Description
Creamy, spiced, and perfectly cozy, this classic pumpkin pie is a must-bake for the holidays or any time you crave a slice of comfort.
Ingredients
Scale
- 1 (15-ounce) can canned pumpkin puree
- 1 (14-ounce) can sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 (9-inch) unbaked pie crust
Instructions
- Preheat your oven to 425°F (220°C) and position a rack in the center.
- In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, and salt until smooth and fully combined.
- Place the unbaked pie crust into a 9-inch pie dish, trimming and crimping the edges as desired.
- Pour the pumpkin filling into the crust and smooth the top with a spatula.
- Bake at 425°F for 15 minutes, then reduce the temperature to 350°F and continue baking for 35 to 40 minutes, or until a knife inserted near the center comes out clean.
- Remove from oven and let the pie cool completely on a wire rack.
- Chill in the refrigerator for at least 4 hours before serving.
Notes
- Blind baking the crust can help avoid sogginess.
- Letting the pie rest overnight deepens the flavor.
- Cover the edges with foil if they brown too quickly during baking.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 220mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
Keywords: Pumpkin Pie, Thanksgiving Dessert, Classic Pie Recipe, Fall Baking