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This classic pumpkin pie is the perfect balance of smooth, creamy filling and a flaky, buttery crust. Made with just a handful of ingredients, it’s incredibly simple yet packed with warm autumn spices. Whether you’re baking for Thanksgiving or just craving a cozy dessert, this foolproof recipe ensures a delicious homemade pie every time.
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Cuisine: American
Prep Time: 10 minutes
Cooking Time: 46 minutes
Total Time: 56 minutes
Servings: 8
Why You’ll Love Making It
- Simple and Quick – Just five key ingredients and minimal prep make this the easiest homemade pumpkin pie.
- Perfectly Spiced – Pumpkin pie spice blends cinnamon, nutmeg, ginger, and cloves for that classic fall flavor.
- Creamy and Smooth – Sweetened condensed milk ensures a velvety texture without needing extra sugar.
- Make-Ahead Friendly – Tastes even better the next day, making it great for holiday planning.
Ingredients
- 1 (9-inch) refrigerated pie crust – A store-bought crust saves time, but you can use homemade if preferred.
- 1 (15 oz) can pumpkin puree – Be sure to use pure pumpkin, not pumpkin pie filling, which contains added sugars and spices.
- 1 (14 oz) can sweetened condensed milk – Adds sweetness and a silky texture without needing extra sugar or cream.
- 2 large eggs – Helps set the filling and give the pie structure.
- 2 ½ teaspoons pumpkin pie spice – A warm blend of cinnamon, nutmeg, ginger, and cloves.
- ¼ teaspoon salt – Enhances the flavors and balances the sweetness.
Instructions
Step 1: Prepare the Pie Crust
Position the oven rack in the lowest position and preheat the oven to 425°F (218°C). If using a refrigerated pie crust, let it sit at room temperature for about 10 minutes so it’s easier to handle. Unroll the crust and gently press it into a 9-inch pie dish. Trim any overhang and crimp or flute the edges as desired.
Step 2: Mix the Pumpkin Filling
In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and salt until smooth. Scrape down the sides of the bowl to ensure everything is well combined.
Step 3: Assemble the Pie
Pour the filling into the prepared crust, using a spatula to smooth the top. Lightly tap the pie dish on the counter to release any air bubbles. To prevent the crust from over-browning, cover the edges with aluminum foil or a pie shield.
Step 4: Bake the Pie
Place the pie dish on a baking sheet (this helps catch any drips and ensures even baking). Transfer it to the oven and bake at 425°F (218°C) for 15 minutes. Without opening the oven, reduce the temperature to 350°F (177°C) and continue baking for 35 to 40 minutes, or until the filling is mostly set. The center should have a slight jiggle but should not look wet or runny.
Step 5: Cool and Serve
Remove the pie from the oven and place it on a wire rack. Let it cool for at least 2 hours to allow the filling to fully set. For a chilled pie, let it rest at room temperature for 1 hour, then refrigerate for at least 2 more hours before serving. Slice and enjoy!
FAQs
Can I make this pumpkin pie ahead of time?
Yes! Pumpkin pie tastes even better the next day. You can bake it up to two days in advance and store it in the refrigerator. Cover it loosely with foil or plastic wrap to keep it fresh.
How do I know when my pumpkin pie is done baking?
The pie is ready when the edges are set and the center has a slight wobble but doesn’t slosh when you move the dish. If you’re unsure, insert a knife about 1 inch from the center—if it comes out mostly clean, it’s done.
