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.

Rich Texture: It creates an ultra-smooth and creamy filling.

Sweetness Built In: No extra sugar needed—one less thing to measure!

Long Shelf Life: Keeps well in the pantry, making it super convenient.

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

• 1 can (15 oz) pumpkin puree (not pumpkin pie mix)
• 1 can (14 oz) sweetened condensed milk
• 2 large eggs
• 1 tsp cinnamon
• ½ tsp ground ginger
• ¼ tsp ground cloves
• ½ tsp salt
• 1 tsp vanilla extract
• 1 unbaked 9-inch pie crust (homemade or store-bought)

Optional Add-ins

• ⅛ tsp nutmeg for extra warmth
• 2 tbsp brown sugar (if you like it sweeter)
• Dash of cardamom (for bold flavor)
• 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:
• Pumpkin puree
• Sweetened condensed milk
• Eggs

All spices and vanilla

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.

• Bake at 425°F for 15 minutes.
• Reduce the temperature to 350°F (175°C) and bake for another 35–40 minutes.
• The center should have a slight jiggle—don’t overbake!

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:

• Slice and clean a sugar pumpkin (2–3 lbs).
• Roast at 375°F for 45–60 minutes until tender.
• Scoop the flesh and puree it in a blender or food processor.
• Strain through cheesecloth to remove extra moisture.

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:
• Coconut Condensed Milk: Great for dairy-free diets.
• Homemade Version: Simmer 2 cups milk + ⅔ cup sugar until thickened.
• Full-Fat Coconut Cream + Maple Syrup: For a lighter, tropical twist.

Pro Tips for a Perfect Pie

• Don’t overmix the filling—just blend until smooth.
• Use room temp eggs to keep the texture consistent.
• Let it cool completely before cutting to avoid a runny mess.
• Blind bake your crust for 10 minutes if you want it extra crisp.

Storage and Make-Ahead Tips

Refrigerator: Wrap tightly and store for up to 4 days.

Freezer: Cool completely, then freeze the whole pie or individual slices. Thaw overnight in the fridge.

Common Mistakes to Avoid

Using pumpkin pie mix instead of puree: Always go for 100% pumpkin puree.

Overbaking: That’s the fastest route to a cracked top.

Skipping spice: Don’t underestimate the power of cinnamon and ginger.

Fun Variations

Mini Pumpkin Pies: Bake in a muffin tin for individual servings.

Vegan Version: Swap eggs for flax eggs, and use coconut condensed milk.

Gluten-Free: Use a gluten-free crust or almond flour crust.

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!

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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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