Description
This Easy Pumpkin Pie recipe offers a classic, creamy pumpkin dessert perfect for autumn and holiday gatherings. Utilizing a store-bought pie crust and simple pantry ingredients like pumpkin puree and sweetened condensed milk, this recipe delivers a rich, spiced pie with minimal effort. The pie features traditional pumpkin pie spices and a perfectly set filling, making it a delightful treat for up to eight people.
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 the oven. Set the oven rack in the lowest position and preheat to 425 degrees Fahrenheit.
- Prepare the crust. Thaw the chilled pie crust according to package directions. Unroll it and fit it into a 9-inch pie dish. Decorate the edges by folding them under slightly and pressing between fingertips to create a wavy design if desired.
- Mix the filling. In a mixing bowl, whisk together the pumpkin puree, sweetened condensed milk (including any excess from the can), eggs, pumpkin pie spice, and salt until well blended.
- Fill the pie crust. Pour the pumpkin mixture into the prepared pie crust and level the filling by gently wiggling the pie dish. Place the pie on a baking sheet. Optionally, cover the crust edges with aluminum foil to prevent over-browning.
- Bake the pie. Transfer the pie on the baking sheet to the oven’s lowest rack and bake at 425 degrees Fahrenheit for 15 minutes. Then reduce the oven temperature to 350 degrees Fahrenheit and continue baking for 35 to 40 minutes until the filling is nearly set and does not jiggle when moved.
- Cool the pie. Remove the pie from the oven and transfer it to a wire rack. Let it cool for at least 2 hours before slicing. For a chilled pie, allow the pie to rest 1 hour at room temperature, then refrigerate for 2 hours before serving.
Notes
- If using a homemade pie crust, it is recommended to partially blind bake it first to prevent sogginess from the wet filling.
- You can substitute the pumpkin pie spice with a blend of 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, and 1/4 tsp cloves for a homemade spice mix.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 70 mg
