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Easy Pumpkin Pie Recipe with Sweetened Condensed Milk

Easy Pumpkin Pie Recipe

A simple condensed-milk pumpkin pie with a silky custard filling, warm spices, and a crisp 9-inch crust. It is an inviting dessert for Thanksgiving, autumn gatherings, or any cozy weekend meal.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 3 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Pie Ingredients
  • 1 crust Unbaked 9-inch pie crust, homemade or refrigerated
  • 15 ounces Pure pumpkin puree
  • 14 ounces Sweetened condensed milk
  • 2 eggs Large eggs
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Ground ginger
  • 1/2 teaspoon Ground nutmeg
  • 1/2 teaspoon Salt

Method
 

Step-by-Step
  1. Heat the oven to 425°F (220°C). Place the unbaked crust in a 9-inch pie plate.
  2. In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until smooth.
  3. Pour the filling into the prepared crust and carefully transfer the pie to the oven.
  4. Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 35 to 40 minutes.
  5. Check the pie by inserting a knife near the center. It should come out mostly clean, while the center should still have a slight jiggle.
  6. Cool the pie on a wire rack for at least 2 hours before slicing. Refrigerate leftovers and chill the fully cooled pie for especially clean slices.

Notes

Use plain canned pumpkin puree, not canned pumpkin pie filling. The sweetened condensed milk provides both sweetness and dairy, so no extra sugar or milk is needed. Shield the crust edge with foil or a pie shield if it browns too quickly, and serve with whipped cream.