Pumpkin Pie with Condensed Milk

4.77 from 256 votes

Golden delicious Pumpkin Pie with Sweetened Condensed Milk captures all the fall flavors of creamy pumpkin spice in a golden flaky crust.

Servings: slices

Prep Time 15

Cook Time 1

Total Time 1 15

Get Recipe Ingredients

Preheat the oven to 350°F. Blind bake the crust for 10-12 minutes.
In a large bowl, whisk eggs, sweetened condensed milk, pumpkin puree, pumpkin pie spice, vanilla extract, and salt together.
Pour the pumpkin pie mixture into the pie crust and bake at 425°F for 15 minutes. Cover edges with a pie shield or foil strips, if desired for even baking.
Reduce oven to 325°F and bake an additional 30-40 minutes, or until the pumpkin pie filling is set. It will have a slight jiggle to the center.
Remove from the oven and let cool on a baking rack. Chill until ready to serve.

Make Ahead & Storage:

Cooling: After baking, let the pie cool completely at room temperature. This helps set the filling and prevents condensation when refrigerated.
Refrigeration: Once cooled, cover the pie loosely with plastic wrap or aluminum foil and place it in the refrigerator. Pumpkin pie can be stored in the fridge for up to 3-4 days. For best results, serve within 2 days.
Freezing:
- For an unbaked pie, freezer until solid on a baking sheet. Then, wrap tightly in plastic wrap and aluminum foil. When ready to bake remove from the freezer and thaw overnight in the refrigerator.
- After the Baked Pie has completely cooled, wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer.
- This pie freezes well for up to 1 month. When ready to serve, thaw it in the refrigerator overnight.
Serving Tips: For the best flavor, let refrigerated slices come to room temperature for about 15-20 minutes before serving.

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