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Pumpkin Pie with Sweetened Condensed Milk

Pumpkin pie with sweetened condensed milk has a smooth, warmly spiced filling baked in a flaky refrigerated crust. A two-temperature bake sets the edges while leaving the center with a slight wobble.
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Prep Time 10 minutes
Cook Time 55 minutes
Resting and cooling 2 hours 15 minutes
Total Time 3 hours 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1 pie crust 9-inch, refrigerated, unbaked
For the filling
  • 1 can (15 oz) pumpkin puree
  • 1 can (14 oz) sweetened condensed milk
  • 2 eggs large
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.5 tsp salt

Equipment

  • 1 9-inch pie plate

Method
 

Prepare the crust
  1. Heat the oven to 425°F.
  2. Let the pie crust stand at room temperature for 15 minutes.
  3. Fit the pie crust into a 9-inch pie plate and crimp the edge.
Make the filling
  1. In a medium bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until smooth.
  2. Pour the filling into the crust.
Bake and cool the pie
  1. Bake for 15 minutes at 425°F.
  2. Reduce the oven to 350°F and bake for 35 to 45 minutes, until the edges are set, the center has a slight wobble, and an instant-read thermometer inserted in the center reads 160°F.
  3. Cool the pie on a wire rack for 2 hours before slicing.
  4. Refrigerate leftovers.

Notes

For the best texture, use the center’s slight wobble and the 160°F thermometer reading to judge doneness. Refrigerate leftovers for 3 to 4 days; the pie can be frozen. For a gluten-free option, use a gluten-free refrigerated unbaked pie crust.