This post may contain affiliate links. Please read our disclosure policy.
Golden delicious Pumpkin Pie with Sweetened Condensed Milk captures all the fall flavors of creamy pumpkin spice in a golden, flaky crust. The best part is that it is so easy to make with these simple ingredients—but it will look like you spent the entire day in the kitchen.
The truth is, this dreamy pumpkin pie with condensed milk recipe only takes 15 minutes to put together. Then it is in the oven for up to an hour. So, while the pie is in the oven, you have time to prepare the rest of your Thanksgiving meal, complete with all your favorite recipes.
I think Homemade Pumpkin Pie is a Thanksgiving table requirement- don’t you? I mean, it just isn’t fall without pumpkin spice, decorations with pumpkins, and beautiful pumpkin pie recipes of all varieties handed down for generations.
Some of my family favorites for Thanksgiving and the fall season include a rich traditional pumpkin pie, Glazed Ham, Turkey with my Homemade Turkey Rub, Cornbread Dressing, Southern Collard Greens, and Corn Casserole.
Now I am ready for all those traditions and flavors. And I am wondering what you make for your holiday meals.
Why you’ll love this recipe!
- Fast and Easy- This recipe is whipped up in 15 minutes using easy ingredients bought from the grocery store.
- Tradition- If yours is the kind of family that loves tradition, this perfect pumpkin pie recipe will surely satisfy.
- Pumpkin Spice- If you call fall “pumpkin spice season,” this easy pie recipe is one more way to enjoy the spicy flavors of the season.
Ingredient Notes
Variations and Substitutions
- Homemade Pie Crust- Feeling like taking the time to make a homemade crust? Go for it! My friend Lynn over at Nourish & Nestle has a great recipe for Homemade Pie Crust.
- Other Crusts- Go crazy and try changing from a classic pie crust to a Graham Cracker Crust.
- Whipped Cream- If you are not into making your own whipped cream, you can use Redi Whip.
- Maple Syrup—If you would like to add maple syrup to your whipped cream recipe, try it!
Pumpkin Pie is one of the most American recipes we have. You see, pumpkins were introduced from Central America to the Native Americans, then the pilgrims. Then the orange gourd was taken to England, where it became a pie delicacy. There is no doubt pumpkin was somewhere on the table at the first Thanksgiving meal.
How to Make the Best Pumpkin Pie Recipe
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Preheat and Bake
While the oven is preheating, set the eggs out in a small bowl on the counter. Prepare your pie pan and let the pre-made pie crust come to room temperature. Prick the bottom with a few fork holes. –See the image below.
Then pop it into the oven and blind bake it for 10-12 minutes.
Step 2 | Make the Pie Filling
Take out a large mixing bowl and a whisk. Whisk together room-temperature eggs, the can of sweetened condensed milk, the pumpkin pie spice, pumpkin puree, the vanilla extract, and the salt. Whisk until fully combined and creamy smooth.
Step 3 | Pour and Bake
If your crust is out of the oven, you can pour the pumpkin mixture into the blind-baked crust. Then cover the edges of the crust with a pie shield or cut aluminum foil strips.
Then, put the pumpkin pie carefully into the preheated oven. You’ll start baking the pie at 425 degrees for 15 minutes. Then reduce the oven temperature to 325 degrees and continue baking for another 30 to 40 minutes. When the filling is set, it will have a very slight jiggle in the center of the pie.
Step 4 | Cool and Serve
When time is up, and the condensed milk pumpkin pie recipe is set, remove it from the oven and allow it to cool on a wire rack. Then place it in the refrigerator to chill until you are ready to top with a dollop of homemade whipped cream and serve.
How to tell if pumpkin pie is done?
- Check for a Slight Jiggle: Gently nudge the pie or tap the side of the pan (don’t shake it). The edges should be set, but the center should have a slight, firm jiggle (like gelatin). If the center moves like liquid, it needs more time.
- Knife or Toothpick Test: Insert a knife or toothpick about an inch from the center. If it comes out mostly clean, the pie is done. Be cautious with this test, as it may leave a small mark in the filling.
- Temperature Check: For a more precise approach, use an instant-read thermometer. The center of the pie should reach about 175°F to 180°F when fully baked.
- Filling Darkens and Slightly Puffs: The filling will get get darker in color and should be puffed up slightly. It may have small crackling near the edges (though not necessary for all pies). This can also happen where you insert the knife to test it.
Signs a Pumpkin Pie Is Overbaked
Overbaking can impact the taste and texture of your pie. Here’s how to recognize the signs:
Want to Save this Recipe?
Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
By submitting this form, you consent to receive emails from Soulfully Made.
- Bubbles and Separation: If you spot small bubbles forming around the edges or see that the filling has pulled away from the crust, the pie is overbaked. It’s important to remove it from the oven immediately if this happens.
- Cracked Edges: Visible cracks near the edges mean the pie has spent too much time in the oven.
To prevent overbaking:
- Check Pie Early: Start checking the pie at least five minutes before the recommended bake time ends. You can always extend the baking time, but an overbaked pie can’t be reversed.
- Protect the Crust: If the crust edges darken too quickly, cover them with foil or use a pie shield to avoid overbrowning.
Baking Tips
- Pie Crust Shield– Covering the edges of the pie crust when baking the filling is essential, so you do not get overcooked or burned crusts.
- Handle with Care– It is really easy to splash the pie filling all over when pouring it into the crust. Then it is just as easy to spill it when putting it in the oven. Be careful!
Why do you poke holes in a pie crust?
This step is called “docking” the pastry. You prick the crust with a fork before putting it into the oven to allow steam to escape and keep the crust from puffing up.
What is a blind-baked pie crust?
The term originated in England and referred to baking the crust before filling it. This keeps the crust nice and flaky (no soggy pie crust) even when you add the juicy or creamy filling.
Are sweet potato pies and pumpkin pies the same?
I would say they are similar in look and texture. But there are a few distinctions. Pumpkin pies are dense, less sweet, and creamier, while sweet potato pies are sweeter with a lighter filling with a heavy texture.
Does pumpkin pie need to be refrigerated?
Pies are perfect to make ahead of time, especially when you have many other items to prepare. Just make it a day or two in advance and store covered or wrapped in plastic in the refrigerator.
How long does pumpkin pie last in the fridge?
Cover your leftover pumpkin pie with foil or plastic wrap, place it in an airtight container and store it in the refrigerator. It can be stored for 3 to 4 days, but I think it’s best enjoyed within 2 days.
Can you freeze pumpkin pie?
Want to make one in advance or prep another for Christmas while you are at it? You can freeze it right in the pie dish as long as you cover it well and add an extra layer to keep the frostbite away. The pie will store well for about 1 month. Thaw completely in the refrigerator overnight to defrost before serving.
More Pumpkin Spice Goodness
More from Soulfully Made
Hungry for more easy, home-cooked, delicious recipes?
Sign up for my free recipe club to get family-friendly recipes in your inbox each week! Find me sharing daily meal-time inspiration on Pinterest, Facebook, Instagram, and Twitter.
Pumpkin Pie with Condensed Milk
Ingredients
- 1 9-inch premade pie crust
- 15 ounce can pumpkin puree
- 3 large eggs
- 14 ounce sweetened condensed milk
- 1 ½ tablespoon pumpkin pie spice
- 1 tablespoon vanilla extract
- ¾ tsp salt
Instructions
- Preheat the oven to 350°F. Blind bake the crust for 10-12 minutes.
- In a large bowl, whisk eggs, sweetened condensed milk, pumpkin puree, pumpkin pie spice, vanilla extract, and salt together.
- Pour the pumpkin pie mixture into the pie crust and bake at 425°F for 15 minutes. Cover edges with a pie shield or foil strips, if desired for even baking.
- Reduce oven to 325°F and bake an additional 30-40 minutes, or until the pumpkin pie filling is set. It will have a slight jiggle to the center.
- Remove from the oven and let cool on a baking rack. Chill until ready to serve.
Want to Save this Recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
By submitting this form, you consent to receive emails from Soulfully Made.
Notes
- Cooling: After baking, let the pie cool completely at room temperature. This helps set the filling and prevents condensation when refrigerated.
- Refrigeration: Once cooled, cover the pie loosely with plastic wrap or aluminum foil and place it in the refrigerator. Pumpkin pie can be stored in the fridge for up to 3-4 days. For best results, serve within 2 days.
- Freezing:
- For an unbaked pie, freezer until solid on a baking sheet. Then, wrap tightly in plastic wrap and aluminum foil. When ready to bake remove from the freezer and thaw overnight in the refrigerator.
- After the Baked Pie has completely cooled, wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer.
- This pie freezes well for up to 1 month. When ready to serve, thaw it in the refrigerator overnight.
- Serving Tips: For the best flavor, let refrigerated slices come to room temperature for about 15-20 minutes before serving.
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
©️Soulfully Made
This recipe was amazing! Delicious and surprisingly simple to prepare. I’ll make it again.
Thank you, Yu!!
I am currently making this and baking it in a graham cracker crust. It tastes good (yes, I tasted the batter with raw egg in it) and it smells good in the oven.
Can I put maple syrup in cool whip? Do you know? That is what I have and I want to try it.
I don’t see why you couldn’t add the maple syrup to taste in the cool whip. I am sorry this reply is a couple of days behind. This message went into my spam box and I missed it.
The texture of this was incredible. Perfectly spiced too.
Thank you, Dannii!
THIS! in the oven as I type and DON’T skip the homemade pie crust suggested…it is one of the best I’ve tried. Rolled out perfectly and will be used in an apple pie next!
Thank you, Heather! Enjoy!!
I’m ready for this for Thanksgiving!
Made this last year and just found this recipe again; wanted to make a comment since we loved it so much!
Thank you so much, Kathleen!
It’s not Thanksgiving without pumpkin pie! I love your version, and plan to add maple syrup to the whipped cream (as you suggest) the next time I make it!
Thank you so much, Susan! I love that addition of maple and I think you will too!
This was one of the best pumpkin pie recipes I’ve ever tried. My family loved it so we are having it on Christmas Day as well! Thanks!
Thank you, Vee! You have made my day! So glad you enjoyed it and it will be part of your Christmas table.
Yup! This is very good!
I was looking for pumpkin pie that would have a more custardy feel to it and this one is that. No crack at all so I don’t have to warm the filling before baking. Though I might try that also just for fun to see if it changes anything.
I used a store-bought crust so no blind baking. I still used a deep dish pie container, I just don’t do any crimping at all and it works out fine. I just pressed flat. If I was to have this for a party then I would make my own crust so I had extra to crimp and make it pretty.
I used my crust thingy to keep it from getting too dark. I put in on right after the 15 minutes were up.
Thank you again! This one is closest to store-bought without to many spices and that is what we wanted.
Lovely!
Thank you so much for stopping by and sharing your results. So glad to hear you enjoyed it!
Does this need a tablespoon of vanilla, or a teaspoon?
I use 1 tablespoon but you can decrease it if you want to.
We used a tablespoon also I was super surprised that it wasn’t strong at all. We use the Walmart brand vanilla. All vanilla is a little different in how strong they are. But I find Walmart to be just right for cakes and cookies.
Wonderful! Just the right amount of spice and sweetness. It bakes up lighter than pumpkin pie made with evaporated milk. This will be my go-to pumpkin pie recipe.
Can’t wait to try this, it will be my forst attempt at making pies! How do you make your whipped topping, it looks like it has spices mixed in? (I make mine using heavy whipping cream and sweetener)
I make my homemade whipped cream and add in a little pumpkin pie spice (to taste) or you could use cinnamon. You can also add the spice to the premade thawed whipped topping if you like.
I can imagine how scrumptious this pumpkin pie with condensed milk must be?! So comforting – love love love the addition of condensed milk in this one – a must try!
I can’t wait to try this recipe. I’ve never thought to use sweetened condensed milk. A great way to sweeten the pie without sugar.
wow adding the Sweetened Condensed Milk really made a difference to this yummy pumpkin pie!
This pumpkin pie recipe is so decadent and delicious! I’m totally adding it to my Thanksgiving menu!
I have this recipe saved for the holidays! My family LOVES pumpkin pie and I love trying new recipes like this one.
I could eat pumpkin pie year round – and this recipe here is my MOST FAVORITE recipe of ALL!! It is perfection in each and every bite!
My new favorite pumpkin pie recipe!!! Sweetened condensed milk is the way to go! You have opened up my eyes…and stomach ;p
This pumpkin pie is sheer perfection. My family gobbled it up and there were NO leftovers!
I am a self-proclaimed pumpkin pie connoisseur and always down to try a new recipe/method. I loved using sweetened condensed milk in place of milk and sugar! Made it so easy and I didn’t have to make sure the sugar was dissolved.