Pumpkin Pie Condensed Milk (Print-Friendly Version)
Creamy pumpkin filling meets sweetened condensed milk in a crisp, flaky crust—perfect for fall gatherings.
# Ingredients You’ll Need:
→ Crust
01 -
1 9-inch premade pie crust
→ Filling
02 -
15 ounce canned pumpkin puree
03 -
3 large eggs
04 -
14 ounce sweetened condensed milk
05 -
1 1/2 tablespoons pumpkin pie spice
06 -
1 tablespoon vanilla extract
07 -
3/4 teaspoon salt
# How to Make It:
01 -
Preheat oven to 350°F. Place the premade pie crust in a 9-inch pie dish and blind bake for 10 to 12 minutes until lightly golden.
02 -
In a large mixing bowl, whisk together the eggs, sweetened condensed milk, pumpkin puree, pumpkin pie spice, vanilla extract, and salt until smooth and fully combined.
03 -
Pour the pumpkin filling into the par-baked crust. Bake in the center of the oven at 425°F for 15 minutes. For even browning, cover the crust rim with a pie shield or strips of aluminum foil if desired.
04 -
Reduce oven temperature to 325°F. Continue baking for an additional 30 to 40 minutes, or until the filling is set with only a slight jiggle in the center.
05 -
Remove pie from the oven and place on a wire rack to cool completely at room temperature. Once cooled, refrigerate until ready to serve.
# Extra Tips:
01 -
Allow the pie to cool fully before refrigerating to avoid condensation on the surface. For best flavor, bring chilled slices to room temperature for 15 to 20 minutes before serving.
02 -
Pumpkin pie can be stored in the refrigerator for up to 3 to 4 days, loosely covered with plastic wrap or foil.
03 -
To freeze the baked pie, wrap tightly in plastic wrap and aluminum foil. Thaw overnight in the refrigerator before serving. Consume within 1 month for optimal freshness.
04 -
For an unbaked pie, freeze until solid, then wrap and store, thawing in the refrigerator before baking.