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.
Ingredients
- 1 15 oz can pumpkin purée (not pumpkin pie filling)
- 1 14 oz can sweetened condensed milk
- 2 large eggs
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 unbaked 9-inch pie crust store-bought or homemade
Instructions
- Preheat your oven to 425°F (220°C). Place a baking sheet on the center rack.
- In a large mixing bowl, whisk together the pumpkin purée, sweetened condensed milk, eggs, pumpkin pie spice, and salt until smooth.
- Pour the filling into the unbaked pie crust, smoothing the top with a spatula.
- Place the pie (on the baking sheet) into the oven.
- Bake at 425°F for 15 minutes. Then reduce the temperature to 350°F and continue baking for 35–40 minutes, or until a knife inserted near the center comes out mostly clean.
- Remove from the oven and let the pie cool at room temperature for 2 hours.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
- Don’t use pumpkin pie mix—only pure pumpkin purée.
- For best results, use room temperature ingredients.
- A knife test is the easiest way to tell if your pie is done—it should come out mostly clean with just a bit of filling.
- To avoid crust overbrowning, cover the edges with foil or a pie shield after the first 15 minutes of baking.
- Serve with whipped cream, ice cream, or your favorite toppings!
- Store leftovers covered in the fridge for up to 4 days.