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  • 1 9-inch unbaked pie crust
  • 1 15 oz. can Lucky Leaf 100% Pure Pumpkin
  • 1 14 oz. can of sweetened condensed milk
  • 2 eggs
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. salt
  • 1/2 tsp. allspice (optional for more spice)


  1. Step 1
    Preheat oven for 425F.

  2. Step 2
    Whisk the pumpkin, sweetened condensed milk, eggs, spices and salt in a medium bowl until smooth.

  3. Step 3
    Pour into crust. Bake for 15 minutes.

  4. Step 4
    Reduce oven temperature to 350°F and continue baking 35 to 40 minutes or until a knife inserted 1 inch from the edge comes out clean.

  5. Step 5
    Cool. Garnish with whipped topping if desired.

What others are saying about this recipe

  1. Carol says:

    I love the Lucky Leaf pumpkin recipe. I’ve made pumpkin pies for years and recently made this pie. It is by far the best I’ve ever tasted!

  2. Aunnie says:

    Great recipe! The sweetened condensed milk makes this a sweeter pie than I’m used to, but the recipe is easy and delicious.

  3. Lynne says:

    My mother swore by Lucky Leaf Pumpkin Pie filling and would not buy another brand. I must say, she was right! This smooth pumpkin pie is like no other – a wonderful balance of pumpkin, spices, and sweetness. I highly recommend for every holiday!

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