5 Ingredient Pumpkin Pie with Sweetened Condensed Milk

An image of a slice of pumpkin pie with condensed milk on a plate.

5 Ingredient Pumpkin Pie with Sweetened Condensed Milk

Course: Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 10

Cook Time: 50

Cooling Time: 1

Total Time: 2

Servings: slices

Calories: 318kcal

Author: Shruthi Baskaran-Makanju

A 5-ingredient pumpkin pie: canned pumpkin, sweetened condensed milk, two eggs, pumpkin pie spice and a store-bought crust. No evaporated milk and no sugar to measure. Start hot, finish low, cool for an hour and it slices clean.

Print Recipe Add to Collection

Equipment

1 9-inch pie dish

Ingredients

1 9-inch store-bought pie crust
15 ounces pumpkin puree canned
14 ounces sweetened condensed milk canned
2 eggs large
1½ teaspoons pumpkin pie spice or see notes for a quick substitute
½ teaspoon salt
½ cup whipped cream for serving, optional

Instructions

Preheat the oven to 425°F (220°C).
Place the pie crust in a 9-inch pie dish. Crimp or trim the edges as desired. Set aside.
In a large mixing bowl, combine the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and salt. Whisk until smooth and well blended.
Carefully pour the pumpkin mixture into the prepared pie crust, spreading it out evenly.
Place the pie in the oven and bake at 425°F for 15 minutes, then reduce to 350°F for another 35 to 40 minutes or until set.
Remove from the oven and let the pie cool on a wire rack. Allow it to cool completely before serving to set properly. One hour is recommended for best results.
Slice the pie and serve with a dollop of whipped cream, if desired.

Notes

No pumpkin pie spice? Use 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg and ¼ teaspoon ground cloves.
Keeping the crust cold prevents shrinking and helps it bake up flaky.
If the crust starts browning too quickly, cover the edges with a pie shield or foil.
Let the pie cool for at least an hour before slicing so the filling sets.
Store leftovers in the refrigerator, covered, for up to 4 days.

Nutrition