Autumn calls for cozy, spiced desserts, and Pumpkin Pie with Sweetened Condensed Milk is the ultimate Creamy Pumpkin Pie to warm your gatherings. This spiced pumpkin dessert is silky, perfectly spiced, and easy enough for beginners, making it a must-have for holiday tables or fall dinners. Let’s bake this Pumpkin Pie with Sweetened Condensed Milk and fill your home with autumn’s best flavors!
Why You’ll Love This Spiced Pumpkin Dessert
- Foolproof: Simple steps make this fall pumpkin pie perfect for all skill levels.
- Silky Texture: Sweetened condensed milk creates a creamy autumn pie treat.
- Warm Spices: Cinnamon, ginger, and nutmeg shine in this spiced pumpkin dessert.
- Make-Ahead: Prep early for stress-free holiday hosting.
- Versatile: Adapt for gluten-free or crustless versions of this fall pumpkin pie.
Ingredients for Spiced Pumpkin Dessert
Here’s what you’ll need for this autumn pie treat (serves ~8):
For the Pie:
- 1 unbaked 9-inch pie crust (store-bought or homemade)
- 1 can (15 oz/425g) pumpkin puree
- 1 can (14 oz/396g) sweetened condensed milk
- 2 large eggs
- 1 tsp cinnamon
- ½ tsp ground ginger
- ½ tsp nutmeg
- ¼ tsp cloves
- ¼ tsp salt
For Serving:
- Whipped cream
Equipment
- 9-inch pie dish
- Mixing bowl
- Whisk
- Measuring spoons
- Baking sheet (optional, for drips)
- Cooling rack
Ingredient Tips
- Pumpkin Puree: Use pure pumpkin, not pie filling, for this Pumpkin Pie with Sweetened Condensed Milk.
- Crust: A pastry crust is classic, but graham or gingersnap works for a unique fall pumpkin pie.
- Spices: Adjust to taste or use 2 tsp pumpkin pie spice for this spiced pumpkin dessert.
- Eggs: Room temperature eggs blend smoothly for a creamy autumn pie treat.
- Condensed Milk: Avoid evaporated milk for this fall pumpkin pie’s signature sweetness.
Directions for Spiced Pumpkin Dessert
Let’s bake this Pumpkin Pie with Sweetened Condensed Milk—a cozy autumn pie treat!
Prepare the Crust
- I preheat the oven to 425°F (220°C) and fit a 9-inch pie crust into a pie dish, crimping the edges.
- I place it on a baking sheet for easy handling of this spiced pumpkin dessert.
Make the Filling
- In a large bowl, I whisk 1 can pumpkin puree, 1 can sweetened condensed milk, 2 eggs, 1 tsp cinnamon, ½ tsp ginger, ½ tsp nutmeg, ¼ tsp cloves, and ¼ tsp salt until smooth for a creamy fall pumpkin pie.
Bake the Pie
- I pour the filling into the crust and bake at 425°F (220°C) for 15 minutes.
- I reduce the oven to 350°F (175°C) and bake for 35–40 minutes, until a knife inserted in the center comes out clean.
- I cool completely on a rack for a perfect spiced pumpkin dessert.
Serve
- I chill the pie in the fridge for 2 hours, then top with whipped cream before serving this autumn pie treat.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 50–55 minutes
- Total Time: ~1 hour 10 minutes (plus cooling)
- Servings: 8 slices
- Calories: ~300–350 kcal per slice
- Macros per Serving: 40g carbs, 6g protein, 15g fat, 2g fiber
Variations for Spiced Pumpkin Dessert
Try these twists on this fall pumpkin pie:
- Cardamom Twist: Add ¼ tsp cardamom for a unique autumn pie treat, inspired by LaylaCooks’ Lemon Lavender Cookies.
- Crustless: Bake in a greased dish for a gluten-free spiced pumpkin dessert.
- Gingersnap Crust: Use crushed gingersnaps for a zesty fall pumpkin pie.
- Nutty Topping: Sprinkle pecans for crunch on this autumn pie treat.
- Mini Pies: Bake in muffin tins for 20–25 minutes for mini spiced pumpkin desserts.
Serving Ideas:
- Pair with LaylaCooks’ Cucumber Blueberry Feta Salad for a fresh contrast.
- Serve with LaylaCooks’ Vanilla Raspberry Iced Latte for a sweet pairing.
- Enjoy with LaylaCooks’ The Best Peach Sorbet for a festive dessert duo.
Storage
I store leftover fall pumpkin pie in the fridge, covered, for up to 4 days. For longer storage, I freeze slices, wrapped tightly, for up to 1 month, thawing in the fridge overnight for this spiced pumpkin dessert.
Serving Tips
- Presentation: Serve this Pumpkin Pie with Sweetened Condensed Milk with whipped cream rosettes for a festive look.
- Garnish: Dust with cinnamon or add toasted pecans for an autumn pie treat.
- Pairing: Enjoy with chai tea or LaylaCooks’ Coconut Cooler for balance.
- Portion Size: 1 slice per person for a rich treat.
- Occasions: Perfect for Thanksgiving, fall gatherings, or cozy dinners.
FAQs About Spiced Pumpkin Dessert
Here are answers to common questions about this dish:
Can I make it ahead?
Yes, bake this Pumpkin Pie with Sweetened Condensed Milk a day ahead and refrigerate for a fresh spiced pumpkin dessert.
Can I use homemade pumpkin puree?
Yes, ensure it’s smooth and well-drained for a creamy fall pumpkin pie.
How do I know it’s done?
The edges should be set, with a slight jiggle in the center for this autumn pie treat.
How do I cut clean slices?
Use a warm, wet knife, wiping between cuts, for a perfect spiced pumpkin dessert.
Can I make it gluten-free?
Use a gluten-free crust or go crustless for a dietary-friendly fall pumpkin pie.
More Dessert Ideas You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Strawberry Shortcake Cake (with sponge cake)
- Moist Cinnamon Apple Cake: A Sweet, Simple Deligh
Conclusion
Pumpkin Pie with Sweetened Condensed Milk is a creamy, spiced dessert that brings autumn’s warmth to any table. This fall pumpkin pie, with its silky texture and cozy flavors, is sure to impress. Bake this spiced pumpkin dessert, share with loved ones, and savor its seasonal charm!
Pumpkin Pie with Sweetened Condensed Milk
Ingredients
For the Pie:
- 1 unbaked 9-inch pie crust store-bought or homemade
- 1 can 15 oz/425g pumpkin puree
- 1 can 14 oz/396g sweetened condensed milk
- 2 large eggs
- 1 tsp cinnamon
- ½ tsp ground ginger
- ½ tsp nutmeg
- ¼ tsp cloves
- ¼ tsp salt
For Serving:
- Whipped cream
Instructions
Prepare the Crust
- I preheat the oven to 425°F (220°C) and fit a 9-inch pie crust into a pie dish, crimping the edges. I place it on a baking sheet for easy handling of this spiced pumpkin dessert.
Make the Filling
- In a large bowl, I whisk 1 can pumpkin puree, 1 can sweetened condensed milk, 2 eggs, 1 tsp cinnamon, ½ tsp ginger, ½ tsp nutmeg, ¼ tsp cloves, and ¼ tsp salt until smooth for a creamy fall pumpkin pie.
Bake the Pie
- I pour the filling into the crust and bake at 425°F (220°C) for 15 minutes. I reduce the oven to 350°F (175°C) and bake for 35–40 minutes, until a knife inserted in the center comes out clean. I cool completely on a rack for a perfect spiced pumpkin dessert.
Serve
- I chill the pie in the fridge for 2 hours, then top with whipped cream before serving this autumn pie treat.
Notes
- Use pure pumpkin puree — not pumpkin pie filling.
- Chill pie fully before slicing for clean cuts.
- Shield crust edges with foil if they brown too quickly.
- Try a graham cracker or gingersnap crust for variety.
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