Easy Pumpkin Pie With Condensed Milk
Making pumpkin pie with sweetened condensed milk is simple and yields a beautiful, heavenly dessert. This one has a touch of eggnog too, making it perfect for the holidays!
Servings: 8 servings
Calories: 332kcal
Equipment
- 1 Whisk
- 1 pie crust shield (optional)
- 1 baking sheet (optional)
Ingredients
- 2 large eggs
- 1 9 inch deep dish pie crust
- 15 oz pure pumpkin
- 14 oz sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 teaspoon pumpkin pie spice
- ¼ teaspoon sea salt
- ¼ teaspoon white pepper (optional)
- 2 tablespoon eggnog liqueur (optional)
Instructions
Preheat oven to 450°F.
- Separate 1 egg white from the yolk. Brush egg white over pie crust to create a seal, then add both the yolk and remaining egg white to a large bowl along with another egg, pumpkin puree, sweetened condensed milk, vanilla extract, pumpkin pie spice, salt, pepper, and eggnog liqueur (optional). Whisk to combine.
- Carefully pour pumpkin pie mixture into pie crust, place on a baking sheet, then add to a peated oven and bake for 15 minutes. Reduce heat to 325F and bake an additional 35 minutes, or until pie has set.
- Allow pie to cool on a wire rack for a minimum of two hours before serving.
Notes
- You can check to see if the pie has set by inserting a toothpick or knife into the center. If it comes out clean, it's ready! If any liquid clings to it, add an additional 5 minutes, then try again and repeat until set. It's normal for the center of the pie to have a slight jiggle - it will firm up as it cools.
- This recipe yields enough pumpkin mixture to fill a deep-dish crust. The first time I made it, I used a regular pie crust and ended up with a little extra. If this happens, you can pour it into a ramekin and bake alongside the pie so it doesn't go to waste.
- The crust shouldn't burn if you follow the instructions properly, but you can use a pie crust shield or aluminum foil to protect it, if desired.
- Allow the pie to cool at room temperature for at least 2 hours before transferring it to the fridge, as this will help minimize condensation and prevent it from having a gummy texture.
- For the best flavor, allow the pumpkin pie to chill in the fridge overnight.
- Store leftovers in the refrigerator in an airtight container for up to 4 days.
Nutrition
Serving: 1slice | Calories: 332kcal | Carbohydrates: 45g | Protein: 8g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 60mg | Sodium: 256mg | Potassium: 345mg | Fiber: 2g | Sugar: 29g
