Pumpkin Pie with Condensed Milk – Only a Few Ingredients, So Creamy!

Creamy pumpkin pie with condensed milk on a buttery shortcrust base – simple ingredients, no fancy tools, and the perfect fall dessert! 🎃 This homemade pumpkin tart has a crumbly, melt-in-your-mouth crust and a smooth, sweet filling made with blended pumpkin, condensed milk, eggs and cinnamon. Perfect for autumn, Thanksgiving, Halloween or a cozy weekend treat. 📝 INGREDIENTS (for a 9-inch / 23 cm pie dish) Shortcrust pastry: – 200 g (1 ⅔ cups) all-purpose flour – 100 g (7 tbsp) cold butter – 60 g (⅓ cup) sugar – 1 egg yolk – 1 tsp vanilla sugar (or a pinch of vanillin) – 2 tbsp cold water – pinch of salt Pumpkin filling: – 425 g (about 2 cups) pumpkin purée – 1 can (397 g / 14 oz) sweetened condensed milk – 2 eggs – 1 tsp ground cinnamon 🔥 Bake at 170°C (340°F) for about 1 hour. 🔥 Bake at 170°C (340°F) for about 1 hour. 👍 If you enjoyed this recipe, like the video and subscribe for more easy homemade desserts! 💬 Tell me in the comments: have you ever tried pumpkin with condensed milk? #pumpkinpie #pumpkinrecipe #falldessert #condensedmilk #shortcrustpastry #easydessert #homemadepie #pumpkintart #thanksgivingdessert #autumnbaking #easybaking #dessertrecipe