Best Pumpkin Pie With Sweetened Condensed Milk Recipe

Looking for a rich, smooth, and easy pumpkin pie that doesn’t require evaporated milk? You’ve found it. This Pumpkin Pie With Sweetened Condensed Milk is not only creamier than the classic—it’s also faster to make, beginner-friendly, and a guaranteed hit on any holiday table.

Key Takeaways

• Sweetened condensed milk gives pumpkin pie a rich, velvety texture.
• No evaporated milk or extra sugar needed.
• A perfect, easy Thanksgiving dessert—even for first-time bakers.
• Stores well, freezes great, and comes together in one bowl.

What Makes Pumpkin Pie With Sweetened Condensed Milk So Special?

Traditional pumpkin pies usually use evaporated milk and added sugar.
But here, we’re skipping both.

Sweetened condensed milk gives the pie:

• A deeper, more intense flavor
• A super creamy texture
• Built-in sweetness (no sugar needed!)

It also saves you time and cuts down on ingredients.

This recipe takes it up a notch if you’ve ever had Libby’s pumpkin pie with condensed milk.

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Ingredients You’ll Need (No Evaporated Milk!)

This is a one-bowl pumpkin pie recipe—no mixer, no stress.

Ingredient	Amount
Pumpkin purée (canned, not pumpkin pie mix)	1 can (15 oz)
Sweetened condensed milk	1 can (14 oz)
Large eggs	2
Pumpkin pie spice	1½ tsp
Salt	½ tsp
Unbaked 9-inch pie crust	1 (store-bought or homemade)

Tip: Use pure canned pumpkin, not the pre-sweetened pie mix.

How To Make Pumpkin Pie With Sweetened Condensed Milk

This pie is so easy, it’s basically dump-stir-bake.

1. Preheat Your Oven

Set it to 425°F (220°C).
Place a baking sheet on the middle rack—this helps prevent soggy crust.

2. Mix All Ingredients In One Bowl

Whisk together:

• Pumpkin purée
• Sweetened condensed milk
• Eggs
• Pumpkin pie spice
• Salt

You don’t need a mixer—just whisk until smooth and creamy.

3. Pour Into Pie Shell

Place your pie crust on a baking sheet.
Pour the filling into the crust and smooth the top.

4. Bake It In Two Stages

• Bake at 425°F for 15 minutes.
• Lower the heat to 350°F, then bake 35–40 minutes more.

You’ll know it’s done when the center jiggles slightly but a knife comes out mostly clean from the center.

5. Cool & Chill

Cool at room temp for 2 hours.
Then chill in the fridge for at least another 2–4 hours before slicing.

Why Use Sweetened Condensed Milk Instead of Evaporated Milk?

Sweetened condensed milk is richer and silkier than evaporated milk.
It also has built-in sweetness, which makes this a no added sugar pumpkin pie.

Here’s a quick comparison:

Feature	Sweetened Condensed Milk	Evaporated Milk
Texture	Thick, syrupy	Light, watery
Flavor	Caramel-like, rich	Plain, neutral
Sweetness	Yes	No
Added sugar needed?	No	Yes
Shelf life	Long	Long

Using condensed milk creates a creamier pumpkin pie filling, with fewer ingredients.

Best Crust for Pumpkin Pie With Condensed Milk

You can use:

• A homemade butter pie crust
• A store-bought frozen crust
• Or even a graham cracker crust if you like a little crunch

For best results:

• Blind bake the crust for 10 minutes before adding the filling if you’re using homemade dough.
• Place the pie on a baking sheet to prevent sogginess.
• Use a deep-dish crust if your filling seems thick or heavy.

Pumpkin Pie Tips for Perfect Results Every Time

Here’s how to nail this creamy pumpkin pie with zero stress:

✅ Don’t Overbake

The center should jiggle slightly when it’s done—don’t wait until it’s totally firm.

✅ Let It Cool Slowly

Sudden changes in temperature can cause the filling to crack.

✅ Room Temp Ingredients

This makes your filling smoother and helps everything blend evenly.

✅ Use Fresh Spices

Pumpkin pie spice loses its punch over time. Make sure yours still smells strong.

✅ Avoid Pumpkin Pie Filling Cans

Only use pure canned pumpkin—the kind that lists “pumpkin” as the only ingredient.

Can You Make It Ahead of Time? Yes—And You Should!

Pumpkin pie is one of the best desserts to make ahead.

• In the fridge: Lasts 4 days when covered.
• Freezer-friendly: Wrap tightly in plastic and foil. Freeze for up to 2 months.
• Thawing: Let thaw overnight in the fridge.

To reheat, cover with foil and warm in a 300°F oven for 15 minutes.

Toppings and Add-Ons: Level Up Your Pie Game

This pumpkin pie is already delicious on its own. But if you want to go extra, try:

• Fresh whipped cream
• Candied pecans
• Caramel drizzle
• Cinnamon sugar dusting
• Maple syrup swirl

You could even serve it with a scoop of vanilla ice cream. Pure magic.

Want to Make It Dairy-Free or Gluten-Free? Here’s How

Dairy-Free:

• Use coconut condensed milk or a non-dairy brand like Nature’s Charm.
• Substitute the pie crust with a dairy-free version.

Gluten-Free:

• Use a gluten-free pie crust (store-bought or homemade).
• The filling is naturally gluten-free!

Pumpkin Pie Spice vs. Individual Spices

Pumpkin pie spice is a mix of:

• Cinnamon
• Nutmeg
• Ginger
• Cloves
• Allspice

If you don’t have a premade mix, you can make your own:

• 1 tsp cinnamon
• ½ tsp ginger
• ¼ tsp nutmeg
• Pinch of cloves or allspice

Making your own lets you customize the flavor of your classic pumpkin pie variation.

Common Pumpkin Pie Problems (And Fixes)

❌ Cracks On Top?

Usually means it baked too long or cooled too fast.

❌ Watery or Loose Texture?

Undercooked, or the pumpkin was too watery. Stick with canned purée.

❌ Burned Crust?

Use a pie shield or foil around the crust after the first 15 minutes.

❌ Pie Won’t Set?

Bake longer at 350°F and check with a knife test near the center.

Storage, Freezing & Leftovers

In the Fridge:

Wrap with plastic or store in a pie keeper. Lasts 3–4 days.

In the Freezer:

Freeze fully baked and cooled pie. Wrap tightly. Lasts up to 2 months.

Reheating:

Bake from thawed at 300°F for 15–20 minutes. Or serve cold—it’s still delicious.

FAQs About Pumpkin Pie With Sweetened Condensed Milk Recipe

1. Can I Use Fresh Pumpkin Instead of Canned?

Yes, but it must be very well puréed and drained of moisture.

2. Why Is My Pie Runny?

It’s likely underbaked. Bake until the center is just set with a slight jiggle.

3. Can I Make It Without Eggs?

Yes—use flax eggs or a commercial egg replacer. The texture will be a bit softer.

4. Can I Use A Graham Cracker Crust?

Absolutely. Just reduce baking time by 5–7 minutes and check frequently.

5. What’s the Best Way to Store It?

Cover and refrigerate for up to 4 days. Don’t leave it out overnight.

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Final Thoughts

This Pumpkin Pie With Sweetened Condensed Milk recipe is everything you want: easy, indulgent, and practically foolproof.

• Perfect for Thanksgiving.
• Perfect for first-time bakers.
• Perfect for anyone who loves a rich, creamy pumpkin pie with minimal effort.