Description
This Simple Pumpkin Pie With Condensed Milk delivers all the warm, spiced comfort of the holidays with minimal effort. Using condensed milk creates a lusciously smooth filling, perfectly balanced with earthy pumpkin and fragrant spices. An easy go-to for gatherings, potlucks, or cozy fall evenings.
Ingredients
1 (15 oz) can pumpkin puree
1 (14 oz) can sweetened condensed milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 unbaked 9-inch pie crust
Instructions
1. Preheat oven to 425°F (220°C). Fit the unbaked pie crust into a 9-inch pie dish and crimp the edges.
2. In a large bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until smooth.
3. Pour the filling into the prepared pie crust and smooth the top with a spatula.
4. Bake for 15 minutes at 425°F.
5. Reduce heat to 350°F (175°C) and continue baking for 35–40 minutes, or until a knife inserted near the center comes out clean.
6. Cool on a wire rack for at least 2 hours before serving.
7. Serve with whipped cream, a dusting of cinnamon, or a scoop of vanilla ice cream.
Notes
For best texture, allow the pie to cool completely before slicing.
You can blind bake the crust for 10 minutes before filling to avoid sogginess.
This pie freezes well—wrap slices tightly and store for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 50–55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 24g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg