There's just something magical about fall – the crisp air, cozy sweaters, and of course, the comforting scent of pumpkin spice drifting from the oven. If you're craving a pie that’s creamy, flavorful, and easy to whip up, this pumpkin pie with sweetened condensed milk is about to become your go-to dessert. Unlike traditional versions that use evaporated milk, this recipe simplifies things while delivering unmatched richness.

Ingredients You’ll Need

Core Ingredients

• 1 can (15 oz) pumpkin puree
  
  

• 1 can (14 oz) sweetened condensed milk
  
  

• 2 large eggs
  
  

• 1 unbaked 9-inch pie crust
  
  

Spice Mix That Brings It to Life

• 1 tsp cinnamon
  
  

• 1/2 tsp ground ginger
  
  

• 1/4 tsp ground nutmeg
  
  

• 1/4 tsp ground cloves
  
  

• Pinch of salt
  
  

Crust Options (Homemade vs. Store-bought)

Go homemade if you want buttery flakiness, but don’t hesitate to use a quality store-bought crust when short on time.

How to Make Pumpkin Pie with Sweetened Condensed Milk

Preparing the Pie Crust

Roll out your crust and place it in a 9-inch pie dish. Crimp the edges and set aside. No need to pre-bake for this recipe.

Making the Creamy Pumpkin Filling

In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, and spices until smooth and well combined.

Assembling and Baking the Pie

• Pour the filling into the crust.
  
  

• Bake in a preheated oven at 425°F (220°C) for 15 minutes.
  
  

• Reduce temperature to 350°F (175°C) and bake for another 35–40 minutes, or until the center is set and a knife comes out clean.
  
  

Let it cool for 2 hours before serving or chilling.

Why Use Sweetened Condensed Milk Instead of Evaporated Milk?

Flavor Difference

Sweetened condensed milk gives the pie a richer, more indulgent flavor compared to the more neutral taste of evaporated milk.

Texture and Creaminess

It adds an ultra-smooth, velvety consistency that elevates the filling to new heights.

Sweetness Balance

Since it’s already sweetened, you don’t need to add extra sugar—less measuring, more magic.

Pumpkin Pie Recipe Without Evaporated Milk

Traditional recipes rely on evaporated milk, but this one proves you don’t need it. Sweetened condensed milk takes care of both texture and sweetness, making the recipe easier and tastier.

Homemade Pumpkin Puree vs. Canned Pumpkin

How to Make Pumpkin Pie from a Pumpkin

• Cut a sugar pumpkin in half
  
  

• Scoop out seeds
  
  

• Roast at 375°F (190°C) until soft (about 45 mins)
  
  

• Scoop out flesh and puree until smooth
  
  

Pros and Cons of Homemade Puree

• Pros: Fresh taste, no additives
  
  

• Cons: More time and effort, slight variation in moisture content
  
  

Tips for the Best Pumpkin Pie

Preventing a Soggy Bottom

Brush the crust with egg white and pre-chill before filling. You’ll thank yourself.

Getting the Perfect Texture

Don’t overmix, and let it rest after baking. The custard will set beautifully.

Spices That Elevate the Flavor

Try adding a pinch of cardamom or using freshly ground nutmeg for a flavor boost.

Common Mistakes to Avoid

• Overbaking: Causes cracks
  
  

• Undermixing: Leads to clumps
  
  

• Wrong Pumpkin: Avoid pumpkin pie mix; use 100% puree
  
  

How to Store and Reheat Pumpkin Pie

• Storage: Wrap tightly and refrigerate for up to 4 days
  
  

• Freezing: Freeze for up to 2 months
  
  

• Reheat: 300°F (150°C) oven for 15 minutes
  
  

Serving Suggestions

Toppings

• Whipped cream
  
  

• Caramel drizzle
  
  

• Candied pecans
  
  

Pairing with Beverages

• Chai tea
  
  

• Spiced cider
  
  

• Pumpkin ale
  
  

Variations to Try

Gluten-Free Version

Use a gluten-free crust or go crustless!

Vegan or Dairy-Free Substitutes

Swap with coconut condensed milk and flax eggs.

Crustless Pumpkin Pie

Pour filling into a greased pie dish and bake as-is—low-carb and just as yummy.

Replacement for Sweetened Condensed Milk

No condensed milk in the pantry? Blend 1 cup whole milk with 1 cup sugar, and simmer until thickened. You can also use coconut condensed milk for a dairy-free twist.

Nutrition Facts (Per Slice)

• Calories: ~300
  
  

• Fat: 12g
  
  

• Carbs: 38g
  
  

• Protein: 5g
  
  

• Sugar: 25g
  
  

Final Thoughts

This pumpkin pie with sweetened condensed milk is more than a recipe—it’s a cozy fall tradition that’s easy enough for beginners but indulgent enough for any holiday table. With its rich flavor and creamy texture, it just might replace every other pie in your lineup.

FAQs

1. Can I use almond milk instead of sweetened condensed milk?
Not directly—almond milk isn’t thick or sweet enough. You’ll need to add sugar and cook it down to replicate the texture.

2. What’s the best crust for pumpkin pie?
Classic butter crusts are the go-to, but graham cracker or even cookie crusts offer fun twists.

3. Can I freeze pumpkin pie?
Yes! Wrap tightly in plastic wrap and foil, and freeze for up to 2 months.

4. How do I know my pie is fully baked?
The center should jiggle slightly like Jell-O, not slosh. A knife inserted near the center should come out mostly clean.

5. Is canned pumpkin the same as pumpkin puree?
Yes—just make sure you’re not buying “pumpkin pie filling,” which has added sugar and spices.

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