Pumpkin Pie Recipe with Condensed Milk

Nothing says fall like the rich, velvety texture of homemade pumpkin pie melting on your tongue. This incredibly easy pumpkin pie recipe with condensed milk transforms ordinary ingredients into an extraordinary dessert that’s silkier than traditional recipes.

Here’s a fun fact: condensed milk was first used in pumpkin pies during World War II when fresh dairy was scarce, and bakers discovered it created an even creamier result! This foolproof recipe takes just 15 minutes to prepare and delivers that perfect balance of warm spices and smooth custard texture that makes everyone ask for seconds.

Unlike my popular apple crisp recipe that requires multiple steps, this pumpkin pie practically makes itself. Get ready to become the dessert hero of every gathering!

What is Pumpkin Pie with Condensed Milk?

Ever wondered why some pumpkin pies taste incredibly smooth while others seem grainy? The secret lies in using condensed milk instead of regular dairy! This magical ingredient creates a silky custard that’s practically foolproof. Think of it as pumpkin pie’s sophisticated cousin who went to culinary school.

The condensed milk eliminates the guesswork of tempering eggs and ensures your pie sets perfectly every time. As they say, “the way to a man’s heart is through his stomach,” and this recipe definitely paves that path with velvet-smooth deliciousness. Ready to create pie perfection in your own kitchen?

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

Silky Smooth Texture That Melts in Your Mouth The condensed milk creates an incredibly creamy custard that’s impossible to achieve with regular milk. Every bite delivers that restaurant-quality smoothness that makes this pie absolutely irresistible. The rich, caramelized sweetness from the condensed milk perfectly complements the earthy pumpkin flavors.

Budget-Friendly Without Sacrificing Quality Making this pie at home costs about $6 compared to $15-20 for a similar quality pie from bakeries. You’ll have enough ingredients to make multiple pies for holiday gatherings without breaking the bank. The simple ingredient list means fewer trips to the store and more time enjoying with family.

Warm Spices That Create Pure Comfort Cinnamon, nutmeg, and ginger blend harmoniously to create that classic fall flavor profile everyone craves. These aromatic spices fill your kitchen with the most heavenly scents while baking. Unlike my chocolate chip cookie recipe that focuses on sweetness, this pie delivers complex, comforting flavors that warm you from the inside out.

Ready to impress your family and friends with this show-stopping dessert? Let’s dive into this foolproof recipe!

How to Make Pumpkin Pie Recipe with Condensed Milk

Quick Overview

This pumpkin pie recipe with condensed milk is remarkably simple and delivers professional results every time. The condensed milk eliminates the need for tempering eggs or worrying about curdling. The creamy texture and rich flavor make it perfect for holidays or any fall gathering.

Preparation Time: 15 minutes
Baking Time: 55 minutes
Cooling Time: 4 hours
Total Time: 5 hours 10 minutes
Servings: 8 slices

Key Ingredients for Pumpkin Pie Recipe with Condensed Milk

For the Filling:

• 1 (15 oz) can pumpkin puree
• 1 (14 oz) can sweetened condensed milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ½ teaspoon salt

For the Crust:

• 1 (9-inch) unbaked pie crust (store-bought or homemade)

For the Elegant Dressage:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract
• Ground cinnamon for dusting
• 6-8 whole cinnamon sticks
• Fresh rosemary sprigs
• Candied pecans (optional)

Step-by-Step Instructions

Preparing Your Pie

1. Preheat your oven to 425°F (220°C). Position the oven rack in the lower third of the oven for even baking.
2. Prepare your pie crust. If using store-bought, remove from packaging and place in a 9-inch pie pan. If making homemade, roll out dough and transfer to pie pan. Crimp edges decoratively and set aside.
3. Mix the filling ingredients. In a large mixing bowl, whisk together pumpkin puree and sweetened condensed milk until completely smooth. Add eggs one at a time, whisking well after each addition.
4. Add the spices and vanilla. Whisk in vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt until the mixture is completely uniform and fragrant.

Baking Your Perfect Pie

5. Pour filling into crust. Carefully pour the pumpkin mixture into your prepared pie crust, ensuring it’s evenly distributed.
6. Bake at high heat initially. Place pie on a baking sheet and bake at 425°F for 15 minutes. This high heat helps set the crust quickly.
7. Reduce temperature and continue baking. Lower 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.
8. Cool completely. Remove from oven and cool on a wire rack for at least 4 hours or overnight. The pie will continue to set as it cools.

What to Serve Pumpkin Pie Recipe with Condensed Milk With

This rich, creamy pumpkin pie pairs beautifully with several accompaniments. Serve with freshly whipped cream or vanilla ice cream for added indulgence. A drizzle of caramel sauce creates an extra layer of sweetness that complements the spices perfectly.

For beverages, consider serving with spiced apple cider, coffee with cinnamon, or chai tea. The warm spices in these drinks echo the pie’s flavor profile beautifully. If hosting a dinner party, this pie works wonderfully after roasted turkey, glazed ham, or hearty fall soups.

Top Tips for Perfecting Pumpkin Pie Recipe with Condensed Milk

Use Room Temperature Ingredients

Bring eggs to room temperature before mixing. This ensures smoother blending and helps prevent the filling from curdling. Cold eggs can cause the condensed milk to seize up, creating lumps in your otherwise smooth filling.

Don’t Overbake Your Pie

The pie is done when a knife inserted 2 inches from the edge comes out clean, but the center still has a slight jiggle. The residual heat will finish cooking the center as it cools, preventing a cracked or overcooked texture.

Prevent Cracks with Steam

Place a shallow pan of water on the bottom oven rack while baking. The steam helps prevent the top from cracking and keeps the filling moist and creamy.

Strain Your Filling

For an ultra-smooth texture, strain the filling mixture through a fine-mesh sieve before pouring into the crust. This removes any lumps and creates professional-quality smoothness.

Storing and Reheating Tips

Store your pumpkin pie covered in the refrigerator for up to 4 days. The pie actually improves in flavor after the first day as the spices meld together beautifully.

For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

When reheating, warm slices in a 300°F oven for 8-10 minutes to restore that fresh-baked taste. Avoid microwaving as it can make the filling watery and compromise the texture.

Elegant Dressage for Pinterest-Perfect Presentation

Transform your pumpkin pie into a stunning centerpiece with this professional dressage:

Creating Perfect Whipped Cream:

1. Chill your bowl and beaters in the freezer for 10 minutes
2. Whip heavy cream, powdered sugar, and vanilla until soft peaks form
3. Pipe decorative rosettes around the pie’s edge using a star tip

Final Decoration Steps:

1. Dust the entire pie lightly with ground cinnamon using a fine-mesh strainer
2. Insert cinnamon sticks vertically into the whipped cream rosettes
3. Tuck small sprigs of fresh rosemary between the rosettes for color contrast
4. Scatter candied pecans artfully around the pie for texture and elegance
5. Place on a beautiful cake stand with fall leaves around the base

Frequently Asked Questions

Can I use evaporated milk instead of condensed milk?

No, evaporated milk and condensed milk are different products. Condensed milk is sweetened and much thicker, which is essential for the proper texture and sweetness of this pie.

Why is my pumpkin pie cracking on top?

Cracks usually occur from overbaking or too high temperature. Reduce oven temperature and bake until just set. A water bath can also help prevent cracking.

Can I make this pie ahead of time?

Absolutely! This pie actually tastes better the next day. Make it up to 2 days ahead and store covered in the refrigerator.

What’s the best pumpkin puree to use?

Use 100% pure pumpkin puree, not pumpkin pie filling. Libby’s is a popular choice, but any brand of pure pumpkin works perfectly.

How do I know when the pie is done?

The pie is ready when a knife inserted 2 inches from the edge comes out clean, but the center still jiggles slightly. It will continue cooking as it cools.

Can I freeze this pumpkin pie?

Yes! Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Nutrition Information

Nutrient	Per Slice (1/8 of pie)
Calories	285
Total Fat	12g
Saturated Fat	6g
Cholesterol	65mg
Sodium	240mg
Total Carbohydrates	42g
Dietary Fiber	2g
Sugars	35g
Protein	7g
Vitamin A	184% DV
Calcium	15% DV
Iron	8% DV

Values are approximate and may vary based on specific ingredients used.

This pumpkin pie recipe with condensed milk delivers everything you want in a fall dessert: creamy texture, perfect spice balance, and foolproof results every single time. The condensed milk shortcut makes this accessible for bakers of all skill levels while delivering professional-quality results that will have everyone asking for your secret.

Whether you’re preparing for Thanksgiving, hosting a fall dinner party, or simply craving comfort food, this recipe transforms simple ingredients into pure magic.

The elegant presentation tips ensure your pie looks as amazing as it tastes, making it perfect for sharing on social media or impressing guests. Save this recipe and get ready to create new family traditions around this incredible dessert!