Pumpkin Pie with Sweetened Condensed Milk – Creamy and Easy Recipe

This pumpkin pie recipe with sweetened condensed milk is a go-to in my kitchen, especially during the holidays. let me paint a picture for you of my most soothing mornings, I personally love having a piece of pie with my creamy latte coffee, sitting by my window with a book in my hand on a cool autumn morning. you can try this just to get in the autumn spirit. It is creamy and smooth with a delicious warm spice, but the real magic? All you need is a single bowl and a few ingredients.

This pie always turns out creamy and luscious, you can use both options, such as using canned pumpkin puree or make it a completely scratch recipe; it will turn out delicious either way. And when you wonder how to make pumpkin pie without evaporated milk? This is exactly what we will talk about here, as we are avoiding the additional sugar and milk products. The sweetened condensed milk does this job well for you.

Why You’ll Love This Pumpkin Pie

No fancy steps: Just mix, pour, and bake.
No added sugar or evaporated milk
One bowl and 5–6 ingredients
Perfect for making ahead
Great with canned or homemade pumpkin

Pumpkin Pie with Sweetened Condensed Milk – Easy Recipe

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Ingredients You’ll Need

1 (15 oz) can pumpkin purée (or about 2 cups homemade purée)
1 (14 oz) can sweetened condensed milk
2 large eggs
1 tablespoon pumpkin pie spice (or mix of cinnamon, nutmeg, and ginger)
¼ teaspoon salt
1 unbaked 9-inch pie crust (store-bought or homemade)
Optional: ½ tsp vanilla extract, freshly grated nutmeg for garnish

Tools You’ll Use

9-inch pie dish
Mixing bowl
Whisk or spatula
Baking sheet (helps catch drips)
Aluminum foil or pie shield (for crust edges)

Pumpkin Pie with Sweetened Condensed Milk – Creamy Recipe

Step-by-Step: Pumpkin Pie with Sweetened Condensed Milk

1. Ready the Crust

In case store-bought crust is used, press it in the pie dish. Need some extra crisp? Blind bake at 375 o F 10 minutes with pie weights or dried beans.

2. Prepare Filling

Whisk pumpkin, sweetened condensed milk, eggs, salt and pumpkin pie spice in a large bowl. Add vanilla, (optional). It will take less than 5 minutes to mix, be smooth and thick.

3. Pour And Bake

Put the filling in your crust and even the top.

Bake at 425 degree Fahrenheit 15 minutes, reduce oven temperature to 350 degree Fahrenheit and bake 3540 minutes more. The center must be only set and wiggle a little, as Jell-O. The temperature ought to be about 180 F (measured with a thermometer).

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Let It Cool (and Chill if You Like)

Cool the pie at room temp for at least 2 hours. For firmer slices and better flavor, chill it in the fridge before serving. It’s amazing either way — and even better with whipped cream on top.

How to Store & Freeze Pumpkin Pie

Fridge: Keep loosely covered for up to 4 days
Freezer: Wrap tightly in plastic + foil; freeze up to 1 month
To serve: Thaw overnight in the fridge. Reheat gently if you prefer it warm.

Pumpkin Pie with Sweetened Condensed Milk – Creamy and Easy Recipe

Variations

Can I use fresh pumpkin instead of canned?Yes! Roast or pur ee your pumpkin, however, be sure to drain or cook off some of the water otherwise the filling will be too moist.

What can be used instead of sweetened condensed milk?

A coconut based variety or a home made one made by simmering whole milk with sugar is worth a try. Just reminder: it might alter the flavor/texture a bit.

Can I use pumpkin pie filling?Not recommended. It’s already sweetened and spiced, which can throw off the balance of this recipe.

Can I make this pie ahead?Absolutely. In fact, it’s better after a day. Store it covered in the fridge for up to 3 days.

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Nutrition (Per Slice)

Approximate values – will vary based on crustCalories: 320 | Fat: 14g | Carbs: 42g | Protein: 8g

Must try pumpkin pie with sweetened condensed milk

Even if you haven’t made any pies before and been a bit anxious about how to go about making pumpkin pie then this pumpkin pie sweetened condensed milk recipe is going to become your new best friend. It is simple, is always tasty, and can be used with equal success when you are baking a cake or opening a can. No evaporated milk needed, no added sugar, either; just comfortable, old-fashioned taste the easy way.

FAQs

Can I use sweetened condensed milk in pumpkin pie? >

After making the filling you can add a can of sweetened condensed milk which creates richness to the filling and sweetens the pie without having to add sugar. You can also opt for granulated sugar or brown sugar. You can skip these options if you are using sweetened condensed milk.

Is pumpkin pie better with evaporated or condensed milk? >

It mainly depends on your preferences as sweetened condensed milk can make the pie sweeter and give it a creamier and denser texture and evaporated milk use can have a lighter and airier texture. depending on what you require as per your taste you can use either.

What are the ingredients for pumpkin pie? >

This simple pumpkin pie recipe requires few but essential ingredients such as salt, all purpose flour, butter or shortening and cold water. In the second stage of recipe that is to make the filling and without this there is no pie, you need cooked pumpkin, evaporated milk, brown sugar, eggs, salt, cinnamon, nutmeg and ginger.

How to make pumpkin tarts with condensed milk? >

The first step to make pumpkin tarts is to preheat the oven to 375°F. In a medium bowl, combine sweetened condensed milk, pumpkin, cinnamon, egg, brown sugar, and nutmeg. Whisk until smooth. Pour equally into the tart shells. Bake for 18 minutes, or until the centre is just set and the dough is brown. Cool. Garnish as desired and your amazing pie is ready.

How to use sweetened condensed milk? >

You can make a latte or iced coffee as sweetened condensed milk is the ideal method to create a beautifully sweet and creamy latte or iced coffee. You can also spread it on pastry, toast, or a croissant (particularly with our Mocha Creamer!) or you can drizzle over oatmeal and if any other way you want. There are no rules really.