Description
This easy pumpkin pie recipe features a simple homemade filling combined with a refrigerated pie crust for a classic dessert. Perfect for holiday gatherings or cozy fall evenings, the pie balances traditional pumpkin flavors with a smooth, creamy texture and a hint of warming spices.
Ingredients
Scale
Pie Crust
- 1 refrigerated pie crust (from a pack of two) or frozen crust
Filling
- 1 (15 oz) can pumpkin puree
- 1 (14 oz) can sweetened condensed milk
- 2 large eggs
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
Serving
- Whipped cream (for serving)
Instructions
- Prepare the Pie Crust: Preheat your oven to 425°F (218°C). Place the pie crust into a 9-inch pie plate and crimp the edges as desired. Chill the crust while you prepare the filling to help maintain its shape during baking.
- Make the Filling: In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, salt, and pumpkin pie spice until the mixture is smooth and evenly combined. This will create the classic creamy filling.
- Assemble the Pie: Pour the pumpkin filling into the prepared pie crust. Place the pie plate on a baking sheet to make transferring easier and to catch any drips. Cover the edges of the crust with foil strips or a pie shield to prevent the crust from over-browning while baking.
- Bake the Pie: Bake the pie at 425°F (218°C) for 10 minutes to set the edges and start the cooking process. Then reduce the oven temperature to 350°F (177°C) and continue baking for 30 to 40 minutes, until the center is slightly jiggly but not liquid. A slight crack around the edges is normal and signals doneness.
- Cool and Serve: Remove the pie from the oven and allow it to cool to room temperature. For best flavor and texture, chill the pie in the refrigerator for at least 2 hours before serving. Top each slice with whipped cream if desired.
Notes
- Using a pie shield or foil strips helps prevent the crust edges from burning.
- The filling will continue to firm up as it cools, so slight jiggle when hot is expected.
- Chilling the pie before serving enhances flavor and texture.
- Can be made a day ahead and stored covered in the refrigerator.
