Nickel Allergy Friendly Condensed Milk Pumpkin Pie
Total time3 hr 20 min
Prep time20 min
Cook time1 hr
4.5(30)
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Learn more →Ingredients
8 servings
For the crust
- 1 (9-inch) unbaked pie crust
For the filling
- 1 can (15 oz) pumpkin puree
- 1 can (14 oz) sweetened condensed milk
- 3 tbsp cornstarch
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- ½ tsp fine salt
- ½ cup heavy cream
- 1 tsp vanilla extract
For serving
- whipped cream, for serving (optional)
Can be omittedwhipped cream
Instructions
- 1
Position a rack in the lower third of the oven and preheat to 425°F (220°C). Fit the unbaked pie crust into a 9-inch pie dish, crimp the edges, and refrigerate while you prepare the filling.
- 2
In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, cornstarch, cinnamon, ginger, nutmeg, allspice, and salt until smooth and no cornstarch lumps remain.
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