Perfect Pumpkin Pie
This classic pumpkin pie features a smooth, creamy filling with warm spices and a flaky crust—perfect for holiday celebrations.
Ingredients
Main Ingredients
- 1 can (15 oz) pumpkin (pumpkin puree)
- 1 can (14 oz) sweetened condensed milk
- 2 whole eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1 9-inch unbaked pie crust
Optional Ingredients
- To taste sweetened whipped cream (for serving)
- To taste extra cinnamon (light dusting on top)
- A pinch cloves (strong spice—use very little if adding)
Instructions
Preparation
- Preheat oven to 425°F (218°C).
- Place the unbaked pie crust in a 9-inch pie plate and crimp the edges if needed.
- Set the pie plate on a baking sheet if you want easier handling.
Mixing / Assembling
- In a mixing bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt.
- Whisk until smooth and evenly combined.
- Pour the filling into the unbaked crust.
Baking
- Bake at 425°F for 15 minutes.
- Reduce oven temperature to 350°F (175°C).
- Continue baking 35–40 minutes, until a knife inserted about 1 inch from the crust comes out clean. The center may still have a slight jiggle—it will firm up as it cools.
Resting / Finishing
- Cool the pie on a wire rack until completely cooled.
- Slice and serve with whipped cream if desired.
Notes
Best texture tip: Don’t overbake. The center should wobble slightly; it sets as it cools. Prevent cracks by gentle baking at 350°F and cooling slowly on a rack. Cover edges with foil if browning too quickly.