Name: Pumpkin Pie with Sweetened Condensed Milk
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 (9-inch) unbaked pie crust, thawed (store-bought or homemade); 1 (15 oz) can pumpkin puree; 1 (14 oz) can sweetened condensed milk; 2 large eggs; 1 teaspoon ground cinnamon; ¼ teaspoon ground ginger; ½ teaspoon ground nutmeg; ½ teaspoon sea salt; ½ teaspoon ground allspice

Why You’ll Love This Recipe

I love how easy this pumpkin pie is to put together. The sweetened condensed milk gives it a silky texture and eliminates the need for extra sugar, while the spices bring that warm fall flavor. I also like that I can use either a store-bought or homemade crust depending on how much time I have. It bakes beautifully and slices cleanly, making it a reliable dessert for holidays and gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 9-inch unbaked pie crust (thawed, or homemade)
1 (15 oz) can pumpkin puree
1 (14 oz) can sweetened condensed milk
2 large eggs
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon sea salt
½ teaspoon ground allspice

Directions

I preheat the oven to 425°F. If I’m using a homemade crust, I roll it out to ⅛” thick, fit it into a 9-inch pie dish, leave a ¾” overhang, fold, and crimp the edges. I line it with parchment and pie weights, then prebake for about 7 minutes. (For store-bought crust, I follow the package instructions, usually prebaking 5–10 minutes.)
In a mixing bowl, I beat together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, salt, and allspice until smooth.
I pour the pumpkin filling into the prepared crust and bake for 15 minutes at 425°F.
I reduce the oven to 350°F and continue baking for 40–45 minutes, until the center has just a slight jiggle and a knife inserted 1 inch from the edge comes out clean.
I cool the pie on a wire rack, then cover and chill until ready to serve.

Servings and timing

This recipe makes 8 servings. It takes about 10 minutes to prepare, 40–45 minutes to bake (plus cooling time), for a total of about 50 minutes of active time.

Variations

I sometimes swap allspice for cloves if I want a stronger spiced flavor. For a lighter option, I use reduced-fat sweetened condensed milk. When I want something extra special, I top the pie with whipped cream, candied pecans, or a drizzle of caramel. For a nutty twist, I add a tablespoon of maple syrup or a splash of bourbon to the filling.

Storage/Reheating

I store pumpkin pie covered in the refrigerator for up to 4 days. It also freezes well—I wrap it tightly in plastic and foil and freeze for up to 2 months. To serve, I thaw overnight in the fridge. I prefer to eat pumpkin pie chilled or at room temperature, but it can also be gently warmed if desired.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

No, I prefer pumpkin puree because pumpkin pie filling already has sugar and spices added, which would make the pie too sweet.

How do I keep the crust from getting soggy?

I prebake (blind bake) the crust with parchment and pie weights before adding the filling. This keeps it crisp.

How do I know when pumpkin pie is done?

The edges should be set, and the center should have a slight jiggle. It will continue to firm up as it cools.

Can I make this pie ahead of time?

Yes, I can bake it a day in advance, cover, and refrigerate. The flavor actually improves after chilling.

What’s the best topping for pumpkin pie?

I like whipped cream, but I also enjoy topping it with vanilla ice cream, candied pecans, or even a dusting of cinnamon.

Conclusion

I love how this Pumpkin Pie with Sweetened Condensed Milk is both simple and delicious. With its smooth, creamy texture and perfect blend of spices, it’s a dessert I look forward to every fall. Whether I’m serving it for Thanksgiving dinner or a cozy weekend treat, it always feels like the perfect seasonal pie.

Pumpkin Pie with Sweetened Condensed Milk