PUMPKIN PIE WITH SWEETENED 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:

• Arrange an oven rack in lowest position and heat the oven to 425°F. Place the pumpkin purée, sweetened condensed milk, eggs, and pumpkin pie spice in a large bowl and whisk until combined.
• If making 2 (9-inch) pies: Divide the filling between 2 blind baked 9-inch pie shells. Bake for 15 minutes. Reduce temperature to 350°F and bake until a knife inserted in the center comes out clean, 15 to 20 minutes more. Let cool on a wire rack for 2 hours. Serve immediately or refrigerate until ready to serve.
• If making 1 (9-inch) deep dish pie: Pour the filling into an unbaked 9-inch deep dish pie shell. Bake for 15 minutes. Reduce temperature to 350°F and bake until a knife inserted in the center comes out clean, 35 to 40 minutes more. Let cool on a wire rack for 2 hours. Serve immediately or refrigerate until ready to serve.