Pumpkin pie is the traditional Thanksgiving dessert for good reason! This pumpkin pie with sweetened condensed milk is so easy to make, and everyone always loves how flavorful, creamy, and perfectly sweet it is. It really is the perfect pumpkin pie!
Pumpkin Pie With Sweetened Condensed Milk
This pumpkin pie made with sweetened condensed milk is completely mouthwatering. The combination of sweetened condensed milk, eggs, and pumpkin pie creates a delicious thick custard that’s incredibly creamy and melts in your mouth.
Now, I’m sure you’re thinking, “But I’ve already got a pumpkin pie recipe.” But trust me, this one is a game-changer, and it’s as easy as pie to make!
The secret ingredient that sets this pumpkin pie apart from the rest is the sweetened condensed milk. This is not your everyday pumpkin pie recipe. No, this pie is in a league of its own, with a creaminess and incredible caramelized flavor that you can’t get with regular milk or cream.
It also has the perfect blend of flavors from the homemade pumpkin pie spice. There’s enough cinnamon, but not too much. The cinnamon doesn’t overpower the ginger, nutmeg, allspice, cloves, or the second secret ingredient – black pepper!
If you’ve never tried a pumpkin dessert with homemade pumpkin pie spice that includes black pepper, you’re in for a treat. Adding black pepper to pumpkin pie spice adds a bit of warmth and complexity to the flavor profile. It adds a depth of flavor that complements the sweet and savory notes of the other spices in the mix and balances out the sweetness of the pie. Once you try it, you’ll never go back!
Now, I’m sure you’re thinking, “I’ve already got a pumpkin pie recipe.” Trust me, this one is a game-changer. This pumpkin pie with sweetened condensed milk is hands down the best homemade pumpkin pie I’ve ever tasted. Plus, it’s super easy to make. No need for a food processor or any fancy equipment. All you need is a bowl and a whisk. I promise that all of your Thanksgiving guests will love this pumpkin pie from scratch!
If you’re looking for pie inspiration, be sure to check out these other amazing pie recipes, they all have tons of 5 star reviews. My favorites are chocolate pie, creamy buttermilk pie, old-fashioned sugar cream pie, delicious eggnog pie, and this amazing blueberry pie filling.
Pumpkin pie spice: The combination of cinnamon, ginger, cloves, allspice, nutmeg, and black pepper is what gives pumpkin pie its distinctive flavor. This spice blend adds a warm, sweet, and slightly spicy flavor to pumpkin pie.
Pie crust: I love using store-bought crust for convenience and I always have great results. If you have the time, a homemade pie crust will add a richer flavor.
Pumpkin puree: Make sure you’re using pure pumpkin puree and not pumpkin pie filling. I like using Libby’s 100% pure pumpkin. There are no added spices, sugar, or other ingredients in pumpkin puree. Pumpkin pie filling (also known as pumpkin pie mix) is pumpkin puree that has been pre-sweetened and flavored with spices. So, if you use pumpkin pie filling in this recipe, it would make the pie too sweet and too strongly spiced.
Sweetened condensed milk: This is what sets our pie apart from others. It adds a level of creaminess, sweetness, and richness that takes this pie to the next level. I like using Eagle Brand sweetened condensed milk.
Eggs: Eggs help to bind all our ingredients together and give the pie its structure. They also add richness to the pie filling.
Pure vanilla extract: Vanilla adds a subtle sweetness and depth of flavor. I recommend using pure vanilla extract for the best flavor, but since this is a baked dessert, you should be able to use imitation vanilla with good results.
Fine sea salt: This acts as a flavor enhancer and balances out the sweetness of the pie. Opt for fine sea salt instead of table salt. It dissolves into the pie more easily and has a less salty flavor.
How To Make Pumpkin Pie with Sweetened Condensed Milk
Prepare the oven: Start by preheating your oven. (See the recipe card below for the full printable instructions.)
Prepare the spice mix: If you’re making your own pumpkin pie spice, mix all of the spices together in a small bowl.
Mix the filling: In a large mixing bowl, combine the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, vanilla extract, and salt. Whisk together until the mixture is smooth and fully combined.
Prepare the pie crust: Pour the pumpkin mixture into the unbaked pie crust, smoothing out the top with a spatula.
Bake the pie: Place the pie onto a baking sheet, then transfer it to the preheated oven.
Cool and serve: Once baked, allow the pie to cool on a wire rack before slicing and serving. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
- If you notice the edges of your crust browning too quickly during baking, cover them with a piece of aluminum foil to prevent them from burning.
- Don’t rush the cooling process. Allow your pie to cool completely on a wire rack before slicing. This ensures the custard filling has time to fully set.
Is Pumpkin Pie Better With Evaporated Or Condensed Milk?
In my opinion, pumpkin pie is better with sweetened condensed milk because it adds a rich, caramel-like sweetness to the pie. It also creates a denser and creamier filling because it has a higher sugar content.
I do love the light and fluffy texture that evaporated milk adds, too. You just be sure to add sugar to the pie to offset the lost sweetness. These pumpkin pie bars are made with evaporated milk and a quick shortbread crust. My family loves them and asks for a batch every year.
Why Did My Pumpkin Pie Turn Brown?
The most common reason for a browned pumpkin pie is overcooking. The longer the pie cooks, the more the sugars in the filling will caramelize and brown. If your oven is hotter than you realize, it can cause the pie to cook too quickly and turn brown. To avoid over-browning, you can loosely cover the pie with aluminum foil partway through baking.
How Do You Know When Pumpkin Pie Is Done In The Middle?
You can check if your pumpkin pie is done by inserting a knife near the center. If it comes out clean, your pie is done. It’s normal for the pie to have a slight jiggle in the center. It will firm up as it cools. You can also check doneness with an instant read thermometer inserted into the center of the pie, it should read 175F.
Will Pumpkin Pie Firm Up As It Cools?
Yes, pumpkin pie will firm up as it cools. The heat from baking starts the process of the eggs in the filling setting, but it’s the cooling process that completes the setting. The center of the pie will continue to cook and set as the pie cools down. After cooling at room temperature, the pie should be refrigerated for at least a few hours, or preferably overnight, to allow it to fully set and firm up before serving.
Why Won’t My Pumpkin Pie Set In The Middle?
Your pumpkin pie might not set in the middle if it’s undercooked, if there’s too much liquid in your filling, if there aren’t enough eggs in your filling, or if it hasn’t had a chance to fully cool yet. Make sure to measure your ingredients accurately and follow the baking instructions closely.
How Do You Make Pumpkin Pie Without A Soggy Bottom?
To prevent a soggy bottom, you can partially bake your pie crust before adding the filling, also known as blind baking. Another tip is to brush the bottom of the crust with egg wash before adding the filling. This creates a barrier that prevents the filling from soaking into the crust.
How To Get A Crisp Bottom Crust On Pumpkin Pie?
To achieve a crisp bottom crust, you can bake your pie on the lower rack of your oven. This places the crust closer to the heat source and helps it to cook and crisp up before the filling is done.
Can You Overcook A Pumpkin Pie?
Yes, you can overcook a pumpkin pie. Overcooking can create a cracked surface and a rubbery texture. To avoid this, make sure to check your pie for doneness by inserting a knife near the center. If it comes out clean, your pie is done.
Why Does My Pumpkin Pie Taste Bitter?
Your pumpkin pie might taste bitter if you’ve added too much of any one spice, especially cloves or nutmeg. These spices are strong and are best when they’re used sparingly.
Should I Leave Pumpkin Pie Out Overnight?
No, you should not leave pumpkin pie out overnight. Pumpkin pie is a custard-based pie and should be refrigerated within two hours of cooling for food safety.
How Long Does A Pumpkin Pie Last?
When stored covered with plastic wrap or aluminum foil in the refrigerator, pumpkin pie can last up to 3 days. If you’d like to store it for longer, you can wrap it tightly in plastic wrap or aluminum foil and freeze it up for up to a month. When you’re ready to eat it, allow it to thaw overnight in the refrigerator.
Can I Make Pumpkin Pie The Day Before Serving?
Yes, you can make pumpkin pie the day before serving. In fact, it’s a great idea. Making your pie a day in advance allows it to fully set and gives the flavors a chance to really meld together.
Keep In Touch
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
If you like this recipe, be sure to check out all of our other Thanksgiving recipes. Some reader favorites are:
- Canned Cranberry Sauce Recipe
- Pecan Pie Cobbler
- Canned Sweet Potato Casserole
- Paula Deen Green Bean Casserole
- Air Fryer Turkey Breast
- Turkey Breast Brine
- Cranberry Jello Salad
- Stove Top Stuffing Recipe
- Turkey Gravy without Drippings
- Crockpot Green Beans
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon allspice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground black pepper
- OR 1 Tablespoon + 1/2 teaspoon premade pumpkin pie spice
- 1 (9-inch) pie crust, unbaked (store-bought or homemade)
- 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
- 1 can (14 ounces) sweetened condensed milk
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon fine sea salt
- Preheat the oven to 425F.
- If you’re making your own pumpkin pie spice, mix all of the ingredients together in a small bowl.
- In a large mixing bowl, combine the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, vanilla extract, and salt. Whisk together until the mixture is smooth and fully combined.
- Pour the pumpkin mixture into the unbaked pie crust, smoothing out the top with a spatula.
- Place the pie onto a baking sheet, then transfer it to the preheated oven and bake for 15 minutes.
- After 15 minutes, reduce the oven temperature to 350F and continue baking for an additional 30-35 minutes, or until a knife inserted near the center comes out clean.
- Once baked, remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours to set properly.
- Slice and serve with a dollop of whipped cream or vanilla ice cream if desired.
Make sure you're using pumpkin puree and not pumpkin pie filling. They are different and will produce different results.
Homemade pie crust will give a more rustic and rich flavor, but store-bought is great for quick and easy desserts.
If you have any leftovers, cover the pie with plastic wrap or aluminum foil and store it in the refrigerator for up to 4 days.
You can reheat slices in the microwave for 20-30 seconds or enjoy it cold - both are delicious!
Amount Per Serving: Calories: 311Total Fat: 12.4gCarbohydrates: 44.3gFiber: 1.8gSugar: 29.3gProtein: 7.8g
Nutrition information isn’t always accurate.
This creamy pumpkin pie with sweetened condensed milk is sure to become your holiday favorite! You’re going to love sharing this pie with your friends and family during the cozy fall season.