Description

This Pumpkin Pie with Condensed Milk is creamy, spiced, and incredibly easy to make. Perfect for Thanksgiving, Friendsgiving, or any fall celebration, it delivers all the cozy autumn flavors you love with minimal fuss. The condensed milk adds richness and depth, eliminating the need for extra sugar or cream. Topped with fluffy whipped cream and a sprinkle of cinnamon, this pie is a true crowd-pleaser for holiday dessert tables.

Ingredients

Scale

1 unbaked 9-inch pie crust
1 (15 oz) can pumpkin puree
1 (14 oz) can sweetened condensed milk
2 large eggs
1 ½ tsp pumpkin pie spice
½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg

Pinch of salt

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Instructions

Preheat oven to 425°F (220°C). Place pie crust into a 9-inch pie dish.
In a large bowl, whisk together pumpkin puree, condensed milk, eggs, and spices until smooth.
Pour filling into prepared crust.
Bake at 425°F for 15 minutes, then reduce heat to 350°F (175°C) and bake an additional 35–40 minutes, or until a knife inserted near the center comes out clean.
Cool completely on a wire rack. Refrigerate before serving.

Garnish with whipped cream and cinnamon if desired.

Notes

For extra flavor, add a splash of vanilla extract.

Use a graham cracker crust for a sweeter, no-roll option.

Best made the day before to allow flavors to deepen.