• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Just As Tasty logo
  • Bread & Muffins
  • Brownies & Bars
  • Cakes
  • Cookies
  • Pies & Tarts
menu icon
go to homepage
  • About
  • My Cookbook
  • Contact
  • Recipes
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • About
    • My Cookbook
    • Contact
    • Recipes
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ร—
    Home ยป Fall

    Pumpkin Pie With Condensed Milk

    Published: Nov 3, 2022 ยท Modified: Oct 3, 2024 by Taleen Benson ยท This post may contain affiliate links ยท Any nutrition info provided is estimated and will vary based on the brands used or with any substitutions ยท Leave a Comment

    Jump to Recipe

    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 year and it's one of my go-to fall recipes.

    Slice of pumpkin pie with condensed milk topped with whipped cream.

    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, sometimes artificial tasting, and just all around not great. Homemade pumpkin pie 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!

    Jump to:
    • Why You'll Love This Recipe
    • Ingredient Notes and Substitutions
    • Step-By-Step Instructions
    • Recommended Tools
    • Expert Tips
    • Frequently Asked Questions
    • Related Recipes You Might Like
    • ๐Ÿ“– Recipe

    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!
    Pumpkin pie in a white pie plate.

    Ingredient Notes and Substitutions

    • Flour: You can use AP flour for this recipe, or a cup for cup gluten free flour blend to make the pie gluten free. 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.
    • 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.
    Close-up of a slice of pumpkin pie on a plate.

    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.

    Dry ingredients with cubed butter.
    Pie dough mixture in a bowl with a pastry blender.
    Round disc of pie dough wrapped in plastic wrap.

    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 425ยบF for 15 minutes then, without removing the pie from the oven, reduce to 350ยบF and bake for 35 more minutes.

    And that's it! Top with whipped cream before serving and you are good to go. The pumpkin pie can be stored in the refrigerator for 3 to 4 days or frozen for up to 2 months.

    Pie crust dough in a pie plate.
    Pumpkin pie filling in a bowl.
    Pumpkin pie before going into the oven.

    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!
    • Feel free to go with a graham cracker crust if that's your favorite. This recipe is flexible and either crust would be Just As Tasty!
    Sliced pumpkin pie made with condensed milk.

    Frequently Asked Questions

    What should I do if my pie dough is too crumbly?

    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.

    Can I use fresh pumpkin instead of canned pumpkin puree?

    While I haven't done it myself, you can use fresh pumpkin if you'd like. You will have to roast or steam the pumpkin, then blend it into a smooth puree.

    Can I make this pumpkin pie ahead of time?

    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.

    How will I know when the pumpkin pie is done?

    The pie is done when a knife inserted into the center comes out clean.

    CLICK HERE TO CHECK OUT MY NEW COOKBOOK!

    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.

    Related Recipes You Might Like

    • Gluten Free Pumpkin Bars
    • Easy Gluten Free Pumpkin Bread
    • Gluten Free Pumpkin Scones
    • Pumpkin Cheesecake - Gluten Free, Eggless

    ๐Ÿ“– Recipe

    Pumpkin Pie With Condensed Milk

    Print Recipe
    This delicious and creamy pumpkin pie is such a classic!
    Course Dessert
    Cuisine American
    Keyword cinnamon, condensed milk, fall, pumpkin, thanksgiving
    Prep Time 15 minutes mins
    Cook Time 40 minutes mins
    Chill Time 2 hours hrs
    Total Time 2 hours hrs 55 minutes mins
    Servings 8 servings
    Calories 365
    Author Taleen Benson

    Ingredients

    Pie Crust

    • 1 ยผ cups (185g) flour*
    • 1 teaspoon granulated sugar
    • ยฝ teaspoon fine sea salt
    • ยฝ 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
    • ยฝ 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 ยผ cups (185g) flour*, 1 teaspoon granulated sugar, ยฝ teaspoon fine sea salt, ยฝ 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 425ยฐF. 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, ยฝ 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 350ยฐF and continue to bake for 35-40 minutes, or until a knife inserted into the center of the pie comes out clean.

    Notes

    • I use Bob's Red Mill 1 to 1 flour to make this pie gluten free. Otherwise, you can use AP flour.
    • If the pie dough is too crumbly, add more water, one tablespoon at a time.
    • Cornstarch may be substituted for the arrowroot.
    ย 
    If you enjoyed this recipe, you'll love my pumpkin spice donuts!

    Nutrition

    Calories: 365kcal | Carbohydrates: 52g | Protein: 6.8g | Fat: 15.5g | Saturated Fat: 9.8g | Cholesterol: 47mg | Sodium: 195mg | Potassium: 304mg | Fiber: 2.2g | Sugar: 30.3g | Calcium: 156mg

    More Fall

    • Halloween Chocolate Chip Cookies
    • Pumpkin Spice Donuts - Maple Glaze
    • The BEST Butterscotch Cake
    • Easy Gluten Free Pumpkin Cookies

    Reader Interactions

    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi there! I'm Taleen... a Los Angeles based advertising professional by day, baker by night. Bringing you gluten-free recipes and general tips + tricks for navigating allergies.

    More about me โ†’

    Summer

    • Easy Peach Cobbler Cookies
    • No Churn Black Forest Ice Cream
    • Easy Mini S'mores Pies (5 Ingredients)
    • Perfect Gluten Free Pound Cake (Eggless)
    See more Summer โ†’

    My Cookbook

      Built with ConvertKit

      Web Stories

      • Facebook
      • Instagram
      • Pinterest
      • Twitter

      Footer

      Footer

      โ†‘ back to top

      Shop

      Just As Tasty cookbook

      Newsletter

      • Sign Up! for emails and updates

      Recipes by Occasion

      • Spring
      • Summer
      • Fall
      • Christmas

      Work With Me

      • Contact
      • Services

      As a member of Amazon Associates and ShopStyle Collective, I earn from qualifying purchases. Privacy Policy

      Copyright ยฉ 2025 - Just As Tasty on the Brunch Pro Theme

      Rate This Recipe

      Your vote:




      A rating is required
      A name is required
      An email is required

      Recipe Ratings without Comment

      Something went wrong. Please try again.