Description
This easy pumpkin pie recipe features a smooth, spiced pumpkin filling baked in a flaky pie crust. Using canned pumpkin puree and sweetened condensed milk, it delivers classic fall flavors with minimal effort, perfect for holiday gatherings or a cozy dessert.
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 oven rack in the lowest position and heat 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 pie dish. If desired, fold edges under slightly and press between fingertips to create a wavy design.
- Make Filling: In a mixing bowl, whisk together the pumpkin puree, sweetened condensed milk (including any excess from the can), eggs, pumpkin pie spice, and salt until fully blended and smooth.
- Fill Pie Crust: Pour the pumpkin filling into the prepared pie crust, gently wiggling the dish to level the mixture evenly. Place the pie on a baking sheet. To prevent crust edges from over-browning, optionally cover them with a ring of aluminum foil.
- Initial Bake: Transfer the baking sheet with the pie to the oven on the lowest rack. Bake at 425 degrees Fahrenheit for 15 minutes to start the cooking process.
- Continue Baking: Without removing the pie, reduce the oven temperature to 350 degrees Fahrenheit and continue baking for an additional 35 to 40 minutes, or until the pie filling is nearly set and no longer jiggles when moved.
- Cool Pie: Remove the pie from the oven and transfer it to a wire rack. Allow it to cool for at least 2 hours before slicing. For a chilled version, rest the pie 1 hour at room temperature, then refrigerate for 2 hours before serving.
Notes
- You can substitute a homemade pie crust, but it’s best to partially blind bake it first to prevent sogginess due to the wet filling.
- If you don’t have pumpkin pie spice, make your own blend using 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, and 1/4 tsp cloves.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 75 mg
