Pumpkin Pie with Sweetened Condensed Milk

5 from 1 vote

Pumpkin Pie with Sweetened Condensed Milk

This easy pumpkin pie with sweetened condensed milk has a smooth, rich and creamy filling and sits on a tender flaky crust. It has all the warm, fall spices of traditional pumpkin pie and is perfect for Thanksgiving!

Prep Time15 mins

Cook Time45 mins

Chilling Time6 hrs

Total Time7 hrs

Course: Dessert

Cuisine: Holiday

Servings:

Calories: 344kcal

Author: Crystal DaCruz

Equipment

Ingredients

1 pie crust homemade or store bought
15 ounces canned pumpkin (1 can)
2 large eggs
1 can sweetened condensed milk
4 tablespoon unsalted butter softened
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground allspice
½ step ground ginger
⅛ teaspoon black pepper
1 teaspoon kosher salt
1 teaspoon vanilla extract
egg wash: 1 egg + 2 teaspoons of water for brushing the crust

Instructions

Blind-bake the pie shell (recommended)

Preheat your oven to 350°F. Roll out the pie dough and drape it over a 9-inch glass pie plate. Gently ease the dough into the plate and turn any excess dough under to form the pie crust's edge. Flute the edge of the pie crust using your fingers (see recipe notes below).
Place a sheet of foil over the pie shell, making sure to cover the edges of the crust. Place dried beans or pie weights on top of the parchment. Bake the pie shell for 30 minutes.
Remove the pie crust from the oven and let it cool for 5-10 minutes before removing the pie weights and discard the foil. Proceed with making the pie filling.

Pie directions

Empty the can of pumpkin into the food processor bowl and add the eggs, sweetened condensed milk, butter, spices, salt and vanilla. Blend on high speed for 1 full minute or until the mixture is very smooth.
Pour the filling into the pie shell. Be careful not to over-fill the crust. Leave 1-2 centimeters between the filling and the top of the pie shell. Bake the pie for a full 45 minutes, making sure to remove the pie shield at the 30 minute mark.
Once the pie is done, turn the oven temperature off and crack the oven door slightly. The top of the pie will puff up during baking and retain its flat shape as it cools. Let the pie fully cool in the oven with the door open to minimize cracking. Once fully cooled, transfer the pie to the refrigerator and chill for 6-8 hours.
Cut the pie into slices and serve.

Notes

Use 100% canned pumpkin and not 'pumpkin pie filling'.
Flute the crust by positioning your index finger on the edge of the crust pointing outward. Using your opposite index finger and thumb, pinch the pastry around your finger. Continue doing this around the edge of the pie plate.
Minimize cracks by turning the oven off, cracking the door and letting the pie cool fully before transferring to the refrigerator.
A fully cooked pie will be firm with a slight jiggle. It will continue to firm up as it chills.
Let the pie cool fully and then chill in the refrigerator for a minimum of 6 hours (24 hours is ideal) before cutting it into slices.

Nutrition