Pumpkin Pie with Condensed Milk
This Pumpkin Pie with Condensed Milk is rich, creamy, and full of warm fall spices. Perfect for Thanksgiving or anytime you crave a pumpkin.
Servings: 8 Slices
Calories: 1223kcal
Equipment
- Large Mixing Bowl
- Baking Sheet
- Pie Plate
Ingredients
- 9 inch unbaked pie crust
- 15 ounces pumpkin puree
- 14 ounces sweetened condensed milk
- 2 large eggs room temperature
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
Instructions
- Preheat oven to 425°F (220°C).
- In a large mixing bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until smooth.
- Pour filling into the pie crust and place on the center rack of the oven.
- Bake for 15 minutes, then reduce oven temperature to 350°F (175°C) and continue baking for 35–40 minutes, or until a knife inserted near the center comes out clean.
- Cool on a wire rack for at least 2 hours before serving.
Notes
- Don’t skip the cooling time because it helps the pie set properly.
- Use a pie shield or foil around the crust edges if they brown too quickly.
- Make sure your eggs are room temperature so they mix more smoothly.
Nutrition
Serving: 1Slice | Calories: 1223kcal | Carbohydrates: 141g | Protein: 20g | Fat: 64g | Saturated Fat: 22g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 29g | Trans Fat: 0.004g | Cholesterol: 58mg | Sodium: 1147mg | Potassium: 530mg | Fiber: 7g | Sugar: 29g | Vitamin A: 8468IU | Vitamin C: 4mg | Calcium: 207mg | Iron: 7mg