52 Shares

If you are trying to find a new pumpkin pie recipe for your family, this pumpkin pie with sweetened condensed milk is the one. I modeled this pie after my popular cinnamon carrot pie that has been on the blog for years. It couldn’t be much more simple, and it it so delicious!

There is an insane number of pumpkin pie recipes out there. Some are more ginger-y. Others are incorporate extra elements such as nuts or chocolate chips. Many are delicious. However, if you want a traditional creamy pumpkin pie, this is the one for you!

slice of creamy pumpkin pie with condensed milk with whole pie behind and a grey text box

As an Amazon Associate, I earn from qualifying purchases. I may earn a small commission (at no cost to you) for my endorsement, recommendation, testimonial, or link to any products or services from this website.

What is the Best Pie Crust for Pumpkin Pie with Condensed Milk?

Most of the time, I use a regular Pillsbury pie shell for this recipe. Usually with the hustle and bustle going on in the fall season, I am hanging on by a thread. And, after all, I am usually trying to make a thousand other food items at the same time I’m working on this pie.

If I’m feeling fancy free, I will make my own pie crust from scratch. But thank goodness for store-bought pie crusts! You can apply some easy pie crimping techniques as a way to elevate store-bought pie crusts.

In my pictures for this post, we used ready made pie crusts. I had some help from my little kitchen helpers. The pie crust is not perfect, and that is okay! Memories were made!

Making The Filling for Pumpkin Pie with Condensed Milk

It truly cannot get much easier than making the filling of this creamy pumpkin pie with condensed milk. There are not many ingredients necessary for this delicious pumpkin custard pie. For this particular post, I used Mexican vanilla blend. Other times, I just use regular vanilla. It turns out great no matter which!

ingredients on table for pumpkin pie with condensed milk

Basically, you open everything up and drop it into the mixing bowl. Mix up! Pour! That’s really it! (Notice in my photo below, I am making two pies at once. That is why you see four eggs. You only need two eggs if you are just making one pie.)

creamy pumpkin pie with condensed milk filling going into pie shell

I advise using a pie guard in the oven to prevent your pie shell from over-browning during the first 35 minutes of the bake time. I only own one silicone pie crust shield. I need to order more!

When I make more than one pie at once, like here in this post, I have to put foil strips for the second pie. It works fine, but it would be easier to just be able to grab another silicone pie shell guard.

Another proud helper!

Garnish Pumpkin Pie with Condensed Milk with Simple Whipped Topping

I like to simply drop a dollop of whipped topping (and yes, Cool Whip, totally counts) and dust with a bit of cinnamon when serving. I don’t add the whipped topping until it is time to serve.

slice of pumpkin pie with sweetened condensed milk

condensed milk pumpkin pie on blue and white plate

pumpkin pie with sweetened condensed milk on plate with pie plate in back

Creamy Pumpkin Pie with Condensed Milk

This creamy pumpkin pie with condensed milk is a perfect dessert for fall gatherings like Thanksgiving! It is a perfect condensed milk pie!

5 from 27 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 55

Total Time 1 5

Course Dessert

Cuisine American

Servings servings

Calories 1330 kcal

Ingredients

15 oz Pumpkin puree
14 oz Condensed milk
2 Eggs beaten
1/2 tsp Salt
1/4 tsp Ginger
2 tsp Cinnamon
1/2 tsp Nutmeg
10 inch Pie crust unbaked

Instructions

Preheat oven to 425°.
Combine all ingredients except for pie crust into a mixing bowl.
Beat mixture until well combined.
*Carefully pour into unbaked pie crust.
**Bake for 15 minutes at 425°.
Turn heat down to 350° and bake for an additional 35-40 minutes or until the center of the pie appears set without much jiggle.

Notes

*You may wish to blind blank the pie crust for a few minutes before filling with the pumpkin custard. This is an optional step. – Place pre-made pie crust in pie plate and prick all over with fork. Place pie weights or dried beans on top of pie and bake at 425 degrees for 12-15 minutes or so.

**To prevent the edges of the crust from burning while baking the filled pie, you can use a pie shield or carefully placed strips of foil around the edges of the crust for the first 35 minutes of bake time. Remove strips for the last 10-15 minutes of baking.

Nutrition

Calories: 1330kcalCarbohydrates: 153gProtein: 21gFat: 70gSaturated Fat: 23gPolyunsaturated Fat: 8gMonounsaturated Fat: 32gTrans Fat: 0.003gCholesterol: 37mgSodium: 1241mgPotassium: 547mgFiber: 8gSugar: 29gVitamin A: 8439IUVitamin C: 4mgCalcium: 211mgIron: 7mg

Keyword fall pie, pie, pumpkin pie

Tried this recipe?Let us know how it was!