This pumpkin pie with condensed milk is a classic! It's perfectly spiced yet sweet at the same time. This recipe is a must-bake for me every fall.
If you're a fan of this gluten free pumpkin pie, check out my butterscotch cinnamon pie and my muffin tin apple pies.
I used to really dislike pumpkin pie. I know, unpopular opinion. But after many years I realized it was simply because I had only ever had store-bought pies!
I find that those can be overpowering and just all around not great. Homemade though... that's another story!
Once you try pumpkin pie with condensed milk, you will want to make it year after year for Thanksgiving. Trust me on this one!
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Why You'll Love This Recipe
- If you are a lover of all things pumpkin, then I just know you're going to love this pie!
- It's SO easy. To be honest, you can go ahead and use a store-bought pie crust, if you want. No one is judging here.
- It goes without saying that this is a foolproof Thanksgiving dessert, but really you can enjoy it all season long!
Ingredient Notes and Substitutions
- Gluten free flour: My favorite gluten free flour blend is Bob's Red Mill 1 to 1. If you are using a different blend, make sure it contains xanthan gum. You can also use AP flour if you are not looking to make a gluten free pie crust.
- Butter: Make sure you are using COLD butter. It's important because that's how you will achieve that nice flaky pie crust.
- Water: Same with the water. The colder, the better.
- Pumpkin puree: Make sure you are using 100% pure pumpkin, not pumpkin pie filling, which includes added ingredients. I use canned pumpkin and have not tested this with fresh pumpkin.
- Condensed milk: Sweetened condensed milk typically comes in a can and may be found in the baking aisle at most grocery stores. Do NOT confuse this with evaporated milk. The two are not interchangeable.
- Arrowroot: Arrowroot is a great thickening agent, and it helps thicken this eggless pumpkin pie up. You can substitute cornstarch instead.
- Pumpkin pie spice: Most major grocery stores sell pumpkin pie spice, but if you have trouble finding it, you can make your own.
Step-By-Step Instructions
STEP ONE: Start by making the pie dough. Whisk the dry ingredients together in a large bowl, then cut in the butter using a pastry blender. The mixture should be crumbly with pea-sized bits of butter throughout.
STEP TWO: Add ice water gradually and mix using a rubber spatula until the mixture is moist and holds together. Use your hands to form the dough into a round disc, then wrap tightly in plastic wrap and chill for at least 2 hours.
STEP THREE: Once the dough has chilled, roll it out on a lightly floured surface to a 12" round. Transfer to your pie plate.
STEP FOUR: To make the filling, combine all ingredients and beat until incorporated.
STEP FIVE: Pour the filling into the crust and bake first on 425ºF for 15 minutes then, without removing the pie from the oven, reduce to 350ºF and bake for 35 more minutes.
Recommended Tools
- Pie plate: I like using glass or ceramic pie plates. No need to grease the pie plate before baking your pie.
- Pastry blender: A pastry blender makes cutting in the butter SO much easier.
- Pastry mat: I love using a pastry mat any time I need to roll out dough because it makes for an easy clean-up.
- Rolling pin: Any type of rolling pin will work, though I love the look of this marble one!
Expert Tips
- It's important to use cold butter and water when making the pie crust. For the same reason, it's also important not to over-work it when you are rolling it out, because the heat from your hands can warm up the dough. If you find that you are warming the dough up too much, pop it back into the refrigerator for 20 minutes.
- Speaking of the crust, you may want to take the dough out about 15 minutes before you're ready to start rolling, as it may be challenging to roll out when it's so cold.
- Once you transfer the crust into the pie plate, you can either trim the edges or crimp. It's totally up to you and the look you are going for!
Frequently Asked Questions
If your dough is crumbly, add another tablespoon of water and mix to see if that helps. It's important to add the water gradually so that you do not accidentally add too much.
Yes! The pie dough can be made ahead and frozen. I would just thaw it in the refrigerator overnight, and then make the filling the day you plan to bake.
The pie is done when a knife inserted into the center comes out clean.
Did you try my pumpkin pie with condensed milk? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog! And don't forget to subscribe to get new recipes directly in your inbox.
📖 Recipe
Pumpkin Pie With Condensed Milk
Ingredients
Pie Crust
- 1 ¼ cups (185g) gluten free flour blend
- 1 teaspoon granulated sugar
- ½ teaspoon fine sea salt
- ½ cup (113g) unsalted butter cold and cut into cubes
- 4-6 tablespoons ice cold water
Filling
- 15 ounces pumpkin puree
- 14 ounces sweetened condensed milk
- 2 tablespoons arrowroot
- 1 teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
Instructions
- In a large bowl, whisk the flour, sugar, and salt together. Add the cubes of butter and use a pastry blender (or two forks) to cut the butter in until it's incorporated and the mixture is coarse, with pea sized pieces of butter throughout.1 ¼ cups (185g) gluten free flour blend, 1 teaspoon granulated sugar, ½ teaspoon fine sea salt, ½ cup (113g) unsalted butter
- Add the ice water, one tablespoon at a time, and mix until dough just comes together when pressed. Use your hands to form into a round disc. Wrap in plastic wrap and chill in the refrigerator for 2 hours.4-6 tablespoons ice cold water
- Preheat the oven to 425°F. Remove the pie dough from the refrigerator. On a lightly floured surface, roll the dough out to a 12-inch circle. Transfer to a glass pie plate and crimp or trim the edges.15 ounces pumpkin puree, 14 ounces sweetened condensed milk, 2 tablespoons arrowroot, 1 teaspoon pumpkin pie spice, ½ teaspoon vanilla extract
- To make the filling, use a hand mixer or a stand mixer fitted with the paddle attachment to beat the pumpkin, condensed milk, arrowroot, pumpkin pie spice, and vanilla until well combined. Transfer to the pie crust.
- Bake for 15 minutes. Then, without removing the pie from the oven, reduce the temperature to 350°F and continue to bake for 35-40 minutes, or until a knife inserted into the center of the pie comes out clean.
Notes
- If the pie dough is too crumbly, add more water, one tablespoon at a time.
- Cornstarch may be substituted for the arrowroot.
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