Recipe for pumpkin pie with sweetened condensed milk

Look out pie season, this delicious Pumpkin Pie with Sweetened Condensed Milk with its super buttery flaky crust, creamy custard-like filling, and yummy mascarpone frosting decoration is going to steal the show! Using condensed milk to sweeten the filling not only makes it super easy to make but creates a pumpkin filling that tastes absolutely divine almost like pumpkin creme brulee. This pumpkin pie recipe with condensed milk is going to be a hit at your family Thanksgiving this year!

• 📖 What is Condensed Milk
• 🌟 Why this is the best recipe
• 📝 Ingredient notes
• 👩‍🍳 How to make this recipe
• 🎓 Expert tips
• 🥣 Equipment notes
• ❓Recipe FAQs
• 🥧 More Pie Recipes
• 🎃 More Pumpkin recipes
• Pumpkin Pie with Sweetened Condensed Milk

📖 What is Condensed Milk

Also known as sweetened condensed milk, it's whole cow's milk in which about 60% of the water has been removed and sugar has been added to make it thick, creamy, very sticky, and super sweet. So sweet that the final product is 56% sugar!

It's a fantastic replacement for pumpkin pie without evaporated milk but do note that in recipes with pumpkin and sweetened condensed milk no other sugar needs to be added. My article on evaporated milk explains why condensed milk can and does work extremely well in pumpkin pie recipes. So, if you are looking for the best pumpkin pie made with sweetened condensed milk, you found it!

And there are all kinds of substitutes for sweetened condensed milk. So if you don't have any on hand or have a special diet, don't worry!

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🌟 Why this is the best recipe

1. Extremely easy - This condensed milk pumpkin pie requires no hard to find ingredients, expensive fancy equipment, or special baking skills.
2. Quick to make - The pie crust comes together in just about 15 minutes and the filling in 2 minutes. The rest of the time you're either just chilling or baking.
3. Super delicious - With a flaky all-butter crust and a perfectly sweetened custard-like filling that tastes like pumpkin creme brulee, this pumpkin pie with condensed milk from scratch is OMG good!
4. Beginner proof – This is a very easy pumpkin pie with sweetened condensed milk recipe. But you do need to follow a few simple steps outlined in this tutorial, so I've shared every tip and trick I know so that your pie turns out perfect!

📝 Ingredient notes

1. For the Homemade All Butter Pie Crust

1. Flour: All-purpose flour will work perfectly. To learn more about how to use different types of flour in baking be sure to check out my handy flour guide.
2. Butter: Always use unsalted butter in all pastry recipes to control the amount of added salt. I use unsalted butter with 82% fat content in all my recipes. It's also crucial that the butter be very cold when making pie dough for it to reach the right consistency. I recommend cutting butter into cubes and putting it in the freezer for about 15 minutes before you begin.
3. Water: The water works to bind the crust together and needs to be very cold when making pie dough.
4. Salt: It's an essential ingredient in the pie crust that makes a big difference in taste.

🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post

2. For the Condensed milk pumpkin pie filling

1. Pumpkin Puree: You need good quality pumpkin puree to make this delicious pie. My preference is using fresh pumpkin puree but if you are using store-bought puree, you want to choose "solid pack" pumpkin puree. This is a type of pumpkin puree that has already had the excess liquid removed and is ready to use. However, if you can't find solid pack or even want to make your own pumpkin puree, you will have to remove the liquid yourself. This is necessary for the texture of the pie and also intensifies the taste of the pumpkin. You can do this by using cheesecloth, a fine mesh sieve, or cooking it out. And as a last resort, you can always use a bit of cornstarch to make the puree thicker and more stable.
2. Whole Eggs: Eggs help create the custard-like filling and give the pie more stability. Use at room temperature.
3. Egg Yolk: One egg yolk adds even more richness to the pumpkin filling. Use at room temperature.
4. Cornstarch: Just a bit of cornstarch helps to thicken the filling. You can also use arrowroot powder if you prefer.
5. Spices: You can use my homemade pumpkin spice mix, use a store-bought mix, or create your own combination of pumpkin pie spice with ground cinnamon, nutmeg, cloves, and ginger. Some of my favorite additions of homemade spice mix are vanilla bean and orange zest.
6. Sweetened Condensed Milk: Gives the filling a creamy texture and provides the pie with all of its sweetness. It's important to remember that evaporated milk is not condensed milk. However, if you are in a pinch you can make your own condensed milk using my super easy method!

🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post

3. For the decoration

1. Mascarpone: This is a very rich Italian style cream cheese that is just slightly sweet. Use a full-fat variety that has a fat content of at least 42%.
2. Heavy Cream: Used to smooth out the mascarpone. You need to use a heavy cream with a fat content of at least 36%. Use it very cold.
3. Powdered Sugar: Most often used to make the frosting. It must be sifted.
4. Pumpkin Spice: You can use store-bought or a little bit of spice mixture you made for the pie filling.

🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post

👩‍🍳 How to make this recipe

Just follow these simple step-by-step instructions that I've outlined here and you'll have no problem at all making this pumpkin pie recipe with sweetened condensed milk!

1. How to make the Pie crust

This pie crust is super easy to make! It's basically my 3 Ingredient Pie Crust recipe with a dash of salt that you will blind-bake before adding the pumpkin pie filling!

1. Add the very cold cubes of butter to the flour and rub the mixture between your fingers until it resembles coarse sand. Also, it's crucial that you not overwork the butter in this process and leave bigger chunks of butter.
2. Add very small amounts of ice-cold water and stir it into the flour and butter mixture after each addition using a rubber spatula or wooden spoon. It's essential that you stop adding water once the mixture becomes like a crumbly dough.
3. Start carefully binding the dough together with your hands. It will seem very crumbly at first but will come together quickly. But do not knead the dough at any point, and stop working the dough once it comes together.
4. Form the dough into a disk. Then cover it well with plastic wrap and put it in the fridge for at least 2 hours.
5. Place the dough on the kitchen counter to rest for a few minutes after you take it out of the fridge. The pie dough still needs to be cold, yet not so cold that it begins to tear when being rolled out.
6. Put the disk of dough onto a lightly floured surface or between 2 silicone baking mats, which is my preferred method. Then begin rolling it out making sure to turn the disk with each roll. It should not need much additional flour. Yet, if the dough is sticking it has likely gotten too warm and needs to be placed in the freezer for a minute.
7. For a standard pie dish 9 inch / 23 cm you will need to roll the dough out to 10 inch / 27 cm in diameter. Also, you should never force or stretch the dough after rolling.
8. Grease your pie dish with unsalted butter so you can easily remove the pie after baking.
9. Carefully place the dough into a pie dish 9 inch / 23 cm. To do this, drape the dough over your rolling pin and then carefully lay it into the pan. 
10. Fold the excess pie dough around the edges under the crust. Then uniformly flute the dough using your fingers.
11. Chill the formed pie crust once more, but this time put it in the freezer for 30 minutes.
12. Preheat the oven to 200 C / 372 F (no fan) to get it hot and ready for your crust to bake.
13. Remove from the freezer and line the crust with parchment paper and fill the crust with pie weights or uncooked rice. Now, transfer the crust to the preheated oven and bake it for 15 minutes.
14. After 15 minutes, take the crust out of the oven and remove the pie weights. Then apply a thin layer of egg white only egg wash onto the bottom of the crust using a silicone pastry brush. This step is absolutely necessary when making pumpkin pie and is explained in greater detail in my useful egg wash guide.
15. As an optional step for an even better shine, you can take your leftover egg yolk and make a light egg wash by mixing the yolk with a bit of milk. Then apply it around the edges of your pie crust.
16. Put the partially blind-baked crust back into the hot oven without the pie weights and bake it for another 15 minutes.

💡 Top Tip: Use a timer when blind baking your crust to avoid overbaking. It can quickly go from perfectly browned to burnt in just a few minutes.

2. How to make Pumpkin pie filling with condensed milk

This condensed milk pumpkin pie filling is ridiculously easy!

But whether you are using canned pumpkin puree or pumpkin that you pureed yourself, you must remove all the excess liquid before you even attempt to make the filling!

1. Add the canned or fresh pumpkin puree, whole eggs, egg yolk, cornstarch, and pumpkin spice to a medium bowl. Then whisk the mixture together well using a hand whisk.
2. Whisk the sweetened condensed milk into the pumpkin mixture until it's smooth.

💡 Top Tip: Cook pumpkin puree that is too watery at low heat until enough water evaporates and it thickens up. Or, drain it with a cheesecloth or kitchen towel.

3. How to bake

By this point, you've pretty much already made the pumpkin pie with sweetened condensed milk. Now it's just putting the two parts together to bake!

1. Pour the pumpkin pie filling into the blind-baked crust and then cover all the edges of the crust with aluminum foil to prevent them from burning.
2. Reduce oven temperature down to 177 C / 350 F (no fan). Then transfer the pie to the oven to bake for 50 minutes.
3. The pie is done when the sides of the filling are well baked, but the middle is still a little jiggly.
4. Allow the baked pie to cool to room temperature. Then put it in the fridge to set for at least 4 hours before decorating and serving.
5. Leftovers will keep for 3 to 4 days when stored in the fridge in an airtight container.

💡 Top Tip: Do not over bake your pie. Once you start seeing cracks on the top, it means it is over baked - so try to take it out of the oven before.

4. How to decorate

The decoration is a very simple recipe and what makes it special is the decoration pattern.

1. Add full fat cold mascarpone and heavy cream to a large mixing bowl along with the sifted powdered sugar.
2. Whip the mixture together for about 2 to 3 minutes with an electric hand mixer just until it's light and fluffy.
3. Put the frosting into a piping bag fitted with a round nozzle tip. I used the Wilton 2A Round nozzle tip.
4. Pipe the decoration in the middle of the pie. Then gently press the back of a teaspoon on the piping pattern to create the effect you see in the pictures. 
5. Sprinkle the center of the pie with the remaining pumpkin spice and serve on your favorite pie plate.

Alternatively, you can decorate the pie with homemade
whipped cream, it will be equally delicious!

💡 Top Tip: Do not overbeat the frosting. Once it becomes a fluffy pipeable consistency stop or can separate and become runny.

🎓 Expert tips

1. All the pie dough ingredients must be very cold at all times. If at any point the butter starts to melt or the dough begins to get too soft, you need to put it in the freezer for a few minutes to firm up again.
2. Combine the butter and flour together using your fingers. Never knead the dough or use a mixer. There need to be chunks of butter for a flaky crust
3. It's must chill the dough in the fridge for at least 2 hours to allow the butter time to firm up and for the gluten to develop. 
4. Always apply egg wash (that is made of egg white) when blind baking pie crust to prevent a soggy bottom.
5. Make sure that your pumpkin puree is not watery. You must remove the excess liquid before measuring it out for the recipe.
6. All the pie filling ingredients need to be at room temperature for them to emulsify properly and turn into a custard-like consistency.
7. It's crucial that the crust be prebaked before pouring in the filling.
8. Don't forget to lower the oven temperature before putting the pie in to bake. If it's too hot it can cause the pie to dry out and form cracks.
9. This pumpkin pie with sweetened condensed milk must be chilled for a minimum of 4 hours before you can decorate or serve it.

🥣 Equipment notes

Fortunately, you don't need any fancy equipment to make a perfect pumpkin pie with sweetened condensed milk!

However, using 2 silicone baking mats and a sturdy rolling pin to roll out the dough are both tools that can make the process so much easier! Then you'll need a pie dish 9 inch / 23 cm to form the crust and bake the pie.

As for the delicious filling, you will need a simple hand whisk to combine the ingredients until smooth. And I recommend using a piping bag fitted with the Wilton 2A round nozzle tip to decorate, which will create a finished pie that looks just like mine!

And any time you bake you should always use a digital scale to ensure that you are measuring out the exact amounts. I'm also a big fan of double-checking the temperature of my oven with a digital oven thermometer so that I can adjust the temperature if needed.

❓Recipe FAQs

Should pie crust be prebaked for pumpkin pie?

Yes! The crust must be fully blind-baked before you add the filling or you will definitely have a soggy bottom.

Can I use condensed milk instead of evaporated milk in pumpkin pie?

You sure can! And that is exactly what we are doing here in this pumpkin pie with sweetened condensed milk recipe.

Why did my pumpkin pie crack?

The main reason that they crack is due to either the oven being too hot or overbaking.

Do pumpkin pies need to be refrigerated?

Yes, they do need to be kept in the fridge and will stay good for up to 4 days when wrapped with plastic wrap or stored in an airtight container.

Do pumpkin pies freeze well?

Yes! If the pie has not been decorated just double wrap it in plastic wrap and you can freeze it for up to 3 months. To serve, just let it thaw overnight in the fridge.

🥧 More Pie Recipes

• Pumpkin Cream Cheese Pie

• Mini Pie Crust (VIDEO)

• No bake Apple Pie with Graham Cracker Crust (VIDEO)

• Creamy Sicilian Ricotta Pie (VIDEO)

• Baileys Apple Pie

• Pumpkin Custard Pie

• Peach Galette

• Pie Crust Cookies (VIDEO)

🎃 More Pumpkin recipes

• Puff Pastry Pumpkin Turnovers (VIDEO)

• Baked Pumpkin Spice Donuts (VIDEO)

• Pumpkin Blondies (VIDEO)

• Snickerdoodle Pumpkin Cheesecake Cookies

• No Bake Pumpkin Pie with Graham Cracker Crust

• Moist Pumpkin Bread with Cream Cheese frosting

• Pumpkin Hand Pies (VIDEO)

• Mini Pumpkin Bundt Cakes with Maple Glaze

Have you tried this recipe?

Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well! I would love to hear about how your dessert turned out and your feedback also helps other Readers!

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Pie dough

• ▢ 250 g All purpose flour
• ▢ 180 g Unsalted butter 82% fat, use it very cold
• ▢ 80 g Water use it very cold
• ▢ ½ teaspoon Salt

Pumpkin pie filling with condensed milk

• ▢ 340 g Pumpkin puree room temperature, store-bought tin, or homemade pumpkin puree
• ▢ 2 Whole egg room temperature
• ▢ 1 Egg yolk room temperature
• ▢ 6 g Corn starch
• ▢ 1 teaspoon Pumpkin pie spice store-bought or make your own homemade pumpkin spice
• ▢ 260 g Sweetened Condensed Milk room temperature

Whipped Mascarpone Decoration (Optional)

• ▢ 75 g Mascarpone 42%+ fat
• ▢ 60 g Heavy Cream 36% fat
• ▢ 20 g Powdered sugar sifted
• ▢ Pumpkin spice

US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.

For the pie crust

• Add very cold butter chunks into the flour and salt mixture and rub the mixture between your fingers until it becomes a sand like consistency. Leave some bigger butter chunks in the dough, do not over work it

• Add very cold water into the dough, a small amount at a time, and stir with a spatula or wooden spoon after each addition

• Start working the dough with your hands. First, it will look crumbly but it should come together in the next minute or so. Do not knead the dough as such, stop mixing, as soon as it comes together.

• Form a disk, cover it with plastic wrap and let it rest in the fridge for a minimum of 2 hours

• After 2 hours, take the pie dough disk out of the fridge and let it rest few minutes on the kitchen counter. The dough should stay cold but slightly warmed up to be able to roll it out without breaking it

• Transfer the disk to a silicone baking mat or a lightly floured surface and start rolling it out, make sure you turn the dough with your hands after each rolling so it will become even. No need to add too much flour while rolling, the pie dough should be cold enough not to stick to the kitchen counter. If at any point the dough gets too warm, pop it back into the freezer for a minute to chill then continue

• If you are using a Pie dish 9 inch / 23 cm, roll the dough to 10 inch / 27 cm in diameter. Remember, do not force the dough, after rolling, it should stay smooth and cold, and easy to work with. The most common reason for pie crust shrinking is forcing and stretching it.

• Gently butter your pie dish so you can easily remove the Pie after baking

• Carefully place the dough into a Pie dish 9 inch / 23 cm.

• Fold the extra dough around under the crust then flute with your fingers

• Chill pie dough again in the freezer for 30 minutes

• Pre-heat oven to 200 C / 372 F (no fan)

• After 30 minutes, line pie crust with parchment paper and fill with pie weights (rice can work completely fine too). Blind bake pie crust for 15 minutes

• After 15 minutes, remove the pie weight, and apply a thin layer of egg wash (using egg white only) on the bottom and side of the pie crust, this will support the crust not to get wet from the filling eg when making pumpkin pie.

• Alternatively, for an even better shine, apply a light egg wash (egg yolk + splash of milk) on the edge of the pie crust

• Bake the pie crust again now without pie weight for further 15 minutes

Pumpkin Pie filling with condensed milk

• Mix pumpkin puree, pumpkin spice, corn starch, whole eggs and egg yolk with a hand whisk then whisk in sweetened condensed milk

Assembling

• Pour the pumpkin filling into the pre-baked crust. Cover the side of the crust with aluminium foil, then lower the oven temperature and bake at 350F / 177C (no fan) for 50 minutes

• The pie is ready when the side of the filling is well baked and the middle is still slightly jiggly.

• Let the pie set for 4 hours refrigerated before decorating and cutting. Leftovers can be stored in the fridge for 2-3 days in an air-tight container.

Decoration (optional)

• Whip up mascarpone, heavy cream, and powdered sugar with an electric hand mixer for 2-3 minutes, then with the help of a piping bag and round nozzle tip, pipe decoration in the middle of the pie then gently press a teaspoon on the piping pattern creating the effect you see on the picture. 

1. For the pie crust, all ingredients incl. butter, flour, and water should be very cold
2. Resting the pie dough in the fridge is a must - you won't be able to roll it out without appropriate resting time (min. 2h)
3. Do not begin trying to roll the pie dough until it is at the proper temperature. If it's too cold it can crumble and if it's too warm it can tear
4. Egg wash will seal the bottom of the crust that contributes to no soggy pie
5. For the best taste and texture make sure that your pumpkin puree is not watery. Strain it on cheesecloth to get rid of some of the liquid if necessary, then measure it
6. Make sure that you fully pre-bake your crust before pouring the filling in. The crust won´t bake after the liquid filling is in
7. Do not forget to reduce the oven temperature as too high oven temperature can cause cracks on the top of the pie. Overbaking can cause the same.
8. Let the pie fully come to room temp (or even chill) before cutting, as it will further set as it cools.

Calories: 654kcal | Carbohydrates: 65g | Protein: 13g | Fat: 40g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 190mg | Sodium: 297mg | Potassium: 373mg | Fiber: 3g | Sugar: 26g | Vitamin A: 10130IU | Vitamin C: 4mg | Calcium: 191mg | Iron: 3mg

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