Description
This easy pumpkin pie recipe features a smooth and creamy pumpkin filling baked in a flaky pie crust. Perfectly spiced with pumpkin pie spice and sweetened condensed milk, this classic dessert is simple to make and delicious to serve at any fall or holiday gathering.
Ingredients
Scale
Pie Crust
- 1 refrigerated pie crust (from a pack of two) or frozen crust
Filling
- 1 (15 oz) can pumpkin puree
- 1 (14 oz) can sweetened condensed milk
- 2 large eggs
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
For Serving
- Whipped cream (optional)
Instructions
- Preheat and Prepare Crust: Preheat your oven to 425°F (218°C). Place the pie crust into a 9-inch pie plate and crimp the edges as desired. Chill the crust while you prepare the filling to keep it firm and prevent shrinking.
- Make the Filling: In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, salt, and pumpkin pie spice until the mixture is smooth and well combined.
- Fill the Pie Crust: Pour the pumpkin filling into the prepared pie crust. Place the pie plate on a baking sheet to facilitate easy handling and to catch any drips. Protect the crust edges by covering them with foil strips or a pie shield to prevent over-browning during baking.
- Bake the Pie: Bake the pie at 425°F for 10 minutes to set the crust. Then reduce the oven temperature to 350°F and continue baking for an additional 30-40 minutes. The filling should be set but still slightly jiggly in the center. Some cracking around the edges is normal.
- Cool and Chill: Remove the pie from the oven and allow it to cool to room temperature on a wire rack. After cooling, chill the pie in the refrigerator for at least 2 hours to fully set before serving.
- Serve: Serve slices topped with whipped cream if desired for an extra creamy touch.
Notes
- Using foil or a pie shield to cover the crust edges helps prevent them from burning while the filling bakes fully.
- Chilling the pie after baking improves the texture and makes slicing easier.
- Leftover pumpkin pie can be stored covered in the refrigerator for up to 3 days.
- Adjust pumpkin pie spice to taste or use cinnamon and nutmeg if you prefer a different spice blend.
- For a homemade crust alternative, use your favorite pie dough recipe.
