Pumpkin Pie with Condensed Milk

Name: Pumpkin Pie with Condensed Milk
Prep time: 10 min
Cook time: 55 min
Total time: 185 min
Ingredients: 1 Refrigerated Pie Crust; 15 ounces Pure Pumpkin Puree; 14 ounces Sweetened Condensed Milk; 2 Eggs; 2 teaspoons Pumpkin Pie Spice; ½ teaspoon Salt

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This easy 6 ingredient Pumpkin Pie with Condensed Milk comes together in minutes and bakes up smooth, creamy, and perfectly spiced — no evaporated milk or sugar needed!

Pumpkin pie with whipped cream boarder on a yellow cloth.

There’s nothing quite like the smell of pumpkin pie baking in the oven during the holidays. Whether you’re celebrating Thanksgiving or just craving a cozy fall dessert, this Pumpkin Pie with Condensed Milk will quickly become your go-to recipe. Just like my apple pie this will also become a staple recipe in your ever growing recipe box.

Unlike traditional versions that use evaporated milk and sugar, this one-bowl wonder relies on sweetened condensed milk to create a rich, custard-like filling with less effort and fewer ingredients. The result? A pie that’s creamy, flavorful, and foolproof — even if you’re not an experienced baker.

I would only ever make my no bake pumpkin pie cheesecake because I was too intimidated to make a pumpkin pie from scratch. Since getting over the fear I realize how silly it was of me. This pumpkin pie recipe is quick, delicious, and always earns rave reviews. You can prep it in under 15 minutes, pop it in the oven, and your kitchen will instantly smell like fall.

Why You’ll Love This Recipe

Minimal ingredients, maximum flavor: Only six simple ingredients you probably already have on hand.

No need for evaporated milk: The condensed milk adds the perfect sweetness and creaminess.

Easy prep: One bowl, one crust, and baked in under an hour — it’s as simple as it gets. Even better you can bake this the day before you want to serve it so it’s one less thing to worry about.

Ingredients

pie crust, pumplin puree, salt, condensed milk, eggs, and pumpkin pie spice on a countertop.

Eggs – Help set the filling and give the pie structure.
Pumpkin purée – Be sure to use 100% pure pumpkin, not pumpkin pie filling.
Sweetened condensed milk – Adds sweetness and a silky, creamy texture.
Pumpkin pie spice – The perfect blend of warm fall spices.
Salt – Balances the sweetness and enhances the flavor.
Refrigerated pie crust – A store-bought crust saves time and bakes up flaky and golden.

Directions

First, Preheat the oven: Set your oven to 425°F.

Prepare the crust: Place the refrigerated pie crust in a 9-inch pie plate. Crimp the edges as desired, then poke a few holes in the bottom with a fork.

Blind bake the crust: Bake for 10 minutes.

Yellow KitchenAid Mixer with condensed milk being poured into the pumpkin mix.

Yellow KitchenAid Mixer with orange mixture.

Mix the filling: In a large bowl or a KitchenAid Mixer fitted with a whisk attachment, whisk together the eggs, pumpkin purée, condensed milk, pumpkin pie spice, and salt until smooth and combined.

Female in a kitchen holding a metal bold and red spatula with pumpkin pie in front of her

Fill the crust: Remove the crust from the oven and pour in the pumpkin mixture.

Bake: Return to the oven and bake for 15 minutes at 425°F. Then, lower the oven temperature to 350°F and bake an additional 35–40 minutes, or until the pie is set and golden brown.

Cool: Let the pie cool at room temperature for at least 2 hours.

Serve: Top with a dollop of whipped cream before serving OR pipe whipped cream around the boarder like I did in my photos! You can even “pipe” on the whipped cream using a can of whipped cream!

FAQs

Pumpkin pie on a yellow cloth with pumpkins in background.

Can I make this pie ahead of time?

Yes! This pie can be made up to two days in advance. Just cover and refrigerate until ready to serve.

Do I need to use a deep-dish pie crust?

Yes, the filling amount fits a deep-dish pie crust; however if you only have a standard pie plate you can use that and just know that you will have extra filling leftover.

How can I tell when the pie is done?

The edges should be set and slightly puffed, while the center will still have a slight jiggle. It will continue to firm up as it cools.

Can I freeze leftover pumpkin pie?

Absolutely! Let the pie cool completely, then wrap it tightly and freeze for up to 2 months. Thaw in the fridge overnight before serving.

Recipe Tips & Tricks

Pumpkin pie with whipped cream boarder with a slice taken out of it and cinnamon sticks next to it.

Here are a few of my favorite tips and tricks when making my pumpkin pie recipe.

Frozen Pie Crust – Skip having to roll out pie dough and crimp edges and purchase a frozen pie crust.
Deep Dish Pie – Swap out a standard pie plate for a deep dish plate.
Crust Browning – If your crust starts to brown too quickly, cover the edges with foil or a pie shield.
Cooling – Let the pie cool fully before slicing — this ensures clean, beautiful cuts.
Refrigerate – Make the pie the day before and refrigerate after cooling is done. Serve the next day at room temperature.
Elevate – Want to elevate it? Add a sprinkle of cinnamon sugar or crushed pecans on top before serving.

This Pumpkin Pie with Condensed Milk is proof that homemade desserts don’t have to be complicated to be amazing. Just like my pumpkin pie bars — easy and flavorful! Whether you’re serving it for Thanksgiving or just a cozy fall night in, this pie delivers classic flavor with half the fuss. Grab your whisk and get baking — your house is about to smell like Thanksgiving!

If you make this recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

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