Get ready to transform your kitchen into a autumn paradise with the most decadent, melt-in-your-mouth pumpkin pie you've ever tasted! This isn't just any ordinary dessert - it's a creamy, spice-laden masterpiece that will have your family and friends begging for seconds. Imagine a velvety smooth filling nestled in a perfectly golden crust, bursting with warm seasonal spices that will transport you to cozy holiday memories with just one bite. Whether you're a baking novice or a seasoned pro, this foolproof pumpkin pie recipe with sweetened condensed milk is about to become your new go-to dessert that promises to steal the show at any gathering!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 can (14 oz) sweetened condensed milk
- 2 large eggs
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon salt
- 1 pie crust
Instructions
- Preheat the oven to 425°F (218°C), ensuring the rack is positioned in the middle of the oven for even baking.
- Remove the pie crust from refrigeration and allow it to sit at room temperature for 10-15 minutes to prevent cracking when placing in the pie dish.
- Gently press the pie crust into a 9-inch pie dish, crimping the edges decoratively and trimming any excess dough hanging over the rim.
- In a large mixing bowl, whisk together the pumpkin puree and sweetened condensed milk until smooth and well combined.
- Add the eggs one at a time, whisking thoroughly after each addition to ensure a uniform mixture.
- Incorporate the ground cinnamon, nutmeg, ginger, and salt into the pumpkin mixture, stirring until all spices are evenly distributed.
- Pour the prepared filling into the unbaked pie crust, ensuring an even distribution and smoothing the top with a spatula.
- Place the pie in the preheated oven and bake for 15 minutes at 425°F.
- Reduce the oven temperature to 350°F (177°C) and continue baking for an additional 35-40 minutes, or until the center is almost set but still slightly jiggly.
- To test doneness, insert a knife near the center - it should come out clean or with minimal filling.
- Remove the pie from the oven and let it cool completely on a wire rack for approximately 2 hours.
- Once cooled, refrigerate for at least 2 hours before serving to allow the filling to set completely.
- Serve chilled or at room temperature, optionally topped with whipped cream.
Tips
- Room Temperature Ingredients: Ensure your eggs and other ingredients are at room temperature for a smoother, more consistent filling.
- Crust Protection: To prevent over-browning, cover the pie edges with aluminum foil if they start to darken too quickly during baking.
- Avoid Cracks: The slight jiggle in the center when you remove the pie is normal - it will set as it cools, preventing unsightly cracks.
- Make Ahead: This pie actually tastes better the next day, so don't hesitate to prepare it in advance.
- Whipped Cream Hack: For an extra touch, add a sprinkle of cinnamon on top of your whipped cream for a beautiful and flavorful garnish.
- Storage Tip: The pie can be refrigerated for up to 4 days, making it perfect for advance preparation.
- Serving Suggestion: For the best flavor and texture, let the pie sit at room temperature for 15-20 minutes before serving.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 7g
Fat: 16g
Saturated Fat: 8g
Cholesterol: 75mg
