Description
This classic pumpkin pie is rich, creamy, and perfectly spiced—made with sweetened condensed milk for a smooth, no-fuss filling that’s holiday-ready.
Ingredients
1 (9-inch) unbaked pie crust, thawed (store-bought or homemade)
1 (15 oz) can pumpkin puree
1 (14 oz) can sweetened condensed milk
2 large eggs
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon sea salt
½ teaspoon ground allspice
Instructions
Preheat Oven: Preheat oven to 425°F (220°C).
Prepare Pie Crust:
Homemade: Roll out dough to ⅛” thick. Transfer to 9-inch pie dish with ¾” overhang. Fold and crimp the edges. Line with parchment paper and pie weights. Pre-bake for 7 minutes.
Store-bought: Follow package instructions to thaw and blind bake (typically 5–10 minutes).
Make Filling: In a mixing bowl, beat together pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, allspice, and salt using a hand mixer until smooth.
Assemble Pie: Pour pumpkin filling into the pre-baked crust.
Bake: Bake at 425°F for 15 minutes. Reduce oven temperature to 350°F (175°C) and continue baking for 40–45 minutes, or until the center has a slight jiggle and a knife inserted 1 inch from the edge comes out clean.
Cool & Serve: Cool the pie on a wire rack. Chill before serving for best results.
Notes
Room Temp Ingredients: Let eggs and milk sit at room temperature for easier mixing.
Prevent Soggy Bottom: Always blind bake crust using pie weights and parchment.
Protect Crust: Use a pie shield or foil to prevent overbaking edges.
Set Properly: The pie will finish setting as it cools—look for a slight center jiggle when done.
Storage: Cool completely, cover with plastic wrap, and refrigerate before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: 60 Minutes or Less, Desserts
- Method: Oven
- Cuisine: American
