Description
This classic American pumpkin pie recipe features a smooth and spiced pumpkin filling baked in a flaky pie crust, making it the perfect dessert for Thanksgiving or any holiday gathering. The combination of cinnamon, ginger, nutmeg, and cloves delivers traditional fall flavors, while the use of sweetened condensed milk ensures a creamy texture. Easy to prepare and delicious served plain or topped with whipped cream.
Ingredients
Scale
Filling
- 1 (15-ounce) can pumpkin purée
- 1 (14-ounce) can sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Crust
- 1 (9-inch) unbaked pie crust
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to ensure it reaches the right temperature for baking the pie.
- Mix the filling: In a large mixing bowl, whisk together the pumpkin purée, sweetened condensed milk, and eggs until the mixture is smooth and well combined.
- Add spices and salt: Sprinkle in the ground cinnamon, ginger, nutmeg, cloves, and salt; stir thoroughly until all ingredients are evenly distributed throughout the filling.
- Prepare the crust: Place the unbaked 9-inch pie crust into a pie dish, ensuring it fits snugly with edges fluted or trimmed as desired.
- Pour the filling: Carefully pour the pumpkin mixture into the prepared pie crust, spreading it evenly with a spatula if needed.
- Bake at high temperature: Bake the pie at 425°F for 15 minutes to help set the crust and start cooking the filling.
- Reduce heat and continue baking: Lower the oven temperature to 350°F (175°C), and bake for an additional 35 to 40 minutes. Check doneness by inserting a knife near the center; it should come out clean when the pie is fully baked.
- Cool the pie: Remove the pumpkin pie from the oven and let it cool on a wire rack for at least 2 hours to allow the filling to set completely.
- Serve: Slice the pie and serve plain or topped with whipped cream for extra indulgence.
Notes
- For richer flavor, replace the individual spices with 1 tablespoon of pumpkin pie spice.
- To avoid a soggy bottom crust, partially blind bake the crust for 10 minutes before adding the filling.
- This pie tastes even better made a day ahead and stored covered in the refrigerator.