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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:
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- 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
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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.
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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
We all LOVED this recipe!! I tripled the ingredients to bake 2-10″ deep dish pies which was the exact amount of filling for 2 pies. I followed the ingredients exactly even though I thought the “tablespoon measurements” was a typo. This pumpkin pie is absolutely delicious and will be my new go to recipe. Try it, you won’t be disappointed.
Thank you so much, Eileen! I am honored this is a now go-to recipe for you and will find it’s way on you table again and again. I hope you had a wonderful Thanksgiving.
Made this today and I must say it’s one of the best recipes for pumpkin pie I’ve made thus far. I did take the easy route and purchased store bought gf crust – which homemade crust is always best, but with all the other cooking today- making crust wasn’t in the stars. This is a really good pumpkin pie recipe- the only change I’d make in the future is less salt. I thought 3/4 tsp was a lot but used it anyways, I can taste it for sure in the pie. It’s not crazy but definitely noticeable. But that’s just a preference. Everything else was spot on, thank you for sharing!
Thank you, Jessica! I also love using shortcuts to save time when needed. So glad to hear you enjoyed it.
I doubled the recipe and baked it in a large pie pan. I have a bit left over and will bake crust less. Such an excellent pie. Not very sweet and that’s good.
Thank you, Robin. I am so happy to hear you enjoyed it!
Making this for the second time this month. We all prefer this over evaporated milk version. I double the recipe for two deep dish pies that will come out creamy and thick closer to cheesecake texture- so good!
I love hearing this Kyla! I love the texture of this one too!
Followed to a tee and it puffed up and sank?
I am not sure what happened for you. It’s hard to say. This one usually comes out smooth.
i bought 9 inch deep dish crusts. Will they work?
They will. I usually use a standard crust but it will work for you.
Is this really supposed to have 1 tbsp. of vanilla? That seemed like a lot. I put 1 tsp. instead. It was delicious. Please let me know. Thank you.
Merry
It does. You can definitely reduce to your taste.Have a wonderful Thanksgiving.
Could this be divided into small individual pies.
I haven’t tested that. But you should be able to. You will just need to adjust the cooking time.
I have made this pie many times & it comes out beautifully every time
Thank you so much, Frances! I hope you have a very blessed and wonderful Thanksgiving.
I liked the fact this pie was easy to make and the consistency was very good. However, my pie filling turned very brown and the pumpkin pie spice was a bit overwhelming. Is it suppose to be 1 and 1/2 Tablespoons? I would probably make this again but decrease the pumpkin spice to 1 and 1/2 teaspoons.
Sorry that happened. All ovens do cook differently. Add some foil if it starts to brown to quickly. The spice is correct. Usually people love this one, but you can definitely adjust to taste. Did you use pumpkin puree or pie filling? If you used pie filling it would def be off for you.
Hi Nikki,
Can you use pumpkin pie mix instead of the puree?
I haven’t tried it with pumpkin pie mix. Pumpkin pie mix has sweeteners, spices and thickeners added. It likely will be too sweet.
Can I freeze this?
This pie really does freeze well. Make sure to use a freezer safe pie dish and let the pie cool completely before freezing. I like to cover with freezer wrap and then aluminum foil and freeze for up to a month in advance. Remove and let it defrost overnight in the refrigerator.
When I was a kid I tried a pumpkin pie that tasted unbelievable and I haven’t had one like it since until today when I made this. Condensed milk makes a huge difference, I’m glad I tried this!
Thank you so much, Polina! The greatest compliment I could receive on a recipe. I think that bit of love you baked in (and the condensed milk 😉 of course) makes all the difference.
Why is the size of pie shell blocked. It’s hard to tell what size I need.
It’s a 9-inch shell. Sorry about that. We were having some glitches yesterday. It should be fixed today. Please let me know if you are still having problems.
If I can’t find this big a pie crust, can 2 smaller pies be made, or do I need to adjust the recipe?
I haven’t tried it in smaller crusts. But you should be able to find 9 inch pie crusts in most grocery stores.
Would I be able to use pumpkin puree homemade instead of the can? Would the baking time or ingredients change?
You can. I have only tested this with canned. Most ofter a homemade puree will have more water content. Just keep that in mind.
I just made mine with homemade puree following the recipe and it worked out great. I just cooked it for 40 at the end instead of 30 or 35.
That is wonderful Delia! Thank you so much for sharing. Homemade puree does sometimes take a bit longer and has a little more water content. Have a very blessed Thanksgiving.
Has anyone tried this with an 8 inch pie pan? It’s all I can find at the store and I’m wondering if it will still work!
I’ve never made pumpkin pie with sweetened condensed milk before but this one was so sweet and creamy and delicious
Thank you, Michelle! I am so glad you tried it and enjoyed it.
Do you use the canned pumpkin puree, or the canned solid packed pumpkin? Thanks!!
Both are the same. Solid packed is just canned pumpkin puree. Hope this helps.
Made this for my family thanksgiving and everyone loved it! It was so good! ☺️
Thank you, Paige. That makes my heart glad. I hope you have a very blessed Thanksgiving.
Wow! this is my new favorite recipe!
Thank you, Suja!
Your pumpkin pie recipe is a slice of heaven—no kidding! The use of sweetened condensed milk made all the difference in creating that creamy texture and rich flavor. Also, the spice blend was spot on; it was like a cozy autumn hug in every bite. Nailed it!
Thank you so much, Tavo!