Fun fact: I used to hate pumpkin pie...that was all until my college roommate made me this version and I've been a convert ever since! Try this simple pumpkin pie that will wow your Thanksgiving guests! In my opinion, this pie isn't too sweet like others can be which makes it perfect after the big feast. 


  • 15 oz can pumpkin puree
  • 14 oz can Sweetened Condensed Milk
  • 2 eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 9 inch unbaked pie crust (storebought is fine!)


  1. Preheat oven to 425 degrees F. If using a frozen pie crust, remove from the freezer now. If using a homemade pie crust, grease a pie pan and add crust into the pan.
  2. Mix pumpkin, condensed milk, eggs, cinnamon, ginger, nutmeg and salt in a bowl. Pour into crust and bake for 15 minutes.
  3. Reduce oven temperature to 350 degrees and continue baking 35 minutes.
  4. Remove from oven and let cool for 15 minutes.
  5. Serve, adding whipped cream on top of each piece (optional, but delicious!).

PS: If you have time to make homemade whipped cream to top it with it will be even that much better!

freaking yummmm
freaking yummmm