This Pumpkin Pie with Sweetened Condensed Milk is one of the easiest pies to make for Thanksgiving! It has a smooth filling that sets perfectly, and it has just the perfect amount of pumpkin spice. For the perfect final touch, I serve it a salted maple syrup whipped cream!
Sweetened condensed milk adds richness and sweetness, so all you have to do is whisk everything together, pour it into a frozen store-bought pie crust, and bake!
Quick Look at the Recipe
- Prep Time: 10 minutes, Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes, plus cooling
- Method: Baked
- Main Ingredients: Pumpkin puree, sweetened condensed milk, frozen pie crust shell, pumpkin pie spice
- Flavor Profile: Warmly spiced, not too sweet, tender and smooth
- Ideal for: Thanksgiving desserts, fall baking
More Favorite Thanksgiving Desserts: Apple Pie with Pre-Cooked Filling and Apple Crumble Pie, which are both made with my homemade apple pie filling. Or try my Pumpkin Cheesecake Bars!
Jump to:
- Quick Look at the Recipe
- Why Condensed Milk Works So Well in Pumpkin Pie
- Store-Bought Pie Crust Recommendations
- Ingredient Notes
- How to Make Pumpkin Pie with Sweetened Condensed Milk
- Tips for Success
- Prefer Homemade Pie Crust?
- Recipe FAQs
- Make Ahead, Storing, and Freezing
- More Fall and Thanksgiving Desserts
- Pumpkin Pie with Sweetened Condensed Milk
Store-Bought Pie Crust Recommendations
I’d recommend buying frozen pastry pie crust shells that come already pressed into aluminum pie pans. They are usually 9-inch and come ready-to-use. This pumpkin pie with condensed milk recipe has the right amount of filling for this size.
There are two brands I’ve tested and really like (not sponsored, just personal experience):
- Marie Callender’s: It usually comes in a 2-pack, labeled as “deep dish pastry pie shells.” With this one, I find that the bottom stays sturdy to hold the filling well, and it’s crispy and flaky throughout.
- Wholly Wholesome: I often use the “traditional organic 9-inch pie crust” (also comes in a 2-pack). It’s very flaky and high quality. This brand also sells gluten-free pie crust!
Do I need to thaw the pie crust? Most frozen shells are made to be filled straight from the freezer for pumpkin pie (check your package though). Thawing actually works against you for pumpkin pie, since a defrosted crust can turn soggy on the bottom.
Do I need to par-bake store-bought pie crust shells? No. A firm, frozen crust holds up, and with nearly an hour in the oven, it bakes through fully without getting soggy.
Ingredient Notes
- Frozen pie crust shell (store-bought): For this recipe, I use 9-inch frozen pie shells that already come pressed into pie tins. They can be found in the freezer aisle, usually next to the puff pastry. Do not use the pie dough that you need to roll out.
- Pumpkin puree: Use one 15-oz can of “pure pumpkin puree,” NOT pumpkin pie filling, which already contains sugar and spices. They are different but look similar.
- Sweetened condensed milk: This is what makes this pumpkin pie recipe with condensed milk so easy. It provides both dairy and sweetness.
- Eggs: Two large eggs at room temperature blend in smoothly and give the filling its structure, and help the filling set.
- Pumpkin pie spice: In the spirit of keeping things simple, store-bought pumpkin spice is perfect here.
- Vanilla extract and salt: Vanilla rounds out the warm spices, and salt balances the sweetness.
- For the salted maple whipped cream: For serving. I whip 1 cup cold heavy cream with 2 tablespoons of maple syrup, plus a good pinch of salt.
As always, ingredient quantities for this pumpkin pie with condensed milk recipe can be found in the recipe card down below.
Substitutions and Variations
- Homemade pumpkin pie spice: Mix 2 tsp ground cinnamon, ½ tsp ground ginger, ½ tsp ground nutmeg, ¼ tsp allspice, and a pinch each of cloves. You may not need all.
- Spice level: Use 2 teaspoons for a mildly pumpkin spiced pie. Or 3 teaspoons if you love pumpkin spice. I’m more in between, so I use 2½ teaspoons.
How to Make Pumpkin Pie with Sweetened Condensed Milk
- Preheat the oven to 425°F with the rack in the lower third and place a sheet pan inside to heat it up. Combine the filling ingredients, the pumpkin puree, condensed milk, eggs, salt, vanilla, and pumpkin spice.
- Whisk until smooth, breaking up any clumps of the spice so the flavors are evenly distributed in the filling.
- Fill the pie, plus initial baking. Set the frozen shell on the hot sheet pan, then pour in the filling all the way to the top without spilling. Bake at 425°F for the first 20 minutes.
- Lower the heat and finish baking. Reduce to 350°F. Very carefully pull the pie out and fit a silicone crust shield over the edges. Bake for 35 more minutes until the edges of the filling are fully set and the center is slightly jiggly.
- Remove from the oven. It will look puffed up, like in the picture, but will deflate as it begins to cool.
- Let it cool completely. You can cool it for 3+ hours on the counter and chill it in the fridge overnight, if preferred. I like my pumpkin pie cold, so I always let it chill overnight.
- Decorate: Using a mixer, beat the heavy cream with the maple syrup and salt for about 4 minutes, or until you get medium peaks. Decorate or serve the whipped cream on the side.
- Slice and serve. Enjoy chilled or at room temperature! Tip: For clean slices, run a knife in hot water and wipe dry between cuts.
Tips for Success
- Keep the pie crust frozen. If using store-bought frozen pie shells, don’t thaw or par-bake it. Pour directly into the frozen shell.
- Preheat a sheet pan. Setting the pumpkin pie on a hot sheet pan gives the bottom crust an immediate head start so the bottom never gets soggy.
- Bake on the lower third rack. The heat sits closer to the bottom crust so it gets crispy, while the top of the filling bakes more gently.
- Use a crust shield or foil strips to protect the edges from browning too fast. I use a silicone pie crust shield, which I place mid-way through.
- How to tell if pumpkin pie is done: The outer edges should be fully set, and the center should jiggle just slightly. It continues setting as it cools.
- Don’t overbake, this can cause cracks on top.
Prefer Homemade Pie Crust?
Use my flaky buttermilk pie crust recipe. Unlike the ready-to-use frozen pie shells, a homemade pie crust needs to be blind-baked first:
- Press the crust into the pan and chill it for 30 minutes.
- Line it with parchment and fill with pie weights or dried beans.
- Bake at 400°F for 15 minutes, remove the weights, and bake 5 more minutes until slightly golden.
- Add the filling and continue with the recipe.
Recipe FAQs
Yes! You can make two pies. Just double the filling and divide it up into two pie crusts.
No. For this recipe, look for “pure pumpkin puree” in the labeling.
The edges are set, and the center has a slight jiggle in the center. You’ll notice that it will be puffed up, it will deflate and flatten perfectly as it cools down and sets.
If it’s too stiff (overwhipped), stir in cold heavy cream and fold it in by hand.
Make Ahead, Storing, and Freezing
Make ahead: Make this pumpkin pie with condensed milk recipe up to 2 days in advance. Cool completely, then cover loosely and refrigerate. Wait until the day of to decorate it with the maple whipped cream.
Storing: Refrigerate leftovers, covered, for up to 4 days.
Freezing: Freeze the fully cooled, undecorated pie uncovered until firm, then wrap tightly in plastic and foil for up to 2 months.
Thawing and serving: Thaw overnight in the refrigerator. Serve chilled, or let it sit at room temperature for 30 minutes first. Add fresh whipped cream after thawing.
More Fall and Thanksgiving Desserts
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Pumpkin Pie with Sweetened Condensed Milk
Equipment
Ingredients
- 1 9-inch unbaked pie crust shell, frozen - do not thaw, see notes
- 15 ounces canned pure pumpkin puree - not “pumpkin pie filling”
- 14 ounces sweetened condensed milk
- 2 large eggs - at room temperature
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 2½ teaspoons pumpkin pie spice
For the maple whipped cream:
- 1 cup heavy whipping cream
- 2 tablespoons maple syrup - plus more to taste
- A generous pinch of salt
Instructions
- Preheat the oven to 425°F with the rack positioned in the lower third of the oven. Place a large sheet pan on the rack to preheat it (we’ll place the pie on the hot sheet pan later).
- Make the pumpkin pie filling: In a large bowl, whisk together the pumpkin puree, condensed milk, eggs, salt, vanilla extract, and pumpkin spice until smooth and well combined. Break up any lumps of the pumpkin spice as needed, it would be smooth. Tip: If you love pumpkin flavors, add a little more spice.
- Fill the pie crust: Place the frozen pie shell on top of the hot sheet pan (this initial direct heat contact helps crisp up the bottom). Pour the filling into the unbaked pie crust. Note: Make sure the crust is frozen when using. There is no need to par-bake it or thaw prior.
- Initial baking: Carefully transfer to the oven. Bake at 425°F for an initial 20 minutes.
- Lower oven temp and finish baking: Reduce the oven temperature to 350°F. Then, very carefully remove the pan and place a silicone pie crust shield over the crust edges to prevent over-browning. Return to the oven for another 35 minutes, or until the edges are fully set and the center is slightly jiggly.
- Cool completely: Remove the pie from the oven and let it cool completely at room temperature, about 3+ hours. It will continue to set as it cools. You can also refrigerate it overnight after it's cooled down.
- Make maple whipped cream and decorate: Using a mixer, beat the heavy cream with the maple syrup and salt for about 4 minutes, or until you get medium peaks. Decorate your pie, or serve the whipped cream on the side.
- Tip for slicing pumpkin pie: Run a knife through hot water and wipe it dry between each slice. Top with maple whipped cream before serving. Serve chilled or at room temperature.
Notes
- Use store-bought frozen 9-inch pie crust shells. With these frozen pie shells, there is no need to thaw or par-bake to make pumpkin pie.
- Favorite brands: Marie Callender’s or Wholly Wholesome. Note that Wholly Wholesome also carries a gluten-free crust.
- How to tell if the pumpkin pie is done: Gently shake the pie pan. The outer edges (about 2-3 inches) of the filling should be fully set, while the center should jiggle slightly.
- Use 100% pure pumpkin puree (canned), NOT “pumpkin pie filling.” They look similar in the packaging but are different.
- If you don’t have a silicone crust shield, you can use foil around the edges.
- Cool the pie completely, ideally refrigerating overnight, before slicing or decorating.
- Baking more than one pie? Double all ingredients to bake two pies at once. No need to change the baking times.
- Whipped cream: If your maple whipped cream becomes too stiff, fold in a splash of cold heavy cream by hand.
- Make Ahead: Bake up to 2 days in advance, cool completely, and refrigerate loosely covered. Add whipped cream right before serving.
- Storing: Keep leftovers covered in the refrigerator for up to 4 days.
- Freezing: Freeze the cooled, undecorated pie uncovered until firm, then wrap tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge.
- Crust: If using a homemade pie crust instead of frozen, blind-bake it first.
- Spice Level: Use 2 tsp pumpkin pie spice for a mild flavor, 2½ tsp for medium (this is what I do), or 3 tsp for strong.
- Homemade Pumpkin Pie Spice Blend: Replace store-bought spice with 2 tsp cinnamon, ½ tsp ginger, ½ tsp nutmeg, ¼ tsp allspice, and a pinch of cloves.
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