Description
Pumpkin pie with sweetened condensed milk is a rich and creamy dessert, perfect for holiday gatherings. This recipe combines pumpkin puree, warm spices, and sweetened condensed milk for a smooth and delicious filling that sets perfectly in a flaky crust. It’s an easy, foolproof pie that’s sure to be a hit at Thanksgiving and beyond.
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 can (14 oz) sweetened condensed milk
- 2 large eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1 unbaked 9-inch pie crust
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
- Pour the pumpkin mixture into the unbaked pie crust.
- Bake at 425°F for 15 minutes.
- Reduce the oven temperature to 350°F (175°C) and continue baking for 35-40 minutes, or until a knife inserted into the center comes out clean.
- Let the pie cool on a wire rack for at least 2 hours before serving.
- Serve with whipped cream, if desired.
Notes
- For a deeper flavor, consider using dark brown sugar instead of regular sugar.
- Store leftover pie in the refrigerator for up to 4 days.
- The pie can be made ahead of time and refrigerated overnight.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert, Pie
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 28g
- Sodium: 210mg