Libby's Pumpkin Pie Recipe With Sweetened Condensed Milk
This Libby's Pumpkin Pie Recipe With Sweetened Condensed Milk creates a creamy, flavorful pumpkin pie with pure pumpkin, warm spices, and a rich texture—perfect for Thanksgiving or any fall dessert table.
Ingredients
- 1 15 oz can LIBBY’S® 100% Pure Pumpkin
- 1 14 oz can sweetened condensed milk
- 2 large eggs
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ½ tsp salt
- 1 9-inch unbaked deep-dish pie crust
Instructions
Preheat And Prep
- Preheat your oven to 425°F (220°C). Place your pie crust on a baking sheet for easy transfer in and out of the oven.
Mix The Filling
- In one large bowl, combine the pumpkin, condensed milk, eggs, cinnamon, ginger, cloves, and salt. Whisk everything together until the mixture becomes smooth and creamy. No lumps-one hundred percent silky pumpkin goodness!
Fill The Crust
- Pour the mixture into your unbaked pie crust. It should come pretty close to the top (don’t worry—it won’t overflow).
Bake High, Then Low
- Bake at 425°F for 15 minutes.
- Reduce the temperature to 350°F and bake for 35-40 more minutes.
- The pie is ready when a knife inserted 1 inch from the center comes out clean.
Cool And Chill
- Let the pie cool on a wire rack for at least 2 hours. This helps it firm up. Want it chilled? Pop it in the fridge before serving.