Why You’ll Love This Recipe
This pumpkin pie recipe is the perfect blend of rich, creamy texture and fragrant spices. It’s simple to make, yet impressive enough for special occasions. The filling comes together easily, and the end result is a perfectly set pie with just the right amount of sweetness. Whether you serve it with whipped cream or enjoy it on its own, this dessert is sure to become a favorite in your seasonal baking lineup.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Pumpkin puree
- Sweetened condensed milk
- Eggs
- Ground cinnamon
- Ground nutmeg
- Ground ginger
- Salt
- Unbaked pie crust (homemade or store-bought)
Directions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine pumpkin puree, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, and salt. Mix until smooth and fully combined.
- Pour the filling into the unbaked pie crust, spreading it evenly.
- Bake at 425°F (220°C) for 15 minutes.
- Reduce oven temperature to 350°F (175°C) and continue baking for 35 to 40 minutes, or until a knife inserted near the center comes out clean.
- Remove from the oven and let the pie cool completely on a wire rack.
- Serve plain or with a dollop of whipped cream.
Servings and timing
This recipe yields 8 servings.
Prep time: 10 minutes
Cook time: 50–55 minutes
Total time: About 1 hour
Variations
- Spiced Up: Add a dash of cloves or allspice for a deeper flavor profile.
- Crustless: Skip the crust and pour the filling into a greased pie dish for a gluten-free option.
- Maple Pumpkin Pie: Substitute part of the sweetened condensed milk with maple syrup for a richer sweetness.
- Mini Pies: Use mini tart shells or a muffin tin for individual servings.
- Dairy-Free: Use coconut milk and a dairy-free crust to make this pie suitable for those with dietary restrictions.
Storage/Reheating
Store the pumpkin pie in the refrigerator, loosely covered, for up to 4 days.
To reheat, warm individual slices in the microwave for about 20–30 seconds. You can also serve it cold or at room temperature, depending on your preference.
If freezing, wrap the pie tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
FAQs
How do I know when pumpkin pie is done baking?
Insert a knife near the center; if it comes out clean, the pie is done. The center should be set but still slightly wobbly.
Can I use fresh pumpkin instead of canned?
Yes, you can roast and puree fresh pumpkin, but make sure it’s well-drained and smooth for the best texture.
Why did my pumpkin pie crack?
Cracks can occur from overbaking or rapid cooling. To prevent this, don’t overbake and let the pie cool gradually.
Can I make pumpkin pie ahead of time?
Yes, you can make it a day or two in advance. Store it in the fridge until ready to serve.
Is pumpkin pie served hot or cold?
Pumpkin pie is traditionally served cold or at room temperature, but you can warm it slightly if desired.
Can I use evaporated milk instead of sweetened condensed milk?
Yes, but you’ll need to add sugar separately since evaporated milk is unsweetened.
What type of crust works best?
A traditional flaky pie crust is most common, but graham cracker crusts or even nut-based crusts can work well too.
How can I make it less sweet?
Reduce the amount of sweetened condensed milk slightly or use unsweetened pumpkin and adjust the sugar.
Can I freeze pumpkin pie?
Absolutely. Wrap it well and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Do I need to blind bake the crust?
Not for this recipe. The pie crust bakes along with the filling and should come out golden and cooked through.
Conclusion
Pumpkin pie is a cozy, crowd-pleasing dessert that never goes out of style. With its rich filling and classic spice blend, it’s a perfect treat for fall gatherings, holidays, or any day you want a taste of tradition. Once you try this easy and delicious recipe, it’s sure to become a seasonal staple in your kitchen.
Print
Pumpkin Pie
- Total Time: 1 hour
- Yield: 8 servings
- Diet: Vegetarian
Description
Pumpkin Pie is a classic fall dessert made with creamy pumpkin filling and warm spices in a flaky pie crust. Perfect for holidays or cozy gatherings, this timeless recipe is sweet, spiced, and simple to make.
Ingredients
- 1 (15 oz) can pumpkin puree
- 1 (14 oz) can sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 unbaked 9-inch pie crust (store-bought or homemade)
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, and salt until smooth.
- Pour the filling into the unbaked pie crust and smooth the top.
- Bake at 425°F for 15 minutes.
- Reduce oven temperature to 350°F (175°C) and continue baking for 35–40 minutes, or until a knife inserted near the center comes out clean.
- Remove from oven and let cool completely on a wire rack.
- Serve at room temperature or chilled, with whipped cream if desired.
Notes
- Don’t overbake to avoid cracking; the center should jiggle slightly when done.
- You can substitute homemade pumpkin puree—just be sure to drain it well.
- Add a pinch of cloves or allspice for extra spice depth.
- Store leftovers in the fridge for up to 4 days.
- Pie can be frozen for up to 2 months—wrap tightly in plastic and foil.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 25g
- Sodium: 230mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
