Easy Pumpkin Pie with Sweetened Condensed Milk (2024)

Aug 31, 2023 This post may contain affiliate links.

Pumpkin Pie with sweetened condensed milk, a delicious and easy pumpkin pie with only a handful of ingredients! Your family will love this creamy smooth pumpkin pie and ask for it year after year!

I’ve shared several delicious pumpkin pie recipes- my sweet potato pumpkin pie, pumpkin pie with graham cracker crust, and a chocolate pumpkin pie.

However, I’ve noticed a lot of people love using sweetened condensed milk and wanted to share my favorite pumpkin pie version using that!

What you will need for this pie:

Pie Crust- Store Bought, Homemade, or Graham Cracker are work great!

Spices: Pumpkin Pie Spice, Cinnamon, and Salt

Eggs

Pumpkin Puree

Sweetened Condensed Milk

Evaporated Milk

Tools: Deep Dish Pie Dish, Baking Sheet, Thermometer (affiliate links amazon and Thermoworks)

For more tasty fall desserts check out my pecan pie brownies, cookies, and cupcakes, pumpkin pie cookies, pudding, cheesecake, and fluff!

Is sweetened condensed milk better than evaporated milk in pumpkin pie?

Not necessarily. If you use sweetened condensed milk, the recipe will typically leave out additional sugar. Whereas, if the recipe calls for only evaporated milk the recipe will add additional sugar.

Evaporated milk vs Sweetened Condensed Milk

Evaporated milk is milk that has some of the water content gone, whereas sweetened condensed milk is evaporated milk that has added sugar. Both are thicker than regular milk.

How to make pumpkin pie with sweetened condensed milk?

• Combine the spices.

• Whisk eggs, then stir in pumpkin puree, evaporated milk, and sweetened condensed milk.

• Pour into pie crust and bake!

Pro Tip: Bake the pie on the oven shelf at the second to lowest position. This also helps it bake more evenly and prevent cracking.

Pie Crust Talk

I love using premade pie crust, especially the ones that you can roll out and shape in your own pie dishes.

However, if you want to make a delicious homemade crust, I love the recipe I use with my caramel pear pie.

If you want to try something homemade but even easier than traditional pie crust, definitely make a graham cracker pie crust like I did for this pie!

Whichever crust you go with they will all be tasty!

Check out my pudding pie, French Silk pie, and this tasty chocolate chip pie for the holidays!

Pumpkin Pie Filling Tips

• Baking Sheet: Using a baking sheet helps with moving the pie in and out of the oven. Try it once and you will never go back! Just place the pie dish on a baking sheet (I prefer a rimmed one), add the filling and place in the oven!
• Pie Spice: If you don’t have pie spice you can make your own! Just combine 4 teaspoon ground cinnamon, 2 teaspoon ground ginger, 1 teaspoon ground cloves, and ½ teaspoon ground nutmeg. Then use 2tsp of this mixture for this pie and save the remaining spice mix in a sealed jar for other recipes

Can I use sweetened condensed milk instead of evaporated milk in pumpkin pie?

No. Pies that use evaporated milk also add sugar in some form to the recipe and using sweetened condensed milk instead of evaporated will make the pie overly sweet.

This recipe used both. The sweetened condensed milk as the sweetener and the evaporated milk as extra liquid.

How to make your own condensed milk?

In a pinch if all you have is evaporated milk and you are set on making this recipe, you can heat over medium 1 can of evaporated milk with 1 ½ cups sugar until the sugar is fully dissolved. HOWEVER, if all you have is evaporated milk just use this recipe instead and don’t worry about making your own condensed milk.

How do you know when pumpkin pie is done?

You can use an instant read thermometer and once it reaches 180°F it’s done. The pie will be jiggly when it is done with the top slightly puffed and domed.

How to prevent cracking?

First: Move your oven rack to the second to lowest position. This helps the pie bake evenly and won't balloon up.

Second: Overcooking causes cracking. I like to check the temperature of the pie to make sure it is perfectly done. It is done once a thermometer reaches 180°F.

Third: Once the pie is done baking, leave it in the oven, but open the oven door a quarter to half of the way open, and allow the oven and pie to come to room temperature together. This allows the pie to cool slowly.

If you are looking for more holiday recipes, I highly recommend my easy make ahead mashed potatoes and gravy, caramel pecan pie, smoked turkey, and thanksgiving corn!

Also take a look at this sweet potato soufflé, homemade stuffing, and my favorite leftover turkey sandwich!

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