Pumpkin Pie
This pumpkin pie recipe is a warm embrace of autumn flavors, combining creamy pumpkin with sweetened condensed milk and aromatic spices for a comforting treat perfect for holiday gatherings.
Ingredients
For the crust and topping
- 1 refrigerated pie crust 1 refrigerated pie crust Golden and flaky, perfect for holding the filling.
- whipped cream whipped cream For serving.
For the filling
- 15 oz 15 ounces of pure pumpkin puree Delivers a velvety texture.
- 14 oz 14 ounces of sweetened condensed milk Adds a luscious sweetness.
- 2 large 2 large eggs Provides structure.
- 0.5 tsp 0.5 teaspoon of salt Balances the flavors.
- 2 tsp 2 teaspoons of pumpkin pie spice Brings aromatic notes.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Press the pie crust into a 9-inch pie plate, fluting the edges for decoration.
- In a large mixing bowl, combine the pumpkin puree, sweetened condensed milk, eggs, salt, and pumpkin pie spice. Whisk until smooth and creamy.
- Pour the pumpkin filling into the prepared pie crust, spreading it evenly with a spatula.
Baking
- Bake the pie in the preheated oven for 15 minutes.
- Reduce the oven temperature to 350°F (175°C) and continue to bake for an additional 35 to 40 minutes.
- The pie is done when a knife inserted into the center comes out clean.
Cooling and Serving
- Remove the pie from the oven and allow it to cool on a wire rack.
- Serve the pie chilled or at room temperature, topped with whipped cream.
Notes
For an extra touch, consider adding nutmeg or cinnamon on top of the whipped cream before serving. If making your crust from scratch, use a classic pie dough recipe. Consider adding ginger or cloves for a unique flavor twist.