Pumpkin Pie with Condensed Milk

Pumpkin Pie with Condensed Milk has a filling that’s got that rich pumpkin flavor we all love, mixed with cinnamon, ginger, and nutmeg for that cozy traditional flavor we all know and love. You only need a handful of ingredients and about an hour, and you will have a great holiday dessert.

A slice of pumpkin pie with a golden crust sits on a white plate, with cinnamon sticks and spices in the background.

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Pumpkin pie with sweetened condensed milk is the MVP of fall desserts. It’s the one that shows up at Thanksgiving, then mysteriously disappears slice by slice before dinner even hits the table. This version is simple, creamy, and perfectly spiced. And yeah, it tastes just like home.

If you are feeling a little adventurous this year and want to try something different, then you don’t want to miss this Pumpkin Apple Pie recipe.

Why You’ll Love This Recipe

Bold Flavor: A cozy combo of cinnamon, ginger, and nutmeg makes this the ultimate fall dessert.
Super Easy: Everything mixes up in one bowl—dump, stir, pour, bake.
Holiday Favorite: Perfect for Thanksgiving, Friendsgiving, or any chilly evening.
Make-Ahead Friendly: Bakes up beautifully the night before.

Ingredients

We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.

A pie crust, canned pumpkin puree, eggs, canned condensed milk, ground nutmeg, ground cinnamon, and salt are arranged on a white surface. Each ingredient is labeled.

Pie Crust: One 9-inch unbaked pie shell. You can use store-bought or homemade, whatever works. Make sure it’s thawed if frozen.
Pumpkin Puree: Use canned pumpkin puree, not pumpkin pie filling. The only ingredient should be pumpkin.
Sweetened Condensed Milk: Adds sweetness and creamy texture. Don’t swap with evaporated milk!
Eggs: Two large eggs help set the pie filling. Room temp is best so they mix evenly.
Spices: Ground cinnamon, ginger, and nutmeg bring that warm, classic flavor.
Salt: Just a touch to balance the sweetness and bring everything together.

Variations

Spicy Kick: Add a pinch of ground cloves or allspice for extra depth.
Crustless: Pour filling into a greased pie dish and bake without crust for a lighter option.
Maple Twist: Swap half the condensed milk for pure maple syrup for a cozy flavor change.
Mini Pies: Use a muffin tin and mini crusts to make bite-sized versions for parties.
Vegan Version: Use a dairy-free crust, coconut milk, and flax eggs. It’s still rich and delicious.

Instructions

Preheat your oven to 425°F. Get your crust ready in a 9-inch pie dish.

A glass mixing bowl containing eggs, pumpkin puree, spices, and liquid ingredients, with a metal whisk placed nearby on a white surface.

In a big bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until it’s super smooth.

Unbaked pumpkin pie with a smooth orange filling in a fluted crust, sitting on a baking sheet with a glass mixing bowl in the background.

Carefully pour the filling into the unbaked pie crust.

A baked pumpkin pie with a golden-brown crust sits on a white surface, with cinnamon sticks and whole spices nearby.

Bake for 15 minutes at 425°F, then drop the oven to 350°F and bake for 35-40 minutes. It’s done when a knife inserted near the center comes out clean.

A close-up of a sliced pumpkin pie with one piece being lifted from the dish; cinnamon sticks and cloves are blurred in the background.

Let the pie cool on a wire rack for at least 2 hours. It sets up as it cools. Slice when fully cooled.

Storage

Storing: Keep leftovers covered in the fridge for up to 4 days.
Freezing: You can freeze the whole pie or slices. Wrap tightly and freeze for up to 2 months. Thaw in fridge overnight.
Reheating: Serve chilled or warm a slice in the microwave for 20-30 seconds.

A slice of pumpkin pie on a white plate with two star anise and a fork in the background.

Wendys Tips

Baking: Don’t overbake; the center should jiggle slightly when you pull it out.
Cool: Let it cool completely before slicing so it doesn’t fall apart.
Protect the crust: Use a pie crust shield or foil to keep the crust from over-browning.
Make ahead: Make it the night before for stress-free holiday prep.

FAQ

Do you have questions about this recipe? Here are the answers to the most commonly asked questions.

Why is my pumpkin pie cracking?

Probably overbaked or cooled too quickly. Let it cool slowly on a wire rack.

Can I use fresh pumpkin?

Yep! Just roast and puree it until smooth. Drain any excess liquid.

Why isn’t my pie setting?

Could be underbaked or too much liquid in your puree. Make sure the center tests clean before pulling it out.

Can I use evaporated milk instead of condensed?

No, condensed milk adds sweetness and thickness. Evaporated milk will make it too runny and bland.