Description
This classic pumpkin pie recipe uses sweetened condensed milk for a rich, creamy filling with warm spices. Prepared with a pre-made pie crust, it’s baked to perfection with a smooth texture and subtly spiced taste, making it a delightful dessert for holidays or any cozy occasion.
Ingredients
Scale
Filling
- 1 can (15 oz) pure pumpkin puree
- 1 can (14 oz) sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Crust
- 1 pre-made 9-inch pie crust
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to prepare for initial high-temperature baking that helps set the pie crust and filling.
- Mix the Filling: In a large mixing bowl, whisk together the pumpkin puree and sweetened condensed milk until smooth. Then add the eggs, cinnamon, ginger, nutmeg, salt, and vanilla extract. Whisk until fully combined and the mixture is smooth and uniform.
- Pour into the Pie Crust: Pour the prepared pumpkin mixture into the unbaked pre-made pie crust. Use a spatula to spread and smooth the filling evenly across the crust.
- Bake the Pie: Bake the pie at 425°F (220°C) for 15 minutes to begin setting the crust and filling. Then reduce the oven temperature to 350°F (175°C) and continue baking for 40 to 45 minutes. Check for doneness by inserting a knife into the center—the knife should come out clean or with just a few moist crumbs.
- Cool the Pie: Remove the pie from the oven and place it on a wire rack. Allow it to cool for about 2 hours to let the filling fully set and stabilize before slicing.
- Serve: Once cooled, slice the pumpkin pie and serve. Optionally, top with whipped cream for added flavor and creaminess.
Notes
- Use a pre-made pie crust for convenience, but homemade crust can be substituted if preferred.
- Make sure to cool the pie completely before slicing to avoid a runny filling.
- Spices can be adjusted according to taste—add more cinnamon or nutmeg if desired.
- For a richer flavor, garnish with whipped cream or a sprinkle of cinnamon before serving.
- Storage: Keep leftover pie refrigerated and consume within 3-4 days.
