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    Home » Recipes » Desserts

    Pumpkin Pie Recipe with Condensed Milk

    Published: Sep 9, 2019 · Modified: Jun 29, 2022 by Daniela Apostol · This post may contain affiliate links · 10 Comments

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    Pumpkin Pie Recipe with Sweetened Condensed Milk, one of the best Fall desserts that can be made from scratch at home. It uses canned pumpkin, which cuts down on the baking time considerably. It's super simple to make, absolutely delicious, and always the star of the Thanksgiving or Christmas dinner.

    A slice of pumpkin pie on a white plate

    This pumpkin pie is not any dessert, but THE dessert everyone is waiting for about when it comes to the most awaited holiday of the season: Thanksgiving.

    It might be a popular option for Christmas too, but Thanksgiving is usually its time to shine. Roast turkey aside, the pumpkin pie is probably the centrepiece of the dinner party.

    As easy as this pie is to make from scratch, we are allowed to use shortcuts, after all, we've got loads other dishes to prepare, so, if we can make our lives easier, why not. So, rather than waiting for the pumpkin to roast, scoop up the flesh, wait for it to cool down, why not use canned pumpkin?

    It's cheap, it's as good as the real deal, plus it's already at room temperature, so it can be mixed straight away with the other ingredients. I would just make sure that the eggs are at room temperature too, so the filling can bake evenly without cracking.

    Jump to:
    • How to make pumpkin pie with condensed milk
    • Can the pumpkin pie be made in advance?
    • Other pumpkin desserts
    Overhead shoot of a white plate with a pumpkin pie and a slice cut out of it

    How to make pumpkin pie with condensed milk

    The pumpkin pie filling usually uses evaporated milk and added refined sugar, but I quite like the richness the sweetened condensed milk gives to the pie.

    And since this is already sweet, I chose not to add any more refined sugar, it really is as sweet as one can wish for. Unless you have a really sweet tooth, in which case, you can add more sugar.

    THE CRUST

    • start by making the pumpkin pie crust by rubbing the cold butter with the flour until it resembles breadcrumbs
    • add the egg yolk, sugar and water, and mix well to form a dough that does not stick to the hands
    • shape it into a ball, cover with clingfilm, and refrigerate for about 30 minutes or so

    Note!  Pies or quiches usually require the crust to be pre-baked before adding the filling, but the pumpkin pie does not need to have the crust blind-baked beforehand. The filling takes up to an hour to bake, and that will mean the crust will burn around the edges if baked for that extra long time.

    • roll the dough into about half a cm thickness (¼ inch), and gently transfer it to a pie or quiche dish, removing the excess dough around the edges

    THE FILLING

    • to make the filling, add the eggs, condensed milk, pumpkin pie spice and canned pumpkin to a bowl, and mix well with a hand mixer until smooth
    • pour it over the crust, and bake in the preheated oven at 200 degrees Celsius (390 Fahrenheit) for 15 minutes, then decrease the temperature to 180 degrees Celsius (360 Fahrenheit) for an further 40-45 minutes until set
    • leave to cool, then decorate with whipped cream
    Collage of 6 photos to show how to make pupmpkin pie with condensed milk from scratch

    Can the pumpkin pie be made in advance?

    It sure can. There are 2 options here:

    1. make the pie crust, and refrigerate for up to 2-3 days -  but make sure to have it covered in clingfilm to avoid it drying out. To make rolling easier, take it out of the fridge beforehand so the dough can soften a bit (at least an hour before), the butter will firm up in the fridge
    2. bake the pie and either refrigerate for up to a week, or freeze

    If you choose to freeze the pie, make sure you cover it well in clingfilm, and add kitchen foil for extra protection too. To defrost, place it in the fridge the night before.

    And that's your pumpkin pie ready for yet another fabulous Thanksgiving. If you fancy something similar, how about my Mini Pumpkin Pies with Whipped Cream? As delicious, perfect for any party.

    Overhead shoot of a white plate with a slice of pumpkin pie and another plate with the rest of the pie

    Other pumpkin desserts

    Mini Pumpkin Pies

    Pumpkin Bars

    Chocolate Chip Pumpkin Cookies

    Fluffy Oatmeal Pumpkin Pancakes

    Pumpkin Bread Pudding

    Pumpkin Roll with Cream Cheese Filling

    Jack-O'-Lantern Pumpkin Hand Pies

    A slice of pumpkin pie on a white plate

    If you’ve liked my EASY PUMPKIN PIE WITH SWEETENED CONDENSED MILK or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.

    3.69 from 41 votes
    A slice of pumpkin pie on a white plate
    Print
    Pumpkin Pie Recipe with Sweetened Condensed Milk
    Prep Time
    10 mins
    Cook Time
    1 hr
    Chilling Time for the dough
    30 mins
    Total Time
    1 hr 40 mins
     

    Easy Pumpkin Pie Recipe with Sweetened Condensed Milk, one of the best Fall desserts that can be made from scratch at home. It uses canned pumpkin, which cuts down on the baking time considerably. It's easy to make, absolutely delicious, and always the star of the Thanksgiving or Christmas dinner.

    Course: Dessert
    Cuisine: American
    Keyword: canned pumpkin desserts
    Servings: 6 slices
    Calories: 598 kcal
    Author: Daniela Apostol
    Ingredients
    For the pumpkin crust
    • 250 g plain flour
    • 125 g butter, cut into cubes
    • 2 tablespoon sugar
    • 1 egg yolk
    For the pumpkin pie filling
    • 1 can canned pumpkin (425 g, 14 oz)
    • 1 can sweetened condensed milk (400 g, 13 oz)
    • 2 eggs
    • 1 teaspoon vanilla extract
    • ½ cup whipped cream to decorated (optional)
    • 1 teaspoon pumpkin pie spice (or a combination of ground cinnamon, ginger, nutmeg and cloves). In the UK all spice or mixed spice is the closest to the pumpkin pie spice).
    Metric - US Customary
    Instructions
    1. To make the crust, rub the butter with the sifted flour using your fingertips until it resembles breadcrumbs.

    2. Add the egg yolk, sugar and 1-2 tablespoons of cold water and mix together to form a dough that does not stick to your hands.

    3. Cover with clingfilm and refrigerate for about 30 minutes.

    4. Roll the dough into a ½ cm thickness (¼ inch), then carefully transfer it to a pie or quiche dish, removing the excess dough around the edges.

    5. To make the filling, add the sweetened condensed milk, canned pumpkin, vanilla extract, pumpkin pie spice and eggs to a bowl, and use a hand mixer to beat everything well until smooth.

    6. Pour over the filling into the pie dish, and bake in the preheated oven at 200 degrees Celsius (390 Fahreneheit) for 15 minutes, then decrease the temperature to 180 degrees Celsius (360 Fahreneheit) for 40-45 minutes until set, and a skewer inserted into the middle of the filling comes out clean.

    7. Leave to cool, then beat the whipped cream until it forms stiff peaks, add it to a piping bag fitted with a star nozzle, and decorate the pie as you wish.

    Recipe Video

    Recipe Notes

    Make sure you use sweetened condensed milk, as the unsweetened one will not bring the same results, and the pie won't be as sweet as it needs to be.

    Nutrition Facts
    Pumpkin Pie Recipe with Sweetened Condensed Milk
    Amount Per Serving
    Calories 598 Calories from Fat 243
    % Daily Value*
    Fat 27g42%
    Saturated Fat 16g80%
    Cholesterol 158mg53%
    Sodium 260mg11%
    Potassium 463mg13%
    Carbohydrates 78g26%
    Fiber 3g12%
    Sugar 43g48%
    Protein 13g26%
    Vitamin A 11875IU238%
    Vitamin C 4.7mg6%
    Calcium 234mg23%
    Iron 3.4mg19%
    * Percent Daily Values are based on a 2000 calorie diet.

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    Reader Interactions

    Comments

    1. Melissa

      November 28, 2020 at 3:35 am

      This was easy and delicious! I made 2 pies: one with sweetened condensed milk and the other with homemade almond condensed milk (since I can't have dairy). With the crust, I went with my own version. This will be my go-to pumpkin pie recipe.

      Reply
      • Daniela Apostol

        November 28, 2020 at 7:46 am

        I am happy you liked it, it’s very easy to make and delicious 😋

        Reply
    2. Mary

      November 29, 2020 at 5:58 pm

      Crust really did not go well. Had to keep adding water and oil to make it workable.

      Reply
      • Daniela Apostol

        December 05, 2020 at 8:22 pm

        The crust does not use oil, I am unsure why you had to use it? If you used the right amount of flour and butter, the crust should have worked without any problem.

        Reply
    3. Marion

      December 26, 2020 at 12:07 am

      I made it and it had no taste.. Did not realize it until we cut into it on Christmas night, was not sweet at all. I was embarrassed to say the least.

      Reply
      • Daniela Apostol

        December 26, 2020 at 5:53 pm

        I am unsure how the pie was not sweet, l made it countless times and the amount of condensed milk was more than enough. Were all the amounts added exactly like the recipe stated? We all have have different tastes when it comes to sugar, l like to enjoy every single flavour of the pie rather than just sweetness and nothing else.

        Reply
    4. claire dell

      October 11, 2021 at 2:03 am

      Seriously needed sugar. So bland that I threw it out.

      Reply
      • Daniela Apostol

        October 11, 2021 at 7:15 am

        I am sorry you didn’t enjoy it. Condensed milk is very sweet as it is, and to me, that’s more than enough sweetness. I appreciate some people like a lot more sugar in their baking, and even after the pie was ready, you could have still made sweeter by topping it with sweet whipped cream.

        Reply
    5. Saron

      October 28, 2021 at 11:23 am

      I’ve been making this every year since I found the recipe and it always comes out delicious (I do cheat by using pre made dough). Lots of people always ask to bring them a piece or give them the recipe and I too love the flavor! 😋 Only thing is really make sure to get the sweetened condensed milk and not the Nestle version without added sugar . (I accidentally made that mistake with another recipe once)

      Reply
      • Daniela Apostol

        October 28, 2021 at 11:28 am

        Thank you for your comment! I did have a few readers say they thought the pie wasn’t sweet enough, which l was surprised about it, given that the milk l used was more than sweet. l wasn’t aware that there is a different unsweetened condensed milk, l must say l never came across it, and always used the sweetened one. I will amend the recipe to specify that sweetened condensed milk is the best for this recipe.

        Reply

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