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Slice of classic pumpkin pie with whipped cream on a plate

Classic Pumpkin Pie

A beloved fall dessert with creamy pumpkin filling and warm spices, perfect for Thanksgiving and autumn gatherings.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 pieces
Course: Dessert, Pie
Cuisine: American, Holiday
Calories: 320
Ingredients Method Notes

Ingredients
  

Pie Filling
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling) Use pure pumpkin puree for the best flavor.
  • 1 can (14 oz) sweetened condensed milk Can be substituted with homemade if needed.
  • 2 large eggs Ensure eggs are at room temperature for easier mixing.
  • 1 tsp ground cinnamon Adjust based on preference.
  • 1/2 tsp ground ginger Can be adjusted for more spice.
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
Crust
  • 1 (9-inch) unbaked deep-dish pie crust You can use gluten-free crust if necessary.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until completely smooth.
  3. Place the unbaked pie crust on a sturdy baking sheet.
  4. Pour the pumpkin mixture into the pie crust.
Baking
  1. Bake in the preheated oven for 15 minutes.
  2. Reduce the oven temperature to 350°F (175°C) and continue baking for 35 to 40 minutes.
  3. Check for doneness by inserting a knife near the center; it should come out clean but the center should jiggle slightly.
Cooling
  1. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours.

Notes

Serve with whipped cream or vanilla ice cream. Pumpkin pie can be made in advance and stored in the refrigerator for up to 3-4 days. It can also be frozen for 2 months; thaw in the refrigerator before serving.
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