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Irresistibly Creamy Simple Pumpkin Pie With Condensed Milk

This Creamy Simple Pumpkin Pie With Condensed Milk is a delightful fall dessert that combines a smooth filling with a flaky crust.
Prep Time15 minutes
Cook Time55 minutes
Cooling Time2 hours
Total Time3 hours 10 minutes
Course: Dessert
Cuisine: American
Keyword: condensed milk pie, creamy pumpkin pie, easy desserts, Fall Dessert, pumpkin pie, Thanksgiving
Servings: 8 slices
Calories: 320kcal

Equipment

  • 9-inch pie dish
  • mixing bowl
  • Whisk
  • Spatula

Ingredients

Filling

  • 1 can Pumpkin Puree Use only pureed pumpkin for optimal flavor.
  • 1 can Sweetened Condensed Milk Do not substitute with evaporated milk.
  • 2 large Eggs Essential for structure.
  • 1 teaspoon Ground Cinnamon Do not skip this.
  • 0.5 teaspoon Ground Ginger Can substitute with additional cinnamon.
  • 0.25 teaspoon Ground Nutmeg Using fresh will yield the best taste.
  • 0.5 teaspoon Salt Essential for balancing sweetness.

Crust

  • 1 9-inch Unbaked Pie Crust Use pre-made or homemade; blind baking for 10 minutes can prevent sogginess.

Instructions

Preparation

  • Preheat your oven to 425°F (220°C). Fit your pie crust into a 9-inch pie dish, crimping the edges nicely.
  • Whisk together in a large bowl the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until smooth and creamy.
  • Pour the filling into the prepared pie crust and smooth the top with a spatula.
  • Bake at 425°F for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 35-40 minutes.
  • Cool the pie on a wire rack for at least 2 hours before slicing.
  • Serve chilled or at room temperature, optionally topped with whipped cream, cinnamon, or vanilla ice cream.

Notes

For best flavor, use fresh ground spices and pure pumpkin puree. Consider blind baking the crust to avoid sogginess.