Pumpkin Pie with Sweetened Condensed Milk

Pumpkin pie with sweetened condensed milk is an easy recipe for the creamiest pumpkin pie you've ever eaten. Sweetened, condensed milk eliminates the need to add sugar and evaporated milk to your pie.

• pie crust for 9-inch pie
• can of pumpkin puree (not pumpkin pie filling)
• can of sweetened condensed milk
• eggs
• sea salt
• ground ginger
• ground nutmeg
• vanilla extract
• ground cinnamon

See recipe card for amounts

Recipe Notes

Be sure to place pie plate on a parchment lined baking sheet before baking pie. That way any spills will hit your baking sheet and not the oven.

Be sure to crack the eggs, one at a time in a different container than your mixing bowl in case one of them is bad or old. I like to use the empty pumpkin purée can for this or the empty sweetened condensed milk can. If you like a crisp, flaky pie crust, parbake the crust before adding the filling

You can use pumpkin pie spice if you like, instead of these ginger, nutmeg and cinnamon. Use two teaspoons of pumpkin pie spice.

Make sure you're using sweetened, condensed milk not evaporated milk.

This recipe will not turn out if you're using evaporated milk, which has no sugar in it.

How to Know When Pumpkin Pie is Done?

A common way to test for doneness with a custard pie is to insert a knife or a chopstick in the middle of the pie. It the knife comes out clean, the pie is done baking.

A custard pie like pumpkin will puff up slightly and will become darker when finished baking.

Also, there's the classic saying to follow, it needs to "jiggle like jello and not like wiggle like a wave."

Cook pumpkin pie until it reaches an internal temperature of 180°F. I use this digital cooking thermometer all the time.

Storing

Pumpkin pie should be refrigerated as soon as it cools, according to the USDA. This will take around three hours.

Any egg rich pie like pumpkin or pecan should last three to four days in the refrigerator.

Wrap the pie with plastic wrap or put a pie lid on it to keep it fresh.

Or you can get a plastic pie carrier with lid to just seal the whole dessert up.

Making Pie Ahead

Pumpkin pie freezes beautifully so feel free to get that off your holiday party to do list ahead of time.

Freeze a baked pumpkin pie for up to 30 days.

Wrap in several layers of plastic wrap once cool. Then slide the pie into a freezer-bag.

Mark the date on the bag with a permanent marker so you don't forget how long it's been in the freezer.

When you're ready to serve, thaw pumpkin pie in the fridge for 12 hours. You can warm it up, if you like, a few seconds at a time in the microwave to take the chill off.

But be careful because you don't want pumpkin soup. Give the pie a couple seconds in the microwave and then check it.

You can also freeze pumpkin pie batter up to five days. Store it in a freezer safe resealable bag and get as much air out of the bag as possible for freshness.