Pumpkin Pie with Sweetened Condensed Milk

A slice of pumpkin pie with the pie in the background.

5 from 59 votes

Pumpkin Pie with Sweetened Condensed Milk

Pumpkin Pie with Sweetened Condensed Milk has a smooth and creamy texture and is a luscious version of pumpkin pie. Added bonus, it's a super easy way to make pumpkin pie! Be sure to check out this collection of 15 dessert recipes featuring pumpkin and apple! For a classic cookie recipe, check out my Old Fashioned Chewy Peanut Butter Cookies.

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert

Cuisine: American

Servings:

Calories: 177kcal

Author: Melinda O'Malley Keckler

Ingredients

1 9-inch unbaked pie crust

Pie Filling Ingredients

1 16-ounce can pumpkin puree about 2 cups
1 14-ounce can sweetened condensed milk
2 eggs
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ground ginger
½ teaspoon salt
½ teaspoon vanilla extract

Instructions

Prepare Pie Crust

Prepare a 9" single pie crust. Make one from scratch OR defrost a store-bought frozen pie crust, OR use a refrigerated pie pastry from the grocery store.

Preheat Oven, Mix Ingredients

Preheat oven to 425° F.
In a medium or large sized mixing bowl, combine all of the filling ingredients and whisk together until thoroughly blended.
Pour the pie filling into the pie crust.

Bake

Bake for 15 minutes at 425°F. Keep the pie in the oven and adjust the heat to 325°F and continue baking for 40-50 minutes.
Let the pie cool completely before slicing. Store pumpkin pie in the refrigerator.

Notes

After baking, leave the pie at room temperature for 1 -2 hours, this gives the pie filling time to finish cooking and firm up. After 2 hours, refrigerate the pumpkin pie and serve it cold. On a holiday-related note, Homemade Brownie Mix is a classic, family-friendly recipe for fudge-like brownies.

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