PUMPKIN PIE RECIPE CONDENSED MILK RECIPES

Steps:

• Preheat the oven to 425F.
• Put pumpkin puree, sweetened condensed milk, eggs, pumpkin spice, cinnamon and salt in a large bowl and mix until smooth.
• Pour the pumpkin batter into the pie crust. Put in the oven on the bottom rack. Bake for 15 minutes.
• Reduce oven temperature to 350F and bake for 40 minutes. Turn off the oven and leave the pumpkin pie in the oven for another 5 minutes.
• Remove the pumpkin pie in the oven and cool completely. Serve the pumpkin pie at room temperature. If serving the next day, keep the pumpkin pie in the refrigerator, then bring to room temperature for an hour before serving.

Steps:

• To make this signature pumpkin pie recipe, start by preheating the oven to 425°F. Place frozen pie crust on large foil-lined baking sheet.
• Mix pumpkin, milk, eggs, pumpkin pie spice and vanilla in large bowl until smooth. Pour into crust.
• Bake 15 minutes. Reduce oven temperature to 350°F. Bake 40 minutes longer or until knife inserted 1 inch from the crust comes out clean. Cool completely on wire rack. Serve with Vanilla Whipped Cream, if desired.
• Make your own pumpkin pie crust: Try this signature pumpkin pie recipe with our Homemade Vanilla Pie Crust or with your own Homemade Pumpkin Puree.
• Does pumpkin pie need to be refrigerated? Yes, pumpkin pie should be refrigerated if you are not enjoying it right after it's been baked. Cover it loosely with plastic wrap to keep from drying out. Can you freeze pumpkin pie? Yes, you can freeze pumpkin pie. To save any leftovers, wrap the pie with plastic wrap and then with foil. Place on a flat surface in your freezer for up to 1 month, then thaw in the refrigerator when you're ready to serve.