An easy pumpkin pie recipe made with sweetened condensed milk! Creamy, smooth and enhanced with flavors of cinnamon and nutmeg. A classic Fall dessert perfect for the Thanksgiving and Christmas holidays
Defrost pre-made pie crust completely if frozen. Roll out pie crust onto 9" pie pan. Crimp the edges of the pie crust. Use a fork to pierce the bottom of the pie crust a couple of times.
Pre-bake pie crust (optional): Pre-heat oven to 375°F. Place parchment paper on the crust, and then some pie weights. If you don't have pie weights, use uncooked dry rice instead. Bake pie crust in the oven with weights for 10 minutes, then remove parchment paper and weights, and bake for another 8 minutes. Remove crust from oven.
In a large mixing bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, melted butter, ground cinnamon, ground nutmeg, and salt. Whisk until mixture is smooth and without clumps.
Gently pour mixture into the empty pie crust.
Bake pumpkin pie in the oven for 45-50 minutes.
Remove from oven, let it rest for 15 minutes before slicing your pie.
Serve and enjoy!
Notes
Cover the edges with aluminum foil: you may want to carefully wrap aluminum foil along the round edges so the pie crust doesn't over bake. This is helpful to do if you are pre-baking the pie crust.
Cutting clean slices: To achieve cleaner slices: 1) chill pie in the refrigerator before cutting with a serrated knife, or 2) run a sharp knife under hot water and wiping it dry before slicing pumpkin pie, wiping it clean after each cut.