Pumpkin Pie with Condensed Milk
This easy pumpkin pie recipe uses sweetened condensed milk for a perfectly smooth and creamy filling every time. Ready in just over an hour, it's a foolproof dessert that's perfect for holidays or any special occasion.
Print Pin Servings: 9 slices
Calories: 350kcal
Cost: $10.23
Equipment
- 9-inch pie dish
- Rolling Pin
- Large mixing bowl
- Electric mixer (optional but recommended)
- Measuring cups and spoons
- Aluminum foil for crust protection
Ingredients
- 1 unbaked 9-inch pie crust
- 1 15 oz can pumpkin puree
- 1 14 oz can sweetened condensed milk
- 2 large eggs
- 1 tablespoon pumpkin pie spice
- ½ teaspoon salt
Instructions
- Preheat oven to 425°F (220°C)
- Mix pumpkin puree, condensed milk, eggs, spices, and salt until smooth
- Pour into unbaked pie crust
- Bake 15 minutes at 425°F
- Reduce temperature to 350°F
- Continue baking 35-40 minutes until knife inserted comes out clean
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Calories: 350kcal | Carbohydrates: 52g | Protein: 8g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 75mg | Sodium: 350mg | Potassium: 350mg | Fiber: 3g | Sugar: 35g