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Pumpkin Pie With Condensed Milk

Creamy Pumpkin Pie With Condensed Milk Recipe

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 1 (9-inch) unbaked pie crust
  • 1 can (15 oz) pumpkin puree
  • 1 can (14 oz) sweetened condensed milk
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • ½ tsp salt

Method
 

  1. Preheat oven to 425°F (220°C). Line a chilled 9-inch pie crust with parchment and weights, then par-bake 12 minutes. Remove weights and bake 5 more minutes until dry and pale gold.
  2. Whisk pumpkin puree, condensed milk, eggs, vanilla, cinnamon, ginger, cloves, and salt in a large bowl until smooth.
  3. Pour filling into the warm crust. Bake at 425°F for 15 minutes, then lower the oven to 350°F (180°C) and bake 40 to 45 minutes, until edges are set and the center jiggles slightly.
  4. Cool the pie completely on a wire rack (about 2 hours), then refrigerate at least 2 hours to fully set.
  5. Slice with a sharp knife dipped in hot water and serve chilled with whipped cream.

Notes

For the cleanest slices, chill the pie at least 4 hours or overnight before cutting. If your crust edges brown too fast during the final bake, cover them loosely with strips of foil.