My Go To Pumpkin Pie

If there is one thing I don’t like…it’s watery pumpkin pie. I ate a lot of those growing up. Years ago I came across a recipe I made my own. It produced a perfect pumpkin pie every time, with minimal work. The key? Sweetened condensed milk. No water seeping out, no flour, no thickeners needed. Just smooth, rich pumpkin. 5 ingredients are all you need.

Pumpkin Pie


  • 15 ounce can pumpkin puree
  • 14 ounce can or bottle sweetened condensed milk
  • 2 large eggs, room temperature
  • 1 Tbsp pumpkin pie spice blend
  • 9″ unbaked frozen pie crust, thawed


Preheat the oven to 425°.

Whisk the pumpkin, milk, eggs and spice together in a large mixing bowl until smooth. Place the pie pan on a rimmed baking sheet, pour the filling into the crust.

Bake for 15 minutes. Lower the oven to 350° and bake for 40 minutes.

Take out and let cool on a rack fully, refrigerate till cold, store loosely wrapped.

Makes 1 pie.