For years, I thought the very best way to make a pumpkin pie was to use evaporated milk. I thought that people using sweetened condensed milk were confused, or maybe had been dropped on their heads as small children.
That is until I entered food blogging world and had to offer readers more than one pumpkin pie recipe. So I tried swapping sweetened condensed milk for the traditional evaporated milk and sugar and was immediately sold. This ingredient yields a much creamier pie.
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Before You Start
- This is not a set it and forget it dessert. You'll bake the pie for the first 15 minutes at 425F° then reduce the temperature to 350F° for about 45 minutes.
- Be sure you've purchased pumpkin puree--not pumpkin pie mix, the cans look similar.
- Same goes for making sure you're using sweetened condensed milk, not evaporated milk.
Creamy pumpkin pie ingredients
- pie crust for a 9-inch pie
- 15-ounce can of pumpkin puree (not pumpkin pie filling)
- 14-ounce can of sweetened condensed milk
- large eggs
- sea salt
- ground ginger
- ground nutmeg
- ground cinnamon
- vanilla extract
See recipe card for amounts
Pumpkin pie Step by step photos
Let the pie cool for about an hour (no more than two hours) on a wire rack after baking.
Then cover loosely and refrigerate until you're ready to serve.
Recipe Notes
Be sure to place the pie plate on a parchment-lined baking sheet before baking the pie. That way, any spills will hit parchment instead of your nice baking sheet or oven.
Be sure to crack the eggs, one at a time, in a different container than your mixing bowl in case one of them is bad or old. I like to use the empty pumpkin purée can for this or the empty sweetened condensed milk can.
You can use pumpkin pie spice if you like, instead of the ginger, nutmeg, and cinnamon. Use two teaspoons of pumpkin pie spice.
Or use a pumpkin pie spice substitute, there are several to try.
What's the difference between evaporated and sweetened condensed?
How to Know When Pumpkin Pie is Done?
Pumpkin pie will be set around the edges and may have a slight jiggle in the middle but it should not wobble like a wave. The pie will also be slighly darker and may puff up slightly.
A common way to test for doneness with a custard pie is to insert a knife or a chopstick in the middle of the pie. If the knife comes out clean, the pie is done baking.
The best way to test for doneness is with a digital thermometer. I use and love this one because it goes forever on a battery and reads nearly instantly. Plus the temperature screen is lit so my aging eyes can read it.
Bake pumpkin pie until it reaches an internal temperature of 160F° to 170F°.
Need more help? See Pumpkin Pie Problems and Fixes.
How to Store and Freeze Pumpkin Pie
Any egg-rich pie, like pumpkin or pecan, should last three to four days in the refrigerator.
Wrap the pie with plastic wrap or put a pie lid on it to keep it fresh.
Or you can get a plastic pie carrier with a lid to just seal the whole dessert up. Pumpkin pie freezes beautifully, so feel free to get that off your holiday party to-do list ahead of time.
Freeze a baked pumpkin pie for up to 30 days.
Wrap in several layers of plastic wrap once cool. Then slide the pie into a freezer bag.
Mark the date on the bag with a permanent marker so you don't forget how long it's been in the freezer.
When you're ready to serve, thaw the pumpkin pie in the fridge for 12 hours. You can warm it up, if you like, a few seconds at a time in the microwave to take the chill off.
But be careful because you don't want pumpkin soup. Give the pie a couple of seconds in the microwave and then check it.
You can also freeze just the pumpkin pie batter up to five days. Store it in a freezer-safe resealable bag and get as much air out of the bag as possible for freshness.
More Holiday Desserts to Try
If you like pumpkin and pecan recipes, you're in the right place.
I've got all kinds of pumpkin recipes for you, from Pumpkin Gooey Butter Cake to Paula Deen Pumpkin Bars to a pumpkin pie made with two cups of pumpkin puree to pumpkin pie with cream cheese to easy pecan pie to an easy two-ingredient drink for Thanksgiving. You can find all of these recipes in my collection of Fall Baking Recipes.
And for toppings, both mascarpone cream and whipped cream that lasts for days are perfect with holiday desserts.
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Recipe
Creamy Pumpkin Pie with Sweetened Condensed Milk
Pumpkin pie with sweetened condensed milk is an easy recipe for the creamiest pumpkin pie you've ever eaten. Sweetened condensed milk eliminates the need to add sugar and evaporated milk to your pie.
Ingredients
- 1 15-ounce can pumpkin purée (about two cups)
- One 14-ounce can sweetened condensed milk
- Two large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg (fresh if possible)
- ½ teaspoon kosher salt or sea salt
- A 9-inch piecrust (parbake for crispier crust)
Instructions
1. Prepare the oven and pie crust. Preheat the oven to 425 F°. Place the pie crust in a 9-inch pie plate. Set the plate on a parchment-lined baking sheet to catch any spills.
2. Mix the filling. Combine the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg and salt in a large mixing bowl with a sturdy spatula or electric mixer for three to four minutes or until thoroughly combined. Make sure you've broken the eggs and everything is one homogenous, orange, creamy liquid. Texture should be very loose, like a glass of milk.
3. Fill the crust.. Pour the pumpkin mixture into the pie crust.
4. Bake at 425 F°. Bake for 15 minutes.
5. Reduce the oven temperature to 350F°. Continue baking for about 40 minutes or until edges are set and the filling has a slight jiggle or the filling reaches an internal temperature of between 160F° and 170F°. The pie will continue baking after its removed from the oven.
6. Cool then refrigerate. Let the pie cool at room temperature for about two hours then refrigerate until serving.
7. Serve. Garnish with whipped cream or mascarpone cream, if desired.
Notes
Milk: Use sweetened condensed milk. Evaporated milk is not a direct substitute in this recipe.
Spices: You can repolace the cinnamon, ginger and nutmeg with two teaspoons of pumpkin pie spice. Make your own pumpkin pie spice if you're feeling extra.
Crust: For a crisper crust, parbake it before adding the filling. Follow the parbaking directions for your chosen crust.
Eggs: Be sure to crack each egg into a separate container before adding it to the filling. (I like to use the empy pumpkin puree can for this to keep cleanup to a minimum.
Recommended Products
This post and/or recipe may contain affiliate links, which means if you click through and make a purchase, I'll earn a commission. As an Amazon Associate I earn from qualifying purchases. See Disclosure policy.
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Pyrex Smart Essentials 3-Piece Prepware Mixing Bowl Set, 1-Qt, 1.5-Qt ,and 2.5-Qt Glass Mixing Bowls, Dishwasher, Microwave and Freezer Safe -
OXO Good Grips Thermocouple Thermometer
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Cuisinart HM-90BCS Power Advantage Plus 9-Speed Handheld Mixer with Storage Case, Brushed Chrome
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Joseph Joseph Duo Adjustable Rolling Pin
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Rubbermaid Commercial Products High Heat Resistant Silicone Heavy Duty Spatula/Food Scraper, 9.5-Inch, 500 Degrees F, Red Handle, for Baking/Cooking/Mixing, Commercial Dishwasher Safe
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Pyrex Bakeware 9-½-Inch Scalloped Pie Plate, Clear - Original Genuine Pyrex - Made in the USA
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 150Total Fat 0gSaturated Fat 0gUnsaturated Fat 0gSodium 141mgCarbohydrates 3gFiber 1gSugar 1gProtein 0g
Nutrition information is an estimate as I am not a registered dietician.
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