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Traditional Pumpkin Pie With Sweetened Condensed Milk

A silky, creamy pumpkin pie made with sweetened condensed milk, perfect for family gatherings and festive occasions.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Filling
  • 1 15 oz can pumpkin puree
  • 1 14 oz can sweetened condensed milk
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon salt
Crust
  • 1 9-inch pie crust premade pie crust Ensure that your pie crust is Halal-certified.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, combine the pumpkin puree, sweetened condensed milk, and eggs.
  3. Sprinkle in the ground cinnamon, nutmeg, and ginger, as well as the salt. Whisk everything together until smooth and well blended.
  4. Pour the pumpkin mixture into your premade pie crust, smoothing the top with a spatula.
Baking
  1. Place the pie in the preheated oven. Bake for 15 minutes.
  2. Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 35-40 minutes until the filling is set and a knife inserted in the center comes out clean.
  3. Allow the pie to cool at room temperature for at least 2 hours before serving.
  4. Slice and enjoy your creamy pumpkin pie chilled or at room temperature, with your favorite toppings.

Notes

For a Halal twist on a homemade crust, consider using a graham cracker crust as a delicious alternative. Adjust the spices according to your preferences. If you’re a fan of cardamom or allspice, feel free to add a dash for a flavor punch. Don’t rush the cooling process to ensure the texture is sublime. To prevent a soggy crust, try briefly pre-baking the crust before adding the filling. Leftovers should be stored tightly covered in the refrigerator for 3-4 days, or frozen for longer storage.