Creamy Pumpkin Pie with Condensed Milk – The Best Holiday Treat

I can’t remember a single Thanksgiving growing up that didn’t end with a slice (or two) of creamy pumpkin pie with condensed milk. There’s just something so comforting, so nostalgic, about that warm blend of pumpkin puree, cinnamon, and nutmeg wrapped in a buttery crust. And when you swap regular milk or cream for sweetened condensed milk? Magic happens. You get a pie filling that’s ultra-smooth, rich without being heavy, and perfectly sweet every single time.

This creamy pumpkin pie with condensed milk recipe is one of my ultimate go-to’s during the fall and winter holidays. It’s incredibly easy to throw together, even for beginners, and the texture is what dreams are made of. No weeping custards. No cracking tops. Just a silky-smooth bite that practically glides off your fork.

Whether you’re baking for Thanksgiving, a Friendsgiving potluck, or just need a cozy dessert to end a weeknight dinner, this pie delivers the kind of warm, spiced comfort that makes fall the tastiest season of all.

Why This Creamy Pumpkin Pie with Condensed Milk Works So Well

The beauty of this recipe lies in its simplicity. Sweetened condensed milk replaces both sugar and dairy, which not only reduces the ingredient list but also guarantees a smooth and stable texture. It adds richness and a subtle caramel note that perfectly complements the earthy sweetness of pumpkin.

Another reason this recipe is a winner? It’s virtually foolproof. No need to worry about curdling, overcooking, or getting the consistency right—the condensed milk does the heavy lifting here. And if you’re using canned pumpkin puree (not pumpkin pie filling), you’re already halfway to dessert bliss.

What makes this version better than others?

• Velvety texture: The condensed milk creates a creaminess that’s hard to achieve with cream or milk alone.
• Balanced sweetness: Unlike recipes that call for both sugar and cream, this one keeps things in check with one ingredient doing double duty.
• Spice harmony: The warming spices—cinnamon, nutmeg, ginger, and cloves—shine through without overpowering the pumpkin.
• Crack-free top: Thanks to the stabilized filling, you won’t deal with those unsightly cracks when slicing.

Customization options:

• Dairy-free? Use a dairy-free condensed coconut milk (found in many health stores).
• Crust-free or gluten-free? This recipe bakes beautifully in ramekins as a crustless pumpkin custard, or use a gluten-free pie crust.
• Want it lighter? Try low-fat condensed milk, though you’ll sacrifice a bit of richness.

In short, this is the creamy pumpkin pie with condensed milk recipe I reach for when I want reliable results, decadent texture, and flavor that screams fall in the best way.

Recipe Card

Tips for the best Pumpkin Pie Recipe with condensed milk

• Use Room Temperature Ingredients: Ensure your eggs and sweetened condensed milk are at room temperature before mixing. This helps them combine smoothly with the pumpkin and prevents curdling during baking.
• Don’t Overmix the Filling: While it’s tempting to really whip the mixture, avoid overmixing. Just blend until everything is well combined. Overmixing can introduce air into the filling, which can cause cracks during baking.
• Prebake the Crust: If you’re using a store-bought crust or homemade, consider prebaking it for 10-15 minutes. This ensures a crisp, non-soggy crust, especially if you’re using a moist filling like this one.
• Bake at the Right Temperature: Bake your pie at 425°F (220°C) for the first 15 minutes to help set the crust and filling. Then, reduce the temperature to 350°F (175°C) for the remainder of the baking time. This method helps create that smooth, crack-free top.

Recipe Variant

1. Dairy-Free Pumpkin Pie

If you’re lactose intolerant or following a dairy-free lifestyle, you can still enjoy this creamy pumpkin pie! Swap the sweetened condensed milk with coconut milk or almond milk, and use a dairy-free pie crust. Coconut milk, in particular, will lend a rich, creamy texture while adding a subtle tropical flavor that pairs wonderfully with pumpkin. For the sweetener, opt for coconut sugar or maple syrup for a more natural touch.

2. Vegan Pumpkin Pie

For a fully plant-based version, replace the eggs with flax eggs or chia eggs. To do this, mix one tablespoon of ground flax seeds or chia seeds with three tablespoons of water per egg and let it sit until it thickens. Additionally, you can substitute the sweetened condensed milk with coconut or soy-based condensed milk to keep the pie rich and creamy. The combination of these swaps makes for a decadent vegan pumpkin pie that’s just as satisfying as the original.

3. Pumpkin Pie with a Ginger Snap Crust

If you’re craving a little extra flavor, try swapping the traditional pie crust for a ginger snap crust. Simply crush ginger snap cookies and mix them with melted butter (or dairy-free butter if you’re making a vegan version). Press the mixture into the pie dish and bake it for 10 minutes before adding the pumpkin filling. The zesty, spiced flavor of the ginger adds a unique twist that complements the smooth pumpkin filling beautifully.

4. Pumpkin Cheesecake Pie

For a fusion of pumpkin pie and cheesecake, try adding a layer of cream cheese to the filling. Whisk in a block of softened cream cheese (or dairy-free cream cheese for a vegan option) with the condensed milk and pumpkin puree for a rich, creamy texture. This gives the pie a cheesecake-like consistency, while still keeping the delicious flavors of pumpkin and spices intact. The result is a silky, indulgent dessert that’s perfect for special occasions.

FAQs

Let’s Wrap up

This creamy pumpkin pie with condensed milk is a showstopper that will surely become a favorite in your fall baking repertoire. With its rich, velvety texture and perfectly spiced filling, it’s a comforting dessert that brings the essence of autumn right to your table. Whether you’re making it for Thanksgiving, a cozy weekend treat, or just because you’re craving something sweet, this pie never disappoints.

Looking for more comforting desserts to pair with this pie? Try our Pineapple Casserole Recipe, a sweet and savory side dish that complements the holiday spread perfectly.