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
