Pumpkin Pie with Condensed Milk
This Pumpkin Pie with Condensed Milk is by far the easiest way to make a rich, creamy pumpkin pie that tastes like it came from a bakery! Using sweetened condensed milk creates an incredibly smooth filling and takes all the guesswork out of getting the perfect texture.
Equipment
Ingredients
- 1 store-bought 9-inch pie crust frozen or refrigerated
- 1 (15 ounce) can pumpkin puree
- 1 (14 ounce) can sweetened condensed milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- Whipped cream for serving, optional
Instructions
- Preheat oven to 425°F.
- If using frozen pie crust, thaw according to package directions. Place pie crust in 9-inch pie pan and crimp edges as desired.1 store-bought 9-inch pie crust.
- Make filling: In large bowl, whisk together pumpkin puree, condensed milk, eggs, vanilla, pumpkin pie spice and salt until smooth. 1 (15 ounce) can pumpkin puree,1 (14 ounce) can sweetened condensed milk,2 large eggs,1 teaspoon vanilla extract,1 1/2 teaspoons pumpkin pie spice,1/2 teaspoon salt.
- Pour filling into pie crust.
- Bake 15 minutes. Reduce temperature to 350°F and bake 35 to 40 minutes longer until knife inserted in center comes out clean.
- Cool completely on wire rack before serving. Refrigerate until ready to serve.
- Serve with whipped cream.
Notes
Pro Tip: The best way to tell if your pie is done is when a knife inserted in the center comes out clean, but don't worry if the center still jiggles slightly because it will continue to set as it cools. Over baking can cause cracks in the surface.
NOTE: Cut into smaller slices to get 8 servings. I did 6 rather large slices in the pictures.
Nutrition
Calories: 4.4kcalCarbohydrates: 0.5gProtein: 0.1gFat: 0.1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.003gMonounsaturated Fat: 0.01gCholesterol: 0.1mgSodium: 145.9mgPotassium: 4mgFiber: 0.1gSugar: 0.3gVitamin A: 21.4IUVitamin C: 0.1mgCalcium: 3.6mgIron: 0.1mg
Tried this recipe?Let us know how it was!
