumpkin puree or fresh pumpkin puree, you will get the best and most consistent results with canned pumpkin. I love Libby’s brand, and my mom and grandma have used it, too.
• Sweetened condensed milk: A can of full-fat condensed milk provides sweetness and creates the most luxurious pumpkin pie you’ll ever taste.
• Eggs: You need 3 eggs for the pumpkin pie filling. It’s just the right amount to create a custard that sets up nicely without tasting eggy.
• Butter adds moisture and richness to the filling. I prefer salted butter, but you can also use unsalted butter and add a pinch of salt.
• Pumpkin pie spice adds so much warmth and complexity to the filling. I use my homemade pumpkin pie spice mix for that classic pumpkin pie flavor. You can quickly make it by combining 2 1/4 tsp ground cinnamon + 3/4 tsp ground ginger + 1/2 tsp ground nutmeg + 1/4 tsp ground cloves.

Egg wash (optional)

The egg wash is key to achieve a beautiful, golden pie crust. It also seals the pie base and helps to prevent a soggy base. To make egg wash for pies, whisk together 1 egg and 1 tablespoon of milk or cream.

Instructions

1: Preheat the oven

• Adjust a rack in the center of the oven and preheat to 350°F / 180°C / gas mark 4.

2: Prepare the crust

• Roll out the crust and place it on your pie plate.
• Trim and crimp the edges as desired. Refrigerate while you make the filling.
• Skip this step if using a pre-made crust in a disposable pie tin.

3: Par-bake crust

• Line the pie crust with a piece of parchment (baking) paper and a piece of tin foil.
• Fill with pie weights or dried beans, evenly distributing them around the pie dish. You need 2 standard sets of pie weights.
• Pre-bake the crust for 10 minutes.
• Then carefully remove the pie weights, tin foil, and parchment (baking) paper and bake for another 10 minutes.

4: Apply egg wash

• Mix together the egg and milk. Liberally brush the crust’s bottom, sides, and edges with egg wash. The egg wash creates a beautiful golden color and seals the crust, protecting it from becoming soggy.

5: Make the filling

• Put the canned pumpkin, condensed milk, softened butter, eggs, and spices into a large mixing bowl.
• Using a whisk or an electric mixer, beat until the ingredients are well combined and the mixture looks smooth.

6: Bake

• Pour the filling into the prepared pie crust and bake for 50 to 60 minutes.
• After 20 minutes, cover the crust with a pie shield or use foil to make one. This prevents the crust from burning or browning too much.
• The pie is ready when the edges are set, and the very center is still a little wobbly, like Jello.

7: Cool

• Remove the pumpkin pie from the oven and let it cool in the pan until room temperature.
• Refrigerate for 3 to 4 hours or overnight.

8: Decorate (optional)

• To garnish, pipe whipped cream onto your pie. I used a large, open star piping tip for my puffs.

Tips

• Plan ahead. Pumpkin pie requires baking and chilling time, and I recommend starting the day before if you can.
• Use room temp ingredients. Cold ingredients don’t incorporate well. For the smoothest pumpkin pie, bring the eggs and butter to room temperature before mixing the filling.
• Spices: Feel free to adjust the spice profile to your liking. You can use less or more and skip spices you don’t care for.
• Pre-bake the pie crust. Whether using a homemade or pre-made pie dough, partially blind baking ensures that the crust is crisp throughout and doesn’t get a soggy bottom.
• Tent your pie to protect the crust from browning too quickly. Use a pie shield or wrap a piece of foil loosely around the pie pan and crumpled over the top. Doing so will give you a baked-through pie and golden crust.
• Allow the pie to chill before serving. It’s important for pumpkin pie with sweetened condensed milk to sit and cool for a couple of hours before serving. Overnight is ideal. The condensed milk pumpkin pie filling sets up as it cools, making slicing much easier.
• Use a sharp knife for slicing. To get those perfect, clean edges, slice your pie with a very sharp knife and only cut the pie when cold. Clean the blade after each cut by whipping it with a paper towel.

Topping ideas

• Whipped cream: Pipe swirls of sweetened whipped cream onto your pumpkin pie. I used a large open star tip (M1 tip) to create the cream tuffs you see in the photos.
• Sprinkle of spices: You can never go wrong with a sprinkle of spices or ground cinnamon!
• Pie crust leaves: Use leftover pie crust to cut out leaves or small pumpkins and bake them at 350°F / 180°C / gas mark 4 for 6 to 9 minutes. Arrange the baked leaves on the baked pie.
• Sugared cranberries: Frosted cranberries add an elegant touch! To make them, simmer 1/2 cup water and 1 cup white sugar for 3 minutes. Take off the heat and stir in 3 cups fresh cranberries to fully coat in sugar syrup. Let sit for a minute. Using a slotted spoon, transfer the cranberries to a lined baking sheet and let dry for 1 hour. Then roll the cranberries in 1 cup of granulated sugar to coat.

Storage instructions

• Store: Store leftover pumpkin pie covered and refrigerated. To keep the pie fresh and delicious, I like to store leftovers in an airtight container or wrap in plastic wrap (cling film). Consume within 4 to 5 days.
• Freeze: Yes, pumpkin pie freezes well for up to 3 months as long as you skip any decorations such as whipped cream. Simply wrap the pie dish in 2 layers of plastic wrap (cling film) and freeze. Defrost overnight in the fridge before serving.

Making condensed milk pumpkin pie ahead of time

You can make pumpkin pie a day ahead and refrigerate it overnight. It tastes great cold.

Aside from freezing the whole pie, it’s also possible to make the different components in advance. The benefit of this approach is that you can enjoy freshly baked pumpkin pie on the day of.

Prepare the pie dough and fill the crust. Place in the refrigerator overnight. The crust needs to chill anyway, so this is perfect.

The filling can also be made the day before. In fact, the custard will taste even more flavorful if the ingredients have time to mingle. Simply mix the filling, cover the bowl tightly with plastic wrap (cling film), and refrigerate.

And there’s no need to bring the crust or filling to room temperature. Simply pre-bake the crust, add the filling, and bake until set.

Variations

• Vanilla extract isn’t typically found in traditional pumpkin pie recipes. But I believe pumpkin pie is better with vanilla, and always add 1 teaspoon! It will enhance the overall flavor of your pie and keep it from tasting bland.
• Orange zest: A little bit of orange zest brightens up the filling. If you never tried orange zest in your pumpkin pie, you should because it’s irresistible. Finely grate the peel of 1 organic orange and stir into the filling mixture.
• Caramel: For a decadent caramel pumpkin pie, swap out the condensed milk for canned caramel or dulce de leche (NOT caramel sauce!). Because canned caramel is thicker, add 1/4 cup milk to the filling to adjust the consistency. You can also make your own canned caramel.
• Bourbon: For a warming autumn twist, try adding 1 to 2 tablespoons of your favorite bourbon, whiskey, or rum to the pie filling.

Other pumpkin desserts & drinks

• 5-Ingredient Pumpkin Pudding
• White Chocolate Pumpkin Cookies
• Condensed Milk Pumpkin Bread
• Easy Pumpkin Muffins
• Pumpkin Spice Latte
• Iced Pumpkin Spice Latte
• Pumpkin Milk