I just made the Best Pumpkin Pie Recipe and the filling turned out so silky and perfectly sliceable you’ll want to know how it happened.

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I’m obsessed with this Easy Pumpkin Pie that somehow tastes like a shortcut and like real deal at once. I love how the filling sings, pumpkin puree and a can of sweetened condensed milk make it silky and oddly addictive.

I don’t care if it’s labeled Best Pumpkin Pie Recipe or just a quick dessert, I’ll take a slice any time. And yeah, it’s simple.

No fuss. Big flavor that makes me ask for seconds before I finish the first.

I crave that creamy spice, that little sweet tang, and the way it disappears. I want another bite now seriously.

Ingredients

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Basically, the crust gives flaky crunch and it’s the filling’s hug.
Pumpkin brings cozy, earthy sweetness and creamy texture, you’ll love it.
Condensed milk makes it rich, caramel-like and silky, so indulgent.
Eggs add structure and silkiness, plus a bit of protein so it sets.
Cinnamon gives warm spice and that classic pie smell you want.
Ginger adds a bright bite and a spicy little lift to balance.
Nutmeg gives subtle, nutty warmth, small but it matters.
Cloves bring pungent warmth, a tiny punch that sticks with you.
Basically, salt sharpens everything so the sweetness doesn’t go flat.
Plus vanilla adds sweet perfume and helps the spices meld together.

Ingredient Quantities

1 (9-inch) unbaked pie crust, store bought or homemade

1 (15 oz) can pumpkin puree

1 (14 oz) can sweetened condensed milk

2 large eggs, room temperature if you can

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon fine salt

1 teaspoon vanilla extract (optional but I like it)

How to Make this

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1. Preheat oven to 425°F. If your eggs are cold, stick them in a bowl of warm water for a few minutes so they come to room temp faster.

2. In a large bowl combine the 15 oz pumpkin puree, the 14 oz can of sweetened condensed milk, and the 2 eggs. Use a whisk or a fork and beat until smooth-ish, there might be tiny streaks but thats fine.

3. Add 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/2 teaspoon fine salt. If you like, add 1 teaspoon vanilla extract. Mix until everything is evenly distributed.

4. Taste a little bit of the filling with a clean spoon to check sweetness and spice. It should be balanced but if you want stronger spice add a pinch more cinnamon or ginger. Dont overdo it.

5. Pour the filling into the 9-inch unbaked pie crust. Smooth the top gently with a spatula or back of a spoon so it’s even but don’t overwork the crust.

6. Bake at 425°F for 15 minutes to help set the edges, then reduce oven temperature to 350°F and continue baking for about 35 to 40 minutes more. You want the center to wobble slightly when you shake the pan, not be liquid.

7. If the crust or edges start to get too dark, tent with foil or use a pie shield for the last part of baking. This saves the crust from burning while the filling finishes.

8. Remove pie from oven and let it cool on a rack for at least 2 hours so the filling firms up. If you can, chill it in the fridge for another hour before slicing for cleaner pieces.

9. Serve with whipped cream or a scoop of ice cream if you want. Store leftovers covered in the fridge up to 3 to 4 days.

Equipment Needed

1. Oven (set to 425°F then 350°F)
2. 9-inch pie pan or pie dish with unbaked crust already in it
3. Large mixing bowl
4. Small bowl for warming eggs in warm water
5. Whisk or fork for beating the filling
6. Measuring spoons (tsp and 1/2 tsp)
7. Rubber spatula or spoon to smooth the filling
8. Baking sheet (to catch drips) and aluminum foil or a pie shield for tenting the crust
9. Cooling rack for letting the pie set before slicing

FAQ

Q: Can I use canned pumpkin pie filling instead of pumpkin puree? A: No, canned pumpkin pie filling already has spices and sugar added so it will make the pie too sweet and change the balance. Use plain pumpkin puree for this recipe.

Q: Do I need to prebake the crust? A: No, this recipe uses an unbaked crust. The filling bakes enough to cook the crust through. If your crust is super thin or you want extra crispness, you can blind bake for 8 to 10 minutes and cool before filling.

Q: How do I know when the pie is done? A: The center should be mostly set with a slight jiggle. A knife inserted near the center should come out mostly clean. If it’s very loose it needs more time; if it’s rock solid it may be overbaked.

Q: Can I make this ahead of time? A: Yes, you can bake it a day ahead and keep it covered in the fridge. Bring it to room temp or serve chilled, either works. Flavors actually meld a bit overnight.

Q: Can I freeze this pie? A: You can freeze it, but texture may change a little. Wrap tightly in plastic and foil, freeze up to 1 month. Thaw in the fridge overnight before serving.

Q: What if my filling cracks while cooling? A: Small cracks are normal. Let it cool slowly and don’t rush it. A good mound of whipped cream covers a lot of sins.

Pumpkin Pie With Sweetened Condensed Milk Recipe Substitutions and Variations

Pumpkin puree: use 1 1/2 cups cooked, mashed butternut squash or sweet potato (roast, peel and mash). Texture and flavor are very similar, you might want a touch more cinnamon if using sweet potato.
Sweetened condensed milk: swap with 1 cup evaporated milk plus 3/4 cup granulated sugar, whisk until sugar dissolves. It’s not exactly the same richness but bakes up nicely.
Eggs: replace each egg with 1/4 cup plain yogurt or 1/4 cup applesauce (so for 2 eggs use 1/2 cup). Yogurt gives better structure, applesauce makes it a bit denser and sweeter.
Spices (cinnamon/ginger/nutmeg/cloves): use 1 1/2 teaspoons pumpkin pie spice instead of the individual spices. Easier and almost the same warm flavor.

Pro Tips

1. Let the pie cool longer than you think, like 2 to 3 hours and then chill for another hour if you can. It’s tempting to slice right away but waiting gives cleaner slices and the custard won’t weep all over the plate.

2. Warm the eggs a little first, it helps the filling mix smooth, and if you stir too hard you can get air bubbles. Tap the bowl a few times to pop big bubbles before you bake.

3. If the crust starts getting too dark cover the edges with foil or use a pie shield early. Also try brushing the crust with a tiny bit of beaten egg white before baking, it can help keep a soggy bottom away.

4. Do a wobble test near the end and use an instant-read thermometer if you want exactness: 175 to 180 degrees F in the center is usually perfect. If the center’s too jiggly give it 5 to 10 more minutes, don’t blast the oven or the edges will overcook.

Pumpkin Pie With Sweetened Condensed Milk Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I just made the Best Pumpkin Pie Recipe and the filling turned out so silky and perfectly sliceable you’ll want to know how it happened.

Servings

servings

Calories

261

kcal

Equipment: 1. Oven (set to 425°F then 350°F)
2. 9-inch pie pan or pie dish with unbaked crust already in it
3. Large mixing bowl
4. Small bowl for warming eggs in warm water
5. Whisk or fork for beating the filling
6. Measuring spoons (tsp and 1/2 tsp)
7. Rubber spatula or spoon to smooth the filling
8. Baking sheet (to catch drips) and aluminum foil or a pie shield for tenting the crust
9. Cooling rack for letting the pie set before slicing

Ingredients

1 (9-inch) unbaked pie crust, store bought or homemade
1 (15 oz) can pumpkin puree
1 (14 oz) can sweetened condensed milk
2 large eggs, room temperature if you can
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon fine salt
1 teaspoon vanilla extract (optional but I like it)

Directions

Preheat oven to 425°F. If your eggs are cold, stick them in a bowl of warm water for a few minutes so they come to room temp faster.
In a large bowl combine the 15 oz pumpkin puree, the 14 oz can of sweetened condensed milk, and the 2 eggs. Use a whisk or a fork and beat until smooth-ish, there might be tiny streaks but thats fine.
Add 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/2 teaspoon fine salt. If you like, add 1 teaspoon vanilla extract. Mix until everything is evenly distributed.
Taste a little bit of the filling with a clean spoon to check sweetness and spice. It should be balanced but if you want stronger spice add a pinch more cinnamon or ginger. Dont overdo it.
Pour the filling into the 9-inch unbaked pie crust. Smooth the top gently with a spatula or back of a spoon so it’s even but don’t overwork the crust.
Bake at 425°F for 15 minutes to help set the edges, then reduce oven temperature to 350°F and continue baking for about 35 to 40 minutes more. You want the center to wobble slightly when you shake the pan, not be liquid.
If the crust or edges start to get too dark, tent with foil or use a pie shield for the last part of baking. This saves the crust from burning while the filling finishes.
Remove pie from oven and let it cool on a rack for at least 2 hours so the filling firms up. If you can, chill it in the fridge for another hour before slicing for cleaner pieces.
Serve with whipped cream or a scoop of ice cream if you want. Store leftovers covered in the fridge up to 3 to 4 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.