Pumpkin pie is always a family favorite in the fall, especially during Thanksgiving and Christmas. This Pumpkin Pie with Sweetened Condensed Milk is a sweet, smooth, and creamy baked custard filling in a savory pie shell.
This version is one I learned many years ago from the can of Eagle Brand. I loved how simple it was to make because I didn't need to add evaporated milk or sugar.
Quick Summary
- Just six ingredients, and it serves 8.
- My mom's rule for a crust that bakes all the way through, plus how to keep the edges from over-browning.
- It works without a crust, too, as a pumpkin custard.
- How long it keeps in the fridge and freezer.
Jump to:
Key Ingredients
Sweetened condensed milk: This adds sweetness and cream to the pumpkin pie. It usually comes in a can. I have also found it in a convenient squeeze bottle.
Pumpkin puree: Be sure to buy the solid pumpkin puree and not the pie mix.
Pumpkin pie spice: Feel free to make your own pumpkin pie spice or buy it.
Large eggs: They're what binds the custard together.
Pie crust: You can buy pre-made pie crust. Die-hard homemade pie makers can easily make my mom's Oil Pie Crust in place of the premade one.
How to Make Pumpkin Pie with Sweetened Condensed Milk
Preheat the oven to 425°F, then roll out the pie crust.
Shape the crust into the pie plate and crimp the edges. Chill it in the refrigerator while you make the filling.
In a large mixing bowl, whisk the pumpkin, sweetened condensed milk, eggs, pumpkin pie spice, and salt until smooth.
Pour the filling into the chilled crust.
Bake for 15 minutes, then reduce the oven to 350°F and bake about 35 minutes more. It's set when a knife inserted in the center comes out clean and the custard will jiggle slightly when moved. Cool completely before slicing.
Variations
- If you like more spice with pumpkin pie, increase the amount of pumpkin pie spice by ½ teaspoon.
- You can substitute your own pumpkin puree from a cooked pumpkin. Just process the pumpkin (without the skin) in a food processor until smooth.
- Top with some homemade whipped cream sweetened with maple syrup.
A Few Things I've Learned
- Roll the pie crust very thin to ensure it bakes all the way through. My mom always told me that her home economics teacher said you can never get a pie crust too thin!
- To prevent over-browning of the pie crust edges, cover it with aluminum foil or a pie crust protector shield (affiliate link).
Storing Leftovers
Cover leftovers and keep them in the refrigerator for up to 4 days, or freeze for up to 1 month.
You May Be Wondering
They're not the same, so you can't substitute one for the other. Evaporated milk is fresh milk that has been canned. Sweetened condensed milk has added sugar and is cooked down to a thick, creamy consistency.
It was likely over baked. Cracks can also happen if they are cooled down too quickly by placing them in a refrigerator while still hot.
Yes, you can make it without a pie crust. It will basically become a pumpkin custard.
More Recipes to Try This Fall
As a child I remember wanting to lick a spoon coated with sweetened condensed milk. As an adult I use it to make recipes like my caramel popcorn balls and rice pudding, and when fall rolls around, pumpkin takes over my kitchen.
When you make this recipe, please leave a ⭐⭐⭐⭐⭐ rating comment below to let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch so I can see your photos!
📖 Recipe
Pumpkin Pie with Condensed Milk
Equipment
- Hand whisk or electric hand mixer
As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 15 ounces pumpkin puree
- 14 ounces sweetened condensed milk
- 2 large eggs
- 1 tablespoon pumpkin pie spice
- ½ teaspoon salt
- 1 9" unbaked pie crust
Instructions
- Preheat the oven to 425° F.
- Shape the pie crust into the pie plate, crimping the edges. Place in the refrigerator until ready to add the pie filling.
- In a large mixing bowl whisk the pumpkin, sweetened condensed milk, eggs, pumpkin pie spice, and salt in a medium bowl until smooth.
- Pour the pie filling into the prepared pie crust. Bake for 15 minutes.
- Reduce the oven temperature to 350° and continue baking for 35 minutes or until a knife inserted in the center of the pie comes out clean.
- Cool completely. Garnish as desired. Store any leftovers covered in the refrigerator.
Vincent T says
Made this several times. Very tasty and very easy recipe to follow. I made leaf cutouts for too and looks really nice.