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Condensed Milk Pumpkin Pie Recipe with Video Tutorial

Creamy Condensed Milk Pumpkin Pie with a Flaky Crust: a cozy fall dessert bursting with warm spices and rich pumpkin flavor.

A photo of condensed milk pumpkin pie on a white plate topped with whipped cream

SWEETENED CONDENSED MILK PUMPKIN PIE

If you want a pumpkin pie that’s smooth, silky and a little different from the classic recipe, this condensed milk pumpkin pie is a must-try. It’s perfect for Thanksgiving or any autumn gathering, and it comes together easily using canned pumpkin puree and pantry spices.

Sweetened condensed milk gives the filling an exceptionally creamy texture and gentle sweetness. I use white granulated sugar for extra sweetness and a bit of dark brown sugar plus real maple syrup for depth and caramel-like notes that complement the pumpkin and warm spices.

This homemade pie is straightforward to prepare and yields a velvety, well-spiced dessert that gets better after chilling. If you usually prefer sweet potato pie, give this version a shot — the condensed milk makes it irresistibly smooth.

A photo of homemade Pumpkin Pie on a white plate

PUMPKIN PIE INGREDIENTS

  • Pie crust – Use a store-bought deep pie crust or make one from scratch.
  • Salt – A small amount balances and enhances the flavors.
  • Eggs – Provide richness and help set the filling.
  • Sweetened condensed milk – This is concentrated milk with added sugar. It creates a silky texture you won’t get with regular milk.
  • Vanilla extract – Adds warmth and rounds out the spice flavors.
  • Spices – Cinnamon, nutmeg, ground ginger and a few dashes of cloves form a classic autumn spice blend.
  • Canned pumpkin puree – The base of the filling; use pure pumpkin puree for best results.
  • Sugar – A mix of white granulated sugar and dark brown sugar gives sweetness and depth.
  • Maple syrup – Real maple syrup enhances the pumpkin and condensed milk flavors; it’s optional but highly recommended.

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HOW TO MAKE CONDENSED MILK PUMPKIN PIE

Step 1: Preheat the oven to 325°F (163°C). If using a frozen pie crust, remove it from the freezer and let it thaw on the counter.

Step 2: In a large mixing bowl, combine the canned pumpkin puree, eggs, sweetened condensed milk, heavy cream (if using), cinnamon, nutmeg, ground ginger, cloves, white granulated sugar, dark brown sugar, maple syrup, vanilla extract and salt.

Step 3: Whisk the mixture until smooth and well combined.

A set of step by step pictures on how to make pumpkin pie

Step 4: Pour the filling into the prepared pie crust and place the pie on a baking sheet for easier handling. Bake for 60–75 minutes, or until the edges are set and the center remains slightly jiggly.

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TIPS FOR A PERFECT PUMPKIN PIE

  • If the crust begins to brown too quickly, shield the edges with aluminum foil or a crust shield to prevent burning.
  • Remove the pie when the edges are firm and slightly puffed while the center still jiggles a bit. Residual heat will finish the set.
  • Store-bought crusts can be fragile after baking. To help the slices hold together, chill the pie in the refrigerator for about 24 hours before slicing.
  • Garnish with homemade or store-bought whipped cream. For a playful twist, add marshmallows and briefly toast them for a s’mores-style topping.
  • This pie develops the best texture after chilling overnight. Place it in the coldest part of the fridge for about 24 hours to fully set. Serve cold or at room temperature. You can also freeze the pie; thaw on the counter for an hour before serving.
A photo of condensed milk pumpkin pie on a white plate topped with whipped cream

Pumpkin Pie with Condensed Milk

April Boller Wright

This easy pumpkin pie with condensed milk is creamy, smooth and velvety. It uses canned pumpkin, condensed milk, warm spices, sugar, brown sugar and maple syrup—an ideal Thanksgiving dessert.
Prep Time
10 mins
Cook Time
1 hr
Course
Dessert
Cuisine
American
Servings
8 people

Ingredients

  • 1 prepared deep pie crust
  • 1 (15 oz) can pumpkin puree
  • 2 large eggs
  • 1 large egg yolk
  • 1/3 cup sweetened condensed milk
  • 1/3 cup heavy cream (optional)
  • 2 tbsp maple syrup
  • 1 1/2 tbsp vanilla extract
  • 1/3 cup sugar
  • 3 tbsp dark brown sugar
  • 3/4 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp nutmeg
  • 5 dashes ground cloves

Instructions

  1. Preheat the oven to 325°F. If using a frozen crust, let it thaw on the counter.
  2. In a large bowl, add the pumpkin puree, eggs, sweetened condensed milk, heavy cream (if using), cinnamon, nutmeg, ground ginger, cloves, white sugar, brown sugar, maple syrup, vanilla and salt.
  3. Mix until the filling is smooth and well combined.
  4. Pour the filling into the prepared pie crust and transfer to the oven.
  5. Bake 60–75 minutes, until the edges are set and the center remains slightly jiggly. Remove from oven and let cool on the counter.
  6. Once cooled, chill the pie in the refrigerator for about 24 hours to fully set before slicing. Serve chilled or at room temperature.

Notes

Watch the pie after 45–50 minutes of baking and cover the crust edges if they brown too fast. Chilling overnight improves texture and makes slicing neater. Top with whipped cream or lightly toasted marshmallows for a fun variation. The pie can be frozen and thawed at room temperature for about an hour before serving.

Keyword
condensed milk pumpkin pie, homemade pumpkin pie, pumpkin pie
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Let us know how it was!

Have you tried pumpkin pie with condensed milk? If not, autumn is the perfect time to bake it. This pie’s creamy texture and warm spices make it a seasonal favorite. I hope you give it a try!

If you make this pie, tag @whiskitrealgud on Instagram — I’d love to see your photos!

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