Description
This easy pumpkin pie recipe features a smooth and spiced pumpkin filling baked in a flaky pie crust. Perfect for fall gatherings or holiday desserts, it combines canned pumpkin puree with condensed milk and warm pumpkin pie spices for a classic taste that's simple to prepare and delicious to serve.
Ingredients
Scale
Pie Crust
- 1 (9-inch) refrigerated pie crust (store-bought)
Filling
- 1 (15 oz) can pumpkin puree (not pie filling)
- 1 (14 oz) can sweetened condensed milk
- 2 large eggs
- 2 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
Instructions
- Preheat Oven: Set the oven rack in the lowest position and preheat the oven to 425 degrees Fahrenheit to prepare for baking the pie.
- Prepare Pie Crust: Thaw the chilled pie crust according to package directions. Unroll it and fit it into a 9-inch pie dish. Decorate the edges by folding under slightly and pressing between fingertips to create a wavy design if desired.
- Mix Filling: In a mixing bowl, whisk together the pumpkin puree, sweetened condensed milk (making sure to scrape any excess from the can), eggs, pumpkin pie spice, and salt until the mixture is well blended.
- Fill Pie Crust: Pour the pumpkin mixture into the prepared pie crust, then gently wiggle the dish to level the filling evenly. Place the pie on a baking sheet. Optionally, cover the crust edges with a ring of aluminum foil to prevent over-browning.
- Initial Bake: Transfer the pie on the baking sheet to the lowest oven rack and bake at 425 degrees Fahrenheit for 15 minutes.
- Reduce Heat and Continue Baking: After 15 minutes, reduce the oven temperature to 350 degrees Fahrenheit and continue baking the pie until the filling is nearly set and no longer jiggles when moved, approximately 35 to 40 minutes.
- Cool Pie: Remove the pie from the oven and transfer it to a wire rack. Let it cool at least 2 hours before slicing. For a chilled pie, let it rest 1 hour at room temperature and then refrigerate for 2 hours.
Notes
- For homemade pie crusts, it is recommended to partially blind bake first to prevent sogginess due to the wet filling.
- If pumpkin pie spice is unavailable, substitute with a blend of 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, and 1/4 tsp cloves for similar flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 75 mg
