Pumpkin Pie with Sweetened Condensed Milk

Pumpkin Pie with sweetened condensed milk, a delicious and easy pumpkin pie with only a handful of ingredients! Your family will love this creamy smooth pumpkin pie and ask for it year after year!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 296kcal

Author Lisa

Ingredients

1 Premade deep dish frozen pie crust*
2 teaspoon pumpkin pie spice
½ teaspoon cinnamon
½ teaspoon salt
2 large eggs
15 oz can pumpkin puree
14 oz can Sweetened condensed milk
1 cup Evaporated Milk

Instructions

Move oven rack to second to lowest position. * Preheat oven to 425°F.
Combine pumpkin pie spice, cinnamon, and salt in a small bowl.
2 teaspoon pumpkin pie spice, ½ teaspoon cinnamon, ½ teaspoon salt
In a separate medium bowl, whisk eggs, then stir in pumpkin puree, spice mixture, sweetened condensed milk, and evaporated milk.
2 large eggs, 15 oz can pumpkin puree, 14 oz can Sweetened condensed milk, 1 cup Evaporated Milk
Place pre-made pie crust on a rimmed cookie sheet* then pour pie filling into pie crust.
1 Premade deep dish frozen pie crust*
Bake pie for 15 minutes at 425°F then reduce heat to 350°F and bake for another 30-40 more minutes, or until a thermometer reads 180°F. The pie will still be jiggly. If the crust starts to get a little dark during baking, cover with foil, and continue baking.
Open the oven door and allow oven with the pie still inside, and allow it to come to room temperature*, then refrigerate.

Notes

Tips and Tricks

*This helps the pie to bake evenly and not crack as it cools.
*Using a baking sheet helps with moving the pie, that’s all.
*This allows the pie to cool slowly and prevents the top from cracking.

Nutrition