Description
Tasty Pumpkin Pie is the ultimate fall dessert, rich with warm spices and a creamy pumpkin filling nestled in a flaky crust. It’s easy to make, perfect for holidays or casual gatherings, and even better the next day. Serve with whipped cream for the classic touch.
Ingredients
15 oz pumpkin puree
14 oz sweetened condensed milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 teaspoon vanilla extract
1 9-inch pie crust (store-bought or homemade)
Instructions
1. Preheat your oven to 425°F (220°C). If using a store-bought crust, thaw slightly and fit into a 9-inch pie dish. Crimp the edges and set aside.
2. In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, nutmeg, cloves, salt, and vanilla extract until smooth.
3. Pour the filling into the prepared pie crust and smooth the top with a spatula.
4. Bake at 425°F for 15 minutes. Then reduce the oven temperature to 350°F (175°C) and continue baking for 35–40 minutes, or until a knife inserted 1 inch from the center comes out clean.
5. Remove from oven and let cool on a wire rack for at least 2 hours to allow the custard to fully set.
6. Slice and serve with whipped cream and a sprinkle of cinnamon, if desired.
Notes
For best flavor, make the pie a day ahead and chill overnight.
Be sure to use pure pumpkin puree—not pumpkin pie filling.
Let the pie cool completely before slicing to prevent a runny filling.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 23g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg
Keywords: Pumpkin pie, fall dessert, Thanksgiving pie