• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Grumpy's Honeybunch
  • Grumpy's Honeybunch Recipes
  • Recipes
    • Breakfast
    • Lunch Recipes
    • Dinner
    • Dessert Recipes
    • Low Carb Keto Recipes
  • Disclosure & Privacy Policy
    • Email
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Snapchat
    • Twitter
    • YouTube
menu icon
go to homepage
  • About
  • Recipes
  • Meal Plans
  • Shop
  • Contact
  • Videos
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Meal Plans
    • Shop
    • Contact
    • Videos
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Baking

    Pumpkin Pie with Condensed Milk

    Published: Sep 15, 2021 Last updated: Sep 21, 2021 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

    Sharing is caring!

    130 shares
    • Facebook
    • Twitter
    A creamy and delicious pumpkin pie made with sweetened condensed milk and pumpkin pie spices. Perfect for the holiday dessert table.
    Jump to Recipe Jump to Video Print Recipe

    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.

    Jump to:
    • What is Condensed Milk
    • 🥘 Ingredients
    • 👪 Serving size
    • ⏲️ Baking Time
    • 🍽 Equipment
    • 🔪 Instructions
    • 💭 Top Tip
    • 📖 Variations
    • More Pumpkin Recipes
    • 📖 Recipe
    One slice of baked pumpkin pie with condensed milk topped with whipped cream and a sprinkle of spices on a white plate with silver trim.

    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.

    One slice of baked pumpkin pie with condensed milk topped with whipped cream and a sprinkle of spices on a white plate with silver trim.

    🥘 Ingredients

    As an Amazon Associate, I earn from qualifying purchases from affiliate links.

    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.

    Pie crust being rolled out onto a red pie mat.

    👪 Serving size

    This pie recipe will serve 8 people.

    ⏲️ Baking Time

    Total baking time for this pie is 50 minutes

    Pie crust in the pie dish before filling with the pumpkin custard and baking.

    🍽 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.

    Pouring sweetened condensed milk from a can into a blue mixing bowl on top of the pumpkin puree.

    🔪 Instructions

    Step 1:

    1. Preheat the oven to 425° F.
    2. Shape the pie crust into the pie plate, crimping the edges. Place in the refrigerator until ready to add the pie filling.

    Step 2:

    1. In a large mixing bowl whisk the pumpkin, sweetened condensed milk, eggs, pumpkin pie spice, and salt in a medium bowl until smooth.
    2. Pour the pie filling into the prepared pie crust. Bake for 15 minutes.

    Step 3:

    1. 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.
    2. Cool completely. Garnish as desired. Store any leftovers covered in the refrigerator.
    Pouring the pumpkin pie filling into the unbaked pie shell.

    💭 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.
    Unbaked assembled pie.

    More Pumpkin Recipes

    • Pumpkin Spice Cake Roll with Maple Bourbon Cream
    • Maple Pumpkin Pie
    • Pumpkin Snickerdoodle Cookies
    • Praline Pumpkin Muffins
    • Pumpkin Scones
    • Pumpkin Spice Fudge
    Over head shot of a whole baked pumpkin pie with condensed milk.

    *If you made this Pumpkin Pie with Condensed Milk, please give it a star rating*

    📖 Recipe

    Pumpkin Pie with Condensed Milk

    Shelby Law Ruttan
    A creamy and delicious pumpkin pie made with sweetened condensed milk and pumpkin pie spices. Perfect for the holiday dessert table.
    3.85 from 33 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 50 mins
    Total Time 1 hr
    Course Desserts
    Cuisine American
    Servings 8
    Calories 198 kcal

    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.

    Video

    Nutrition

    Calories: 198kcalCarbohydrates: 32gProtein: 6gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 63mgSodium: 230mgPotassium: 316mgFiber: 2gSugar: 29gVitamin A: 8474IUVitamin C: 4mgCalcium: 167mgIron: 1mg
    Keyword Pumpkin Pie with Condensed Milk
    Tried this recipe?Let us know how it was!
    « Chocolate Avocado Pudding
    Blue Diamond Wine Cocktail »

    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

    Subscribe

    for your weekly recipe fix.

    Reader Interactions

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome! I'm Shelby, a home cook who learned from her grandmother and mother and have been sharing family recipes since 2007. I share quick and easy recipes as well as low calorie, low carb, and keto diet recipes...

    More about me →

    Homemade Flour Tortillas
    Old-Fashioned Baked Rice Pudding
    Vegetarian Meatloaf

    Trending Recipes

    • Mom's Rhubarb Sauce
    • Keto Chicken Nuggets with Canned Chicken
    • Air Fryer Roast Beef with Herb Crust
    • Baked Red Snapper Recipe with Garlic Topping
    • Crockpot Venison Stew - Warm and Hearty
    • Air Fryer Rotisserie Chicken
    • Special K Loaf aka Cottage Cheese Loaf
    • Rhubarb Dream Bars - Keto Recipe

    Welcome! I'm Shelby, a home cook who learned from her grandmother and mother and have been sharing family recipes since 2007. I share quick and easy recipes as well as low calorie, low carb, and keto diet recipes...

    More about me →

    Homemade Flour Tortillas
    Old-Fashioned Baked Rice Pudding
    Vegetarian Meatloaf

    Trending Recipes

    • Mom's Rhubarb Sauce
    • Keto Chicken Nuggets with Canned Chicken
    • Air Fryer Roast Beef with Herb Crust
    • Baked Red Snapper Recipe with Garlic Topping
    • Crockpot Venison Stew - Warm and Hearty
    • Air Fryer Rotisserie Chicken
    • Special K Loaf aka Cottage Cheese Loaf
    • Rhubarb Dream Bars - Keto Recipe

    Footer

    ↑ back to top

    About

    • Privacy Policy and Disclosure

    Recipe Club

    • Join my recipe club!

    Contact

    • Contact
    • Work with me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Foodie Pro on the Foodie Pro Theme

    130 shares