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Baking Pumpkin Pie at High Altitude


Pumpkin season is in full swing and nothing is better to cap off Thanksgiving than a nice cold slice of pumpkin pie. Living in Colorado, it’s taken time to perfect my pie. It’s so hard to get it to bake and set properly. Often, I was getting runny pies and I was stumped. Then, I found the key ingredient to make them set perfectly every single time, at high altitude, or at sea level. 

Pumpkin Pie High Altitude

Wanna know my secret? 

You sure? 

It’s so easy. 

Simply swap evaporated milk for Sweetened Condensed Milk and bake for 5 minutes longer than you think you need to. 

That’s it. 

No really. 

Perfect Pumpkin Pie… every time. 

Perfect Pumpkin Pie

  • 1/4 teaspoon ground nutmeg


  • Preheat oven to 425 degrees F.
  • Mix sugar, salt, cinnamon, ginger, nutmeg and cloves in small bowl. Beat eggs with a mixer in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in sweetened condensed milk. Pour into pie crust shell.
  • Bake for 15 minutes at 425 degrees. Reduce temperature to 350 degrees F.; bake for 50 minutes. Cool on wire rack for 2 hours. Serve immediately or refrigerate.