Description
Classic pumpkin pie with a creamy, spiced filling and a buttery crust. Perfect for holidays or any cozy gathering.
Ingredients
Scale
- 1 can (15 ounces) canned pumpkin puree
- 1 can (14 ounces) sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 (9-inch) unbaked pie crust
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until smooth.
- Place the unbaked pie crust in a 9-inch pie dish and press it gently into place. Crimp the edges if desired.
- Pour the pumpkin filling into the crust and smooth the top with a spatula.
- Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 35 to 40 minutes or until the center is just set with a slight jiggle.
- Remove from the oven and let the pie cool completely on a wire rack.
- Chill for at least 2 hours before serving.
Notes
- Use pure canned pumpkin, not pumpkin pie mix, for best results.
- Cool the pie completely before slicing to help the filling set.
- Add a little orange zest to brighten the flavor.
- Top with whipped cream or a sprinkle of cinnamon for extra flair.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 25g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg