Tasty Pumpkin Pie

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A slice of Tasty Pumpkin Pie is the ultimate comfort dessert for fall. With its creamy, spiced filling and buttery, flaky crust, this pie feels like a warm hug from the inside out. Whether you’re hosting a Thanksgiving feast or simply craving a classic autumn dessert, this recipe is guaranteed to be a crowd favorite. The rich, smooth pumpkin custard is perfectly balanced with cinnamon, nutmeg, and cloves—all the cozy flavors of the season in one satisfying bite.

This pie isn’t just for the holidays. It’s a bake-anytime treat that brings nostalgic warmth to any day of the week. Top it with a generous swirl of whipped cream and a sprinkle of cinnamon, and you have a stunning dessert that looks as good as it tastes. Best part? It’s incredibly easy to make, even for beginners.

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What Kind of Crust Should I Use for Pumpkin Pie?

While homemade pie crust is always a great choice, a quality store-bought crust works perfectly for this recipe, especially when time is short. Look for a deep-dish crust to hold all the rich filling. If you’re up for making your own, a buttery, flaky crust from scratch will elevate the texture and flavor even more.

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Ingredients for the Tasty Pumpkin Pie

• Pumpkin Puree – The heart of the pie. Be sure to use 100% pure pumpkin, not pumpkin pie filling.
• Sweetened Condensed Milk – Adds sweetness and a creamy texture without the need for sugar and cream separately.
• Eggs – Essential for setting the custard and giving the pie structure.
• Ground Cinnamon – Brings warmth and depth to the pumpkin flavor.
• Nutmeg & Cloves – These spices enhance the seasonal notes and add complexity.
• Salt – Just a pinch brings out all the flavors.
• Vanilla Extract – A splash of vanilla rounds out the flavor beautifully.
• Pie Crust – Either homemade or store-bought, it’s the crisp shell that holds everything together.

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How To Make the Tasty Pumpkin Pie

Step 1: Preheat and Prep

Preheat your oven to 425°F (220°C). If you’re using a store-bought pie crust, let it thaw slightly and place it into a 9-inch pie dish. Crimp the edges if desired and set aside.

Step 2: Mix the Filling

In a large mixing bowl, combine 1 can (15 oz) of pure pumpkin puree, 1 can (14 oz) of sweetened condensed milk, 2 large eggs, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1/4 teaspoon salt, and 1 teaspoon vanilla extract. Whisk until smooth and fully blended.

Step 3: Pour and Smooth

Carefully pour the pumpkin mixture into the prepared pie crust. Use a spatula or the back of a spoon to smooth the surface evenly.

Step 4: Bake the Pie

Place the pie in the oven and bake at 425°F for 15 minutes. Then reduce the oven temperature to 350°F (175°C) and continue baking for 35 to 40 minutes, or until a knife inserted into the center comes out clean.

Step 5: Cool Completely

Remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours. This step helps the custard set fully and makes slicing easier.

Step 6: Serve and Enjoy

Once cooled, slice and serve as is, or top with whipped cream and a dusting of cinnamon for a picture-perfect finish.

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How to Serve and Store Tasty Pumpkin Pie

This pie is best served slightly chilled or at room temperature with a generous dollop of whipped cream. For a festive touch, sprinkle a pinch of cinnamon or nutmeg on top before serving. You can also drizzle with caramel sauce for an extra indulgent twist.

To store, cover the cooled pie with plastic wrap or foil and refrigerate. It will keep well for up to 4 days. If you need to make it ahead, this pie actually tastes better the next day once the flavors have had a chance to develop. To freeze, wrap slices individually and store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before serving.

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Frequently Asked Questions

How do I know when my pumpkin pie is done?

Insert a knife or toothpick about an inch from the center. If it comes out mostly clean, your pie is ready. The center should jiggle slightly but not be wet.

Can I use pumpkin pie spice instead of individual spices?

Yes! Replace the cinnamon, nutmeg, and cloves with 1.5 teaspoons of pumpkin pie spice.

What kind of crust works best?

A traditional flaky pie crust is ideal, but graham cracker crust can work in a pinch for a twist.

Do I have to refrigerate pumpkin pie?

Yes. Because it contains eggs and milk, it should be refrigerated after cooling completely.

Can I make this pie ahead of time?

Absolutely. Pumpkin pie is perfect for preparing a day in advance, giving it time to set and flavors to meld.

Can I use evaporated milk instead of sweetened condensed milk?

Evaporated milk is not sweetened, so you’d need to add sugar and adjust the texture. Stick with condensed milk for this version.

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Want More Pie Ideas with a Twist?

If you loved this Tasty Pumpkin Pie, here are a few other dessert pies to explore from Life with Nina that put a fun twist on classics:

• Pineapple Cheese Pie with its creamy tropical filling.
• No-Bake Easy Cherry Chocolate Chip Pie for a fruity, chocolaty delight.
• Strawberry Cheesecake Banana Pudding that’s part pie, part pudding perfection.
• Reese’s Cheese Ball if you’re into a sweet and salty dessert combo.
• Caramel Reese’s Oreo Cheesecake for a no-fail crowd-pleaser.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time: Life with Nina on Pinterest

And let me know in the comments how yours turned out. Did you go for a classic whipped cream topping or add a caramel drizzle? Maybe a gingersnap crust instead?

I love seeing your spins on these recipes. Don’t be shy—drop your tips, twists, and questions below so we can all keep baking better together.

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