Easy Pumpkin Pie with Condensed Milk

This easy pumpkin pie with condensed milk has a flaky crust and a smooth, gently spiced filling. It’s a simple dessert that works perfectly for fall gatherings and Thanksgiving.

Recipe Developer-Estefania

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Prep Time 30

Cook Time 55

10 30

Total Time 11 55

Ingredients

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

Pre-Bake the Crust Well: I like to bake the crust until the bottom just starts to turn golden. This helps keep the base crisp once the pumpkin filling is added.

Whisk the Filling until Smooth: I always whisk the pumpkin purée, condensed milk, eggs, and spices until the mixture is completely smooth. This keeps the filling silky and prevents streaks in the pie.

Watch the Center of the Pie: I look for a slight wobble in the middle when the pie comes out of the oven. The filling continues to set as it cools, so this helps avoid overbaking.

Chill before Slicing: I prefer chilling the pie overnight. The filling firms up beautifully, and the slices come out much cleaner the next day.

Protect the Crust Edges: If the crust starts browning too quickly, I loosely cover the edges with foil halfway through baking. This keeps the crust golden instead of too dark.

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