Pumpkin pie made with sweetened condensed milk is the easiest way to get a rich, ultra-creamy filling without using additional sugar or evaporated milk. This recipe skips the usual custard pie steps but still gives you the silky texture you want in a holiday pie.
Yes, you can make pumpkin pie with sweetened condensed milk. Just swap 1 can for the sugar + evaporated milk.
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Pumpkin Pie Recipe Highlights
✅ Use sweetened condensed milk, not evaporated milk. They’re not the same — this recipe will not set if you use evaporated.
✅ Want a crisp crust? Parbake your pie crust for 8–10 minutes before adding the filling.
✅ Shortcut spice swap: Don’t feel like measuring ginger, nutmeg, and cinnamon? See easy pumpkin pie spice substitutes.
✅ Check doneness by jiggle. The center should jiggle slightly like Jell-O, not wiggle like a wave.
Before we dive into the ingredients, here are a few more fall recipes you might love.
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.
Ingredients for Pumpkin Pie with Sweetened Condensed Milk
- pie crust for a 9-inch pie
- can of pumpkin puree (not pumpkin pie filling)
- can of sweetened condensed milk
- eggs
- sea salt
- ground ginger
- ground nutmeg
- vanilla extract
- ground cinnamon
See recipe card for amounts
How to Make Pumpkin Pie
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 your baking sheet and not the 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. If you like a crisp, flaky pie crust, parbake the crust before adding the filling
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.
Make sure you're using sweetened, condensed milk, not evaporated milk.
This recipe will not turn out if you're using evaporated milk. What's the difference between evaporated and sweetened condensed?
How to Know When Pumpkin Pie is Done?
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.
A custard pie-like pumpkin will puff up slightly and will become darker when finished baking.
Also, there's the classic saying that follows: it needs to "jiggle like jello and not like wiggle like a wave."
Cook pumpkin pie until it reaches an internal temperature of 175 to 180F. I use this digital cooking thermometer all the time.
Need more help? See Pumpkin Pie Problems and Fixes.
How to Store and Freeze Pumpkin Pie
Pumpkin pie should be refrigerated as soon as it cools, according to the USDA. This will take around three hours.
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
Looking for more holiday desserts to round out your menu? If you want something beyond pumpkin pie, my rich Pumpkin Gooey Butter Cake is always a showstopper.
For Christmas or New Year’s, you can’t go wrong with a soft and spice cake topped with frosting.
If you like making your own blends, try my homemade pumpkin pie spice and see why fresh ground nutmeg makes such a difference. 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 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 you use it)
- ½ teaspoon kosher salt or sea salt
- A 9-inch piecrust (parbake for crispier crust)
Instructions
Mix pumpkin purée, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and sea salt in a large mixing bowl using an electric mixer or spatula about 3 to 4 minutes or until mixture is thoroughly combined. Pour into the pie crust and bake for 15 minutes at 425F°Then reduce oven temperature to 350°F and bake for an additional 40 minutes or until a knife inserted in the center comes out clean or until the pie has reached an internal temperature of 180°F.
I have used this digital thermometer for the past three years. It's fast and accurate, and the little screen lights up so those of us with aging eyesight can easily see the temp! (affiliate link).Let the pie cool at room temperature for about two hours and then refrigerate until serving.
Garnish with whipped cream or with mascarpone cream.
Did you buy evaporated milk instead of sweetened condensed milk? Make this pumpkin pie with evaporated milk instead.
Notes
Be sure to place pie plate on a parchment lined baking sheet before baking pie. That way any spills will hit your baking sheet and not the 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 these ginger, nutmeg and cinnamon. Use two teaspoons of pumpkin pie spice.Make sure you're using sweetened, condensed milk not evaporated milk. This recipe will not turn out if you're using evaporated milk, which has no sugar in it.
If you like a crisp, flaky pie crust, parbake the crust before adding the filling.
You can also try one of these pumpkin pie spice swaps.
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 350Total Fat 13gSaturated Fat 6gUnsaturated Fat 6gCholesterol 69mgSodium 347mgCarbohydrates 52gFiber 2gSugar 39gProtein 9g
Nutrition information is an estimate as I am not a registered dietician.
If you just need an easy dessert, try my crowd favorite key lime pie or chocolate raspberry cheesecake pie, or St. Louis style butter cake.
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