Pumpkin Pie with Sweetened Condensed Milk
This Pumpkin Pie with Sweetened Condensed Milk has a smooth, creamy filling flavored with pumpkin pie spice, butter, vanilla, and optional brandy. Use a homemade, refrigerated, or frozen crust for an easy make-ahead holiday dessert.
Servings: 8
Calories: 337kcal
Ingredients
- 12 inch Pie Crust I’m using All Butter Pie Crust, keep it wrapped in the plastic wrap and refrigerated until ready to use. You can also use refrigerated rolled pie crust or a 9-inch prepared frozen pie crust in a pan
- 15 oz Pumpkin Puree pure and unsweetened, this is about 1 ¾ cups of pumpkin puree
- ¼ cup Butter salted and melted
- 14 oz Sweetened Condensed Milk
- 2 tsp Pumpkin Pie Spice click for my recipe
- 2 tsp Vanilla Extract
- 2 tbsp Brown Sugar optional for a slightly sweeter pie
- 1 tbsp Brandy optional
- 2 large Eggs
Instructions
- Preheat the oven to 350 degrees.
- Add the pie filling (minus the eggs) to a food processor: Add the pumpkin puree, melted butter, sweetened condensed milk, pumpkin pie spice, vanilla extract, brandy, and brown sugar, if using, to a food processor.
- Blend until smooth, then taste & adjust: Taste the filling before adding the eggs and adjust the sweetness or spice if needed.
- Add the eggs and blend just until incorporated. Set the filling aside while you prepare the crust.
- Roll out the dough (if using homemade): Lightly flour a clean work surface and rolling pin. Place the pie dough on the floured surface and roll it from the center outward, turning the dough as you go to help it stay round and prevent sticking. Roll the dough into a 12-inch circle that is about ⅛ inch thick. This gives you enough dough to fit a 9-inch pie plate with some overhang for trimming and crimping.
- Carefully transfer the dough to the pie plate. You can roll it loosely around the rolling pin, then unroll it over the dish.
- Gently press the dough, trim & crimp: Gently press the dough into the bottom and sides of the pie plate without stretching it. Trim any excess dough, leaving enough around the edges to tuck under and crimp as desired.
- Pour the pumpkin pie filling into the prepared crust.
- Bake at 350 degrees for 50 to 60 minutes, or until the edges are set and the center has a slight jiggle. You can start checking for doneness around the 45-50 minute mark.
- Allow the pie to cool completely before slicing. Serve with whipped cream or a scoop of vanilla ice cream, and sprinkle with extra pumpkin pie spice if desired.
Notes
- Use pure pumpkin purée, not pumpkin pie filling.
- Taste and adjust the sweetness and spices before adding the eggs.
- Mix the eggs just until incorporated to avoid adding too much air.
- Keep the homemade or prepared pie crust cold until ready to fill.
- Do not prebake the crust.
- Bake until the edges are set and the center still jiggles slightly.
- The pie will settle and finish setting as it cools.
- Cool completely before slicing.
- Brown the butter for an even richer flavor.
- Bake time may increase when the oven is crowded.
Nutrition
Calories: 337kcal | Carbohydrates: 48g | Protein: 8g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 62mg | Sodium: 221mg | Potassium: 158mg | Fiber: 2g | Sugar: 35g | Vitamin A: 8640IU | Vitamin C: 2mg | Calcium: 214mg | Iron: 2mg
