Pumpkin Pie with Sweetened Condensed Milk

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Pumpkin Pie with Sweetened Condensed Milk

Ever since I've made this pumpkin pie with sweetened condensed milk, I haven't looked back! It's the perfect pumpkin pie recipe, with the best texture and flavor. For the final touch, I decorate it with salted maple whipped cream. This recipe makes a 9-inch pumpkin pie.

Prep Time10

Cook Time55

Total Time1 5

Course: Dessert

Cuisine: American

Servings: people

Calories: 410kcal

Author: Tania

Equipment

Ingredients

1 9-inch unbaked pie crust shell, frozen do not thaw, see notes
15 ounces canned pure pumpkin puree not “pumpkin pie filling”
14 ounces sweetened condensed milk
2 large eggs at room temperature
½ teaspoon salt
2 teaspoons vanilla extract
2½ teaspoons pumpkin pie spice

For the maple whipped cream:

1 cup heavy whipping cream
2 tablespoons maple syrup plus more to taste
A generous pinch of salt

Instructions

Preheat the oven to 425°F with the rack positioned in the lower third of the oven. Place a large sheet pan on the rack to preheat it (we’ll place the pie on the hot sheet pan later).
Make the pumpkin pie filling: In a large bowl, whisk together the pumpkin puree, condensed milk, eggs, salt, vanilla extract, and pumpkin spice until smooth and well combined. Break up any lumps of the pumpkin spice as needed, it would be smooth. Tip: If you love pumpkin flavors, add a little more spice.
Fill the pie crust: Place the frozen pie shell on top of the hot sheet pan (this initial direct heat contact helps crisp up the bottom). Pour the filling into the unbaked pie crust. Note: Make sure the crust is frozen when using. There is no need to par-bake it or thaw prior.
Initial baking: Carefully transfer to the oven. Bake at 425°F for an initial 20 minutes.
Lower oven temp and finish baking: Reduce the oven temperature to 350°F. Then, very carefully remove the pan and place a silicone pie crust shield over the crust edges to prevent over-browning. Return to the oven for another 35 minutes, or until the edges are fully set and the center is slightly jiggly.
Cool completely: Remove the pie from the oven and let it cool completely at room temperature, about 3+ hours. It will continue to set as it cools. You can also refrigerate it overnight after it's cooled down.
Make maple whipped cream and decorate: Using a mixer, beat the heavy cream with the maple syrup and salt for about 4 minutes, or until you get medium peaks. Decorate your pie, or serve the whipped cream on the side.
Tip for slicing pumpkin pie: Run a knife through hot water and wipe it dry between each slice. Top with maple whipped cream before serving. Serve chilled or at room temperature.

Notes

Use store-bought frozen 9-inch pie crust shells. With these frozen pie shells, there is no need to thaw or par-bake to make pumpkin pie.
Favorite brands: Marie Callender’s or Wholly Wholesome. Note that Wholly Wholesome also carries a gluten-free crust.
How to tell if the pumpkin pie is done: Gently shake the pie pan. The outer edges (about 2-3 inches) of the filling should be fully set, while the center should jiggle slightly.
Use 100% pure pumpkin puree (canned), NOT “pumpkin pie filling.” They look similar in the packaging but are different.
If you don’t have a silicone crust shield, you can use foil around the edges.
Cool the pie completely, ideally refrigerating overnight, before slicing or decorating.
Baking more than one pie? Double all ingredients to bake two pies at once. No need to change the baking times.
Whipped cream: If your maple whipped cream becomes too stiff, fold in a splash of cold heavy cream by hand.

Make Ahead, Storing, and Freezing

Make Ahead: Bake up to 2 days in advance, cool completely, and refrigerate loosely covered. Add whipped cream right before serving.
Storing: Keep leftovers covered in the refrigerator for up to 4 days.
Freezing: Freeze the cooled, undecorated pie uncovered until firm, then wrap tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge.

Substitutions and Variations

Crust: If using a homemade pie crust instead of frozen, blind-bake it first.
Spice Level: Use 2 tsp pumpkin pie spice for a mild flavor, 2½ tsp for medium (this is what I do), or 3 tsp for strong.
Homemade Pumpkin Pie Spice Blend: Replace store-bought spice with 2 tsp cinnamon, ½ tsp ginger, ½ tsp nutmeg, ¼ tsp allspice, and a pinch of cloves.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition