This post may contain affiliate links. Read our disclosure policy
This post is sponsored by Javy Coffee. However, all opinions expressed are my own.
Watch the recipe
Cooking With Anadi
12K subscribers · spiced pumpkin filling with condensed milk in a flaky crust
Happy Halloween if you’re reading this on the published date!
I can’t believe how fast October flew by! If you’ve subscribed to my YouTube channel, then you know this month’s theme was pumpkin! I gotta I’m quite proud with how far I’ve come exploring pumpkin recipes! I made my childhood favorite Aloo Kohra Sabji - Indian potato and pumpkin curry - and I made my very own pumpkin puree from scratch (that’ll be used here!). I’ve even used that puree to make a Creamy Pumpkin Pasta With Mushrooms!
However, believe it or not I’ve never even had a pumpkin pie, let alone bake one! It was finally time to make one, and I believe this Pumpkin Pie Deep Dish recipe was an excellent finale to the pumpkin theme! A theme can totally spark your creativity in the kitchen, as I discuss more in my 5 top tips to explore your potential in the kitchen, Make Cooking Fun! Put your heart on a plate for your Thanksgiving dessert by baking this easy pumpkin pie that is sure to please everyone as part of your Live to Cook one-month challenge! Get those free downloads by signing up to my newsletter, and share your fabulous pumpkin pie recipes by tagging me on Instagram!
Let’s get baking!
What Pie Crust are you using?▼
I’m using a frozen deep dish pie crust. You can of course make it yourself if you’re very ambitious! However, to be honest this was my first time making a pie of any kind, so I didn’t want to run the risk of messing up the crust! Use whatever you want, but if you’ll be purchasing the pie crust, make sure it says “deep dish.”
Can I use pumpkin pie filling?▼
Whenever I answer this question I usually say a hard no! However, if you’re short on time, then at last I’ll finally say that you can use a canned pumpkin pie filling!
However, keep in mind there is a BIG difference between canned pumpkin and pumpkin pie filling!
Canned pumpkin is quite literally just pumpkin puree in a can. You can substitute the homemade pumpkin puree that will be featured in this recipe with pumpkin puree in a can in the exact same way as I’m using the homemade puree.
On the other hand, if you are using pumpkin pie filling, you basically can skip all the steps of making your own puree and making the filling I’ll describe here, and simply add the coffee to your pumpkin pie filling. Then you’ll just need to bake the pie and enjoy! However keep in mind that using a canned pumpkin pie filling does not allow you to customize the sweetness and spice to your preference. You’ll see that it’s really easy to make a pumpkin pie filling from scratch, especially if you make your own puree ahead of time, so I do recommend you try making the filling from fresh pumpkins if you have the time to do so!
Can I substitute evaporated milk for condensed Milk?▼
There is a difference between condensed milk and evaporated milk. While both are shelf-stable forms of concentrated cow’s milk where about 60 percent of the water content has been removed through heat, the key difference is that condensed milk is sweetened whereas evaporated milk is not. Condensed milk is about 45 percent sugar and is very thick and creamy. On the other hand, evaporated milk is quite thin and is not sticky. You can purchase evaporated milk in skim, low-fat or whole varieties but you only get condensed milk sweetened.
Evaporated milk tends to be used as a 1:1 substitute for milk (when mixed with water) or half and half cream. It can be used in savory dishes such as soups and sauces, but it is also used in desserts including custards.
For this recipe and for dessert recipes in general, you technically can substitute evaporated milk for condensed milk. Both work great to add texture without However,, if you do use evaporated milk, you can actually make condensed milk! All you need to do is add sugar and evaporated milk to a sauce pan and let it thicken out! If you don’t want to make condensed milk from evaporated milk, you can add the evaporated milk to the pumpkin pie filling you’ll be making and sweeten it with sugar as desired.
How do I prevent the pie crust from drying out?▼
This is they key with the egg wash! That will give a wonderful crust and it will be fresh and soft.
How Do You Know When the Pie Has Finished Baking?▼
You should be able to stick a knife in and if you see moist crumbs and there are no wet parts on the pie, then the pie is ready. The pie should have a slight bounce when poked out and be jiggly like jello. Here is an example of a pie that is over-cooked.
The crust is too browned and the filling was not very jiggly, plus you could see the bubbles on top.
Do I need to let the pie cool down before serving?▼
Yes, this is to have a more pleasurable texture with the pastry. The pie crust will become flaky as it cools. Additionally, it makes slicing the pie a lot easier and cleaner.
How to prevent the crust from sticking?▼
If your crust sticks to the dish, it might have meant that the crust did not par-bake for long enough. It is very important to par-bake your pie crust with either pie weights or dried beans with parchment paper to ensure that the crust is cooked before you add your filling.
Equipment to Make Easy Deep Dish Pumpkin Pie
- Measuring cups
- Measuring spoons
- Cutting board
- Bread knife
- Spoon
- Blender
- Whisk
- Mixing bowl
- Spatula
- Ladle
- Baking sheet
- Parchment paper
- Ramekin
- Microplane
- Aluminum foil
Ingredients for Easy Pumpkin Pie
Let’s review what ingredients to make all the components we need for our Homemade Pumpkin Pie, including the homemade pumpkin puree and the pumpkin spice. For more details on the spice and puree recipes, be sure to check out the complete DIY Pumpkin Spice and Pumpkin Puree recipes. Scroll to the bottom of this post for the FULL PRINTABLE RECIPE CARD or press the “Jump to Recipe” button for the complete instructions and recipe quantities! The recipe card will also allow you to save the recipe for later and to scale all the ingredient quantities based on how many pies you want to make!
For the Homemade Pumpkin Spice
For the Pumpkin Puree
- Pumpkin
- water
For the Pumpkin Pie
- Pie crust: Homemade or a frozen deep dish pie crust.
- Pumpkin puree: Use the homemade pumpkin puree as described here or use a canned one.
- Eggs: We’ll need eggs to make the pumpkin pie filling and another egg to make the egg wash for the crust.
- Milk: For the egg wash.
- Condensed milk: Sweetened condensed milk is a must to get that spongy and fluffy texture of the filling.
- Javy coffee concentrate: Javy is a liquid coffee concentrate. It’s excellent to use in baked goods because just a drop into your pumpkin pie filling mix will add a wonderful coffee flavor that’s delicious but still subtle! However, it’s okay if you don’t have Javy! Simply substitute with instant coffee or espresso powder, or you can even add brewed coffee.
- Pumpkin spice: Homemade, as described above, or you can use a store-bought one if you want.
How to Make the Best Homemade Pumpkin Pie
For the Homemade Pumpkin Spice
To make this pumpkin pie spice recipe, all you need to do is mix all the spices together in a plate or shake the ingredients together in an airtight jar.
For the Pumpkin Puree
Preheat oven to 400 F and prepare a baking sheet with parchment paper
Cut the pumpkin in half around the stem. Pull apart the pumpkin in half and then remove any seeds or fibers with the help of a spoon.
Place the pumpkin flesh side down on the baking sheet and bake for 40-50 minutes. Once the pumpkin is soft and fork-tender, peel the skin and discard. Let the pumpkin cool down for 10-15 minutes.
Add the pumpkin to a food processor and add a couple splashes of water. Puree until thick and smooth. Add more water in small amounts as needed to puree the pumpkin.
For the Deep Dish Pumpkin Pie
Preheat oven to 375 F.
Whisk together the milk and egg for the egg wash.
Prepare the pie crust for pie baking by placing a piece of parchment paper over the pie crust and place pie weights over the parchment. Alternatively, you can use dried beans.
Brush the edges of the crust with the egg wash.
Bake for 10-12 minutes.
Remove the parchment and pie weights and prick the bottom of the crust with a fork and bake for 5-8 more minutes.
While the crust bakes, prepare the filling. In a bowl, combine the pumpkin puree, eggs, condensed milk, pumpkin spice and Javy coffee.
Pour the filling into the pie and place the pie in the oven.
Cover with foil halfway through the cooking time. Bake the pie until the filling is set and is jello-like.
Allow to cool for 10 to 15 minutes before cutting a slice.
Serve with ice cream or whipped cream and enjoy!
Tips for the Best Pumpkin Pie at Home
- Use dried beans to apply weight over the crust if you don’t have pie weights. This will help ensure that the crust cooks evenly and won’t puff up due to steam.
- Add foil over the pie when it’s halfway done cooking or when the crust is golden brown.
- Use canned pumpkin puree and a frozen pie crust to save time.
Do I enjoy The Best Deep Dish Pumpkin Pie Recipe hot or cold?▼
You can have it however you’d like! I personally preferred the pumpkin pie cold since I preferred the texture of the nice chilled pudding! You may prefer it hot though if you think the flavors are muted. I actually tasted more of the hints of coffee when it was cold! Enjoy it at room temperature, fresh out of the oven, or chilled, and be sure to let me know how you enjoy your pie!
Can I make Condensed Milk Pumpkin Pie ahead of time?▼
Definitely! This pumpkin pie is perfect to make for Thanksgiving or Christmas dinners because you don’t necessarily have to serve it fresh! It’s great cold or reheated. I recommend making the pie the night before the dinner to really help save you stress and plan for the best!
How to Store & Reheat Homemade Pumpkin Pie
Storage Instructions
You can either transfer any leftover pies to an airtight container, or keep the pie in the pie dish and cover with plastic wrap. Because of the eggs and milk used in this recipe, this Deep Dish Pumpkin Pie with condensed milk will stay fresh for about one week.
To Freeze
If you would like to freeze your pumpkin pie, ensure you tightly wrap it with plastic wrap. It will stay good in the freezer for 3 to 4 months. To thaw, place in the refrigerator overnight.
How to Reheat Pumpkin Pie▼
You can reheat in the oven or microwave. If you’re reheating in the oven, preheat it to 350 F. Place the slices on a baking tray or place the whole pie dish in the oven, and heat until warm.
If reheating in the microwave, place individual slices on a plate and heat for about 30 seconds to one minute, or until the filling is warm. However, keep in mind that when reheating in the microwave, the crust will become soft. If you want to eat it this way for a quick treat that’s fine, but I recommend the oven method to reheat your pumpkin pie if serving to guests!
More Amazing Pumpkin Desserts
- Pumpkin Spice Latte
- Pumpkin Spice Frappuccino
- Skillet Protein Chocolate Chip Cookie
- Protein Packed Edible Pumpkin Cookie Dough
- Protein S’mores Dessert Pizza
- Pumpkin Puree Stove-top Oats
- Healthy & Easy Protein Pumpkin Oatmeal
- Pumpkin Spice Latte Cupcakes
- Pumpkin Pie Cinnamon Roll Pancakes
More Comforting Fall Treats!
- Chocolate S’mores Stuffed Cookies
- Strawberry Banana Nutella Crepes
- Coffee Pancakes with Mocha Syrup
- Espresso Brownies with Peppermint Mocha Cream
- Chocolate Chip Edible Cookie Dough
One Ingredient Does the Sugar and the Dairy
Look for the sugar in this pumpkin pie recipe and you will not find any. There is no brown sugar, no white sugar and no honey anywhere in the filling. That is not an oversight: the 1 cup of sweetened condensed milk is doing both jobs at once, carrying all of the sweetness and all of the dairy in a single ingredient. There is no salt in it either, not even a pinch of kosher salt, which is unusual for a custard.
Using condensed milk rather than cream and sugar separately is also why the filling sets so dependably. Condensed milk has already had most of its water boiled off, so there is far less moisture for the 3 large eggs to have to hold together, and much less risk of the weeping, cracked surface that catches out bakers using a looser custard. Evaporated milk and coconut condensed milk are the listed swaps, though evaporated is unsweetened, so going that way means adding sugar back in yourself.
The other unexpected ingredient is 1 tablespoon of coffee concentrate. It does not make the pie taste of coffee. What it does is deepen the spices and stop 15 oz of pumpkin puree reading as flat, the same way a little coffee is used in chocolate cake. Instant espresso powder and cold brew concentrate both stand in for it. And the spice itself is worth making rather than buying: 3 tbsp cinnamon, 2 tsp nutmeg, 1 tsp ground ginger, a 1/4 teaspoon ground cloves and 1/8 tsp of allspice, mixed in a medium bowl and kept for next time.
On the practical side, this is built in a 9-inch pie plate and the deep dish is the point, so a shallow tin will leave you with filling to spare. Total time is 90 minutes for 6 generous slices. Once cooled it keeps for 3-4 days in the fridge under a couple of layers of plastic wrap pressed lightly to the surface rather than stretched over the dish, which stops condensation dripping back onto the custard. There are no pecans in this pie, but a handful toasted and scattered over the slices as you serve is an easy addition if you want the crunch.
If you liked this recipe please let me know in the comments. Tag your post on social media using #cookingwithanadi and mention me @cooking.with.anadi. If you’ve tried out Javy coffee concentrate for this syrup, be sure to tag #drinkjavy in your posts too! Thank you!
Recipe by Anadi Misra
Flaky, creamy, and packed with real pumpkin flavor, this deep dish pumpkin pie is your new fall favorite. Made with fresh pumpkin and condensed milk for the perfect rich filling.
Stovetop
Rate this recipe ✦
20 min
Prep
1 hr 10 min
Cook
1 hr 30 min
Total
6
slices
hard
Level
Ingredients
Ingredients
Tap any quantity to scale
For the egg wash
- large egg · make your own
- (15 ml) milk
For the pumpkin pie
- (22.9 cm) pie crust · make your own
- (425 g) pumpkin puree · make your own
- (240 ml) sweetened condensed milk · make your ownShop →
- large eggs · make your own
- (8 g) pumpkin spice · make your ownShop →
- (15 ml) Javy coffee concentrate - OriginalShop →
For homemade pumpkin spice
For homemade pumpkin puree
- pumpkin
- water(as needed)
Instructions
For the pumpkin spice
- 1
To make this pumpkin pie spice blend, all you need to do is mix all the spices together in a plate or shake the ingredients together in an airtight jar.
To make this pumpkin pie spice blend, all you need to do is mix all the spices together in a plate or shake the ingredients together in an airtight jar.
For the Pumpkin Puree
- 1
Preheat oven to 400°F and prepare a baking sheet with parchment paper
Preheat oven to 400°F (204°C) and prepare a baking sheet with parchment paper
- 2
Cut the pumpkin in half around the stem. Pull apart the pumpkin in half and then remove any seeds or fibers with the help of a spoon.
Cut the pumpkin in half around the stem. Pull apart the pumpkin in half and then remove any seeds or fibers with the help of a spoon.
- 3
Place the pumpkin flesh side down on the baking sheet and bake for 40-50 minutes. Once the pumpkin is soft and fork-tender, peel the skin and discard. Let the pumpkin cool down for 10-15 minutes.
Place the pumpkin flesh side down on the baking sheet and bake for 40-50 minutes. Once the pumpkin is soft and fork-tender, peel the skin and discard. Let the pumpkin cool down for 10-15 minutes.
- 4
Add the pumpkin to a food processor and add a couple splashes of water. Puree until thick and smooth. Add more water in small amounts as needed to puree the pumpkin.
Add the pumpkin to a food processor and add a couple splashes of water. Puree until thick and smooth. Add more water in small amounts as needed to puree the pumpkin.
For the pumpkin pie
- 1
Preheat oven to 375°F.
Preheat oven to 375°F (191°C).
- 2
Whisk together the milk and egg for the egg wash.
Whisk together the milk and egg for the egg wash.
- 3
Prepare the pie crust for pie baking by placing a piece of parchment paper over the pie crust and place pie weights over the parchment. Alternatively, you can use dried beans. Brush the edges of the crust with the egg wash.
Prepare the pie crust for pie baking by placing a piece of parchment paper over the pie crust and place pie weights over the parchment. Alternatively, you can use dried beans. Brush the edges of the crust with the egg wash.
- 4
Bake for 10-12 minutes.
Bake for 10-12 minutes.
- 5
Remove the parchment and pie weights and prick the bottom of the crust with a fork and bake for 5-8 more minutes.
Remove the parchment and pie weights and prick the bottom of the crust with a fork and bake for 5-8 more minutes.
- 6
While the crust bakes, prepare the filling. In a bowl, combine the pumpkin puree, eggs, condensed milk, pumpkin spice and Javy coffee.
While the crust bakes, prepare the filling. In a bowl, combine the pumpkin puree, eggs, condensed milk, pumpkin spice and Javy coffee.
- 7
Pour the filling into the pie and place the pie in the oven. Cover with foil halfway through the cooking time, or when the color of the crust is golden brown. Bake the pie until the filling is set and is jello-like, about 35-45 minutes.
Pour the filling into the pie and place the pie in the oven. Cover with foil halfway through the cooking time, or when the color of the crust is golden brown. Bake the pie until the filling is set and is jello-like, about 35-45 minutes.
- 8
Allow to cool for 10 to 15 minutes before cutting a slice.
Allow to cool for 10 to 15 minutes before cutting a slice.
- 9
Serve with ice cream or whipped cream and enjoy!
Serve with ice cream or whipped cream and enjoy!
Nutrition per slice
285
Calories
16g
Protein
25g
Carbs
13g
Fat
1g
Fiber
23g
Sugar
197mg
Sodium
Did you make this recipe? Tag @cooking.with.anadi on Instagram and hashtag it #cookingwithanadi
Tested & written in Anadi’s kitchen
Recipe history
- April 16, 2026 — Reworked and refreshed for the 2026 relaunch — new photography, restructured and standardized ingredients & instructions.
Filed under
You might also like
Irresistible Mini Puff Pastry Apple Pies Recipe
Flaky, golden mini puff pastry apple pies packed with warm cinnamon filling. Easy to make and perfectly portioned, these irresistible little treats are ideal for any occasion.
High Protein Pumpkin Chocolate Chip Cookies Recipe
Make these high protein pumpkin chocolate chip cookies for a delicious fall treat packed with protein. Soft, chewy, and easy to make — the perfect guilt-free dessert.
Crowd-Pleasing Nutella Cream Cheese Pie Recipe
Creamy, dreamy, and no-bake! This Nutella cream cheese pie comes together in minutes with a buttery graham cracker crust. The easiest crowd-pleasing dessert you will ever make.
Dive into Oreo Goodness with this Easy No Bake Oreo Mud Pie!
Creamy, indulgent, and ready without turning on the oven! This no-bake Oreo mud pie is the ultimate easy dessert that comes together fast and disappears even faster.
Creamy Easy Pumpkin Rice Pudding Recipe for The Holidays
Creamy, cozy pumpkin rice pudding made easy for the holidays. A dreamy fall dessert packed with warm spices and pumpkin pie flavor your whole family will love.
Easy Pumpkin Spice No Bake Cheesecake Recipe
Creamy, spiced, and ready without turning on the oven. This easy no-bake pumpkin cheesecake recipe is perfect for fall and comes together in minutes. Mini size, maximum flavor.
Comments
No comments yet — be the first to share your thoughts!
Leave a review
Be the first to share how it went — your note helps other cooks (and earns the recipe its stars).