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Pumpkin Pie Recipe Condensed Milk

Indulge in the creamy goodness of this classic Pumpkin Pie made with sweetened condensed milk. This easy recipe combines rich pumpkin puree, warm spices, and a hint of vanilla, all nestled in a flaky pie crust. Perfectly baked for a smooth and velvety filling, this pie is a must-have for your fall celebrations or any special occasion. Serve it chilled or topped with whipped cream for a delightful treat that captures the essence of autumn!

  • Total Time: 1 hour 5-10 minutes
  • Yield: 1 (9-inch) pie, typically serves 8 slices. 1x

Ingredients

Scale
  • 1 (9-inch) unbaked pie crust
  • 1 can (15 oz) pure pumpkin puree (not pumpkin pie filling)
  • 1 can (14 oz) sweetened condensed milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cloves (optional)

Instructions

  • Preheat the Oven: Preheat your oven to 425°F (220°C).
  • Prepare the Filling:
    • In a large mixing bowl, combine the pumpkin puree, sweetened condensed milk, eggs, vanilla extract, and all the spices (cinnamon, ginger, nutmeg, salt, and cloves).
    • Whisk the mixture until it’s smooth and well combined.
  • Pour into the Pie Crust:
    • Pour the pumpkin filling into the prepared pie crust, smoothing the top with a spatula.
  • Bake:
    • Bake in the preheated oven for 15 minutes.
    • Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 30-35 minutes, or until the pie is set in the center. A knife inserted should come out clean.
  • Cool:
    • Allow the pie to cool at room temperature for at least 2 hours before serving. This will help the filling set properly.
  • Serve:
    • Serve plain or topped with whipped cream.

Notes

Notes for Pumpkin Pie with Condensed Milk

  1. Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling, which contains added spices and sugar.
  2. Crust Options: You can use a store-bought or homemade pie crust. For a gluten-free option, consider using a gluten-free pie crust mix.
  3. Spice Variations: Feel free to adjust the spices according to your taste. Some people prefer more cinnamon or add a pinch of allspice for extra flavor.
  4. Storage: Leftover pie can be stored in the refrigerator for up to 3 days. Cover it loosely with plastic wrap or aluminum foil to keep it fresh.
  5. Serving Suggestions: This pie is delicious served plain, but you can also top it with whipped cream, vanilla ice cream, or a drizzle of caramel sauce for an extra treat.
  6. Freezing: You can freeze the pie before baking. Wrap it tightly in plastic wrap and foil, then bake from frozen, adding extra time to the baking process.
  7. Testing for Doneness: The pie is done when the filling is set but slightly jiggly in the center. It will firm up as it cools.
  8. Pre-Baking the Crust: If you prefer a crisper crust, you can pre-bake the crust for about 10 minutes before adding the filling.

These notes will help ensure your pumpkin pie turns out perfectly!

  • Author: Clara Bourdin
  • Prep Time: 15 minutes
  • Cook Time: 45-50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice (approximately 1/8 of a 9-inch pie)
  • Calories: Approximately 320 calories
  • Sugar: About 22 grams
  • Sodium: Approximately 150 mg
  • Fat: Approximately 14 grams
  • Saturated Fat: About 7 grams
  • Unsaturated Fat: Approximately 5 grams
  • Trans Fat: 0 grams
  • Carbohydrates: Approximately 41 grams
  • Fiber: About 2 grams
  • Protein: Approximately 4 grams
  • Cholesterol: About 70 mg

Keywords: #PumpkinPie #CondensedMilk #FallDessert #ThanksgivingRecipe #EasyPumpkinPie #HomemadePie #AutumnFlavors #SweetenedCondensedMilk #CreamyPumpkinFilling #ClassicDessert