Pumpkin Pie with Sweetened Condensed Milk

This smooth and creamy pumpkin pie uses sweetened condensed milk for a perfectly sweet and rich filling with warm fall spices. Baked in a flaky crust, it’s a simple yet classic dessert for the holiday table.

Course Dessert

Cuisine American

Keyword pie, pumpkin

Prep Time 15

Cook Time 55

Total Time 1 10

Servings servings

Calories 276kcal

Ingredients

1 unbaked pie crust 9-inch - - frozen and thawed or homemade
15 ounces pumpkin puree
14 ounces sweetened condensed milk
2 large eggs
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt

US Customary - Metric

Instructions

Preheat the oven to 425°F (220°C).
Whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt in a large bowl until the mixture is smooth and well combined.
Pour the filling mixture into the prepared pie crust and set it on the center oven rack.
Bake for 15 minutes, then reduce the oven temperature to 350°F (175°C). Continue baking for 35–40 minutes, or until a knife inserted near the center comes out clean.
Allow the pie to cool on a wire rack for at least 2 hours before slicing and serving.

Nutrition