Sweetened condensed milk gives this pumpkin pie a silky custard without extra sugar or cream. The only spice trick is a pinch of black pepper that nobody can name but everybody notices. Then you top it with maple leaves cut from the second crust.
For crustless pumpkin pie, try Pumpkin Impossible Pie. For no-bake version, try No Bake Pumpkin Pie.
Jump to:
- Pumpkin Pie Summary
- Why You'll Love This Pumpkin Pie Recipe
- Which Pie Plate Should I Use?
- Ingredients for Pumpkin Pie with Condensed Milk
- How to Make Pumpkin Pie
- Pumpkin Pie with Condensed Milk
- Three Ways I Baked This Pie
- Do You Need to Blind Bake?
- Why 400°F Then 350°F
- The Oven-Door Cooling Method
- How Much Homemade Pumpkin Purée to Substitute for a 15-Ounce Can
- How to Slice when the pie is fully chilled.
- Tips for Success
- How Do I make the "Maple Leaves" Look So Natural?
- Variations and Substitutions
- Serving Suggestions: Elevate Your Pie
- Storage, Make-Ahead, and Leftover Tips
- More Pumpkin Desserts
- Reviews
Pumpkin pie has one job on Thanksgiving: look good and slice clean. This crack-free pumpkin pie has a glossy, smooth top and a creamy, custardy filling that's sturdy enough to hold a slice in your hand like pizza. That's the way I do it: 3 eggs for a real custard set, a hot start followed by a lower bake, and a slow cool with the oven door propped open.
My family is full of hardcore bakers, so Thanksgiving dessert is basically a competition. Every year I try to bring the most delicate, inventive pie I can think of, and I'll admit I like it when my mom and grandma go quiet for a second after the first bite.
This is an easy Thanksgiving pumpkin pie for beginners, because it uses a store-bought crust and you don't have to blind bake it. It's also a make-ahead pumpkin pie I trust for Friendsgiving, since you can bake it a day or two early and let it chill. I cut a second crust into maple leaves, bake them separately, and set them on top just before serving.
Pumpkin Pie Summary
- 🥧 Fit a store-bought crust into a 9-inch deep pie plate, with no blind baking
- 🎃 Whisk the pumpkin, sweetened condensed milk, eggs, spices, vanilla bean paste and salt until smooth
- 🔥 Bake at 400°F for 15 minutes, then 350°F until the edges are set and the center still jiggles
- 🚪 Cool in the oven with the door cracked, then on a rack, then chill
- 🍁 Bake maple leaf cutouts from second crust and add them with whipped cream
Why You'll Love This Pumpkin Pie Recipe
- Maple-Shaped Leaf Cutouts: Golden crust leaves make the pie look like a centerpiece, and you can cut them in about 10 minutes.
- All the spices and ingredients blend seamlessly: It's not like spices are punching you in the face or you're picking out "oh this is nutmeg, this is cinnamon or the flavor of sweetened condensed milk". Everything is working in concert, vs. when one spice (cinnamon is a good example) just dominates everything.
Which Pie Plate Should I Use?
I've baked this pie in all three kinds of plate. Here's how each one treats the crust.
| Pan | 🥧 Crust result | 👍 Best for | 📝 Watch for |
|---|---|---|---|
| 🥄 Metal | Crispest, golden and flaky. Heats fast, so it can bake a few minutes sooner. | A bakery-style bottom, or blind baking a homemade crust | Check the crust early so the edges don't brown too fast |
| 🔍 Glass | Even bake, slightly softer crust. You can see the bottom browning. | Beginners, or anyone who wants to check doneness without guessing | Glass holds heat well once it's hot, so don't pull the pie early based on how the crust looks |
| 🏺 Ceramic | Gentle, even heat and a softer crust. Keeps the pie warm after baking. | Serving at the table, since the fluted edges look good | Heavier, and it takes a little longer to heat up |
✅ My Pick
I use a 9-inch ceramic fluted plate, and that's what you'll see in my photos.
💡 Tips for Any Pan
- 🔥 Put the pie plate on a baking sheet for even heat
- 🛡️ Use a pie shield or foil if the edges brown too fast
- 📏 Use a 9-inch deep plate so the filling doesn't overflow
Ingredients for Pumpkin Pie with Condensed Milk
- Pumpkin Puree: Use canned pumpkin puree (not pumpkin pie filling) for a smoother, consistent finish and depth of flavor. I prefer to use canned pumpkin for pies, because fresh pumpkin can be grainy or watery. Libby's brand is reliable, but high-quality generic varieties work too. Remember to blot fresh puree if you insist on making your own-excess moisture can ruin the filling's texture.
- Eggs: Essential for structure, eggs give pumpkin pie its luxurious, custardy set while holding the filling together through slicing and serving. Make sure they are at room temperature.
- Spices & Black Pepper: Pumpkin pie spice blend to make things easy. Here's a pro tip: a tiny pinch of black pepper magnifies the flavor significantly-your guests won't guess the secret ingredient, but the depth will set your pie apart.
- Pie Crust: I used 2 refrigerated crusts - one for the pie crust, the other for the leaf cutouts.
- Salt: Just a pinch is all you need to balance the sweetness of the spices.
- Sweetened Condensed Milk: This is what provides creamy texture. My favorite shortcut!
How to Make Pumpkin Pie
This is an overview with step-by-step photos. Full ingredients, measurements & instructions are in the recipe card below.
1. Prepare Pie Crust
- Roll out well-chilled dough into a large, even circle.
- Transfer carefully to your deep pie dish, fitting gently into corners and trimming excess.
- Crimp or flute the edges for a decorative finish.
- Set aside and do not pre-bake.
2. Make the Pumpkin Pie Filling
- Whisk eggs, pumpkin puree, can of sweetened condensed milk, pumpkin pie spice, vanilla bean paste, black pepper, nutmeg and salt. Whisk until fully combined; a thoroughly mixed batter is the foundation of a creamy, crack-free pie.
- Pro tip: Make your filling the night before to let flavors meld, producing an even richer pie.
3. Assemble and Bake
- Pour the pumpkin filling into the pie shell and smooth it out evenly with an offset spatula or the back of a spoon.
- Place the pie plate on a baking sheet and put it in the oven to bake at 400˚ Fahrenheit for 15 minutes.
- After 15 minutes, reduce the oven temperature to 350˚ Fahrenheit and continue baking the pie for an additional 35-45 minutes.
- The pie is done when the edges of the pie are set but there is still a slight jiggle in the center of the pie.
4. Cool and Chill
When the timer goes off, turn the oven off and crack the door open 3 to 4 inches. I prop it open with an oven mitt folded in half.
Leave the pie in the oven for 45 minutes.
Move it to a wire rack for 1 hour.
Chill it in the fridge for at least 2 hours. I like overnight, because the slices come out cleaner.
5. Make Maple Leaf Cutouts
- Use 2nd refrigerated pie crust and plunger cookie cutters to make your maple leaves cutouts.
- Lightly flour a clean work surface and roll out the second crust. I suggest using a rolling pin to roll the pie crust dough out to approximately 12" in diameter.
- Use maple leaf cutters to cut out shapes from the dough and place the shapes onto a parchment lined baking sheet.
- Bake the cutouts at 350˚ Fahrenheit for approximately 10-12 minutes until golden brown. Once baked, place it on a wire rack to cool.
Once ready to serve your pumpkin pie, top it with the maple leaf cutouts and whipped cream.
Pumpkin Pie with Condensed Milk
Equipment
- 9-inch deep pie dish (ceramic, glass or metal)
- 4 maple leaf cookie cutters These are plunger Cookie Cutters that have a sprung plunger which is super easy and fast to use. They look like real maple leaves!
- Whisk, Measuring Cups and Spoon, Mixing Bowls
- parchment paper
- Thermometer All ovens vary in temperature, and it is essential to make sure that your oven is baking at the correct temperature. I recommend that you place a manual thermometer in the center of your oven. Once the oven has preheated, check the temperature on the manual thermometer to make sure that the reading matches. In the event that the temperatures do not match, make the needed adjustments with the oven temperature so that you can bake at the correct settings.
Ingredients
Pie Crust
- 2 store bought, refrigerated pie crusts (one for the pie, the other - for leaf cutouts)
Pumpkin Filling
- 3 large eggs at room temperature
- 15 oz can of pumpkin puree not pumpkin pie filling
- 14 oz can of sweetened condensed milk
- 1¼ teaspoon pumpkin pie spice
- ½ teaspoon ground nutmeg
- ⅛ teaspoon black pepper
- 1 teaspoon vanilla bean paste
- ½ teaspoon salt
Optional Garnish
- 1 store bought, refrigerated pie crust
- whipped cream
Instructions
Prepare Pie Crust
- Unroll the dough into the pie dish.
- Once you unroll the pie crust dough into the pie plate, crimp and flute the edges of the pie crust.
- Set aside and do not prebake.
Prepare the Filling
- In a large mixing bowl, whisk together the 3 room temperature eggs until fully mixed. Next you will add in the can of pumpkin puree, can of sweetened condensed milk, pumpkin pie spice, nutmeg, black pepper ,vanilla bean paste, and salt, and whisk everything together until smooth and fully combined.
Pour and Bake
- Pour the pumpkin filling into the pie shell and smooth it out evenly with an offset spatula or the back of a spoon.
- Place the pie plate on a baking sheet and put it in the oven to bake at 400˚ Fahrenheit for 15 minutes.
- After 15 minutes, reduce the oven temperature to 350˚ Fahrenheit and continue baking the pie for an additional 35-45 minutes. You will know the pie is done when the edges of the pie are set but there is still a slight jiggle in the center of the pie.
Coll Slowly
- When the pie is done baking, turn the oven off and crack the oven door open approximately 3-4 inches. You can use an oven-mit folded in half to prop the door open.
- Leave the pie in the oven to cool for approximately 45 minutes. After cooling in the oven, remove the pie and place it on a wire rack to continue cooling to room temperature for 1 hour.
- After the pie has cooled completely to room temperature, cover the pie loosely with cling wrap and place it in the refrigerator to chill for a minimum of 2 hours. I recommend letting it chill overnight prior to cutting.
Top with Decorative Cutouts
- Use 2nd refrigerated pie crust to do so.
- Lightly flour a clean work surface and roll out one of the refrigerated pie crusts. I suggest using a rolling pin to roll the pie crust dough out to approximately 12" in diameter.
- Use pie crust cutters to cut out shapes from the dough and place the shapes onto a parchment lined baking sheet.
- Place the baking sheet in the oven and bake the cutouts at 350˚ Fahrenheit for approximately 10-12 minutes until golden brown.
- Once the cutouts have finished baking, remove the pan from the oven and place it on a wire rack to cool.
- When you are ready to serve your pie you can top it with fresh whipped cream and the custom cutouts you made.
Notes
Three Ways I Baked This Pie
🥧 Bake 1: 350°F the whole time
The pie had a dent right in the middle. I was so disappointed that I turned off the oven and left the house with the pie still inside. When I came home, it was done, and it looked great.
🔥 Bake 2: 400°F start, then 350°F
15 minutes hot, then lower. The top was firm but the inside was gloopy.
🫠 Bake 3: Pulled it while the center still jiggled
I took it out while the middle still wobbled. I've found that letting the pie cool in the oven with the door open lets it finish cooking, so I don't have to bake it longer.
Do You Need to Blind Bake?
Not with a store-bought crust. Store-bought crusts, including Pillsbury sheets and frozen shells, are made to bake up crisp with the filling in them. I put the pie on the lower third rack so the bottom gets strong heat, and the bottom crust comes out crisp enough to slice clean, even in my ceramic plate.
If you use homemade dough, blind bake it first so the bottom and sides stay crisp.
Why 400°F Then 350°F
The first 15 minutes at 400°F set the crust and the edges. Then I drop to 350°F so the center cooks gently. If you stay at 400°F the whole time, you'll overbake the filling and the top will crack. Check your oven with a manual thermometer, since ovens run hot or cold.
The Oven-Door Cooling Method
I never pull a pumpkin pie straight out of a hot oven and set it on the counter. Going from 350°F to a cool kitchen is a big jump for a custard, and I think that jump is where cracks start. So I turn the oven off and open the door 3 to 4 inches, then prop it with a folded oven mitt so it stays put.
The pie sits in that fading heat for 45 minutes.
After that it goes on a wire rack for 1 hour, and then into the fridge for at least 2 hours. That's 1 hour 45 minutes before the pie goes in the fridge. Overnight is best, because a fully chilled pie cuts with a clean edge.
How Much Homemade Pumpkin Purée to Substitute for a 15-Ounce Can
Because homemade purée almost always contains more moisture than canned, you'll need to blot it before using-otherwise, your pie filling may turn out too watery to set properly. Simply spread 2¼ cups of homemade pumpkin purée onto a double layer of paper towels, cover it with more paper towels, and let it sit for about 10 minutes. Then scrape it off, and measure out 1¾ cups of blotted purée to replace a standard 15-ounce can.
It's also worth noting that canned pumpkin purée tends to have a darker color and stronger flavor compared to homemade, which is usually a paler orange with a subtler, sometimes slightly squash-like flavor.
How to Slice when the pie is fully chilled.
Make sure when slicing to put the knife right through the center of the pie pressing down and then as you pull the knife out - make sure you really drag it to cut through the bottom crust.
Tips for Success
- Use chilled dough for rolling, and keep ingredients cold for a flakier crust.
- For deeper flavor, make your filling in advance and chill overnight-spices and pumpkin meld for complexity.
- Room temperature ingredients will help to prevent your pie from cracking.
- Oven temperature matters. You do not want to overbake the pie at too high of a temperature. Be mindful to reduce the temperature of the oven as stated in the steps of the recipe.
- Vanilla. In the event that you do not have vanilla bean paste or choose not to use it, feel free to use equal parts vanilla extract. I do not recommend using bourbon vanilla bean paste, this can alter the taste of the recipe.
How Do I make the "Maple Leaves" Look So Natural?
- To make maple leaf cutouts look natural, choose leaf-shaped cutters that mimic real maple leaves.
- After baking, sprinkle the cooled cutouts with powdered cinnamon so it settles into the veins and details, creating lifelike, textured lines that closely resemble real maple leaves.
Variations and Substitutions
- Crust Options: Graham cracker crusts work for a twist but can be trickier to slice neatly.
- To Make it Dairy-Free: Swap condensed milk for full-fat sweetened condensed coconut milk, but expect slight texture or flavor differences.
Serving Suggestions: Elevate Your Pie
- Top with homemade whipped cream or vanilla ice cream for classic contrast.
- Sugared cranberries or baked pie crust leaves add festive sparkle and crunch-great for holiday tables.
- Serve with coffee or spiced chai for a complete autumn experience.
Storage, Make-Ahead, and Leftover Tips
- Refrigerate: Pumpkin pie keeps well in the refrigerator for 4 days. Cover tightly with wrap or foil to prevent drying out.
- Freeze: For longer storage, freeze entire pies or individual slices for up to several months. Thaw overnight in the fridge.
- Make Ahead: I make the filling and the dough a day ahead and bake the pie the next day.
- Leftovers? Crumble into yogurt parfaits, fold into milkshakes, or enjoy cold straight from the fridge-my mom says it tastes even better chilled.
Maureen says
So delicious!