Pumpkin Pie with Sweetened Condensed Milk

4.70 from 13 votes

This Pumpkin Pie with Sweetened Condensed Milk is creamy, smooth, and perfectly spiced — a no-fail classic for your Thanksgiving dessert table!

Prep Time10

Cook Time45

Total Time55

Course: Dessert

Cuisine: American

Servings:

Calories: 296kcal

Move oven rack to the 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 the pre-made pie crust on a rimmed cookie sheet, then pour the pie filling into the crust.
1 Premade deep dish pie crust*
Bake pie for 15 minutes at 425°F, then reduce the temperature to 350°F and bake for another 30-40 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 the oven to cool with the pie still inside, and allow it to come to room temperature*, then refrigerate.

Tips and Tricks

Pie Crust: *You can use homemade, frozen, store-bought, or refrigerated store-bought.
Oven Rack: *Baking at this position helps the pie to bake evenly and not crack as it cools.
Baking Sheet: *Using a baking sheet helps with moving the pie, that’s all.
Cooling: *This allows the pie to cool slowly and prevents the top from cracking.
Storage: Store cooled pie in the refrigerator and eat within 3-4 days.