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A photo of condensed milk pumpkin pie on a white plate topped with whipped cream
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Pumpkin Pie with Condensed Milk

This Easy Pumpkin Pie with Condensed Milk is a perfect Fall dessert. It's creamy, smooth and velvety. It uses canned pumpkin, condensed milk, warm spices, sugar, brown sugar and maple syrup. It's a perfect Thanksgiving pumpkin pie!
Course Dessert
Cuisine American
Keyword condensed milk pumpkin pie, homemade pumpkin pie, pumpkin pie, Pumpkin pie with condensed milk
Prep Time 10 minutes
Cook Time 1 hour
Servings 8 people
Author April Boller Wright

Ingredients

  • 1 prepared pie crust Use a deep pie crust
  • 1 15oz canned pumpkin puree
  • 2 large eggs
  • 1 large egg yolk
  • 1/3 cup sweetened condense milk
  • 1/3 cup heavy cream
  • 2 tbsp maple syrup
  • 1 1/2 tbsp vanilla extract
  • 1/3 cup sugar
  • 3 tbsp dark brown sugar
  • 3/4 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp nutmeg
  • 5 dashes of ground cloves

Instructions

  • Preheat the oven to 325 degrees F. Remove the frozen pie crust from the freezer and let it thaw out on the counter.
  • In a large mixing bowl, add the canned pumpkin purée, eggs, sweetened condensed milk, cinnamon, nutmeg, ground ginger,  cloves, white granulated sugar, dark brown sugar, maple syrup and salt. 
  • Mix the pumpkin pie mixture very well.  
  • Pour the mixture into the prepared pie crust and carefully carry it to the oven.
  • Bake for 60-75 minutes or until the side are puffy and the center is a bit jiggly.
  • Let the pie cool off on the counter. Once cooled do not slice it just yet or it may fall apart. Let the pie chill in the refrigerator overnight. he pumpkin pie to FULLY set. Enjoy the pie cold or let it come to room temperature. Serve and Enjoy! 

Video

Notes

 

WATCH HOW I MAKE PUMPKIN PIE! 

 

TIPS TO MAKE PUMPKIN PIE 

If you notice the pie crust burning, make sure to cover it with aluminum foil.
Remove the pie when the edges of the pie are puffy and firm but the center is a bit jiggly.
 
Store bought pie crust tends to break easily. One way to prevent the cooked pie crust from breaking is to refrigerate the pumpkin pie for a day or so. 
To dress up the pie, you can garnish it with homemade whipped cream or use store bought whipped cream. For a fun option, top with marshmallows and set them under the oven for a moment or two for a s'mores version. 
 
Here’s how to fully set the pie. This pie is perfect to make in advance because it takes about a day for the pie to fully set. Don't worry, this is not a bad thing because the pie will taste even better the next day.
Place the pumpkin pie into the coldest area of your refrigerator for about 24 hours.You can serve the condensed milk pumpkin pie either cold or room temperature. If you prefer, you can also freeze it. To thaw it out, just place the pie on the counter for an hour or so and serve.
  • Store bought pie crust tends to break easily. One way to prevent the cooked pie crust from breaking is to refrigerate the pumpkin pie for a day or so. 
  • To dress up the pie, you can garnish it with homemade whipped cream or use store bought whipped cream. For a fun option, top with marshmallows and set them under the oven for a moment or two for a s'mores version.   
  • Here’s how to fully set the pie. This pie is perfect to make in advance because it takes about a day for the pie to fully set. Don't worry, this is not a bad thing because the pie will taste even better the next day.  
  • Place the pumpkin pie into the coldest area of your refrigerator for about 24 hours.You can serve the condensed milk pumpkin pie either cold or room temperature. If you prefer, you can also freeze it. To thaw it out, just place the pie on the counter for an hour or so and serve.