One-hour pumpkin pie

I never really knew how I felt about pumpkin pie, I spent a good portion of my life convincing myself that I didn't like it.

Unfortunately, when the time comes, and pretty much everyone coming to thanksgiving dinner decides that they want a pumpkin pie for thanksgiving, theres really nothing to do but to give in. I think this is usually how I start making up my mind on what I like to eat.

Being the pushover that I am when it comes to deciding thanksgiving items, I give in. I go through google, pick out a well rated recipe the night before thanksgiving. I take some time to do my usual reserach on, cross reference some different blogs, ideas, and settle with a rough edit.

It involves a blend of spices that I've come up with cooked with pumpkin to remove the canned taste. Its then combined with a whole can of condensed milk, two eggs and baked until just set. Upon setting… well lets just say that the only thing left was a sad pie tin, now crustless….

I can't say that this recipe changed how I feel about pumpkin pie, nor can I say this was revolutionary, but the actual prep time only takes about 10 to 15 minutes and a short prep time is more than appreciated on a busy thanksgiving day… for boomieskitchen at least!

One-hour Pumpkin Pie

Adapted from:


  • 1 (15 oz) can pumpkin
  • 1/4 tsp ground cloves
  • 1/2 tsp ground allspice
  • 1/2 tsp ground nutmeg
  • 1 teaspoon cinnamon
  • 1/2 tsp salt
  • 1 (14 oz) can condensed milk
  • 2 eggs
  • 1 (9 inch) unbaked pie crust


  1. Preheat oven to 425 F. While the oven is preheating, combine pumpkin, spices, and salt on a pan and cook until warm and fragrant.
  2. Off the heat, combine pumpkin with condensed milk and eggs. Pour the batter into the pie crust.
  3. Place the pie into an oven and reduce temperature to 350. Bake for 35-45 minutes or until the center lightly jiggles when shaken. A knife inserted 1 inch from the crust should come out clean. Let cool and serve.