Description
A creamy, perfectly spiced pumpkin pie made with sweetened condensed milk — foolproof, easy, and ideal for fall gatherings. Rich in flavor and silky smooth, this recipe is a holiday classic that never fails to impress.
Ingredients
1 unbaked 9-inch pie crust (store-bought or homemade) 1 can (15 oz / 425 g) pumpkin puree 1 can (14 oz / 396 g) sweetened condensed milk 2 large eggs 1 teaspoon cinnamon ½ teaspoon ground ginger ½ teaspoon nutmeg ¼ teaspoon cloves ¼ teaspoon salt Whipped cream, for serving
Instructions
1. Preheat oven to 425°F (220°C). Roll out and fit the pie crust into a 9-inch pie dish. Crimp edges as desired and place on a baking sheet. 2. In a large bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, spices, and salt until smooth. Pour into prepared crust. 3. Bake at 425°F for 15 minutes. Reduce oven temperature to 350°F (175°C) and bake an additional 35–40 minutes, or until a knife inserted in the center comes out clean. 4. Cool completely on a wire rack, then refrigerate until ready to serve. Top with whipped cream before serving.
Notes
• Use pure pumpkin puree — not pumpkin pie filling. • Chill pie fully before slicing for clean cuts. • Shield crust edges with foil if they brown too quickly. • Try a graham cracker or gingersnap crust for variety.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert, Holiday, Pie
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 270mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
Keywords: pumpkin pie with sweetened condensed milk, best pumpkin pie recipe, easy pumpkin pie, no fail pumpkin pie, fall dessert