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A classic pumpkin pie baked in a crust, showing a smooth, deeply-colored filling and a decorative fluted edge
Marie Martin

The Creamiest Pumpkin Pie Recipe with Condensed Milk

This pumpkin pie recipe uses sweetened condensed milk for an extra creamy texture and perfect sweetness. It's a simple and delicious take on a classic fall dessert.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Spices
  • 2 teaspoons Ground cinnamon
  • 1/2 teaspoon Ground ginger
  • 1/4 teaspoon Ground cloves
  • 1/4 teaspoon Allspice
  • 1/4 teaspoon Ground nutmeg
  • 1/4 teaspoon Ground black pepper
OR
  • 1 Tablespoon Premade pumpkin pie spice + 1/2 teaspoon
Pie
  • 1 (9-inch) Pie crust, unbaked store-bought or homemade
Filling
  • 15 ounces Pumpkin puree (not pumpkin pie filling)
  • 14 ounces Sweetened condensed milk
  • 3 Large eggs room temperature
  • 1 teaspoon Pure vanilla extract
  • 1/2 teaspoon Fine sea salt

Equipment

  • Oven
  • Small bowl
  • Large mixing bowl
  • Whisk
  • Spatula
  • Baking sheet
  • Wire rack
  • Knife

Method
 

Baking
  1. Preheat the oven to 425F.
  2. If making your own pumpkin pie spice, mix all ingredients in a small bowl.
  3. In a large mixing bowl, combine pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, vanilla extract, and salt; whisk until smooth.
  4. Pour the pumpkin mixture into the unbaked pie crust, smoothing the top with a spatula.
  5. Place the pie on a baking sheet, then bake at 425F for 15 minutes.
  6. Reduce oven temperature to 350F and continue baking for 30-35 minutes, until a knife inserted near the center comes out clean.
  7. Remove the pie from the oven and cool on a wire rack for at least 2 hours.
  8. Slice and serve with whipped cream or vanilla ice cream, if desired.

Notes

For best results, use room temperature eggs to ensure a smooth filling. Be sure to cool the pie completely before slicing to allow the filling to set properly.