Pumpkin Pie With Condensed Milk

A Pumpkin Pie with condensed milk is the EASIEST way to make homemade pumpkin pie. This simple recipe only uses 6 ingredients plus the crust!

Course Pie

Cuisine American

Prep Time 30

Cook Time 1 5

Total Time 1 35

Servings

Calories 816kcal

Preheat the oven to 400˚F. Line a 9-inch pie plate with the pastry crust. Line with foil and fill with pie weights or dried beans. Bake at 400˚F for 20 minutes, remove the foil and pie weights or dried beans, reduce heat to 350˚F, and bake for an additional 10 minutes. Remove from the oven, but leave the oven temperature at 350˚F
Whisk together the pumpkin puree and eggs.
Add the sweetened condensed milk, pumpkin pie spice, vanilla extract, and salt. Whisk until smooth.
Pour the mixture into the crust and bake at 350˚F for 55-65 minutes, until a knife inserted 1 inch from the edge comes out clean. The center of the pie will jiggle slightly when you gently shake the pie.
Cool completely on a wire rack and then cover loosely with plastic wrap and refrigerate to chill.

Wrap the pie in plastic wrap and store it in the refrigerator for 2-3 days.
To freeze a pumpkin pie, wrap the cooled pie in plastic wrap and then in foil. Store it in the freezer for up to four weeks.
To thaw the pie, remove the foil and place the pie in the refrigerator