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Pumpkin Pie with Sweetened Condensed Milk

Pumpkin Pie with Sweetened Condensed Milk

This classic Pumpkin Pie with Sweetened Condensed Milk is the ultimate holiday dessert, combining rich, creamy texture with the warm, cozy flavors of fall. Made with pure pumpkin puree, sweetened condensed milk, and a perfectly spiced blend of cinnamon, nutmeg, ginger, and cloves, this pie delivers a luscious filling in a flaky, buttery crust. Perfect for Thanksgiving or any autumn gathering, this easy-to-make dessert is a timeless crowd-pleaser. Whether topped with whipped cream or enjoyed on its own, this pumpkin pie recipe guarantees a smooth, flavorful slice every time.

  • Total Time: 1 hour 5 minutes
  • Yield: 1 pie (8 servings) 1x

Ingredients

Scale

 

For the Pie Filling:

  • 1 can (15 oz) pumpkin puree
  • 1 can (14 oz) sweetened condensed milk
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt

For the Pie Crust:

  • 1 unbaked 9-inch pie crust (homemade or store-bought)

Optional Toppings:

  • Whipped cream or whipped topping
  • Ground cinnamon or nutmeg for garnish

Instructions

 

  1. Preheat the Oven:
    Preheat your oven to 425°F (220°C). Position a rack in the center of the oven.

  2. Prepare the Pie Crust:
    Roll out the pie crust and fit it into a 9-inch pie dish. Trim and flute the edges as desired. Set aside.

  3. Mix the Filling:
    In a large mixing bowl, combine the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt. Whisk until smooth and well-blended.

  4. Fill the Pie Crust:
    Pour the pumpkin mixture into the prepared pie crust, spreading it evenly.

  5. Bake at High Temperature:
    Place the pie on the center rack of the preheated oven. Bake at 425°F (220°C) for 15 minutes.

  6. Lower the Temperature:
    Reduce the oven temperature to 350°F (175°C). Continue baking for an additional 35 minutes or until the filling is set and a knife inserted near the center comes out clean.

  7. Cool the Pie:
    Remove the pie from the oven and place it on a wire rack to cool completely, about 2 hours.

  8. Serve or Store:
    Serve the pie at room temperature or chilled with a dollop of whipped cream, if desired. Refrigerate any leftovers.

Notes

  • For extra flavor, add a pinch of cardamom or allspice to the filling.

  • To prevent the crust from browning too quickly, cover the edges with aluminum foil halfway through baking.

  • Store leftovers in the refrigerator for up to 4 days.

  • You can make this pie ahead of time and refrigerate it overnight for best results.

  • Author: monica
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Dessert, Pie
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1/8 of a 9-inch pie
  • Calories: 280-320 kcal
  • Sugar: 25-30 g
  • Sodium: 250-300 mg
  • Fat: 12-15 g
  • Saturated Fat: 6-8 g
  • Carbohydrates: 40-45 g
  • Fiber: 2-3 g
  • Protein: 5-6 g
  • Cholesterol: 50-70 mg

Keywords: **Keywords:** Pumpkin pie, sweetened condensed milk, Thanksgiving dessert, easy pumpkin pie, classic pie recipe, vegetarian dessert, homemade pumpkin pie, holiday baking, American dessert, creamy pumpkin pie.