Simple Pumpkin Pie With Condensed Milk

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Warm, rich, and irresistibly creamy, this Simple Pumpkin Pie with Condensed Milk is a classic fall dessert that never goes out of style. Each slice offers a silky pumpkin custard filling, delicately spiced with cinnamon and nutmeg, nestled in a flaky, buttery crust. Sweetened condensed milk adds not only sweetness but a luscious texture that elevates this pie beyond your typical pumpkin dessert.

Whether you’re baking for Thanksgiving, a cozy weekend dinner, or just because pumpkin is your love language, this pie is a fuss-free treat that delivers big flavor without the hassle. With a handful of pantry staples and minimal prep time, you can have a show-stopping dessert cooling on your counter in under an hour.

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Why You’ll Love This Simple Pumpkin Pie With Condensed Milk

• Requires minimal ingredients – no need for evaporated milk or heavy cream.
• One-bowl mixing makes cleanup easy.
• Classic pumpkin flavor with creamy, smooth texture.
• Perfect for holidays or quick weekend desserts.
• Can be made ahead of time and served chilled or at room temperature.

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Preparation Phase & Tools to Use

To create the perfect Simple Pumpkin Pie with Condensed Milk, you’ll need a mixing bowl, a whisk, a measuring set, a 9-inch pie dish, and a baking sheet. The mixing bowl and whisk ensure your custard filling is smooth and lump-free. Accurate measuring tools help keep the spice and sweetness balanced, while the pie dish gives structure to your crust and filling. The baking sheet is essential to catch any drips and helps ensure even heat distribution while baking.

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Preparation Tips

Before starting, bring your eggs to room temperature—they incorporate better into the filling. Use pure pumpkin purée (not pumpkin pie mix) to control flavor and sweetness. Pre-bake (or blind bake) your crust slightly if you prefer a firmer base that doesn’t go soggy. To avoid cracks in the filling, don’t overbake; the center should still jiggle slightly when you take it out. Let the pie cool completely before slicing for clean, neat pieces.

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Ingredients for this Simple Pumpkin Pie With Condensed Milk

• 1 (15 oz) can pure pumpkin puree (not pumpkin pie filling)
• 1 (14 oz) can sweetened condensed milk
• 2 large eggs, room temperature
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves (optional)
• 1/2 teaspoon salt
• 1 teaspoon pure vanilla extract
• 1 unbaked 9-inch pie crust (homemade or store-bought)
• Optional toppings: whipped cream, toasted pecans, mini marshmallows

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Step 1: Preheat and Prep the Pie Crust

Preheat your oven to 425°F (220°C). If you prefer a firmer crust, blind bake it for 10 minutes by placing parchment paper over the crust and filling it with pie weights or dried beans. Remove weights and let it cool slightly before adding the filling.

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Step 2: Mix the Filling

In a large mixing bowl, combine the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, cloves (if using), salt, and vanilla extract. Whisk until everything is fully blended and smooth. Avoid overmixing, which can cause air bubbles and affect the texture.

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Step 3: Fill the Pie Crust

Carefully pour the pumpkin mixture into your prepared pie crust. Use a spatula to smooth out the top, ensuring an even surface.

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Step 4: Bake the Pie

Place the filled pie on a baking sheet and bake at 425°F (220°C) for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for 35 to 40 minutes, or until a knife inserted 1 inch from the center comes out clean. The center should still jiggle slightly when you remove it from the oven.

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Step 5: Cooling Time

Transfer the pie to a wire rack and let it cool for at least 2 hours. This resting time allows the custard to set and enhances the texture.

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Step 6: Add Toppings (Optional)

Once cooled, top with dollops of whipped cream, a sprinkle of toasted pecans, or lightly browned mini marshmallows for added texture and visual appeal. Torch the marshmallows lightly if desired.

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Step 7: Serve

Slice with a sharp knife and serve chilled or at room temperature. Pair with coffee or spiced tea for the ultimate fall dessert experience.

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Notes

For the best flavor, allow the pie to rest overnight in the fridge—this gives the spices time to meld beautifully into the pumpkin custard. You can make your own pie crust or use a high-quality store-bought one to save time. If you’re serving a crowd, this recipe doubles easily and can be baked in two separate pie dishes.

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Watch Out for These Mistakes While Cooking

Avoid using pumpkin pie mix instead of pure pumpkin puree—it will throw off the balance of sweetness and spices. Don’t skip the cooling time; slicing too early can result in a runny filling. Also, be careful not to overbake, which can cause the custard to crack or dry out. Always reduce the oven temperature after the initial high-heat phase to ensure even cooking.

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Storage Instructions

Once the pie has completely cooled, cover it tightly with plastic wrap or aluminum foil. It will keep well in the refrigerator for up to 4 days. If making ahead for a holiday, bake it the night before and store in the fridge. This pie is best served chilled or at room temperature, so allow it to sit out for 30 minutes before serving if it’s been refrigerated.

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Estimated Nutrition

• Serving Size: 1 slice (1/8 of pie)
• Calories: ~280 kcal
• Fat: 10g
• Saturated Fat: 4g
• Carbohydrates: 40g
• Sugars: 26g
• Fiber: 2g
• Protein: 5g
• Sodium: 180mg
• Cholesterol: 55mg

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Frequently Asked Questions

Can I use evaporated milk instead of condensed milk?

No, evaporated milk is not sweetened and lacks the same thickness. Condensed milk is essential for texture and sweetness in this recipe.

What’s the best crust to use?

A traditional buttery pie crust works beautifully, but graham cracker crusts can add a tasty twist.

Can I freeze this pumpkin pie?

Yes, once cooled completely, wrap tightly and freeze for up to 1 month. Thaw in the fridge overnight before serving.

Why is my pumpkin pie cracking?

Overbaking is the most common cause. Bake until the center is slightly jiggly—residual heat will finish the setting process.

Do I need to blind bake the crust?

It’s optional. Blind baking helps prevent a soggy bottom, especially with homemade crusts.

Can I make this pie dairy-free?

You could try using dairy-free sweetened condensed coconut milk and a vegan crust, though results may vary.

What toppings go well with this pie?

Toasted pecans, whipped cream, or browned mini marshmallows all add wonderful contrast in flavor and texture.

How long does the pie need to cool?

At least 2 hours at room temperature. Refrigerate afterward if not serving right away.

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Conclusion

This Simple Pumpkin Pie With Condensed Milk is your go-to fall dessert—rich, creamy, and perfectly spiced with zero fuss. Whether you’re hosting Thanksgiving or just craving something cozy, this recipe brings homemade warmth and comfort in every slice. Add it to your autumn baking list—you won’t regret it.

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