Creamy Pumpkin Pie with Condensed Milk

pumpkin pie with sweetened condensed milk on plate with pie plate in back

5 from 27 votes

This creamy pumpkin pie with condensed milk is a perfect dessert for fall gatherings like Thanksgiving! It is a perfect condensed milk pie!

Prep Time10

Cook Time55

Total Time1 5

Course: Dessert

Cuisine: American

Keyword: fall pie, pie, pumpkin pie

Servings: servings

Calories: 1330kcal

Cost: $10

Ingredients

15 oz Pumpkin puree
14 oz Condensed milk
2 Eggs beaten
1/2 tsp Salt
1/4 tsp Ginger
2 tsp Cinnamon
1/2 tsp Nutmeg
10 inch Pie crust unbaked

Instructions

Preheat oven to 425°.
Combine all ingredients except for pie crust into a mixing bowl.
Beat mixture until well combined.
*Carefully pour into unbaked pie crust.
**Bake for 15 minutes at 425°.
Turn heat down to 350° and bake for an additional 35-40 minutes or until the center of the pie appears set without much jiggle.

Notes

*You may wish to blind blank the pie crust for a few minutes before filling with the pumpkin custard. This is an optional step. - Place pre-made pie crust in pie plate and prick all over with fork. Place pie weights or dried beans on top of pie and bake at 425 degrees for 12-15 minutes or so.

**To prevent the edges of the crust from burning while baking the filled pie, you can use a pie shield or carefully placed strips of foil around the edges of the crust for the first 35 minutes of bake time. Remove strips for the last 10-15 minutes of baking.

Nutrition