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Pumpkin Pie

A classic fall dessert, this pumpkin pie is simple to make and perfect for Thanksgiving or Halloween gatherings. Enjoy its rich flavors complemented by whipped cream.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 1 can 15 oz can of pumpkin puree Canned pumpkin puree works best for consistent texture.
  • 1 can 14 oz can of sweetened condensed milk Adds sweetness and creaminess.
  • 2 large eggs Large eggs help bind the filling.
  • 1 tsp ground cinnamon Spices give additional flavor.
  • 1/2 tsp ground nutmeg Fresh nutmeg is more flavorful.
  • 1/2 tsp ground ginger Adjust according to taste.
  • 1/2 tsp salt Balances the sweetness.
Crust Ingredients
  • 1 9-inch unbaked pie crust Store-bought or homemade crust can be used.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. In a mixing bowl, combine the pumpkin puree, sweetened condensed milk, and eggs.
  3. Add the cinnamon, nutmeg, ginger, and salt to the mixture. Stir well until everything is smooth.
  4. Pour the pumpkin filling into the unbaked pie crust.
Baking
  1. Bake in the preheated oven for 15 minutes.
  2. Reduce the temperature to 350°F (175°C) and continue baking for another 35 to 40 minutes.
  3. Check if the pie is done by inserting a knife in the center. If it comes out clean, the pie is ready.
  4. Let the pie cool for a while before serving.

Notes

Serve at room temperature or slightly warmed. Top with whipped cream for an extra treat. Store leftovers in the refrigerator, covered well with plastic wrap or aluminum foil.