Description
A classic and easy pumpkin pie recipe featuring a smooth pumpkin filling baked in a flaky refrigerated pie crust, perfect for fall desserts and holiday celebrations.
Ingredients
Scale
Pie Crust
- 1 (9-inch) refrigerated pie crust (store-bought)
Filling
- 1 (15 oz) can pumpkin puree (not pie filling)
- 1 (14 oz) can sweetened condensed milk
- 2 large eggs
- 2 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
Instructions
- Preheat Oven: Set oven rack in the lowest position and heat oven to 425 degrees Fahrenheit to prepare for baking.
- Prepare Pie Crust: Thaw the chilled pie crust as per package directions, unroll it, and fit it into a 9-inch pie dish. Decorate edges by folding them under slightly and pressing between fingertips to create a wavy design if desired.
- Make Filling: In a mixing bowl, whisk together the pumpkin puree, sweetened condensed milk (scrape out any excess from the can), eggs, pumpkin pie spice, and salt until the mixture is well blended and smooth.
- Assemble Pie: Pour the pumpkin mixture into the prepared pie crust and gently wiggle the dish to level the filling evenly. Place the pie on a baking sheet to catch any spills and optionally cover the edges with aluminum foil to prevent over-browning.
- Bake Initially: Transfer the baking sheet with the pie to the preheated oven on the lowest rack. Bake at 425 degrees for 15 minutes to set the crust and start cooking the filling.
- Reduce Temperature and Continue Baking: Without removing the pie, reduce the oven temperature to 350 degrees Fahrenheit and bake for an additional 35 to 40 minutes, until the filling is almost set and no longer jiggles when moved.
- Cool Pie: Remove the pie from the oven and transfer it to a wire rack. Let it cool at least 2 hours at room temperature to allow it to fully set.
- Optional Chilling: For a chilled serving, after cooling 1 hour at room temperature, transfer the pie to the refrigerator and chill for an additional 2 hours before slicing and serving.
Notes
- You can use a homemade pie crust if preferred; a partial blind bake is recommended to prevent sogginess with the wet filling.
- If you don't have pumpkin pie spice, substitute with a blend of 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, and 1/4 tsp cloves.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 70 mg
