If you've never made pumpkin pie with condensed milk, you're missing out! Making pumpkin pie with sweetened condensed milk adds an extra level of velvety moistness you just can't achieve without it! You can use this trick with Southern sweet potato pie, too!
If you're looking for your new go-to easy pumpkin pie recipe, you'll love this pumpkin pie with condensed milk.
Making pumpkin pie with condensed sweetened milk is a surefire way to achieve a moist, melt-in-your-mouth sweet treat the whole family can enjoy. This method is simple, straightforward, and yields a beautiful, heavenly dessert, perfect for the holidays!
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😍 Why You'll Love This Recipe
- No milk? No problem! This recipe uses shelf-stable sweetened condensed milk instead of regular milk.
- Homemade pumpkin pie beats store-bought every time!
- This recipe is just about as close to foolproof as you can get when it comes to pie-making.
- By using ingredients like pre-made pie crust and pumpkin pie spice, you really only need about 5 minutes of prep time, so you can focus your time on cooking dinner or spending time with family.
- You can make this pie ahead of time. In fact, it's best to make it a day before serving so the flavors have time to meld.
🔖 Ingredients & Substitutions
- Pumpkin puree: Pure pumpkin, not pumpkin pie filling.
- Condensed milk: Sweetened condensed milk, not evaporated milk.
- Pie crust: I use pre-made crust for convenience, but you can make your own homemade pie crust from scratch, if preferred. I recommend using a deep-dish crust.
- Pumpkin pie spice: Store-bought, or make your own pumpkin spice with 1 teaspoon cinnamon, ½ teaspoon ginger, ½ teaspoon nutmeg. You can also add ½ teaspoon cloves and ½ teaspoon allspice, if you want. Lebkuchengewürz would be great here too!
- White pepper: Optional, but adds a little extra warmth. You can omit or use black pepper.
- Eggnog liqueur: Just a bit to enhance the flavors in the pie. You can also use brandy, rum, or just plain old eggnog.
🥧 How To Make Pumpkin Pie With Condensed Milk
Preheat oven to 450°F.
Step 1: Separate 1 egg white from the yolk. Brush egg white over pie crust to create a seal, then add both the yolk and remaining egg white to a large bowl along with another egg, pumpkin puree, sweetened condensed milk, vanilla extract, pumpkin pie spice, salt, pepper, and eggnog liqueur (optional). Whisk to combine.
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Step 2: Carefully pour pumpkin pie mixture into pie crust, add to a baking sheet, then add to preheated oven and bake for 15 minutes. Reduce the heat to 325°F and bake an additional 35 minutes, or until the pie has set.
Pro Tip: You can check to see if the pie has set by inserting a toothpick or knife into the center. If it comes out clean, it's ready! If any liquid clings to it, add an additional 5 minutes, then try again and repeat until set. It's normal for the center of the pie to have a slight jiggle - it will firm up as it cools.
Step 3: Allow pie to cool on a wire rack for a minimum of two hours before serving.
🤷🏻♀️ Recipe FAQs
Because sweetened condensed milk is much thicker and is heavily sweetened, evaporated milk doesn't work directly as a substitute.
To prevent a soggy bottom, brush the pie crust with egg white to create a seal before adding the pie filling. Using a store-bought pie crust will also help, as they are formulated to bake well without the need for blind baking. Placing the pie on the lower rack, baking it at a high oven temperature, and letting it cool completely before slicing will also help it maintain a firm texture.
Only if you blind-bake the crust.
👩🏻🍳 Pro Tips
- This recipe yields enough pumpkin mixture to fill a deep-dish crust. The first time I made it, I used a regular pie crust and ended up with a little extra. If this happens, you can pour it into a ramekin and bake alongside the pie so it doesn't go to waste.
- The crust shouldn't burn if you follow the instructions properly, but you can use a pie crust shield or aluminum foil to protect it, if desired.
- Allow pie to cool at room temperature for at least 2 hours before transferring it to the fridge, as this will help minimize condensation and prevent it from having a gummy texture.
- For best flavor, allow the pumpkin pie to chill in the fridge overnight.
- Store leftovers in the refrigerator in an airtight container for up to 4 days.
🥮 More Delicious Pie Recipes
Love this perfect pumpkin pie with sweetened condensed milk? Try one of these fantastic pies next!
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📖 Recipe
Easy Pumpkin Pie With Condensed Milk
Ingredients
Equipment
Method
- Separate 1 egg white from the yolk. Brush egg white over pie crust to create a seal, then add both the yolk and remaining egg white to a large bowl along with another egg, pumpkin puree, sweetened condensed milk, vanilla extract, pumpkin pie spice, salt, pepper, and eggnog liqueur (optional). Whisk to combine.
- Carefully pour pumpkin pie mixture into pie crust, place on a baking sheet, then add to a peated oven and bake for 15 minutes. Reduce heat to 325F and bake an additional 35 minutes, or until pie has set.
- Allow pie to cool on a wire rack for a minimum of two hours before serving.
Nutrition
Notes
- You can check to see if the pie has set by inserting a toothpick or knife into the center. If it comes out clean, it's ready! If any liquid clings to it, add an additional 5 minutes, then try again and repeat until set. It's normal for the center of the pie to have a slight jiggle - it will firm up as it cools.
- This recipe yields enough pumpkin mixture to fill a deep-dish crust. The first time I made it, I used a regular pie crust and ended up with a little extra. If this happens, you can pour it into a ramekin and bake alongside the pie so it doesn't go to waste.
- The crust shouldn't burn if you follow the instructions properly, but you can use a pie crust shield or aluminum foil to protect it, if desired.
- Allow the pie to cool at room temperature for at least 2 hours before transferring it to the fridge, as this will help minimize condensation and prevent it from having a gummy texture.
- For the best flavor, allow the pumpkin pie to chill in the fridge overnight.
- Store leftovers in the refrigerator in an airtight container for up to 4 days.
Nena Sterner says
we hope you enjoy this recipe!