This homemade pumpkin pie with condensed milk should be on your Thanksgiving dessert list this holiday season and beyond. Picture a pie crust that's golden brown and flaky, enveloping a velvety-smooth pumpkin filling and perfectly sweetened with condensed milk. It's like a cozy and warm hug for your palate on a chilly autumn day.
If you’ve been scouting for Thanksgiving dessert ideas, I guarantee this one is a keeper. So is my coconut pumpkin mousse and pumpkin spice cake.
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Reasons to Love this Recipe
Budget-friendly: this recipe uses simple pantry ingredients you probably have on hand. There is no need to use fresh pumpkin as you can get a canned pumpkin puree from the store and a store-bought pie crust. Depending on where you live in the U.S., that’s less than $5.
Easy: this pie recipe couldn’t be easier as you only need to blind-bake the crust before baking and adding the creamy pumpkin pie filling. The oven does the rest for you.
Flavor: Fall wouldn't be complete without the iconic taste of pumpkin pie. Its warm, spicy, and earthy flavors make it like taking a bite out of the season.
Versatility: You can enjoy pumpkin pie in various forms like traditional pie, mini pies, tart form, or pie bars.
Texture: The smooth, creamy texture of the filling contrasts beautifully with the flaky, buttery crust.
Grab your whisk, get your ingredients together; let’s get that wrist moving.
📃Ingredients Notes
- Puff Pastry: A classic pie crust made with butter or shortening is ideal for a flaky texture. You can make one using my flaky pie crust recipe or buy a good-quality pre-made pastry sheet from the grocery store if you are short on time. You can equally use biscuit base crust like gingersnap cookies, pumpkin snap cookies, coconut cookies, or biscoff.
- Pumpkin Puree: Opt for canned pumpkin puree or make your own by roasting and pureeing fresh pumpkin. The canned version is convenient and consistent in flavor and texture. I swear by the Libby's brand.
- Spices: don't skimp on these spices; they add a distinctive flavor to the pumpkin pie. I used ground cinnamon, pumpkin pie spice, cardamom, and fresh ginger. Fresh ginger adds pungent, spicy, and sweet flavoring to the pie. Don't substitute with ground ginger.
- Sweetener: Most recipes use granulated sugar, brown sugar, or a combination of both. I used only brown sugar for a depth of flavor. This is optional, as a user complained it made the pie too sweet.
- Eggs: the egg acts as a binder for the filling. They give the pie its structure and richness.
- Condensed Milk: Sweetened condensed milk adds creaminess and sweetness to the filling. But caramelizing the condensed milk to get dulce de leche is a game-changer for this pie recipe! Try this recipe from Allrecipes to make yours at home.
💭Variations and Substitutions
Variation
Flavor: you can get creative with add-ins like a tablespoon of bourbon or rum for a subtle boozy note or some orange zest for a citrusy twist.
Toppings: although whipped cream is a classic choice, I only use sour cream (words fail me to describe the delicious flavor combo; you must try it!), but you can also go for a scoop of vanilla ice cream, chopped nuts sprinkle, or caramel sauce.
For a Fluted Edge: If you're into decorative pie crusts, use extra crust to make cutouts. Brush the edges with an egg wash (egg yolk mixed with water) before baking to achieve a beautifully golden and glossy finish.
📝Step-by-Step Instructions
Step 1: Roll the dough onto the deep dish or pie pan. Unroll the crust and gently press it into a 9-inch pie dish, ensuring it covers the bottom and sides evenly. Trim any excess or use your fingers or a fork to create a decorative edge, if desired. Prick the bottom of the crust using a fork. Place in the freezer for 15 minutes.
Step 2: Remove the crust from the freezer, place a pie weight over the pie crust, and bake at 425 degrees F for 18 minutes.
Step 3: brush the par-baked crust with egg wash and bake for 3-5 minutes. This ensures the crust is sealed in the bottom. Set aside to cool while you make the custard.
Step 4: Combine the pumpkin puree, eggs, dulce de leche (caramelized sweetened condensed milk), cinnamon, cardamom, minced ginger, pumpkin pie spice, and salt in a large mixing bowl. Mix everything together until well combined.
Step 5: Pour the pumpkin filling mixture (from step 4) into the prepared pie crust. Use a spatula to smooth the top and ensure it's evenly distributed.
Step 6: Place the pie on a large baking sheet (to catch any possible spills), put it in the oven, and bake. As the edges begin to set, reduce the temperature and bake more. Cool completely before serving.
👩🏽🍳Maur's Tips
- If using store-bought dough, remove it from the refrigerator and let it come to room temperature.
- Use a fork to prick the bottom of the pie crust. This helps release steam and prevents the crust from puffing up during baking.
- When combining the ingredients, especially the eggs, avoid overmixing. Overmixing can lead to a rubbery texture.
- Line the crust with parchment paper or aluminum foil to prevent it from shrinking or bubbling. Make sure the paper/foil covers the entire crust and comes up over the edges. Fill the lined crust with pie weights, dried beans, or rice. These weights will help the crust keep its shape during baking.
- Because ovens circulate air differently, I’ll advise you to check the pumpkin pie at the 30-minute mark, adding 10-minute intervals until the filling is just about set but slightly wobbly in the center.
- For best results, refrigerate the homemade pumpkin pie with condensed milk for a few hours or overnight to allow the flavors to meld.
- Freeze the puff pastry crust for 15 minutes to hold its shape before the pumpkin pie is par-baked. Some people add the filling at this point, but it’s up to you.
- For the best texture and flavor, refrigerate your pumpkin pie for a few hours or overnight before serving.
- Slice your delicious homemade pumpkin pie and serve it with whipped cream and a sprinkle of cinnamon, or take it up a notch by adding some baked puff pastry leaves and watch your guests swoon.
Make Ahead and Storage
Make ahead:
- Prepare the filling in advance, store it in the refrigerator covered, and use it when ready to bake.
- Par-bake the crust in advance, allow it to cool, and assemble when needed.
- Assemble and Chill: Assemble the entire pie ahead, cover, and refrigerate until ready to bake.
Storing Pumpkin Pie:
- It's safe to leave pumpkin pie at room temperature for a few hours after baking, but refrigerate it for extended storage.
- To refrigerate, cover the pie with plastic wrap or foil to prevent it from drying out or absorbing other fridge odors.
- To freeze, bake the pie, cool it to room temperature, then wrap it securely in plastic wrap and aluminum foil. Place it in the freezer. Pumpkin pie can be frozen for up to 2-3 months. To thaw, place it in the refrigerator for several hours or overnight.
📝Recipe FAQS
Yes, you can use fresh pumpkin puree in your pie. Roast, puree, and strain fresh pumpkin for a richer flavor.
While you can use evaporated milk, it won't add sweetness to the pie like sweetened condensed milk. You'll need to adjust your sweeteners to taste.
Avoid overbaking. When you remove it from the oven, the center should slightly jiggle. Also, cool gradually to prevent cracks.
Absolutely! Use mini pie crusts or tart shells and adjust the baking time for smaller portions.
Love Thanksgiving Desserts? Here are Other Pumpkin Related Recipes to Try:
There you have it! Whether you prefer to savor it on your own or pair it with a generous dollop of whipped cream, there's nothing quite like a homemade pumpkin pie sweetened with condensed milk. It's a comforting slice of nostalgia perfect for festive get-togethers or whenever you crave something sweet. If you're a fan of all things pumpkin, this pie is definitely worth making at least once!
Have you given this recipe or any other from my website a try? Please consider leaving a ⭐ star rating and sharing your experience in the 📝 comments section. Your feedback means the world to me, and I'm excited to hear from you!
PEACE & LOVE
Maureen
PEACE & LOVE
Maureen
📖 Recipe
Dulce de Leche Pumpkin pie
Equipment
- Pie pan
Ingredients
- 1 9” pie crust (+ 1 more for decorating. You can also use pre-made deep-dish pie crust)
- 1 (15 .oz) can pumpkin puree (NOT the mix)
- 1 (13.4oz) can dulce de leche or condensed milk (see post to make yours)
- 3 Large eggs plus 1 yolk
- ¼ cup Firmly packed brown sugar optional
- 1 teaspoon Ground cinnamon
- ½ teaspoon Ground cardamom
- 1 teaspoon Pumpkin pie spice
- 1 teaspoon freshly minced ginger
- ½ teaspoon Salt
- Coconut whipped cream or sour cream to garnish (optional)
Instructions
- Take the store-bought pie crust out of the fridge if it's refrigerated or frozen; allow it to thaw according to the package instructions. Unroll the crust and gently press it into a 9-inch pie dish, ensuring it covers the bottom and sides evenly. Trim any excess or use your fingers or a fork to create a decorative edge, if desired. Prick the bottom of the crust using a fork. Place in the freezer for 15 minutes.1 9” pie crust
- Preheat the oven to 425°F.
- Remove the crust from the freezer. Line it with parchment paper or aluminum foil. Make sure the paper/foil covers the entire crust and comes up over the edges. Fill the lined crust with pie weights, dried beans, or rice and bake for 18 minutes.
- Carefully remove the parchment paper or foil along with the weights.
- Whisk together the egg yolk and 2 tablespoons of water in a small bowl. Brush the par-baked crust with egg wash and bake for 3-5 minutes (this ensures the crust is sealed in the bottom). Place the pie dish on a baking sheet.(to catch any potential spills). Set aside to cool while you make the custard.
- Turn down the oven temperature to 355°F.
- Meanwhile, In a large mixing bowl or the bowl of a stand mixer, mix together pumpkin puree, dulce de leche, eggs, brown sugar, cinnamon, cardamom, pumpkin pie spice, fresh ginger, and salt until thoroughly combined.1 (15 .oz) can pumpkin puree, 1 (13.4oz) can dulce de leche, 3 Large eggs, ¼ cup Firmly packed brown sugar, 1 teaspoon Ground cinnamon, ½ teaspoon Ground cardamom, 1 teaspoon Pumpkin pie spice, 1 teaspoon freshly minced ginger, ½ teaspoon Salt
- Gently pour the mixture over the pie crust. Use a spatula to smooth the top and ensure it's evenly distributed. Tap the bottom of the pan on the kitchen countertop to release air bubbles.
- Place the pan in the middle rack of the oven and bake for 30 minutes. As the edges begin to set, lower the temperature to 325°F and bake for 20-25 minutes or until the filling is just about set. It will still be slightly wobbly in the center, but that's okay, as it will set while it cools. Remove from the oven.(**Cover with an aluminum foil strip or pie shield if the crust edges begin to brown).
- Allow cooling for up to 2 hours or more before slicing. Adorn the pumpkin pie with baked pastry leaves, or leave it as it is. Serve with a dollop of sour cream, whipped cream, or coconut whip. Sprinkle with cinnamon or drizzle with more dulce de leche.Please refer to the body of the posts for more useful cooking tips, process shots, and serving options.Coconut whipped cream or sour cream to garnish
Notes
- If using a deep dish pan that is 9-10”, use 2 puff pastry rounds. Place one atop the other, then roll the pie crust to a 12-inch diameter, ⅛ inch thick, on a floured surface. Then, proceed with step 1 as outlined above for optimal results.
- To ensure your pumpkin pie comes out perfectly, it's best to check the filling after 30 minutes of baking. Depending on your oven's airflow, this may vary. If the filling is just about set but still slightly wobbly in the center, bake it for an additional 10 minutes.
- For the best texture and flavor, refrigerate your pumpkin pie for a few hours or overnight before serving.
Nutrition
Yes, but not the whole pie. You can combine the filling ahead of time, cover and set it in the refrigerator until you are ready to use it (No more than a day since raw eggs are involved). Bake the crust according to the recipe instruction, then add the pie filling.
Giangi Townsend says
Absolutely amazing. Thank you for the inspiration.
Sam says
The pie looked beautiful, texture was nice but oh boy waaayy too sweet. I even used much less sugar then recommended. I wanted to try with condensed milk but will stick with my usual heavy cream recipe in the future.
Maureen Celestine says
I'm sorry to hear that, Sam. Not to worry though, I've made an adjustment to the recipe so that sugar is now optional. This was actually an updated recipe, as I received feedback that some people wanted it to be a bit sweeter. I hope you'll give it another try! Thank you for visiting!