This Pumpkin Pie with Condensed Milk is a perfectly sweet, smooth, and creamy baked custard filling in a savory pie shell. It is the go to recipe for holiday desserts or special family meals every fall.
It is an easy to make pumpkin pie recipe that is sweetened only with condensed milk giving it a rich and creamy flavor and texture.
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What is Condensed Milk
Condensed milk is a shelf stable product made with cow's milk that has had the water removed from it. The concentrated milk is usually sweetened with sugar and is rich and creamy.
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 this pumpkin pie as well as Sweet and Salty Caramel Popcorn Balls and Easy Chocolate Fudge.
🥘 Ingredients
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Sweetened condensed milk, this adds sweetness and cream to the pumpkin pie. Usually it comes in a can, but recently it can be bought in a more convenient squeeze bottle.
Pumpkin puree, be sure to buy the solid pumpkin puree and not the pie mix.
Pumpkin pie spice mix, feel free to make your own pumpkin pie spice or buy it.
Large eggs, are what binds the custard together.
Pie crust, you can buy pre-made pie crust or try your hand at my mom's Oil Pie Crust recipe.
👪 Serving size
This pie recipe will serve 8 people.
⏲️ Baking Time
Total baking time for this pie is 50 minutes
🍽 Equipment
Pastry mat for rolling out the pie dough.
Rolling pin to roll out the pie dough. This is my favorite rolling pin.
Pie plate, I prefer a ceramic pie plate.
Mixing bowls for mixing the pumpkin pie filling.
Electric hand mixer to mix the pie filling with.
🔪 Instructions
Step 1:
- 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.
Step 2:
- 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.
Step 3:
- 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.
💭 Top Tip
- Roll the pie crust very thin to ensure it bakes all the way thru. My mom always told me that her home ec 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.
📖 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.
More Pumpkin Recipes
*If you made this Pumpkin Pie with Condensed Milk, please give it a star rating*
📖 Recipe
Pumpkin Pie with Condensed Milk
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.
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