Can you make pumpkin pie recipe condensed milk instead of evaporated milk?

Yes! Condensed milk replaces both evaporated milk and sugar, giving a creamier, sweeter filling.

Is it better to use condensed milk or evaporated milk in pumpkin pie?

Condensed milk offers a richer texture and simpler prep. If you prefer less sweetness, use evaporated milk with sugar.

How long to bake pumpkin pie recipe condensed milk at 400 with condensed milk?

Start at 425°F for 15 minutes, then reduce to 325°F and bake for 30–40 minutes. At 400°F only, check at 40–50 minutes.

Should I use evaporated milk or condensed milk?

Use condensed milk for ease and creaminess. It creates a thicker, smoother filling without needing added sugar.

pumpkin pie recipe condensed milk: Your Perfect Thanksgiving Choice

Name: pumpkin pie recipe condensed milk: Creamy, Easy & Delicious
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 9-inch premade pie crust; 15 ounce can pumpkin puree; 3 large eggs; 14 ounce sweetened condensed milk; 1 ½ tablespoon pumpkin pie spice; 1 tablespoon vanilla extract; ¾ tsp salt

Description

Golden delicious pumpkin pie with condensed milk, silky texture and rich fall flavor, perfect for holidays.

Ingredients

Scale

1 9-inch premade pie crust

15 ounce can pumpkin puree

3 large eggs

14 ounce sweetened condensed milk

1 ½ tablespoon pumpkin pie spice

1 tablespoon vanilla extract

¾ tsp salt

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Instructions

1. Preheat the oven to 350°F. Blind bake the crust for 10-12 minutes.

pumpkin pie recipe condensed milk: ingredients

2. In a large bowl, whisk eggs, sweetened condensed milk, pumpkin puree, pumpkin pie spice, vanilla extract, and salt together.

Mixing pumpkin pie recipe condensed milk

3. Pour the pumpkin pie mixture into the pie crust and bake at 425°F for 15 minutes. Cover edges with a pie shield or foil strips.

Pouring pumpkin pie recipe condensed milk filling into crust

4. Reduce oven to 325°F and bake an additional 30–40 minutes, or until the pumpkin pie filling is set. It will have a slight jiggle to the center.

pumpkin pie recipe condensed milk cooling on rack

5. Remove from the oven and let cool on a baking rack. Chill until ready to serve.

Slice of pumpkin pie recipe condensed milk with whipped cream

Notes

Make Ahead & Storage: After baking, let the pie cool completely at room temperature. Cover loosely and refrigerate for up to 3–4 days. Best enjoyed within 2 days.

Freezing: Wrap fully cooled pie in plastic and foil. Freeze for up to 1 month.

Serving Tip: Let slices return to room temperature 15–20 minutes before serving.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 327
Sugar: 29g
Sodium: 413mg
Fat: 13g
Saturated Fat: 6g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 8g
Cholesterol: 87mg