Perfect Pumpkin Pie

Get ready to impress everyone with this easy and decadent pumpkin pie recipe which is bound to be a new holiday favorite! Made with rich, sweetened condensed milk, pure pumpkin, and cozy spices, each slice is perfectly creamy and packed with fall flavor. This pumpkin pie recipe is simple enough for beginners. Top it with fresh whipped cream, and you’ll have a pumpkin pie that everyone will be asking for seconds of!

Pumpkin Pie is the quintessential Thanksgiving dessert.

For years, I used the pumpkin pie recipe on the back of the Libby’s can to make my pumpkin pie. It always ended up to be a solid classic pumpkin pie but I was ready to experiment in the pumpkin pie department.

Enter sweetened condensed milk! Does anyone else eat it with a spoon straight out of the can? Beyond good.

There’s something so comforting about a slice of creamy, spiced pumpkin pie – especially when it is made with sweetened condensed milk for a rich, silky texture. This recipe is simple, smooth, and delivers that classic pumpkin pie flavor we crave during the fall season. Follow these steps and tips to make the ultimate pumpkin pie with condensed milk!

Ingredients:

This Perfect Pumpkin Pie is super simple to make. It’s literally dump everything in a bowl and stir. It starts with canned pumpkin, sweetened condensed milk, eggs, vanilla, and spices. The sweetened condensed milk makes is perfectly creamy and silky smooth.

100% Pure Pumpkin Puree
Sweetened Condensed Milk
Eggs
Cinnamon
Vanilla
Nutmeg
Ginger
Cloves optional
Salt
Pie Crust
Fresh Whipped Cream

Don’t underestimate the power of the pie crust. Homemade pie crust does make a huge difference and people will gravitate to the flaky, buttery crusts every single time. This All Butter Flaky Pie Crust is foolproof. I break down all of the steps to make perfect pie crust every single time.

One thing that deters people from making pie is the crust! The crust is the first thing to brown so I found that pie shields are a must. I taught a pie making class last week and all of the ladies there asked for my recommendations. So here you go! .

Another must to make the Perfect Pumpkin Pie is to make handcrafted whipped cream. It’s beyond easy and takes only 2 ingredients. Make sure that your heavy whipping cream is cold as it will whip into soft peaks much easier. A touch of powdered sugar just makes it that much better!

Tips and Tricks for the Best Pumpkin Pie with Condensed Milk:

Check Doneness Carefully: To avoid cracks, stop baking when the center is slightly jiggly; it will finish setting as it cools.
Shield the Crust: Use a crust shield or foil around the edges midway through baking to keep the crust from over-browning.
Spice to Your Taste: This recipe balances classic spices, but feel free to add a bit more cinnamon or even pumpkin pie spice if you like a spicier pie.

Frequently Asked Questions when making Pumpkin Pie:

1. Can I Use Evaporated Milk Instead of Condensed Milk?
No, evaporated milk won’t work the same in this recipe. Sweetened condensed milk is thicker and already sweetened, so it adds both texture and sweetness. Using evaporated milk would require adding sugar and adjusting the texture.

2. How Do I Store Pumpkin Pie?
Let the pie cool completely, then cover loosely with plastic wrap or foil. Store in the refrigerator for up to 3-4 days. You can also freeze slices for up to 1 month; thaw in the fridge before serving.

3. Why Did My Pumpkin Pie Crack?
Cracks happen when pumpkin pie is overbaked or cools too quickly. Bake until just set, then cool on a wire rack. I suggest chilling the pie in the refrigerator for at least 1 hour.

4. Can I Substitute Fresh Pumpkin for Canned?
Yes, you can use fresh pumpkin but I do suggest using canned Libby’s pumpkin. It is perfectly smooth and perfect for pumpkin pies. If you do make your own homemade pumpkin puree, roast and puree fresh pumpkin until smooth, then use an equivalent amount. Be sure it’s not too watery, as excess moisture can affect the pie’s texture. You may want to cook down some of the fresh homemade pumpkin puree before using to remove any excess moisture.

Substitutions and Variations:

Use Pumpkin Spice: Try pumpkin pie spice instead of individual spices, using about 1 3/4 teaspoons total.

Crust Alternatives: Try a graham cracker crust for a fun twist. It can complement the pumpkin’s warm flavor.

Mini Pumpkin Pies: Divide the filling among mini pie crusts for a cute, individual dessert option. Reduce baking time by 10–15 minutes.

This pumpkin pie recipe with condensed milk is the ultimate holiday dessert that’s as easy as it is delicious. Its rich, smooth filling and perfectly spiced flavor make it irresistible and will likely become a holiday staple in your kitchen! Enjoy this foolproof recipe with family and friends, or savor a slice yourself with a dollop of whipped cream. Happy baking!

Popular Pumpkin Pie Recipes:

The Best Pumpkin Pie Recipe

Milk Bar Hilly’s Pumpkin Caramel Pie Recipe

Mini Pumpkin Pie Bites

Pumpkin Praline Butter Dump Cake. Pumpkin custard filling baked with a buttery crunchy cake topping. This is the perfect pumpkin Fall dessert. www.modernhoney.com

Pumpkin Dump Cake with Yellow Cake Mix (Easy Recipe)

If you are looking for a creamy pumpkin pie with cream cheese and butter added to the pumpkin batter — click HERE for the recipe. It’s a heavenly pumpkin pie too!

Click the links below for more pie recipes:
Caramel Apple Pie
White Chocolate Macadamia Chocolate Ganache Pie
Double Chocolate Marble Pie
The BEST Pumpkin Pie
Old-Fashioned Pecan Pie
Sweet Cherry Pie
Caramel Banana Cream Pie

We are on already on a roll! Here are some fabulous THANKSGIVING RECIPE IDEAS — Cranberry Apple Sausage Stuffing + Bacon Roasted Brussels Sprouts + Honey Butter Glazed Carrots + All Butter Flaky Pie Crust

Happy Baking! xo

Perfect Pumpkin Pie

By: Melissa Stadler, Modern Honey Pumpkin Pie Recipe made with sweetened condensed milk. Easy creamy pumpkin pie made with only 8 ingredients – sweetened condensed milk, eggs, vanilla, and spices. Prep Time: 10 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 1 hour hour
Servings: 8

Equipment

emile henry pie dish
food processor
measuring cups and spoons
mixing bowl set

Ingredients

(1) 15-ounce can 100% Pure Pumpkin
(1) 14-ounce can Sweetened Condensed Milk
2 large Eggs
1 1/2 teaspoons Cinnamon
1/2 teaspoon Vanilla
1/2 teaspoon Nutmeg
1/4 teaspoon Ginger
1/8 teaspoon Cloves optional
1/4 teaspoon Salt

Fresh Whipped Cream

2 cups Heavy Whipping Cream
1/4 cup Powdered Sugar
Vanilla Beans optional

Homemade Pie Crust Recipe:

All Butter Flaky Pie Crust

Instructions

Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, vanilla, and spices in medium bowl until smooth. Pour into crust. If so desired, place pie crust shields or tinfoil over pie crust to avoid crust getting too brown. Bake for 15 minutes.
Reduce oven temperature to 350 degrees and continue baking 32 to 38 minutes or until knife inserted comes out clean. Total baking time is 47-53 minutes.
Cool. Refrigerate for at least one hour.
To make whipping cream: In a medium bowl, whip cream until soft peaks form. Add powdered sugar and whip together.

Notes

Make sure to use pure pumpkin puree and NOT pumpkin pie filling. Use sweetened condensed milk and NOT evaporated milk. Make sure to allow enough time to refrigerate the pumpkin pie.

Nutrition

Calories: 238kcal
Carbohydrates: 6g
Protein: 3g
Fat: 23g
Saturated Fat: 14g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 6g
Trans Fat: 0.01g
Cholesterol: 114mg
Sodium: 107mg
Potassium: 77mg
Fiber: 0.2g
Sugar: 6g
Vitamin A: 963IU
Vitamin C: 0.4mg
Calcium: 51mg
Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.