Pumpkin Pie with Sweetened Condensed Milk: The Perfect Holiday Dessert

Nothing says fall and holidays quite like a slice of pumpkin pie with sweetened condensed milk. Creamy, spiced just right, and perfectly sweet, this pie is everything you want in a classic dessert — yet even easier thanks to one magical ingredient: sweetened condensed milk.

Whether you’re searching for the best pumpkin pie recipe, an easy pumpkin pie to whip up before guests arrive, or even a crustless pumpkin pie option, this recipe will impress everyone at the table. Using condensed milk creates a luxuriously smooth filling and simplifies the process since you don’t need separate milk, cream, or sugar.

In this article, we’ll walk through how to make the perfect pumpkin pie, plus variations, storage tips, and ways to serve it to truly shine at your next holiday gathering.

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Why You’ll Love This Pumpkin Pie with Sweetened Condensed Milk

This pumpkin pie is a home baker’s dream. Here’s why:
Super creamy: Sweetened condensed milk makes the filling extra smooth and rich.
Foolproof: The recipe is forgiving and easy to follow.
Minimal ingredients: Just a handful of pantry staples.
Versatile: Easily adapted into a crustless pumpkin pie for a gluten-free option.
Crowd-pleasing: A guaranteed hit at Thanksgiving, Christmas, or any fall dessert table.

If you enjoy sweetened condensed milk recipes like custard bread pudding or apple crisp, this pumpkin pie will be another favorite to add to your rotation.

Best Pumpkin Pie Recipe: Why Sweetened Condensed Milk Works Wonders

Sweetened condensed milk does double duty here — it provides both the creamy texture and the sweetness, eliminating the need for sugar or additional dairy. This ingredient guarantees a silky, decadent filling without extra fuss, making it a star in so many condensed milk recipes.

It also helps the pie set beautifully and slice cleanly, giving you that perfect wedge every time.

Ingredients for Pumpkin Pie Recipe Easy and Delicious

Here’s everything you’ll need:

• 1 (15 oz/425g) can pure pumpkin puree
• 1 (14 oz/396g) can sweetened condensed milk
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 unbaked 9-inch pie crust (homemade or store-bought)

For serving (optional):

• Whipped cream
• A sprinkle of cinnamon or nutmeg

Kitchen Equipment You’ll Need for Sweetened Condensed Milk Recipes

• 9-inch pie dish
• Mixing bowl
• Whisk or electric mixer
• Measuring spoons
• Oven

Step-by-Step: How to Make the Perfect Pumpkin Pie

Step 1: Preheat the Oven

Preheat your oven to 425°F (220°C). Place your pie crust in the pie dish and crimp the edges as desired.

Step 2: Make the Filling

In a large bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until smooth and fully combined.

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Step 3: Fill the Pie

Pour the pumpkin mixture into the prepared pie crust and smooth out the top.

Step 4: Bake

Bake at 425°F (220°C) for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 35–40 minutes, or until a knife inserted near the center comes out clean.

Step 5: Cool and Serve

Let the pie cool completely on a wire rack before slicing. Serve as is or with a dollop of whipped cream and a sprinkle of cinnamon.

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Tips for a Perfect Pumpkin Pie Every Time

Don’t overbake — the center should still have a slight jiggle when you take it out; it will set as it cools.
Use pure pumpkin puree, not pumpkin pie filling, to control the sweetness and spice.
For a crispier crust, blind-bake it for 10 minutes before filling.
Chill the pie for at least an hour before slicing for the cleanest cuts.

Crustless Pumpkin Pie Variation: A Gluten-Free Option

For a crustless pumpkin pie, simply butter your pie dish and pour the filling directly into it. Bake as directed — the filling firms up beautifully and slices easily, making it a great gluten-free alternative.

Easy Pumpkin Pie Toppings and Serving Ideas

This pie is wonderful on its own, but you can dress it up for a perfect pumpkin pie presentation:

• A swirl of whipped cream and a dusting of cinnamon.
• A drizzle of caramel sauce for added richness.
• A sprinkle of crushed pecans or gingersnap crumbs.
• Serve warm with a scoop of vanilla ice cream for an indulgent treat.

How to Store and Freeze Pumpkin Pie with Sweet Condensed Milk

Store leftover pie covered in the refrigerator for up to 4 days.
To freeze, wrap slices tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.

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Pumpkin Pie with Sweetened Condensed Milk FAQs

Can I use evaporated milk instead?
No — evaporated milk is unsweetened and thinner. Sweetened condensed milk is essential for the creamy texture and sweetness.

Can I make this ahead of time?
Yes! This pie keeps beautifully — make it up to 2 days in advance and chill until ready to serve.

Can I make mini pies with this recipe?
Absolutely — divide the filling among mini pie crusts and adjust the baking time down to about 20–25 minutes.

More Sweetened Condensed Milk Recipes to Try

If you love how easy and delicious condensed milk makes desserts, try these too:

• Custard bread pudding
• Pumpkin poke cake
• No-bake coconut cream lush dessert
  These recipes are just as indulgent and simple to prepare.

Final Thoughts and Call to Action: Bake the Best Pumpkin Pie Today

This pumpkin pie with sweetened condensed milk is rich, creamy, and effortless — the epitome of a perfect fall dessert. Whether you’re hosting Thanksgiving, attending a potluck, or just craving a cozy treat, this recipe is sure to delight.

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