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 with condensed milk
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 condensed milk 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!
I’ve packed this post with all my best tips and tricks to bake the perfect pumpkin pie with confidence.
What is pumpkin pie made of? Condensed milk pumpkin pie brings all the delicious fall flavors we love this time of year. It’s easy to make with just a handful of simple ingredients. Quantities for each component can be found in the recipe card below.
Pumpkin pie 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.
Pumpkin pie filling
The best pumpkin pie filling has a light, smooth consistency and is lightly sweetened. And it would be perfectly complete without cozy pumpkin pie spices.
- 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.
How to make condensed milk pumpkin pie
This pumpkin pie recipe with sweetened condensed milk is my go-to dessert for Thanksgiving and bringing to pot-lucks throughout fall and the holiday season. It tastes and looks so good, plus it’s pretty easy to make! If you’re short on time, grab a pre-made pie crust.
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.
- 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.
- 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 for the best pumpkin pie
Condensed milk pumpkin pie is a classic and always a favorite in the fall time. Here are a few tips to help you succeed and bake the best pumpkin pie!
- 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.
A decorated pumpkin pie will make your Thanksgiving table more beautiful and festive. I have collected a few ideas on how to garnish pumpkin pie for you.
- 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.
Pumpkin pie and sweetened whipped cream are the perfect match. The sweet, spiced pie goes so well with fluffy cream. You could also sprinkle your pumpkin pie with candied nuts for a bit of crunch. Or serve it drizzled with caramel sauce or chocolate sauce. It’s so yummy!
My slice is always loaded with plenty of whipped cream. Seriously, don’t even bother handing me pumpkin pie without a mountain of whipped cream.
How to store condensed milk pumpkin pie
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.
Can you freeze condensed milk pumpkin pie?
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.
- 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.
More pie recipes
Pie is one of those classic desserts that are great for any celebration! I’ve gathered some more of our favorite, tried-and-true pie recipes for you. They’re the perfect ending to any Thanksgiving feast. And best of all, they’re all simple to make.
Other pumpkin desserts & drinks
And for all you pumpkin lovers, I’ve rounded up a few more pumpkin desserts and drink recipes to satisfy your cravings. They’re all indulgent and really easy to throw together. Enjoy!
- 5-Ingredient Pumpkin Pudding
- White Chocolate Pumpkin Cookies
- Condensed Milk Pumpkin Bread
- Easy Pumpkin Muffins
- Pumpkin Spice Latte
- Iced Pumpkin Spice Latte
- Pumpkin Milk
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- refrigerated pie crust or a deep 9-in pie shell (store-bought or homemade)
- 1 can (15 oz / 425 g) canned pumpkin
- 3 eggs
- 1 can (14 oz /400 g) sweetened condensed milk
- 1/4 cup / 30 g / 1 oz salted butter, softened (or unsalted butter + 1/4 tsp salt)
- 2 1/2 tsp pumpkin pie spice (see Note below)
Egg Wash (optional)
- 1 egg
- 1 tbsp milk
- Preheat the oven. Adjust a rack in the center of the oven and preheat to 350°F / 180°C / gas mark 4.
- Prepare the crust. Roll out the crust and place it on your pie plate. Trim and crimp the edges as desired. Refrigerate for 20 minutes while you make the filling. Skip this step if using a pre-made crust in a disposable pie tin.
- 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.
- 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.
- 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.
- 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.
- 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.
- Decorate (optional). To garnish, pipe whipped cream onto your pie. I used a large, open star piping tip for my puffs.
- Serve. Cut your condensed milk pumpkin pie into slices and serve with a dollop of whipped cream, vanilla ice cream, caramel sauce, and a sprinkle of ground cinnamon if desired. Enjoy!
Pumpkin Pie Spice
I always use my homemade pumpkin pie spice in my fall baking recipes. If you don't have pumpkin spice, you can easily make your own. The following makes enough for 1 pumpkin pie. Here's what you'll need:
- 2 1/4 tsp ground cinnamon
- 3/4 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
Mix everything together and add it to the evaporated milk pumpkin pie filling. Easy!
How long to cook pumpkin pie
How long do you bake a pumpkin pie? The pumpkin pie bake time is from 50 to 60 minutes at 350°F / 180°C / gas mark 4. To avoid a soggy bottom, follow the instructions and blind-bake the crust before pouring in the filling.
How do you know when pumpkin pie is cooked?
Pumpkin pie can be a little challenging to cook perfectly. Underdone and you got raw filling, overdone and you end up with a rubbery texture and cracked top. Still, a few things indicate your pumpkin pie is done.
- Jiggle: When you nudge your pie, the filling should be set and firm around the edges, but a little jiggly in the center like Jello.
- Color: After an hour, the filling will look darker and begin to brown. The surface looks matt, and no longer liquid or shiny, and there are no cracks.
- Toothpick: Insert a skewer or toothpick halfway between the center and the outer edge of the pie. It should come out mostly clean. It doesn't have to be completely dry as the pie continues to cook while it cools.
- Temperature: If you have an instant-read thermometer, you can use that instead of the skewer/toothpick. The temperature of the custard should be at 175°F / 80°C.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 154Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 53mgSodium: 118mgCarbohydrates: 17gFiber: 1gSugar: 4gProtein: 4g
Can you make pumpkin pie with condensed milk?
Yes, you can create the best pumpkin pie with condensed milk! Condensed milk is thick, creamy, and absolutely divine in this recipe. It does a couple of things in our pumpkin custard pie:
Sweetener: Condensed milk replaces the sugar and milk or heavy cream you’d find in classic pumpkin pie recipes.
Texture: It also creates a luxurious, melt-in-your-mouth texture that is silky smooth but still cuttable.
Flavor: Condensed milk and pumpkin are an incredible combination. The milky aroma boosts the earthy flavor of pumpkin, making the filling taste rich without being too sweet.
Fresh or canned pumpkin for pumpkin pie?
Fresh pumpkin and canned pumpkin are both good options for making pumpkin pie. I’ve tested the recipe with fresh vs. canned and liked the canned pumpkin pie better.
Canned pumpkin contains less water than fresh pumpkin puree, which means the pie will be sturdier. I also found that canned pumpkin is smoother and less grainy compared to fresh. That being said, it’s your call which you prefer.
If using fresh pumpkin, blot it to remove some of the moisture before adding it to the filling. You can do this by pressing the puree with sheets of paper towel.
Should I add cornstarch to my pumpkin pie?
I never had any trouble with this pumpkin pie not setting up. However, if you had issues with runny pumpkin pie filling and want to be on the safe side, add 1 tablespoon of cornstarch to the filling.
Cornstarch is a thickener and helps the pie set up. It makes the texture a little sturdier and firmer, but still keeps it smooth and soft.
Before you add the cornstarch to the pie filling, you want to mix it with 3 tablespoons of condensed milk until smooth and then mix it with the rest of the ingredients. This way is the best way to avoid clumps.
Can I make this pumpkin pie with evaporated milk?
No, you can’t substitute evaporated milk in this recipe. Evaporated milk and condensed milk are different and cannot be used interchangeably. Instead, try our evaporated milk pumpkin pie recipe.
How many does this recipe serve?
The exact number of servings depends on how large or small you cut your slices. Condensed milk pumpkin pie is quite filling (especially after a Thanksgiving feast), and I usually cut it into 10 to 12 portions. You can certainly go smaller or bigger.
How to avoid cracks in pumpkin pie?
The secret to preventing cracks in pumpkin pie is to avoid overcooking. Custard pies tend to crack when they are overbaked. Condensed milk pumpkin pie needs to bake for 45 to 60 minutes.
It’s done when the edges are set, but the center is still slightly wobbly. The filling will continue to cook as it cools on the counter and firms up when the pie is refrigerated.
What can I do if my pumpkin pie cracks?
First, take a breath because all is good. Your pie will still taste delicious. You can cover cracks with a generous dollop of whipped cream in the center. Sprinkle on a few pecans and no one will ever know.
How to avoid a soggy pie bottom?
Partially blind baking the crust and brushing with egg wash are the best ways to prevent a soggy bottom.
How to prevent a burnt pie crust
Using a pie shield or tenting the crust with foil drastically reduces the chance of burnt edges. Simply fold a long piece of foil lengthwise in half and gently wrap it around the pie after 20 minutes of baking.
What makes condensed milk pumpkin pie so good?
Amazing taste + texture: Pumpkin + condensed milk + warming spices + buttery pie dough + velvety smooth texture. Need I say more?
Perfect holiday dessert: This easy pumpkin pie recipe is fantastic for your Thanksgiving dessert buffet or a holiday potluck.
Easy: Another wonderful thing about the recipe is that it’s so easy to make with just a handful of simple ingredients! You just mix the filling, pour it into a pie crust and bake.
Great to make ahead: Pumpkin pie stores and freezes well. You can make it in advance so you can spend more time with your family than in the kitchen.