Pumpkin Pie with Condensed Milk

Course: Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 10

Cook Time: 35

Cooling Time: 1

Total Time: 1 45

Servings: slices

Calories: 318kcal

This rich, creamy pumpkin pie with condensed milk and cozy spices is easy to make, hard to resist, and perfect for those instant Fall vibes!

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, cinnamon, ginger, nutmeg, cloves, 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 35-40 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.

Store any leftovers in the refrigerator, covered, for up to 4 days.
Keeping the crust cold prevents shrinking and helps it bake up nice and 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, which helps the filling set properly.
Lightly pre-baking the crust at 350°F for 5 minutes can add a touch of crispness if desired.