A Little History of Pumpkin Pie with Condensed Milk
Pumpkin pie has deep roots in American history, dating back to early colonial times. Traditionally, pies were made with fresh pumpkin and cream, but by the 19th century, canned pumpkin and condensed milk became popular pantry staples. Sweetened condensed milk, first introduced in the mid-1800s, revolutionized dessert-making by adding both sweetness and creaminess without needing extra sugar or cream. This shortcut led to a smoother, silkier pumpkin pie filling, which quickly became a beloved version of the holiday classic. Today, pumpkin pie with condensed milk remains one of the easiest and most reliable recipes for Thanksgiving.
Pumpkin Pie with Condensed Milk – Easy & Delicious Homemade Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
Description
This Pumpkin Pie with Condensed Milk is creamy, spiced, and incredibly simple to make—perfect for Thanksgiving or any fall celebration. Sweetened condensed milk adds both richness and natural sweetness, giving the pie a smooth texture and classic flavor with fewer ingredients. Paired with a flaky crust and topped with whipped cream, this recipe is a cozy, festive dessert that’s sure to impress family and friends.
Ingredients
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1 unbaked 9-inch pie crust (homemade or store-bought)
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1 (15 oz) can pumpkin puree
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1 (14 oz) can sweetened condensed milk
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2 large eggs
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1 tsp vanilla extract
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1 1/2 tsp ground cinnamon
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1/2 tsp ground nutmeg
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1/2 tsp ground ginger
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1/4 tsp ground cloves
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1/4 tsp salt
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Whipped cream & cinnamon sticks, for garnish
Instructions
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Preheat oven to 425°F (220°C). Place pie crust in a 9-inch pie dish.
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In a large bowl, whisk pumpkin puree, condensed milk, eggs, vanilla, and spices until smooth.
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Pour mixture into prepared crust.
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Bake at 425°F for 15 minutes. Reduce oven temperature to 350°F (175°C) and continue baking 35–40 minutes, or until a knife inserted near the center comes out clean.
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Cool pie on a wire rack for 2 hours. Refrigerate until ready to serve.
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Garnish with whipped cream and cinnamon before serving.
Notes
Use pumpkin spice blend as a shortcut for individual spices.
To prevent crust from burning, cover edges with foil halfway through baking.
Pie can be baked a day ahead—store covered in the fridge.
FAQ Section
1. Can I use evaporated milk instead of condensed milk?
Yes, but you’ll need to add sugar since evaporated milk is unsweetened. Sweetened condensed milk simplifies the recipe by providing both sweetness and creaminess.
2. How do I keep the pie crust from getting soggy?
Blind bake the crust for 8–10 minutes before adding the filling, or use a metal pie pan for even baking.
3. Can this pumpkin pie be made ahead?
Absolutely! Bake the pie a day in advance, store it covered in the fridge, and add whipped cream just before serving.
