This easy pumpkin pie with condensed milk is a classic fall dessert with a smooth, creamy filling and a flaky crust. It's a simple pumpkin pie recipe that works beautifully for Thanksgiving and other autumn baking.
Why You'll Love It
- Simple Ingredients: This pumpkin pie uses pantry staples like pumpkin purée, condensed milk, eggs, and spice, so the filling comes together quickly.
- Smooth and Creamy Texture: The condensed milk creates a rich, velvety filling that bakes into a classic pumpkin custard.
- Perfect Make-Ahead Dessert: I like preparing this pie the day before because it slices beautifully after chilling.
- Great for Fall and Holidays: This easy pumpkin pie fits perfectly on a Thanksgiving table or any cozy autumn gathering.
Pumpkin pie is one of those classic fall desserts I come back to every year, especially when I want something simple, reliable, and perfect for a holiday table. What I like about this easy pumpkin pie with condensed milk is how quickly the filling comes together in one bowl. The condensed milk gives it a smooth, creamy texture and just the right sweetness, so you get that classic homemade pumpkin pie feel without a long list of ingredients or extra steps.
I often make this pie a day ahead because it sets so beautifully in the fridge overnight. By the next day, the filling is firmer, the slices are cleaner, and the flavor feels even more settled and rich. If you enjoy baking with pumpkin as much as I do, this pie fits in so well with other cozy favorites like pumpkin flan with condensed milk, no-bake pumpkin cheesecake, or pumpkin and chocolate chip bread. And if you're putting together a full autumn dessert table, serving it with a warm pumpkin spice latte makes everything feel even more seasonal.
Key Ingredients in Pumpkin Pie
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Pie Crust: I like using a ready-made 9-inch pie crust here because it keeps the recipe simple and lets the creamy pumpkin filling be the star. It still bakes up flaky and gives the pie that classic base everyone expects.
- Pumpkin Purée & Sweetened Condensed Milk: I use canned pumpkin purée and sweetened condensed milk because they make the filling smooth, rich, and easy to mix in one bowl. The condensed milk also adds the sweetness, so the recipe stays straightforward.
- Eggs & Pumpkin Pie Spice: Eggs help the filling set properly, and I always use pumpkin pie spice for that warm fall flavor that makes pumpkin pie feel so familiar and cozy.
- Salt & Egg Wash: I add a little salt to balance the sweetness, and I like brushing the crust edges with egg wash so they bake up with a lovely golden color.
How to Make Pumpkin Pie
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Prepare the Crust: Place the pie crust in a 9-inch pan, crimp the edges, freeze briefly, then bake until lightly golden so it stays crisp.
2. Mix the Filling: Whisk pumpkin puree, condensed milk, eggs, pumpkin pie spice, and salt in one bowl until smooth.
3. Assemble and Bake: Pour the filling into the cooled crust, brush edges with egg wash, and bake at 350°F / 180°C (320°F convection / 160°C fan) for about 65 minutes, covering the edges halfway through.
4. Cool and Chill: Let the pie cool to room temperature, then refrigerate overnight before topping with whipped cream to serve.
Tips for a Creamy Pumpkin Pie
Use Room-Temperature Eggs: I like taking the eggs out of the fridge about 20 minutes before mixing the filling. Room-temperature eggs blend more smoothly with the pumpkin and condensed milk.
Tap the Pie Pan before Baking: After pouring the filling into the crust, I gently tap the pan on the counter once or twice. This helps remove small air bubbles and keeps the custard surface smooth.
Let the Pie Rest before Refrigerating: I usually let the pie sit at room temperature for about an hour before placing it in the fridge. This gradual cooling helps prevent the filling from cracking.
Storage
Once the pie has cooled completely, I cover it loosely and keep it in the refrigerator. Pumpkin pie keeps well for about 3-4 days, and I find the flavor often tastes even better after the first day as the filling settles and firms up nicely.
Try These Pumpkin Recipes Next!
Recipe
Easy Pumpkin Pie with Condensed Milk
Ingredients
- 1 package unbaked pie crust - 9 inch
- 425 g pumpkin puree - 1 can
- 398 g sweetened condensed milk - 1 can
- 2 eggs - room temperature
- 1 tablespoon pumpkin pie spice
- ¼ tsp salt
- Egg wash
Instructions
- Lightly brush a 9-inch pie pan with oil. Place 1 unbaked 9-inch pie crust into the pan, pressing it gently into the bottom and up the sides. Trim any excess dough and crimp the edges neatly.
- Place the crust in the freezer for 30 minutes to firm up. Once chilled, prick the base all over with a fork. Preheat the oven to 375°F / 190°C (340°F convection / 170°C fan).
- Line the crust with parchment paper, cover with foil, and add pie weights. Bake for 10-15 minutes. Remove the parchment, foil, and weights, then return the crust to the oven for another 5-10 minutes, until the bottom just begins to brown. Transfer to a wire rack and let the crust cool completely.
- In a large bowl, whisk together 1 can 425 g pumpkin puree, 1 can 398 g sweetened condensed milk, 2 eggs, 1 tbsp pumpkin pie spice, and ¼ tsp salt until the mixture is smooth and well combined.
- Pour the filling into the cooled crust and smooth the top evenly. Brush the crust edges with egg wash.
- Bake at 350°F / 180°C (320°F convection / 160°C fan) for about 65 minutes, until the filling is set around the edges but still slightly wobbly in the center. After 40 minutes, cover the crust edges with foil to prevent them from browning too much.
- Remove the pie from the oven and let it cool completely on a wire rack. Once cooled, refrigerate overnight so the filling sets properly. Serve with whipped cream if desired.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
Thanks for this lovely recipe, Pumpkin Pie is one of my top desserts, with pre-rolled pastry it is easy to make too.