Written by foodsece » Updated on: July 10th, 2025
There’s something magical about a smooth, spiced pumpkin pie fresh out of the oven. If you’re looking for a dessert that combines classic flavor with unbeatable creaminess, then this pumpkin pie made with sweetened condensed milk is your go-to recipe. It’s a sweet twist on the traditional version—easy to make and perfect for cozy gatherings or holiday feasts.
Why Choose Sweetened Condensed Milk?
Let’s be real: sweetened condensed milk is a game-changer in baking.
You’ll love how it simplifies the recipe while adding depth and richness.
Ingredient List
You only need a handful of basic ingredients to whip up this pie. Let’s take a look.
Core Ingredients
Optional Add-ins
Step-by-Step Instructions
Step 1: Prep the Crust
Roll out your pie crust and place it into a 9-inch pie dish. Flute or crimp the edges, then set it in the fridge while you prepare the filling.
Step 2: Mix the Filling
In a large mixing bowl, combine:
Whisk until everything is well combined and silky smooth.
Step 3: Pour and Bake
Preheat your oven to 425°F (220°C). Pour the filling into the crust.
Cool completely on a wire rack before slicing.
How to Make Pumpkin Pie from a Pumpkin
Want to go all-natural? Here’s how to use fresh pumpkin:
Use the same amount of fresh puree as canned.
Pumpkin Pie Recipe Without Evaporated Milk
Not everyone loves the taste of evaporated milk—and guess what? You don’t need it! Sweetened condensed milk steps in to save the day. It’s thicker, creamier, and already sweetened, giving you a smooth filling with less fuss.
Replacement for Sweetened Condensed Milk
No can in the pantry? Try these:
Pro Tips for a Perfect Pie
Storage and Make-Ahead Tips
Common Mistakes to Avoid
Fun Variations
Final Thoughts
This pumpkin pie made with sweetened condensed milk is hands-down the easiest and creamiest version you’ll ever try. Whether you're baking for the holidays or just want a slice of comfort, this recipe delivers every time. It’s simple, flavorful, and guaranteed to become a fall favorite. Now go grab that whisk and start baking—your kitchen’s about to smell amazing!
FAQs
1. Can I make this recipe without eggs?
Yes! Use flaxseed eggs (1 tbsp flaxseed + 3 tbsp water per egg) or a commercial egg replacer.
2. Is it okay to use a graham cracker crust?
Absolutely. It adds a nice crunch and works great with the creamy filling.
3. Can I make this pie in advance?
Yep! It holds up beautifully in the fridge for a few days or the freezer for longer storage.
4. What’s the best pumpkin to use for homemade puree?
Sugar pumpkins (also called pie pumpkins) have a sweeter, richer flavor than carving pumpkins.
5. Can I skip the spices?
Technically, yes—but then you’d miss out on that classic warm flavor. Stick with at least cinnamon for a traditional vibe.
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