I can't say it's the best pumpkin pie in the world (though it's good), but this easy condensed milk pumpkin pie is our main, go-to, tried-and-true pumpkin pie recipe. Fuzz has made it every year since this picture was taken. As I update this post, I'm a little sad because this will be her first Thanksgiving away from home in a different city, but I know she'll be making a pie. Honestly, maybe not this one because this was her gateway pie. She made this one, then learned how to make her own crusts, started experimenting with filling, and became a big Erin McDowell fan. I like to think this pie also had something to do with it.
Easiest Pumpkin Pie with Condensed Milk
The recipe is from Eagle Brand, so in my mind it's known as condensed milk pumpkin pie. All you do is mix together pumpkin, condensed milk, eggs and spices. You then put the filling in a crust and bake. Easy. So if you have a small child, it's a good one to start with. I can also say, as someone who doesn't care much for pumpkin pie, this one is appealing.
Best Yet Pumpkin Pie
So this is our family favorite pumpkin pie. If you want something a little more sophisticated, there's another recipe I recommend from James. I don't know James, I just think of him in relation to his pie. On his pie page he shares the famous vodka pie crust recipes which is another one we use from time to time.
- 1 15 oz can pumpkin (about 2 cups)
- 1 14 oz can Eagle Brand® Sweetened Condensed Milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- ⅝ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 9-inch unbaked pie crust
- Preheat the oven to 425°F.
- Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust.
- Bake for 15 minutes. Reduce oven temperature to 350°F; bake an additional 35 to 40 minutes or until knife inserted 1-inch from crust comes out clean.
- Cool. Garnish as desired.