Pumpkin Pie with Sweetened Condensed Milk – Creamy and Easy Recipe

If you’re craving a luscious fall dessert that’s equal parts cozy and crave-worthy, you need to try this pumpkin pie recipe with sweetened condensed milk. It’s a no-fuss twist on the classic—silky, rich, and made with ingredients you probably already have in your pantry. Whether you’re baking it for Thanksgiving, Friendsgiving, or just a Tuesday night treat, this recipe will earn you rave reviews.

Why Pumpkin Pie is the Ultimate Fall Comfort Food

Pumpkin pie has long been a holiday staple, and for good reason. Its creamy filling, warm spices, and flaky crust scream comfort. But what makes this version a winner? We’re skipping the evaporated milk and going straight for sweetened condensed milk for a smoother, sweeter, and more foolproof finish.

What You’ll Need – Ingredients Overview

Let’s keep it simple yet flavorful. These are the ingredients that make this pie unforgettable.

Main Ingredients

• Pumpkin Puree: Canned works great, but homemade can give a richer taste.
  
  

• Sweetened Condensed Milk: This thick, sweet base adds creaminess and eliminates the need for added sugar.
  
  

• Eggs: Help set the filling.
  
  

• Pie Crust: Store-bought or homemade—your call.
  
  

Spices & Flavorings

• Ground cinnamon
  
  

• Nutmeg
  
  

• Ginger
  
  

• Cloves (optional)
  
  

• Vanilla extract
  
  

• A pinch of salt
  
  

Tools You’ll Need in Your Kitchen

You don’t need fancy gadgets here:

• Mixing bowls
  
  

• Whisk or electric mixer
  
  

• Measuring cups and spoons
  
  

• A 9-inch pie dish
  
  

• Oven (of course!)
  
  

How to Make Pumpkin Pie with Sweetened Condensed Milk

Step-by-Step Instructions

Step 1: Prepare the Crust

Roll out your crust and press it into a 9-inch pie plate. Crimp the edges if you’re feeling fancy, then chill it while you prepare the filling.

Step 2: Mix the Filling

In a large bowl, whisk together:

• 1 can (15 oz) pumpkin puree
  
  

• 1 can (14 oz) sweetened condensed milk
  
  

• 2 large eggs
  
  

• 1 tsp cinnamon
  
  

• ½ tsp nutmeg
  
  

• ½ tsp ginger
  
  

• ¼ tsp salt
  
  

• 1 tsp vanilla extract
  
  

Mix until smooth and well combined.

Step 3: Pour and Bake

Pour the filling into the crust. Bake at 425°F (220°C) for 15 minutes, then reduce the heat to 350°F (175°C) and bake for another 35–40 minutes. The center should jiggle slightly when done.

Tips for a Perfect Pumpkin Pie

• Avoid cracks: Don’t overbake. The pie should be set but still slightly wobbly in the center.
  
  

• Let it rest: Cool completely before slicing for the best texture.
  
  

• Fresh spice = better flavor: Always use fresh spices if possible!
  
  

Fresh Pumpkin vs Canned: Which Should You Use?

How to Make Pumpkin Pie from a Pumpkin

If you're going the homemade route:

1. Cut the pumpkin, remove seeds, and roast at 375°F for 45–60 minutes.
   
   

2. Scoop out the flesh and blend until smooth.
   
   

3. Strain using cheesecloth to remove excess moisture.
   
   

Canned pumpkin is more consistent and a huge time-saver, though!

Pumpkin Pie Recipe Without Evaporated Milk

If evaporated milk isn’t your thing, sweetened condensed milk is the ultimate upgrade. It adds sweetness, richness, and simplifies the process by cutting down on extra sugar or cream.

Replacement for Sweetened Condensed Milk

No sweetened condensed milk on hand? Try:

• Coconut condensed milk (great for dairy-free diets)
  
  

• Homemade version: Simmer milk and sugar until thickened
  
  

• Full-fat coconut cream + maple syrup: Not exact, but works in a pinch!
  
  

Serving & Storage Tips

How to Cool and Slice Like a Pro

Cool completely at room temperature, then refrigerate for at least 2 hours. Slice with a clean, sharp knife dipped in warm water.

Make-Ahead Tips

Pumpkin pie stores beautifully! Wrap it in foil or plastic wrap and refrigerate for up to 4 days. You can also freeze it—just thaw in the fridge overnight.

Common Mistakes to Avoid

• Overbaking: Leads to cracks.
  
  

• Undermixing: Lumps in the filling = no thanks.
  
  

• Unbaked crusts: For extra crunch, blind bake your crust first.
  
  

Fun Variations to Try

• Mini pumpkin pies using muffin tins
  
  

• Vegan version with flax eggs and dairy-free condensed milk
  
  

• Gluten-free crust using almond or oat flour
  
  

Final Thoughts

Pumpkin pie doesn't have to be intimidating. This pumpkin pie recipe with sweetened condensed milk is creamy, flavorful, and so easy that it practically bakes itself. Whether you’re new to baking or a seasoned pro, this dessert will earn a permanent spot on your fall baking list. Now go preheat that oven and make your kitchen smell like heaven!

FAQs

1. Can I use fresh pumpkin instead of canned?

Absolutely! Just roast, blend, and strain your pumpkin puree before using.

2. What can I substitute for sweetened condensed milk?

Try coconut condensed milk, homemade condensed milk, or a mix of cream and sugar if you're in a pinch.

3. How do I prevent my pie from cracking?

Don’t overbake it! The center should have a slight jiggle when you take it out.

4. Can I make this pie ahead of time?

Yes, it stays fresh in the fridge for up to 4 days or in the freezer for a month.

5. Is it okay to use store-bought crust?

Definitely. It saves time and still tastes great!

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