Description
This easy pumpkin pie recipe features a creamy spiced pumpkin filling baked in a flaky pie crust, perfect for a comforting fall dessert. Using canned pumpkin puree and sweetened condensed milk simplifies preparation while delivering classic seasonal flavors.
Ingredients
Scale
Pie Crust
- 1 (9-inch) refrigerated pie crust (store-bought)
Pie 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
- Prepare Oven and Pie Crust: Set the oven rack in the lowest position and preheat the oven to 425 degrees Fahrenheit. 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.
- Make Filling: In a mixing bowl, whisk together the pumpkin puree, sweetened condensed milk (including any excess scraped from the can), eggs, pumpkin pie spice, and salt until the mixture is well blended and smooth.
- Assemble Pie: Pour the pumpkin filling into the prepared pie crust and gently wiggle the dish to level the filling. Place the pie on a baking sheet. To prevent the crust edges from over-browning, cover them loosely with a ring of aluminum foil if desired.
- Bake Pie: Transfer the baking sheet with the pie to the oven and bake on the lowest rack at 425 degrees for 15 minutes. Then reduce the oven temperature to 350 degrees without removing the pie, and continue baking for 35 to 40 minutes more, or until the 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. Let it cool for at least 2 hours before slicing. For a chilled pie, allow it to cool for 1 hour at room temperature, then refrigerate for 2 hours before serving.
Notes
- If using a homemade pie crust, partially blind bake it first to prevent sogginess from the wet pumpkin 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.
- Covering the crust edges with foil during baking helps avoid excessive browning.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 75 mg
