Description
This simple pumpkin pie with condensed milk is the perfect easy fall dessert. With rich pumpkin puree, warming spices, and creamy sweetened condensed milk, it’s a no-fuss pie recipe ideal for Thanksgiving and cozy gatherings. A delicious and silky smooth pumpkin pie everyone will love!
Ingredients
1 cup pumpkin puree
1 can sweetened condensed milk
2 large eggs
1 ½ teaspoons pumpkin pie spice
¼ teaspoon salt
1 9-inch pie crust
Instructions
1. Preheat oven to 425°F. Prepare the pie crust in a 9-inch pie dish and optionally blind bake for 8 minutes.
2. In a large bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and salt until smooth.
3. Pour the filling into the pie crust and bake at 425°F for 15 minutes.
4. Reduce oven temperature to 350°F and bake for another 35–40 minutes, until a knife inserted near the center comes out clean.
5. Let the pie cool on a wire rack for at least 2 hours before serving.
Notes
Use pure pumpkin puree, not pumpkin pie filling.
Blind baking helps avoid a soggy crust.
Serve with whipped cream or vanilla ice cream for extra indulgence.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 26g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg