Pumpkin Pie With Sweetened Condensed Milk

Piece of pumpkin pie topped with swirls of whipped cream next to remaining pie, ready to eat.

Pumpkin Pie With Sweetened Condensed Milk

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.

Prep Time10

Cook Time55

Additional Time3

Total Time4 5

Servings: Servings

Author: Carlee

Ingredients

1 pie crust
2 large eggs
1½ teaspoons pumpkin pie spice
14 oz sweetened condensed milk
15 oz pumpkin puree
½ teaspoon salt

US Customary - Metric

Instructions

Prepare your pie dough and place it in a 9-inch pie plate. Chill until ready to bake.
Preheat oven to 425 °F
In mixing bowl, lightly beat 2 large eggs. Add 15 oz pumpkin puree, 14 oz sweetened condensed milk, 1½ teaspoons pumpkin pie spice and ½ teaspoon salt. Mix until combined.
Pour the pumpkin mixture into the 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 slice and 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.

A pumpkin pie is done baking when the center has just a slight jiggle left. It should be about the consistency of Jello in the center, with no liquid left. The pie will continue to cook and set as it cools.

Nutrition

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