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Pumpkin pie with piped whipped cream boarder resting on a yellow cloth with pumpkins and leaves around it.
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Pumpkin Pie with Condensed Milk

This easy 6 ingredient Pumpkin Pie with Condensed Milk comes together in minutes and bakes up smooth, creamy, and perfectly spiced — no evaporated milk needed!
Course Dessert
Cuisine American
Diet Low Salt
Prep Time 10 minutes
Cook Time 55 minutes
Cooling Time 2 hours
Total Time 3 hours 5 minutes
Servings 8
Calories 292kcal
Author Katie

Equipment

  • Oven
  • Measuring Spoons
  • KitchenAid Stand Mixer
  • Whisk Attachment
  • Baking Sheet
  • Pie Plate
  • Silicone Spatula

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

Instructions

  • Preheat the oven to oven to 425 degrees Fahrenheit.
  • 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 the tines of a fork.
    1 Refrigerated Pie Crust
  • Blind bake the crust for 10 minutes.
  • While the crust blind bakes, mix together the filling. Using a KitchenAid stand mixer fitted with a whisk attachment mix together the pumpkin purée and condensed milk. Then slowly add in the eggs, pumpkin pie spice, and salt until smooth and combined.
    15 ounces Pure Pumpkin Puree, 14 ounces Sweetened Condensed Milk, 2 Eggs, 2 teaspoons Pumpkin Pie Spice, ½ teaspoon Salt
  • Remove the crust from the oven and pour in the pumpkin mixture.
  • Bake for 15 minutes at 425 degrees Fahrenheit. Then, lower the oven temperature to 350 degrees Fahrenheit and bake an additional 35–40 minutes, or until the pie is set and golden brown.
  • Let the pie cool at room temperature for at least 2 hours. Once your ready to serve top with whipped cream.

Notes

  • 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.

Nutrition

Serving: 1g | Calories: 292kcal | Carbohydrates: 42g | Protein: 7g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Cholesterol: 58mg | Sodium: 314mg | Potassium: 333mg | Fiber: 2g | Sugar: 29g | Vitamin A: 8466IU | Vitamin C: 4mg | Calcium: 168mg | Iron: 2mg