This sweetened condensed milk pumpkin pie recipe is as simple as it gets. The filling takes just a few ingredients and is perfectly smooth and creamy. You are going to love how easy it is. Make one for Thanksgiving or just because.
Prepare your pie dough and place it in a 9" pie plate. Chill until ready to bake.
Preheat oven to 425 °F
In mixing bowl, lightly beat eggs. Add pumpkin, sweetened condensed milk, pumpkin pie spice and salt. Mix until combined.
Pour into prepared pie crust and bake at 425°F for 15 minutes. Then reduce the heat to 350°F and bake an additional 35-40 minutes. Watch the crust and cover the edges if necessary. The pie should be mostly set when it is done, with just a slight jiggle in the center.
Cool at room temperature for 2 hours and then chill until ready to serve.
Store in the refrigerator wrapped loosely in plastic wrap for up to 3-4 days or freeze for up to 2 months.
Notes
Make sure to use pure pumpkin puree, not pumpkin pie filling. The cans of filling have additional ingredients mixed in already.Keep leftover pie in the refrigerator. Cover the pan with plastic wrap to keep the filling from drying out in the dry fridge air.