Pumpkin Pie with Sweetened Condensed Milk

5 from 69 votes

Pumpkin Pie with Sweetened Condensed Milk

This delicious Pumpkin Pie with Sweetened Condensed Milk is always a go-to for an after-dinner dessert or holidays. Made with pumpkin puree, sweetened condensed milk, and a warming pumpkin spice mixture, you'll have the whole family asking for a second slice! Serve it with a large scoop of vanilla ice cream for an extra treat.

Prep Time10

Cook Time45

Total Time55

Course: Dessert

Cuisine: American

Servings:

Author: Brianna May

Equipment

Ingredients

1 9- inch pie crust
2 eggs plus, room temperature
1 15-ounce can pumpkin puree*
1 14-ounce can sweetened condensed milk
2 teaspoons vanilla extract
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
whipped cream, for serving*

Instructions

Make a pie guard if you do not have one. Cut a ring out of parchment paper (see photo above) that is about the size of your pie pan so it will cover the edges of the crust during baking. Set aside. Prepare your pie crust. If you are using store-bought crust, follow the instructions on the back of the package. For pie crusts that come in a metal pie pan, you usually do not need to parbake the crust. I recommend using a 9-9.5 inch pie dish for crusts that you roll out in your own pan. You will likely need to parbake the crust. Refer to package instructions.
1 9- inch pie crust
Preheat the oven to 350 degrees. In a large mixing bowl, whisk the eggs together.
To the eggs, add the pumpkin, condensed milk, vanilla, salt, cinnamon, ginger, nutmeg, and cloves. Whisk until well combined.
2 eggs plus, room temperature, 1 15-ounce can pumpkin puree*, 1 14-ounce can sweetened condensed milk, 2 teaspoons vanilla extract, 1/4 teaspoon salt, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground cloves
Place the pie guard on the outside of the pie crust. Pour the filling into the crust.
Bake the pie for 45-55 minutes. When there is about 15 minutes to go, remove the pie shield. The pie is done when the edges are set, but the center still jiggles. I recommend using a thermometer to poke the center. It should be 180-185 degrees. It will continue to set as it cools.
Remove the pie and set it on a wire rack to cool at room temperature for 3-4 hours. After it has cooled, slice and serve with whipped cream or transfer to the refrigerator and loosely cover.
whipped cream, for serving*

Notes

Pumpkin Puree: When buying canned pumpkin puree for this pumpkin pie with sweetened condensed milk, the only ingredient should be pumpkin on the side of the can. Do not use pumpkin pie filling as it has additional spices, sweeteners, etc. which will throw off the flavor of the pumpkin pie.
Whipped Cream: Either store-bought or homemade whipped cream with leftover cream from this recipe is great for a pie topper. Make homemade whipped cream using an electric mixer to whip 1 cup heavy cream, 2 Tablespoons granulated sugar, and 1 teaspoon vanilla extract. The whipped cream is ready to use when stiff peaks form.
Use or make a pie shield. Adding a pie shield over the crust of this pumpkin pie with sweetened condensed milk helps prevent the crust from burning while the pie filling cooks. You can purchase/use one or make your own with foil.
Do not overbake the pie. Overbaking the pie can lead to a burned filling/too crispy crust. Remove the pie from the oven when it has a slightly jiggly center and the thermometer reads 180F when inserted for a perfect pumpkin pie every time.
Cool completely. Since pumpkin pie continues cooking as it cools, it's necessary to let it cool completely before slicing into it. Otherwise, the pie will not be properly set if you cut into it when it's hot.

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