Description
Pumpkin pie is a creamy, spiced custard filling made with pumpkin purée and baked in a flaky pie crust. Infused with warm spices like cinnamon, ginger, nutmeg, and cloves, this timeless dessert is a quintessential fall favorite perfect for Thanksgiving, holidays, or cozy gatherings.
Ingredients
Scale
- 1 can (15 oz) pumpkin purée (not pumpkin pie filling)
- 1 can (14 oz) sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 pre-made 9-inch pie crust (store-bought or homemade)
- Optional toppings: whipped cream, caramel drizzle, or chopped nuts
Instructions
- Preheat oven to 425°F (220°C). Fit the pie crust into a 9-inch pie dish.
- In a mixing bowl, whisk together pumpkin purée, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
- Pour the filling into the prepared crust and smooth the top.
- Bake at 425°F for 15 minutes.
- Reduce oven temperature to 350°F (175°C) and bake for 35–40 minutes, or until the center is set but slightly jiggly.
- Remove from oven and cool completely on a wire rack.
- Slice and serve with whipped cream or toppings of choice.
Notes
- Use canned pumpkin purée, not pumpkin pie filling.
- Chill the pie for at least 2–3 hours before slicing for clean cuts.
- Vegan option: substitute flax eggs and coconut condensed milk.
- Store covered at room temperature for 2 days, or refrigerate for up to 5 days.
- Freeze slices for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 50–55 minutes
- Category: Dessert, Pie
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: ~285
- Sugar: 25 g
- Sodium: 280 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 60 mg