Pumpkin Pie with Sweetened Condensed Milk
This pumpkin pie with sweetened condensed milk skips the fuss of evaporated milk and heavy cream, coming together in one bowl with a whisk. The filling bakes up silky and custard smooth, with just the right amount of warm spice in every bite. Sweetened condensed milk does double duty by sweetening and thickening the filling, resulting in a firmer, creamier slice than traditional versions.
Equipment
- 9 inch glass or ceramic pie dish Glass recommended to see bottom crust browning
- Large mixing bowl
- Stainless steel whisk Sturdy whisk for smooth filling
- Measuring cups and spoons
- Adjustable pie crust shield Optional - prevents crust edges from overbrowning
- Wire cooling rack Allows airflow under pie for even cooling
Ingredients
- Unbaked 9 inch pie crust homemade or store bought
- 15 ounces pumpkin puree 425g, not pumpkin pie filling
- 14 ounces sweetened condensed milk 396g
- 2 large eggs room temperature recommended
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
For Serving
- Whipped cream optional, for serving
- Vanilla ice cream optional, for serving
- Caramel sauce optional, for drizzling
Instructions
- Preheat oven to 425°F. Fit unbaked pie crust into a 9 inch pie dish, pressing gently into bottom and up sides. Crimp or flute edges. If using cold homemade crust, let sit at room temperature for 5 minutes before pressing.
- In large mixing bowl, whisk eggs lightly until combined. Add pumpkin puree and sweetened condensed milk. Whisk until completely smooth with no streaks of egg or pumpkin remaining.
- Sprinkle cinnamon, ginger, cloves, and salt into the pumpkin mixture. Whisk for about 30 seconds until spices are evenly distributed and no dry pockets remain.
- Give filling one final stir. Pour slowly into prepared pie crust, scraping bowl with spatula. Gently tap pie dish on counter a few times to release large air bubbles.
- Bake on center rack at 425°F for 15 minutes to set the crust. Reduce oven temperature to 350°F without opening door too wide. Continue baking 35-40 minutes until filling is set around edges but still has slight jiggle in center.
- If crust edges brown too quickly, cover with pie crust shield or foil strips during remaining bake time.
- Remove pie from oven and set on wire cooling rack. Cool at room temperature at least 2 hours (center continues to set as it cools). Refrigerate fully cooled pie at least 1 additional hour before cutting for cleanest slices.
- Top with whipped cream just before serving, if desired.
Notes
- Use room temperature eggs so they blend into the filling without leaving streaks.
- Do not skip the temperature drop from 425°F to 350°F, which prevents the edges from overbaking.
- Check for doneness with a slight jiggle in the center, not a fully firm set, since it finishes setting as it cools.
- Blind bake your crust for 10 minutes first if you tend to get a soggy bottom crust.
- Let the pie cool completely before slicing, or the filling won't hold its shape.
- Swap ground spices for 1 1/2 teaspoons of pumpkin pie spice blend if desired.
- Add 1 tablespoon of bourbon or dark rum for a deeper, boozy flavor.
- Cover loosely with plastic wrap or foil and refrigerate for up to 4 days.
- Freeze fully cooled, unsliced pie for up to 1 month wrapped tightly in plastic and foil; thaw overnight in refrigerator.
- This pie is best served cold or at cool room temperature, not reheated hot.
Nutrition
Serving: 1sliceCalories: 300kcalCarbohydrates: 47gProtein: 7gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 280mgPotassium: 220mgFiber: 2gSugar: 35gVitamin A: 95IUVitamin C: 6mgCalcium: 15mgIron: 10mg
Tried this recipe?Let us know how it was!