Creamy Pumpkin Pie with Sweetened Condensed Milk
A slice of this golden, creamy pumpkin pie is like a warm hug on a crisp fall day. Easy to make and packed with cozy pumpkin spice flavor, it’s a must-bake for autumn!
🕒 Prep Time: 15 minutes | Cook Time: 1 hour | Total Time: 1 hour 15 minutes
Servings: 8 slices
🍽️ Ingredients:
- 1 9-inch premade pie crust
- 15 oz can pumpkin puree
- 3 large eggs
- 14 oz can sweetened condensed milk
- 1 1/2 tbsp pumpkin pie spice
- 1 tbsp vanilla extract
- 3/4 tsp salt
👩🍳 Step-by-Step Instructions:
- Preheat & Blind Bake: Preheat oven to 350°F. Blind bake the pie crust for 10–12 minutes to help prevent sogginess.
- Mix the Filling: In a large bowl, whisk together the pumpkin puree, eggs, sweetened condensed milk, pumpkin pie spice, vanilla extract, and salt until smooth and creamy. 🎃
- Bake High, Then Low: Pour the filling into the crust. Bake at 425°F for 15 minutes. (Use a pie shield or foil on the edges if you want to prevent over-browning!)
- Finish Baking: Lower oven temperature to 325°F and bake for another 30–40 minutes, until the center is mostly set but still slightly jiggly.
- Cool & Chill: Remove from oven and cool completely on a rack. Chill in the fridge until ready to serve. 🧡
💡 Pro Tips:
- Make-Ahead Magic: This pie is even better the next day! Make it a day ahead and chill overnight.
- Storage: Keep in the fridge, loosely covered, for 3–4 days.
- Freezer-Friendly: Wrap tightly in foil and plastic wrap, freeze up to 1 month. Thaw overnight in the fridge.
📊 Nutrition Info (Per Slice)
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 slice | 327 | 8g | 45g | 13g | 2g | 29g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Print
Pumpkin Pie with Condensed Milk That Melts in Your Mouth
- Total Time: 1 hour 15 minutes
- Yield: 8 slices 1x
Description
Golden delicious Pumpkin Pie with Sweetened Condensed Milk captures all the fall flavors of creamy pumpkin spice in a golden flaky crust.
Ingredients
- 1 9-inch premade pie crust
- 15 oz can pumpkin puree
- 3 large eggs
- 14 oz sweetened condensed milk
- 1 1/2 tbsp pumpkin pie spice
- 1 tbsp vanilla extract
- 3/4 tsp salt
Instructions
1. Preheat oven to 350°F. Blind bake the pie crust for 10–12 minutes.
2. In a large bowl, whisk together pumpkin puree, eggs, condensed milk, pumpkin pie spice, vanilla, and salt.
3. Pour mixture into pie crust and bake at 425°F for 15 minutes. Use pie shield if desired.
4. Reduce oven to 325°F and bake an additional 30–40 minutes until filling is mostly set with a slight jiggle.
5. Let cool completely on a rack. Chill until ready to serve.
Notes
Make Ahead & Storage: After baking, let the pie cool completely at room temperature. Then refrigerate loosely covered for up to 3–4 days.
Freezing: Wrap the cooled pie tightly in plastic wrap and foil; freeze up to 1 month. Thaw in refrigerator overnight.
Serving: Let chilled slices come to room temperature 15–20 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 327
- Sugar: 29g
- Sodium: 413mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0.01g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 87mg
