Fall is the season of warm spices, cozy gatherings, and of course, pumpkin pie! If you’re searching for the ultimate pumpkin pie recipe condensed milk, this one is a winner. It’s creamy, sweet, and packed with the comforting flavors of cinnamon, nutmeg, and cloves. With a smooth texture and a perfectly flaky crust, this pie is guaranteed to be the star of your Thanksgiving or Christmas feast!
Pumpkin Pie Recipe Condensed Milk
Cuisine: AmericanDifficulty: Easy8
servings15
minutes50
minutes320
kcalThis pumpkin pie recipe with condensed milk is rich, creamy, and perfectly spiced. An easy-to-make classic that brings comfort to your holiday table.
Ingredients
1 (15-ounce) can pumpkin puree
1 (14-ounce) can 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
1 (9-inch) unbaked pie crust (store-bought or homemade)
Directions
- Preheat Oven: Preheat your oven to 425°F (220°C).
- Make Filling: In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
- Prepare Crust: Roll out the pie crust and place it into a 9-inch pie dish. Trim and crimp the edges as desired.
- Fill & Bake: Pour the pumpkin mixture into the pie crust. Bake at 425°F for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for an additional 35-40 minutes, or until a knife inserted into the center comes out clean.
- Cool & Serve: Let the pie cool completely on a wire rack before slicing. Serve with whipped cream if desired.
Notes
- For an extra flavor boost, use freshly grated nutmeg.
- Make sure to use sweetened condensed milk, not evaporated milk.
- If the edges of the crust start browning too quickly, cover them with aluminum foil.
Tips for the best Pumpkin Pie Recipe with condensed milk
- Crust Tips: For a crispier bottom crust, pre-bake (blind bake) it for 10 minutes before adding the filling.
- Spice Mix: Adjust the spice levels to your preference. You can even add a pinch of allspice for a deeper flavor.
- Storage: This pie can be stored in the refrigerator for up to 3 days. Cover it with plastic wrap to keep it fresh.
Recipe Variant
For a pumpkin pie recipe without condensed milk, replace the condensed milk with 1 cup of heavy cream and 1/2 cup brown sugar. This gives it a richer taste while maintaining a creamy texture.
FAQ
Yes, you can freeze the baked pie for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil before freezing.
Overbaking is the main cause of cracks. Remove the pie from the oven when it’s still slightly jiggly in the center.
Absolutely! Simply roast and puree your pumpkin. You’ll need about 2 cups of homemade puree.
Looking for more comforting desserts to pair with this pie? Try our Pineapple Casserole Recipe—a sweet and savory side dish that complements the holiday spread perfectly.
A classic recipe with condensed milk is a must-have for the holidays. With its smooth, creamy filling and perfect blend of spices, this pie will impress everyone at your table. Whether you’re hosting Thanksgiving, Christmas, or simply craving a slice of fall, this pie is the answer!
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