When the day calls for an easy dessert that still feels a little special, this simple pantry-friendly bake is hard to beat. It takes just a handful of ingredients and very little prep, making it perfect for busy weeknights, holiday tables, or those moments when you want something cozy in the oven without pulling out every mixing bowl you own. The sweetened condensed milk brings a rich, creamy texture that pairs beautifully with pumpkin and warm spice.
This pie is lovely served slightly warm or fully chilled, with a dollop of whipped cream on top if you like. For a holiday spread, I like to set it out with hot coffee, spiced tea, or cold milk, and if you want to make dessert feel extra generous, a scoop of vanilla ice cream on the side is always welcome.
Oven Baked 5-Ingredient Condensed Milk Pumpkin Pie
Servings: 8
Ingredients
1 can (14 oz) sweetened condensed milk
1 can (15 oz) pumpkin puree
2 eggs
1 1/2 tsp pumpkin pie spice
1 unbaked 9-inch pie crust
Directions
1. Preheat your oven to 425°F. Set the unbaked pie crust in a 9-inch glass pie plate if it is not already fitted into one.
2. Add the pumpkin puree, sweetened condensed milk, eggs, and pumpkin pie spice to a large bowl. Whisk until the filling is completely smooth and evenly combined.
3. Pour the filling into the unbaked pie crust and gently smooth the top.
4. Bake for 15 minutes at 425°F, then reduce the oven temperature to 350°F without opening the oven if possible. Continue baking for 35 to 40 minutes, or until the filling is mostly set with just a slight jiggle in the center.
5. Let the pie cool completely before slicing so the filling can finish setting. Serve at room temperature or chilled.
Variations & Tips
For an extra smooth filling: Whisk the mixture thoroughly and scrape the sides and bottom of the bowl well so the eggs and pumpkin blend evenly. This helps the baked pie slice neatly and gives it that creamy, custard-like texture.
For picky eaters: If your family prefers a milder spice flavor, reduce the pumpkin pie spice slightly to 1 teaspoon. The pie will still have that cozy fall taste without being too bold.
Crust protection tip: If the crust starts browning faster than the filling is baking, loosely cover the outer edge with foil for the rest of the bake time. That little step helps keep the crust golden instead of overly dark.
Make-ahead tip: This pie is a wonderful bake-ahead dessert. Once cooled, cover and refrigerate it for up to 3 days. I think the flavor is even better after it has chilled for a few hours.