Pumpkin Pie With Condensed Milk

Ingredients

• 9 inch pie crust
• 15 oz can pumpkin puree
• 2 large eggs
• 14 oz can sweetened condensed milk
• 2 teaspoons pumpkin pie spice
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. 1

   Preheat the oven to 400˚F. Line a 9-inch pie plate with the pastry crust. Line with foil and fill with pie weights or dried beans. Bake at 400˚F for 20 minutes, remove the foil and pie weights or dried beans, reduce heat to 350˚F, and bake for an additional 10 minutes. Remove from the oven, but leave the oven temperature at 350˚F

2. 2

   Whisk together the pumpkin puree and eggs.

3. 3

   Add the sweetened condensed milk, pumpkin pie spice, vanilla extract, and salt. Whisk until smooth.

4. 4

   Pour the mixture into the crust and bake at 350˚F for 55-65 minutes, until a knife inserted 1 inch from the edge comes out clean. The center of the pie will jiggle slightly when you gently shake the pie.

5. 5

   Cool completely on a wire rack and then cover loosely with plastic wrap and refrigerate to chill.