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.
Servings: 8
Equipment
Ingredients
- 1 pie crust refrigerated roll-out dough, for a 9–9½-inch pie dish
- 2 eggs room temperature
- 1 can pumpkin puree 15-ounce (425 g), not pumpkin pie filling
- 1 can sweetened condensed milk 14-ounce (397 g)
- 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
- Prepare the crust. Prepare and prebake one crust according to its package or your homemade crust recipe. For roll-out dough, fit it into a 9–9½-inch pie dish and crimp the edges before prebaking. See the crust table in the post for brand-specific guidance.1 pie crust
- Whisk the eggs. After prebaking the crust, adjust the oven to 350°F. In a large bowl, whisk the eggs until the whites and yolks are combined.2 eggs
- Mix the filling. Add the pumpkin puree, sweetened condensed milk, vanilla, salt, cinnamon, ginger, nutmeg, and cloves. Whisk gently until evenly combined, scraping the bottom and sides of the bowl.1 (15-ounce) can pumpkin puree
1 (14-ounce) can sweetened condensed milk
2 teaspoons vanilla extract
¼ teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves - Fill the crust. Pour the filling into the prebaked crust, keeping it below the pastry rim. Cover the pastry edge with a pie shield or strips of foil, leaving the filling uncovered.
- Bake the pie. Once the oven is at 350°F, bake for 45–55 minutes, until the edges are set and the center jiggles slightly when the dish is gently nudged. A thermometer inserted into the center should read 180–185°F. Keep a golden crust edge shielded; remove the shield for the last 15 minutes only if it needs more color.
- Cool and chill. Cool the pie on a wire rack, then refrigerate within 2 hours of baking, even if it is still warm. Chill until the filling is fully set before slicing. Cover once cold and serve with whipped cream.whipped cream
Notes
- Crust: Prebake the crust according to its package or your homemade crust recipe. I used refrigerated roll-out dough. See the crust comparison table in the post for brand-specific preparation and pumpkin-pie methods. Keep filling below the pastry rim. Listed times exclude crust prebaking and cooling/chilling; allow additional time according to your crust instructions and until the filling is fully set.
- Milk and pumpkin: Check the can labels: use plain pumpkin puree, not pumpkin pie filling, and sweetened condensed milk, not evaporated milk. This filling needs no additional sugar.
- Eggs: Use 2 whole eggs. No extra yolk is needed.
- Doneness: Look for set edges, a slightly jiggly center, and a center temperature of 180–185°F. Keep the pastry edge shielded if it is already browned.
- Cooling and storage: Refrigerate within 2 hours, even if still warm. Chill until fully set before slicing, cover once cold, and store for up to 4 days from baking.
Nutrition
Calories: 306kcal | Carbohydrates: 45.2g | Protein: 6.8g | Fat: 11.1g | Saturated Fat: 5.3g | Cholesterol: 60mg | Sodium: 267mg | Fiber: 1.7g | Sugar: 30.3g