How to Make Pumpkin Pie with Condensed Milk in 5 Easy Steps

Oh, the joy of baking a pumpkin pie! There’s something so comforting about the aroma of spices wafting through the kitchen, especially when the leaves start to turn and the air gets a little crisp. If you’re like me and love a creamy, dreamy dessert that brings everyone together, then you’re in for a treat! Today, I’m excited to share my Best Pumpkin Pie Recipe that uses sweetened condensed milk for that extra richness. This Pumpkin Pie Recipe Easy is perfect for any occasion, whether it’s a holiday gathering or just a cozy weeknight dinner idea. And let’s not forget, it pairs beautifully with a scoop of vanilla ice cream!

Why You’ll Love This Recipe

• It’s incredibly easy to make, perfect for busy weeknights.
• The sweetened condensed milk adds a creamy texture that’s simply irresistible.
• It’s a classic dessert that everyone will love, making it ideal for family gatherings.
• You can make it ahead of time, so you can enjoy your time with family and friends.
• This recipe is versatile; you can even make a Crustless Pumpkin Pie if you prefer!

Ingredients

To whip up this delightful pumpkin pie, you’ll need the following ingredients:

• 1 9-inch premade pie crust
• 15 ounce can pumpkin puree
• 3 large eggs
• 14 ounce sweetened condensed milk
• 1 ½ tablespoon pumpkin pie spice
• 1 tablespoon vanilla extract
• ¾ tsp salt

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Now, let’s dive into the steps to create this delicious pie:

1. Preheat your oven to 350°F. Blind bake the crust for 10-12 minutes to ensure it’s nice and crispy.
2. In a large bowl, whisk together the eggs, sweetened condensed milk, pumpkin puree, pumpkin pie spice, vanilla extract, and salt until well combined.
3. Pour the pumpkin pie mixture into the pie crust and bake at 425°F for 15 minutes. If you want even baking, cover the edges with a pie shield or foil strips.
4. Reduce the oven temperature to 325°F and bake for an additional 30-40 minutes, or until the filling is set with a slight jiggle in the center.
5. Remove from the oven and let cool on a baking rack. Chill until you’re ready to serve!

Pro Tips for Making the Recipe

Here are some of my favorite tips to ensure your pumpkin pie turns out perfect every time:

• Use fresh pumpkin puree for a more robust flavor, but canned works just fine!
• Don’t skip the blind baking step; it helps prevent a soggy bottom crust.
• Let the pie cool completely before slicing to ensure clean cuts.
• For an extra touch, sprinkle some cinnamon on top before serving.
• If you’re looking for more delicious ideas, check out my Sweetened Condensed Milk Recipes for inspiration!

How to Serve

This pumpkin pie is best served chilled or at room temperature. I love to top mine with a dollop of whipped cream and a sprinkle of nutmeg. It’s also delightful with a scoop of vanilla ice cream, making it a perfect dessert for any occasion. You can even serve it alongside a warm cup of coffee or tea for a cozy treat!

Make Ahead and Storage

If you’re planning for a big gathering, this pie can be made a day in advance. Just store it in the refrigerator once it’s cooled. To keep it fresh, cover it with plastic wrap or aluminum foil. It can last in the fridge for up to 3 days. If you want to freeze it, wrap it tightly and store it in the freezer for up to a month. Just remember to let it thaw in the fridge overnight before serving!

So there you have it! A simple, delicious, and creamy pumpkin pie that’s sure to impress your family and friends. I hope you enjoy making this Perfect Pumpkin Pie as much as I do. Happy baking!