Description

This easy pumpkin pie recipe delivers a classic autumn dessert with a smooth, spiced filling nestled in a flaky pie crust. Perfect for holiday gatherings or any cozy occasion, this pie combines canned pumpkin puree with rich sweetened condensed milk and warm pumpkin pie spice for a deliciously creamy and flavorful treat that pairs beautifully with a dollop of whipped cream.

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)

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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 preparing the filling to maintain its shape and texture.
Mix 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 fully combined.
Assemble Pie: Pour the pumpkin filling into the prepared pie crust. Place the pie plate on a baking sheet to make handling easier. Cover the edges of the crust with foil strips or use a pie shield to prevent the crust edges from over-browning during baking.
Bake Pie: Bake the pie at 425°F for 10 minutes initially. Then, reduce the oven temperature to 350°F and continue baking for 30 to 40 minutes, or until the center of the filling is slightly jiggly but no longer liquid. It’s normal for the edges to crack slightly.
Cool and Chill: Remove the pie from the oven and allow it to cool to room temperature. For best results, chill the pie in the refrigerator for at least 2 hours before serving. Serve topped with whipped cream if desired.

Notes

Chilling the pie crust before baking helps prevent shrinking and maintains flakiness.
Using a foil shield prevents the pie crust edges from burning while allowing the filling to bake properly.
The center may seem slightly jiggly after baking; this ensures a creamy texture once cooled.
This pie is best served chilled but can be enjoyed at room temperature.
Leftovers should be refrigerated and consumed within 3-4 days.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American