Description
This easy pumpkin pie recipe features a smooth and spiced pumpkin filling baked in a flaky pie crust, perfect for fall gatherings and holiday desserts.
Ingredients
Scale
Crust
- 1 (9-inch) refrigerated pie crust (store-bought)
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
- Preheat Oven: Set oven rack in the lowest position and preheat oven to 425 degrees Fahrenheit.
- Prepare Pie Crust: Thaw the chilled pie crust according to package directions. Unroll and fit into a 9-inch pie dish. Optionally, fold edges under slightly and press between fingertips to create a wavy design.
- Make Filling: In a mixing bowl, whisk together pumpkin puree, sweetened condensed milk (scrape in any excess from the can), eggs, pumpkin pie spice, and salt until smooth and well blended.
- Fill and Level: Pour the pumpkin mixture into the prepared pie crust. Gently wiggle the pie to level the filling. Place the pie on a baking sheet. To prevent crust edges from over-browning, cover edges with a ring of aluminum foil if desired.
- Bake at High Temperature: Bake the pie on the lowest oven rack at 425 degrees for 15 minutes.
- Reduce Heat and Continue Baking: Without removing the pie, reduce oven temperature to 350 degrees and continue baking for 35 to 40 minutes, or until the filling no longer jiggles when the pie is moved and is nearly set.
- Cool: Transfer the pie to a wire rack and let cool for at least 2 hours before slicing. For a chilled pie, let it rest 1 hour at room temperature, then refrigerate for 2 hours before serving.
Notes
- If using homemade pie crust, partially blind bake it first to prevent sogginess from the wet filling.
- As a substitute for pumpkin pie spice, use 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, and 1/4 tsp cloves.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 70 mg
