Pumpkin Pie With Sweetened Condensed Milk (Creamy & Easy)

What Makes This Recipe Work

Sweetened condensed milk already contains sugar and reduced milk solids, so it sweetens, thickens, and adds richness at once. That leaves the eggs and pumpkin as the main structure, which is why a steady bake starting hot and finishing at 350°F sets the filling evenly without curdling.

Ingredients for Pumpkin Pie With Sweetened Condensed Milk (Creamy & Easy)

• 1 unbaked 9-inch pie crust, chilled
• 1 15 oz (425 g) can pure pumpkin puree
• 1 14 oz (396 g) can sweetened condensed milk
• 2 large eggs
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp fine salt
• 1 tsp vanilla extract

How to Make Pumpkin Pie With Sweetened Condensed Milk (Creamy & Easy)

1. Heat the oven to 425°F with a rack in the lower third and have the chilled crust ready in its plate.
2. In a large bowl, whisk the pumpkin, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, salt, and vanilla until completely smooth.
3. Pour the filling into the crust and smooth the top. Tap the plate on the counter to release any air bubbles.
4. Bake at 425°F for 15 minutes, then reduce the heat to 350°F and bake 35 to 40 minutes, until the edges are set and the center jiggles only slightly.
5. The center should read about 175°F; a knife inserted an inch from the edge should come out nearly clean. Pull it while the middle is still a touch soft.
6. Cool on a wire rack 2 hours, then refrigerate at least 4 hours or overnight before slicing and serving.

Tips for the Best Pumpkin Pie With Sweetened Condensed Milk (Creamy & Easy)

• Condensed milk is already sweet, so do not add extra sugar or the custard will taste cloying and set too soft.
• For the cleanest slices, chill the pie overnight; a warm condensed-milk custard is softer than a classic one.
• If the crust browns too quickly, cover the rim with foil after the first 20 minutes.

Variations and Substitutions

• For the cream-and-eggs version, use the base Pumpkin Pie recipe, which is less sweet and a little lighter.
• For the evaporated-milk classic, make the Libby's Pumpkin Pie instead.
• To start from a roasted squash, follow the Fresh Pumpkin Pie for the puree, then keep this condensed-milk filling.
• Add a teaspoon of bourbon or a pinch of ground cardamom to deepen the caramel flavor.

How to Store and Reheat

• Refrigerate the cooled pie, covered, up to 4 days; condensed-milk custard is perishable and should stay cold.
• Freeze whole or in slices, wrapped tightly, up to 1 month; thaw overnight in the refrigerator. See How Long Does Pumpkin Pie Last for guidance.

Pumpkin Pie With Sweetened Condensed Milk (Creamy & Easy) FAQ