An easy pumpkin pie recipe made with sweetened condensed milk! Creamy, smooth and enhanced with flavors of cinnamon and nutmeg.

Unbaked Pie Crust Pumpkin Puree Condensed Milk Eggs Salted Butter Ground Cinnamon Ground Nutmeg Salt


Defrost pre-made pie crust completely if frozen. Roll out pie crust onto 9" pie pan.  Crimp the edges of the pie  crust and use a fork to pierce the bottom a couple of times.


Place parchment paper on the crust, and then some pie weights. Bake pie crust with weights at 375°F for 10 minutes, remove parchment paper and weights and bake for another 8 minutes. Remove crust from oven.

In a large mixing bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, melted butter, ground cinnamon, ground nutmeg, and salt. Whisk until mixture is smooth and without clumps.

Gently pour mixture into the empty pie crust. Bake pumpkin pie in the oven at 350°F for 45-50 minutes. Remove from oven, let it rest for 15 minutes before slicing your pie.

Serve and enjoy!

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