Pumpkin Pie Using Sweetened Condensed Milk

Pumpkin pie is a classic comfort dessert with an airy custard filling that is warm and lightly spiced. Using canned pumpkin puree will allow you to make this dessert year round.

This pie was inspired by my Herb Butter Turkey (and Gravy ) recipe. I knew I needed to make a classic dessert to go with my whole Thanksgiving menu.

• Free of Added Sugar: Another reason you will love this recipe is that it is added sugar free! The sweetened condensed milk is all the sweetness you need.
• Easy: We use canned pumpkin puree for this recipe which is a huge time saver; another huge benefit is that you can make it any time of the year!
• Flavourful: The sweetened of the condensed milk blends well with the combination of spices.
• Tradition: Anytime you introduce such a classic dish to your repertoire you are welcoming family and friends into your memories in a way that only food can accomplish.

You’ll want to start with pumpkin puree, sweetened condensed milk and eggs. The ground cinnamon, ginger, nutmeg, allspice and sea salt give you all the beautiful autumnal flavors for the perfect tasting pie. Add our Crisco Pie Crust as an excellent base to serve your pie in.

See the recipe card below for the exact quantities of each ingredient.

• Pumpkin Puree: This makes for a much easier process than trying to use fresh pumpkin. Be careful to not to mix this up for pumpkin pie filling; that is already flavored.
• Sweetened Condensed Milk: Adds sweetness and elevates the creamy texture of the filling.
• Eggs: Help to thicken the custard-like filling.
• Ground Cinnamon: Beautiful, warm flavor.
• Ground Ginger: Adds a warmth to the pie filling.
• Ground Nutmeg: Gives a warm nutty flavor, with a slight sweetness.
• Sea Salt: A more subtle salt that elevates are the other flavors in your dish.
• Ground Allspice: This is another warming spice that offers a subtle peppery vibe.
• Pie Crust: Store-bought is completely doable, but we highly recommend homemade whenever you can. You can make our Crisco Pie Crust in minutes and allow it to elevate your desserts.

For this recipe, you'll want to have on hand a 9-inch Pie Dish, pie server, hand mixer, mixing bowls, and measuring cups and spoons. If you are making a homemade crust, you will also need a rolling pin, parchment paper for pies and pie weights (or dried beans).

Love this recipe but want to make it your own? Here are some helpful ideas for you to change these Pumpkin Pie with Sweetened Condensed Milk.

• Sweet Potatoes: If you are not a pumpkin lover but you come across this recipe, you are in the right place. You can oven roast (peeled) sweet potatoes and get the same texture as canned pumpkin puree. Being that they are sweeter, you can add an extra pinch of salt and spices to balance the flavors, if needed.
• Dairy-Free: Using a full-fat canned coconut milk instead of sweetened condensed milk is definitely an option. We have not tested this ourselves, so you may want to add a little brown sugar to the filling to give it a bit more sweetness, while balancing the subtle coconut flavor.
• Gluten Free: It is very simple to make this recipe friendly for those who have adapted a gluten free way of living. You can simply use a gluten free pie crust if that is your dietary requirement or choice.

While some people can find baking daunting, this recipe is so user friendly that I know anyone can do it. You simply combine ingredients for the filling, fill the crust and bake. Some would say it’s as easy as pie!

Preheat oven to 425F. If using our homemade pie crust, lightly flour a surface and roll dough out ⅛” thick, and lay the dough into a 9-inch pie dish leaving about ¾” overhang, fold the overhang so the pie edge stands up, then crimp the edges. Add parchment paper, pie weights and pre-bake for 5-10 minutes. If using store-bought, thaw pie crusts based on package instructions, and pre-bake the same way.

Beat pumpkin puree, condensed milk, eggs, cinnamon, ginger, nutmeg, and salt together in a medium bowl until smooth, with a hand mixer.

Pour into crust, and bake for 15 minutes, then reduce oven temperature to 350F and continue baking until a knife inserted 1 inch from the crust comes out clean, about 40-45 minutes. Allow the pie to cool before slicing and serving.

Hint: Always be sure to allow adequate time for your pie to cool. This allows the filling to truly set up making for a beautiful slice that will hold up once cut.

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Pie is easy to store both in the fridge or the freezer. Just make sure you have airtight containers or use plastic wrap to preserve your slices.

• Refrigerator: Once cooled, place in an airtight container or wrap tightly in saran wrap and store for 3 days.
• Freezer: Once cooled wrap individual slices in plastic wrap and freeze for 1-2 months. You can place the wrapped slices inside a container in the freezer. This will allow them to not get crushed.
• Reheating: Bring pie slice to room temperature and microwave to desired temperature.
• Make Ahead: You can make this 1-2 days in advance and stored in the fridge. When you are ready to serve you can place in a low temperature oven to serve slightly warm, or just allow it to come to room temperature on the counter. If you are topping it with whipped cream, we recommend doing that after slicing.

• Whipped Cream: As a classic pie topper, whipped cream adds a light texture this pumpkin pie.
• Caramel Sauce: If you have a sweet tooth, you will love the pairing of pumpkin pie and caramel. Drizzle some on top of your pie alone, or in addition to some whipped cream.
• Vanilla Ice Cream: Try adding a scoop of vanilla ice cream on top for a cool contrast to the warmth and spicy flavors.
• Candied Pecans: Any candied nut makes for an unexpected unique topping. The crunch and flavor profile of candied pecans pairs well with the airy pumpkin pie.
• Hot Beverages: The options are limitless, desserts pair so well with a hot tea or coffee (caffeinated or not). Chai tea and apple cider are excellent pairs for pumpkin; be sure to try our Spiked Apple Cider Crockpot recipe, just leave out the fireball (or not).

Here are a couple of our top tips to ensure the most perfect pumpkin pie every time!

• Crust Tip: While the pie is in the oven keep an eye on it as it gets closer to the end of the bake time. If you notice that your pie crust edges are getting too brown, simply place pieces of tin foil over the crust to keep them from burning. If you have used our Crisco Pie Crust recipe, we have found that par-baking for 7 minutes seems to be the perfect sweet spot when pairing it with this recipe.
• Cooked to Perfection: You will know the pie is fully cooked by vertically inserting a knife into the fill about 1 inch from the inside of the crust. If it is clean, then it is ready, if not keep baking for additional time until you get that result.

Here are some of the most commonly asked questions about Pumpkin Pie with Sweetened Condensed Milk.

While we have not tested this ourselves, it stands to reason you should be able to. I would suggest starting with a pre-made graham cracker crust, to familiarize yourself with it (it may not require a pre-bake), before moving onto a homemade.

Yes, you can! It is important to note that homemade can have more moisture so you will want to drain any excess liquid from it prior to using.

No, you do not have to. It can help to prevent a soggy bottom but firming it up first. Either way, ensure you let the pie cool completely before slicing. A fully set pie will cut nicer and could help if the crust is a bit soggy.

Absolutely. Pumpkin pie spice is very similar to what we use in our recipe but it also has the added spice of ground cloves. Cloves are very aromatic and have a warming, sweetness to their flavor profile.

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