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pumpkin pie recipe condensed milk, a freshly baked pumpkin pie with a golden-brown crust, set on a rustic wooden table, garnished with cinnamon.

pumpkin pie recipe condensed milk: Perfectly Creamy Pumpkin Pie

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Prep Time 15 minutes
Cook Time 50 minutes
2 hours
Total Time 3 hours 5 minutes
Course Dessert, Holiday Baking
Cuisine American, Thanksgiving Recipes

Equipment

  • Mixing Bowl For combining the pie filling ingredients.
  • Whisk or spatula To mix the filling until smooth.
  • Rolling Pin If making a homemade pie crust.
  • 9-inch pie dish To hold the pumpkin pie.
  • Oven Preheated to 350°F for baking.

Ingredients
  

For the Pumpkin Pie Filling

  • 1 can Pumpkin puree 15 oz 100% pure, not pie filling
  • 1 can Sweetened condensed milk 14 oz
  • 2 large Eggs Room temperature
  • 1 ½ tsp Pumpkin pie spice Or mix cinnamon nutmeg, ginger, cloves
  • 1 tsp Vanilla extract Adds depth of flavor
  • ½ tsp Salt Balances sweetness

For the Pie Crust

  • 1 piece Pie crust 9-inch, store-bought or homemade

Instructions
 

Step 1: Prepare the Pie Crust

  • If using a store-bought crust, place it in a 9-inch pie dish.
  • For a homemade crust, roll out the dough on a floured surface and fit it into the dish.
  • Optionally, blind bake at 375°F (190°C) for 10 minutes for a crispier crust.

Step 2: Mix the Pumpkin Pie Filling

  • In a large mixing bowl, combine pumpkin puree, sweetened condensed milk, eggs, pumpkin spice, vanilla extract, and salt.
  • Whisk until the mixture is smooth and fully blended.

Step 3: Fill the Pie Crust

  • Pour the pumpkin filling into the prepared pie crust.
  • Use a spatula to spread it evenly.

Step 4: Bake the Pie

  • Preheat the oven to 350°F (175°C).
  • Bake for 50-55 minutes, or until the center is slightly jiggly but set.
  • If the edges brown too quickly, cover them with foil.

Step 5: Cool and Serve

  • Let the pie cool at room temperature for 2 hours to set properly.
  • For best results, chill in the refrigerator before slicing.
  • Serve with whipped cream or vanilla ice cream.

Notes

Recipe Notes:

  • Pumpkin Purée vs. Pumpkin Pie Filling: Use 100% pure pumpkin purée, not canned pumpkin pie filling, which already contains spices and sugar.
  • Blind Baking Tip: If you prefer a crispier crust, bake it for 10 minutes at 375°F (190°C) before adding the filling.
  • Checking for Doneness: The center should be slightly jiggly when done. Overbaking may cause cracks.
  • Storage: Keep leftovers covered in the refrigerator for up to 4 days.
  • Freezing: Wrap the pie tightly and freeze for up to 2 months. Thaw in the fridge before serving.
  • Serving Suggestion: Best enjoyed chilled or at room temperature with whipped cream or a scoop of vanilla ice cream.
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