Description
Indulge in the warm flavors of fall with this Easy Pumpkin Pie recipe. A classic holiday dessert that’s simple to make and perfect for Thanksgiving.
Ingredients
Scale
Pie Crust:
- 1 (9-inch) unbaked pie crust
Filling:
- 1 (15 oz) can pumpkin puree
- 1 (14 oz) can sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
Instructions
- Preheat oven: Preheat oven to 425°F (220°C).
- Mix filling: In a large bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
- Fill pie crust: Pour the filling into the unbaked pie crust.
- Bake: Bake for 15 minutes at 425°F, then reduce the oven temperature to 350°F (175°C) and continue baking for 35–40 minutes, or until a knife inserted near the center comes out clean.
- Cool and serve: Let the pie cool on a wire rack for at least 2 hours. Serve at room temperature or chilled with whipped cream, if desired.
Notes
- This pie can be made a day in advance and stored in the refrigerator.
- For a spiced twist, add a pinch of black pepper or cardamom.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 26g
- Sodium: 230mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
