This easy pumpkin pie is creamy, warmly spiced and perfect for fall gatherings or a cozy dessert at home. Sweetened condensed milk makes the filling wonderfully smooth and rich—and the entire pie bakes at one temperature!
Ingredients
- 1 (15-ounce) can pumpkin purée
- 1 (14-ounce) can sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 (9-inch) unbaked pie crust
Instructions
- Preheat the oven to 350°F.
- Add the pumpkin purée, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, salt and vanilla to a large bowl.
- Whisk until the filling is completely smooth and evenly combined.
- Pour the filling into the unbaked pie crust.
- Bake for 50–60 minutes, until the edges are set and the center has only a slight jiggle.
- Allow the pie to cool completely before slicing.
- Serve with whipped cream and a sprinkle of cinnamon, if desired.
Recipe Notes
Be sure to use pure pumpkin purée—not canned pumpkin pie filling. If the crust begins browning too quickly, loosely cover its edges with aluminum foil.