Description
A smooth and creamy pumpkin pie made with sweetened condensed milk for a rich, velvety texture and perfectly balanced sweetness.
Ingredients
- 1 (9-inch) unbaked pie crust
- 1 (15-ounce) can pumpkin puree
- 1 (14-ounce) can sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- Whipped cream for serving
Instructions
- Preheat oven to 425°F (220°C). Place the unbaked pie crust in a 9-inch pie dish and set aside.
- In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until smooth and well combined.
- Pour the pumpkin mixture into the pie crust. Bake for 15 minutes, then reduce oven temperature to 350°F (175°C) and continue baking for 35-40 minutes, or until a knife inserted near the center comes out clean.
- Remove pie from oven and let it cool completely on a wire rack. Refrigerate for at least 2 hours before serving. Top with whipped cream if desired.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Dessert
- Cuisine: American