Can I use sweetened condensed milk instead of evaporated milk for pumpkin pie?

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1. Position a rack in the center of the oven and preheat to 425 F.

2. Roll the pie dough so it’s about 12″ in diameter. Place it into the pie pan and crimp the edges. Keep the dough refrigerated while you prepare the filling.

3. In a small bowl, stir together the sugar, cinnamon, ginger, cloves and salt. In a separate large bowl, beat the eggs. Then stir in the pumpkin and sugar-and-spice mixture.

4. Once the ingredients are well incorporated, stir in the evaporated milk.

Pro Tip: The milk may incorporate better if you add it gradually, so pour it into your mixture in three parts and mix after each addition.

5. Pour the filling into the prepared pie shell.

6. Bake for 15 minutes, then lower the oven temperature to 350 F. Bake for an additional 40 to 50 minutes, or until you can insert a knife into the center and it comes out clean.

7. Cool on a wire rack to room temperature (this should take about 2 hours). Serve immediately or refrigerate. If you refrigerate, let the pie sit at room temperature for 30 minutes before serving (with whipped cream, if desired).

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Final Tips and Tricks

Because I want this recipe to turn out perfect for you, please keep in mind these final points.

  • Not all white chocolate is created equal. I encourage you to buy name brand. I find that off brand white chocolate doesn’t always melt the best.
  • Make sure to buy Sweetened Condensed Milk. It is worth repeating.
  • Do not use the entire can of Sweetened Condensed Milk. It is a 14 ounce can, and you are only using 8 liquid ounces. Please use a liquid measuring cup.
  • Use enough white chocolate chips. The recipe calls for four level cups. If you want to go by weight and pull out your kitchen scale it is 24 ounces (by weight, not liquid).
  • Line your baking dish with aluminum foil. It will make cutting much easier.
  • Do not use extra pumpkin. You might be tempted to add more pumpkin. If you do this, the fudge will not set.

Doing all of this, your fudge will still be softer than typical fudge. Put it in the refrigerator overnight to make cutting easier.

Tips for easy Thanksgiving pie recipe

  • Do not replace condensed milk with evaporated milk because evaporated milk is thinner and not sweet and the results are entirely different.
  • Do not replace pumpkin puree with canned pumpkin filling because the baking time will need to be adjusted and some of the other ingredients will no longer be necessary.
  • Adjust the amount of spice, based on your preference.
  • You can use store-bought pie crust to make decorations on top of the pie or just the edges, prior to baking. However, remember to cover the decorations in foil halfway through baking, in order to prevent them from burning or becoming too brown.
  • If the pie crust edges are becoming too brown and the filling still hasn’t set, cover the crust sides with foil to prevent them from burning.
  • Do not add additional sugar in this recipe because there is already enough sugar in the condensed milk.
  • All ingredients must be at room temperature so that they blend together smoothly and evenly.
  • Please note that there are 2 baking temperatures. I bake at high first to speed up the baking process but then lower it to prevent burning.

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Pumpkin Pie Recipe

This easy pumpkin pie recipe is made completely from scratch and is a great make-ahead dessert for the holidays! Course Dessert Cuisine American

Keyword pumpkin pie

Prep Time 30 minutes Cook Time 1 hour 5 minutes

Total Time 1 hour 35 minutes

Servings 8 slices Author Danielle


Pumpkin Pie Filling:▢ 1 cup light brown sugar (200 grams) ▢ 1 tablespoon all-purpose flour (8 grams) ▢ ½ teaspoon salt ▢ 1 teaspoon ground cinnamon ▢ 1 teaspoon ground ginger ▢ ½ teaspoon ground nutmeg ▢ ⅛ teaspoon ground cloves ▢ 3 large eggs at room temperature ▢ 1 (15-ounce can) pumpkin puree (425 grams) ▢ 1 ¼ cups evaporated milk (300 ml)


To prepare the pie crust: Preheat the oven to 400°F (204°C). Roll the dough out to 12-inches in diameter. Next, carefully transfer the dough to a 9-inch pie plate (make sure it's at least 1 and 1/2 inches deep), gently fit it into the pie plate, trim any excess dough, and decorate the edges. Transfer to the refrigerator to chill for 15 to 20 minutes while the oven is preheating. Prick the bottom of the pie crust with a fork. Line the pie dough with parchment paper or foil, making sure to cover the bottom and fit it snuggly in the corners and up the sides, then fill with pie weights (dried beans or dry rice work well too). Bake the pie crust at 400°F (204°C) for 15 minutes. Remove from the oven and remove the parchment paper (or foil) and pie weights. Return the pie crust to the oven and bake for an additional 5 minutes. Remove from the oven and set aside to cool slightly. To prepare the filling: Reduce the oven temperature to 375°F (190°C). In a large mixing bowl, whisk together the brown sugar, flour, salt, cinnamon, ginger, nutmeg, and cloves until well combined. In a separate mixing bowl, lightly beat the eggs. Whisk in the pumpkin puree and evaporated milk until well combined. Pour the dry ingredients into the wet ingredients and mix together until fully combined. Pour the pumpkin pie filling into the partially baked pie crust. Return to the oven and bake at 375°F (190°C) for 45 to 50 minutes, or until the center is almost set (it should be a little wobbly). Cover the edges of the pie crust with a pie crust shield or foil as needed to prevent them from over-browning. Remove from the oven and transfer to a wire rack for 2 to 3 hours to cool completely. Cover tightly and refrigerate for several hours or overnight.


Storage Instructions: Once the pie has cooled completely, cover it tightly and store in the refrigerator for up to 4 days.  Spices: If you prefer to use pumpkin pie spice, you may replace the spices in this recipe with 2 to 2 and 1/2 teaspoons of pumpkin pie spice. To prepare ahead of time: Pie crust may be made 2 to 3 days in advance, wrap tightly and refrigerate until ready to use. The pumpkin pie filling may also be made up to one day in advance, cover tightly and refrigerate until ready to use.

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