Pumpkin Pie with Condensed Milk
This pumpkin pie with condensed milk is a creamy, spiced dessert baked in a flaky crust. It’s a simplified version of the classic, made rich and smooth thanks to sweetened condensed milk and warm fall spices.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 70 minutes
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 (9-inch) premade pie crust
- 15 oz canned pumpkin purée
- 3 large eggs
- 14 oz sweetened condensed milk
- 1 ½ tbsp pumpkin pie spice
- 1 tbsp vanilla extract
- ¾ tsp salt
Instructions
- Preheat oven to 350°F (175°C).
- Let pie crust come to room temperature, place it in a 9-inch pie pan, and dock the bottom with a fork. Blind bake for 12 minutes. Set aside to cool slightly.
- In a large bowl, whisk together eggs, sweetened condensed milk, pumpkin purée, pumpkin pie spice, vanilla extract, and salt until smooth and combined.
- Reduce oven temperature to 425°F (220°C). Pour the filling into the pre-baked crust and cover crust edges with foil or a pie shield.
- Bake at 425°F for 15 minutes.
- Reduce oven temperature to 325°F (163°C) and bake for an additional 40 minutes, or until the center has a slight jiggle and an inserted thermometer reads 175–180°F.
- Cool on a wire rack for 60 minutes, then refrigerate for at least 2 hours before serving.
Notes
- For a dairy-free version, substitute coconut condensed milk (texture may vary).
- Let refrigerated slices sit at room temperature for 15–20 minutes before serving for best texture.
- You can use a graham cracker crust or homemade crust instead of premade.
- Check doneness with a thermometer or by gently tapping the pan—center should jiggle slightly.
Find it online: https://www.recipebyelena.com/pumpkin-pie-with-condensed-milk/