Pumpkin Pie with Sweetened Condensed Milk – Easy Thanksgiving Favorite

Let’s talk about the dessert that basically owns the Thanksgiving table. You know the one. That golden, perfectly spiced slice that disappears faster than the mashed potatoes. This Pumpkin Pie with Sweetened Condensed Milk isn’t just good—it’s silky, creamy, and ridiculously easy. Like, mix-it-up-and-slide-it-into-the-oven-in-15-minutes easy. Yes, really.

The magic? Sweetened condensed milk. It gives you that smooth, luscious texture without any fussy steps. No separating eggs. No complicated tempering. Just rich, cozy flavor in every bite. IMO, it’s the smartest shortcut you’ll ever take in the kitchen.

If you’ve ever searched for the perfect Pumpkin Pie Recipe Using Milk, this is it. It skips the guesswork but keeps all the homemade charm. Think of it as your go-to Pumpkin Pie With Pumpkin Puree or even a classic Pumpkin Pie With Canned Pumpkin—simple ingredients, big flavor payoff. Whether you call it a Pumpkin Pie Tecipe (hey, we’ve all typed too fast) or a tried-and-true Pumpkin Pie Recipe With Canned Pumpkin, this version delivers every time.

And let’s be honest—holiday baking can feel like a lot. That’s why this belongs at the top of your Thanksgiving Recipes Pumpkin Pie list. It works beautifully as a Pumpkin Pie Recipe With Premade Crust, which means less stress and more time sneaking bites of whipped cream. Want those warm fall vibes? This doubles as your favorite Pumpkin Pie Recipe With Pumpkin Spice, bringing all the cinnamon, nutmeg, and cozy goodness you expect.

Whether you’re making a Pumpkin Pie With Pumpkin Pie Filling from scratch or keeping it classic and simple, this recipe keeps things smooth—literally and figuratively. Creamy texture, perfectly balanced spice, and zero drama. Because pumpkin pie should taste amazing… not test your patience.

Pumpkin Pie with Sweetened Condensed Milk – Easy Thanksgiving Favorite

Prep Time: 15 minutes
Bake Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 6 servings
Calories: 177 kcal per slice
Course: Dessert
Recipe by: Alma

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What You’ll Need

One 9-inch pie shell, unbaked

For the Pumpkin Filling:

• 1 can (16 ounces) pumpkin puree, roughly 2 cups
• 1 can (14 ounces) sweetened condensed milk
• 2 large eggs
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ½ teaspoon salt
• ½ teaspoon vanilla extract

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How to Make It

Step 1: Get the Crust Ready
Start with a 9-inch pie crust. You can prepare a homemade crust if you prefer, or simply use a frozen crust that has been thawed. A refrigerated ready-made pastry crust from the store works just as well. Place the crust into your pie dish and set it aside.

Step 2: Heat the Oven and Prepare the Filling
Set your oven to 425°F (220°C) and allow it to fully preheat.

In a medium or large mixing bowl, add the pumpkin puree, sweetened condensed milk, and eggs. Sprinkle in the cinnamon, nutmeg, ginger, salt, and vanilla extract. Whisk everything together until the mixture is smooth and evenly combined, making sure there are no streaks of egg or spice left unmixed.

Once blended, carefully pour the pumpkin mixture into the prepared pie shell, spreading it out evenly if needed.

Step 3: Bake the Pie
Place the pie in the preheated oven and bake at 425°F for 15 minutes. After the initial baking time, lower the oven temperature to 325°F (165°C) without removing the pie. Continue baking for another 40 to 50 minutes. The pie is ready when the center is mostly set but still has a slight jiggle.

Step 4: Cool and Store
Remove the pie from the oven and let it cool completely at room temperature before cutting into slices. This resting time allows the filling to firm up properly.

Once cooled, cover the pie and keep it refrigerated until ready to serve.

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