Perfect Pumpkin Pie with Sweetened Condensed Milk
This Pumpkin Pie with Condensed Milk recipe is where warm, rich fall flavors come alive! A perfectly sweet twist on a classic dessert that's a lot easier to make than you think! This recipe has been tested multiple times and I have all the tips and tricks to help you make a perfect pumpkin pie this fall season!
Ingredients
- 1 premade 9-inch pie crust thawed and uncooked (See tips below)
- 1 15 oz. canned pumpkin puree pure pumpkin puree not pumpkin pie filling
- 2 tsp store-bought pumpkin pie spice See tips below for substitution
- 1/2 tsp ground cinnamon See tips below for substitution
- 1 14 oz. can sweetened condensed milk we like Eagle Brand
- 1/4 tsp sea salt just a pinch of salt!
- 2 large eggs
Instructions
- Prep: I have tested this recipe MANY times and for the best possible outcome, bring your eggs and crust to room temperature before starting. Just leave the eggs out on the counter for about 1-2 hours. Make sure your crust is thawed and not freezing cold. Room temperature is best.Preheat oven to 350°F.
- Par-bake/blind bake crust: With a fork, poke the crust a few times on the bottom and on the sides. Bake in preheated oven for 10 minutes (this is called blind baking and prevents the crust from getting soggy when baked with the filling). Remove crust from the oven and set aside to cool. Turn up your oven to 425°F and allow it to preheat.
- Prepare filling: While the oven is preheating, prepare filling. In a large mixing bowl, combine pumpkin puree, pumpkin pie spice, ground cinnamon, salt, sweetened condensed milk, and eggs. Whisk until combined.Note: After testing this recipe MULTIPLE times, I found it best not to overmix. Once all of the ingredients are well-combined, stop mixing. Use a simple whisk vs. an electric mixer. Using an electric mixer or overmixing will allow too much air into the batter, leading to a final texture that is not as smooth and silky.
- Pour & bake: Pour batter into prepared pie crust. Bake in preheated oven (425°F) for 10 minutes. Tip: I like to place the pie on a baking sheet to make it easy to slide in and out of the oven.
- Reduce heat: Decrease the oven temperature to 350°F and bake an additional 35-40 minutes. Note: The center of the pie will still be slightly jiggly but the edges will be set. The internal temperature should be at 180°F at a minimum. If you find the edges of the crust are getting too brown, cover the crust with aluminum foil or use a pie shield.
- Finish: Remove pie from oven and allow to cool. Top with cinnamon whipped cream and serve!Tip: The secret to getting perfectly clean slices -- chill the pie in the fridge for at least 4 hours or overnight before slicing. A COLD pie will give you the best, most clean slices.
Notes
Casey's Tips
- Pie crust: For ease, I love using premade store-bought pie crust like these--you get the fun edges predone, too! You can also buy store bought pie dough and roll it out into a 9-inch pie plate. Last, if I make my own homemade pie crust, I use this recipe from Pioneer Woman.
- Homemade pumpkin pie spice: You can substitute store-bought pumpkin pie spice & cinnamon in this recipe with: 2 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp nutmeg, 1/2 tsp cloves.
- Extra spice: Add 1/4 tsp of ground nutmeg to increase the "nutty," rich flavor.
Nutrition
Calories: 278kcalCarbohydrates: 40gProtein: 6.8gFat: 11gSaturated Fat: 4gCholesterol: 63mgSodium: 244mgPotassium: 331mgFiber: 1.8gSugar: 29.5gVitamin D: 4µgCalcium: 169mgIron: 2mg
Tried this recipe?Let us know how it was!