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Creamy homemade pumpkin pie with condensed milk topped with whipped cream.

Creamy Homemade Pumpkin Pie with Condensed Milk

A delightful autumn-inspired dessert featuring a rich and creamy pumpkin filling sweetened with condensed milk, perfect for holiday gatherings or cozy nights in.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 275
Ingredients Method Notes

Ingredients
  

Filling ingredients
  • 1 15-ounce can pumpkin puree (not pumpkin pie filling)
  • 1 14-ounce can sweetened condensed milk
  • 2 large eggs lightly beaten
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
Crust and Toppings
  • 1 9-inch unbaked deep-dish pie crust can be homemade or store-bought
  • to taste whipped cream for serving optional

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, beat the two eggs lightly with a whisk.
  3. Add the pumpkin puree, cinnamon, ginger, nutmeg, and salt to the eggs. Whisk until the mixture is uniform.
  4. Pour in the sweetened condensed milk and stir gently until the filling is smooth.
  5. Place your unbaked pie crust on a sturdy baking sheet.
  6. Pour the pumpkin mixture into the pie crust.
Baking
  1. Bake in the preheated oven at 425°F for 15 minutes.
  2. Reduce the oven temperature to 350°F (175°C) and continue baking for another 35 to 40 minutes.
  3. The pie is done when a knife inserted near the center comes out clean and the center has a slight jiggle.
Cooling
  1. Remove the pie from the oven and place it on a wire rack. Let it cool completely for at least 2 hours before serving.

Notes

Use freshly ground spices for enhanced flavor. Check if the pie is done by ensuring the center is slightly jiggly but set. This pie can be enjoyed chilled or at room temperature.
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