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.
- Prep time
- 10 min
- Cook time
- 50 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
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.
- 2
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!
- 3
Pour the mixture into your unbaked pie crust. It should come pretty close to the top (don’t worry—it won’t overflow).
- 4
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.
- 5
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.