Pumpkin Pie with Condensed Milk
A classic pumpkin pie with a rich, smooth filling made from condensed milk and warm spices, baked in a flaky crust.
Ingredients
- 1 unbaked pie crust store-bought or homemade, 9-inch / 23 cm
- 1 can pumpkin puree 15 oz / 425 g
- 1 can sweetened condensed milk 14 oz / 397 g
- 3 large eggs
- 1 tbsp pumpkin pie spice
- 1 tsp vanilla extract
- 1/2 tsp salt
Instructions
- Preheat your oven to 425°F (220°C). Place the unbaked pie crust on a rimmed baking sheet.
- In a large bowl, whisk together the pumpkin puree and sweetened condensed milk until combined.
- Add the eggs one at a time, whisking well after each addition until fully incorporated.
- Stir in the pumpkin pie spice, vanilla extract, and salt. Whisk until the filling is smooth and uniform in color.
- Pour the filling into the unbaked pie crust. Smooth the top with a spatula.
- Bake on the baking sheet for 15 minutes.
- Reduce the oven temperature to 350°F (175°C). Do not open the oven door.
- Continue baking for 30-35 minutes, or until the center is almost set. The center should have a slight jiggle, and a knife inserted about an inch from the crust comes out clean. The internal temperature should be at least 175°F (79°C).
- Transfer the pie to a wire rack and let it cool completely for at least 2 hours before slicing and serving. This allows the filling to set.
Notes
Food Safety: For custard pies containing eggs, ensure the center reaches an internal temperature of 175°F (79°C) to be safely cooked and properly set.
Don't Overbake: The pie is ready when the center still has a slight wobble. It will continue to firm up as it cools. Overbaking can cause the filling to crack.
Crust Shield: If the edges of your crust start to darken too quickly, cover them with a pie shield or strips of aluminum foil for the remaining bake time.
DIY Spice Blend: If you don't have pumpkin pie spice, you can make your own by mixing 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.