The Easiest Pumpkin Pie: Pumpkin Pie with Sweetened Condensed Milk

Many pumpkin pie recipes call for evaporated milk and I often get asked if you can substitute sweetened condensed milk for evaporated milk in the same recipe. The answer is no, you cannot substitute sweetened condensed milk for evaporated milk. You can, however, make a tasty pumpkin pie using sweetened condensed milk for the filling if that is what you have in your pantry as long as you are using a recipe that was made to use sweetened condensed milk, like this one!

My Pumpkin Pie with Sweetened Condensed Milk just might be the easiest pumpkin pie that you can make. The filling only uses four ingredients: pumpkin puree, eggs, sweetened condensed milk and pumpkin pie spices. Most pumpkin pie recipes call for sugar or brown sugar, but this one doesn’t need any because it gets all of its sweetness from the sweetened condensed milk. is made by cooking milk until most of the water has been removed and adding in a lot of sugar. In fact, sugar makes up nearly half of the contents of a can of sweetened condensed milk! The sweetened condensed milk sweetens the pie filling and gives it a creamy consistency. Pumpkin pie and pumpkin pie spices give the pie its signature fall flavor and a couple of eggs are added in to bind the ingredients together.

Though you only need those four basic ingredients, I always add vanilla extract to my pie and recommend that you do the same. Even though I almost always include it, I’m listing it as “optional” because the pie will still taste delicious without it and it is one less ingredient to remember to pick up at the grocery store if you don’t already have it on hand.

The finished pie is dense and creamy, with a silky smooth texture that seems to melt in your mouth. Since I aim for simplicity with this recipe – in contrast to my Perfect Pumpkin Pie, which is very slightly more time consuming – I typically use a graham cracker crust with this filling, which you can either make or buy. The finished pie should be refrigerated before serving to give it the optimal consistency and make it easy to slice (many custard pies slice better when they have been chilled). The pie can be prepared a day in advance of when you want to serve it and be stored in the refrigerator. Serve it as-is or with a dollop of lightly sweetened whipped cream.

Sweetened Condensed Milk Pumpkin Pie
(or Four Ingredient Pumpkin Pie)
9-inch graham cracker crust, baked and cooled
1 15-oz can pumpkin puree (approx 1 3/4 cups)
1 14-oz can sweetened condensed milk
2 large eggs, room temperature
2 tsp pumpkin pie spice
2 tsp vanilla extract (optional)

Preheat oven to 400F.
In a large bowl, whisk together pumpkin puree, sweetened condensed milk, eggs and pumpkin pie spice. Add in vanilla, if using. Pour into prepared graham cracker crust.
Turn the oven down to 350F and bake for 45-50 minutes, or until the pie filling is set and jiggles only slightly when the pan is jiggled.
Allow pie to cool completely before slicing and serving.
Pie should be stored in the refrigerator.

Makes 1 pie; serves 8-10.