Description

This Pumpkin Pie with Condensed Milk is creamy, spiced, and incredibly simple to make—perfect for Thanksgiving or any fall celebration. Sweetened condensed milk adds both richness and natural sweetness, giving the pie a smooth texture and classic flavor with fewer ingredients. Paired with a flaky crust and topped with whipped cream, this recipe is a cozy, festive dessert that’s sure to impress family and friends.

Ingredients

Scale

1 unbaked 9-inch pie crust (homemade or store-bought)
1 (15 oz) can pumpkin puree
1 (14 oz) can sweetened condensed milk
2 large eggs
1 tsp vanilla extract
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp salt

Whipped cream & cinnamon sticks, for garnish

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Instructions

Preheat oven to 425°F (220°C). Place pie crust in a 9-inch pie dish.
In a large bowl, whisk pumpkin puree, condensed milk, eggs, vanilla, and spices until smooth.
Pour mixture into prepared crust.
Bake at 425°F for 15 minutes. Reduce oven temperature to 350°F (175°C) and continue baking 35–40 minutes, or until a knife inserted near the center comes out clean.
Cool pie on a wire rack for 2 hours. Refrigerate until ready to serve.

Garnish with whipped cream and cinnamon before serving.

Notes

Use pumpkin spice blend as a shortcut for individual spices.

To prevent crust from burning, cover edges with foil halfway through baking.

Pie can be baked a day ahead—store covered in the fridge.