Pumpkin Pie with Sweetened Condensed Milk
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
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.