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Pioneer Woman Pumpkin Pie with Condensed Milk

Pioneer Woman Pumpkin Pie with Condensed Milk - recipe card
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This classic pumpkin pie features a silky, spiced custard made rich and sweet with sweetened condensed milk, baked in a flaky, buttery crust. The filling is velvety smooth with a deep pumpkin flavor, balanced by warm cinnamon, ginger, and nutmeg. Served chilled or at room temperature, it’s a quintessential holiday dessert that’s surprisingly easy to make.

Ingredients

Scale
  • 1 (9-inch) unbaked pie crust (homemade or store-bought)
  • 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
  • 1 (14-ounce) can sweetened condensed milk
  • 2 large eggs, at room temperature
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 375°F (190°C). Place the unbaked pie crust in a 9-inch pie pan and crimp the edges as desired. For a shiny, golden crust, brush the edges lightly with a beaten egg or milk, then chill the crust in the refrigerator while you prepare the filling.
  2. In a large bowl, whisk the eggs until the yolks and whites are fully combined and slightly frothy. This ensures a uniform custard base and helps the filling set evenly.
  3. Add the pumpkin puree, sweetened condensed milk, cinnamon, ginger, nutmeg, salt, and vanilla extract to the eggs. Whisk vigorously until the mixture is completely smooth and no streaks of pumpkin or condensed milk remain. Scrape the bottom of the bowl with a spatula to ensure everything is incorporated.
  4. Set the chilled pie crust on a sturdy baking sheet (to catch any spills). Pour the pumpkin filling into the crust, filling it to just below the rim. Do not overfill—leave about 1/4 inch of headspace for expansion.
  5. Carefully transfer the baking sheet with the pie to the center rack of the preheated oven. Bake for 50 to 55 minutes, or until the edges are set but the center still jiggles slightly when you gently shake the pan. This jiggle indicates a creamy, custard-like texture once cooled.
  6. To check doneness, insert a thin knife about 2 inches from the center—it should come out clean or with only a tiny bit of moist custard attached. If the knife comes out wet, bake for 5 more minutes and check again.
  7. Remove the pie from the oven and place it on a wire rack. Let it cool completely at room temperature, about 1-2 hours. This allows the custard to finish setting.
  8. Once fully cooled, refrigerate the pie for at least 2 hours before serving. Chilling firms the texture and intensifies the flavors. Slice with a sharp knife, wiping the blade clean between cuts for neat pieces.

Notes

Storage: Cover the cooled pie with plastic wrap or foil and refrigerate for up to 4 days. Freezing: The baked pie can be frozen for up to 1 month. Wrap tightly in plastic wrap and then foil. Thaw overnight in the refrigerator before serving. To serve warm, reheat individual slices in a 350°F (175°C) oven for 5-7 minutes, or microwave for 20 seconds. For a festive touch, serve with whipped cream or a sprinkle of cinnamon.

Nutrition

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