Easy Pumpkin Pie with Condensed Milk

A slice of Pumpkin Pie with Condensed Milk on a decorative white plate, featuring a smooth, creamy filling with a deep orange hue and a flaky golden crust. Topped with a swirl of whipped cream and a light dusting of cinnamon, this classic fall dessert is captured in warm, natural lighting, highlighting its rich texture and inviting appeal.

Easy Pumpkin Pie with Condensed Milk

This Pumpkin Pie with Condensed Milk creates a silky smooth, perfectly sweet dessert that's ideal for holidays or weekend baking. The condensed milk provides reliable texture and sweetness, while warming spices enhance the pumpkin flavor.

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Course: Dessert

Cuisine: American

Keyword: Condensed Milk Pie, Fall Baking, Holiday Pie, Pumpkin Pie with Condensed Milk, Thanksgiving Dessert

Prep Time: 30

Cook Time: 55

Total Time: 1 25

Servings: slices

Calories: 425kcal

Cost: $12

Equipment

9-inch pie plate (Glass or ceramic works best)
Large mixing bowl (For mixing filling)
Pastry cutter (Can substitute with two forks)
Rolling pin (For rolling out dough)
Wire cooling rack (For cooling the baked pie)
Pie shield (Optional, to prevent crust over-browning)

Ingredients

1¼ cups all-purpose flour - Use gluten-free blend if needed
¼ teaspoon salt - Fine table salt works best
½ cup cold unsalted butter - Keep very cold for flaky crust
3-4 tablespoons ice water - Must be ice cold
1 can (15 oz) pumpkin puree - Not pie filling
1 sweetened condensed milk - Key for creamy texture
2 large eggs - Helps filling set properly
1 teaspoon vanilla extract - Pure extract recommended
1½ teaspoon ground cinnamon - Primary spice flavor
½ teaspoon ground ginger - Adds warmth
¼ teaspoon ground nutmeg - Freshly grated is best
¼ teaspoon ground cloves - Use sparingly
½ teaspoon salt - Enhances flavors
Whipped cream - Homemade preferred
Ground cinnamon - Light sprinkle on top
Chopped pecans - Toast for extra flavor

Instructions

In a large bowl, whisk together the flour and salt.
Cut the cold butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
Sprinkle 3 tablespoons of ice water over the mixture and stir with a fork until the dough begins to come together. Add the remaining tablespoon of water if needed.
Gather the dough into a ball, flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes or up to 2 days.
On a lightly floured surface, roll the chilled dough into a 12-inch circle about ⅛-inch thick.
Carefully place the dough into a 9-inch pie plate, gently pressing it into the bottom and sides. Trim any excess dough, leaving about a ½-inch overhang, then fold and crimp the edges.
Refrigerate the prepared crust while you make the filling.
Preheat the oven to 425°F (220°C) and position a rack in the lower third of the oven.
In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, and vanilla extract until well combined.
Stir in the cinnamon, ginger, nutmeg, cloves, and salt, mixing until all ingredients are thoroughly incorporated.
Remove the chilled pie crust from the refrigerator and pour in the pumpkin filling, spreading it evenly.
Place the pie in the preheated oven and bake at 425°F for 15 minutes.
Without opening the oven door, reduce the temperature to 350°F (175°C) and continue baking for 35-40 minutes more, or until a knife inserted 1 inch from the edge comes out clean.
Remove the pie from the oven and place on a wire rack to cool completely, about 2 hours.
Serve with whipped cream, a sprinkle of cinnamon, and chopped pecans if desired.

Notes

For the best flavor, make this pie a day ahead to allow the flavors to meld together.
To prevent cracks, avoid overbaking. The pie is done when the edges are set but the center still has a slight jiggle.

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