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Pumpkin Pie Recipe

Pumpkin Pie Recipe

My go-to recipe for a classic, creamy pumpkin pie that's easy to make and always a crowd-pleaser. Features a perfectly spiced filling using sweetened condensed milk for richness and simplicity. Perfect for Thanksgiving or any autumn celebration.
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Prep Time 10 minutes
Cook Time 55 minutes
Cooling Time 2 hours
Total Time 3 hours 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Pie Filling
  • 1 15-ounce can Pumpkin Puree 100% pure, not pie filling
  • 1 14-ounce can Sweetened Condensed Milk
  • 2 large Eggs
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Ginger
  • 1/2 teaspoon Ground Nutmeg
  • 1/2 teaspoon Salt
Crust
  • 1 9-inch Unbaked Pie Crust

Equipment

  • 9-inch pie dish
  • Large mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Pie weights
  • Parchment paper
  • Pie crust shield
  • Aluminum foil

Method
 

  1. Preheat oven to 425°F (220°C). Prepare pie crust in a 9-inch pie dish. For a crispier crust, blind bake it first for 15-17 minutes using pie weights and parchment paper.
  2. In a large bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until smooth.
  3. Pour the filling into the prepared pie crust.
  4. Bake at 425°F (220°C) for 15 minutes.
  5. 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 crust comes out clean. The center should be slightly jiggly. Use foil or a pie crust shield if the edges brown too quickly.
  6. Remove pie and cool on a wire rack for at least 2-3 hours before slicing to allow the filling to fully set.
  7. Serve with whipped cream if desired. Once cooled, cover and refrigerate leftovers for up to 3-4 days.

Notes

Always use 100% pure pumpkin puree, not pie filling. Avoid overbaking—the center should jiggle slightly when done. Full cooling is essential before slicing. You can adjust spices to taste or use 2 tsp pumpkin pie spice instead. This pie freezes well: cool completely, wrap tightly, and freeze for up to 1 month. Thaw in the fridge.