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Classic Pumpkin Pie Recipe

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4.6 from 105 reviews

Classic Pumpkin Pie is a traditional autumn dessert featuring a smooth and spiced pumpkin custard baked in a flaky pie crust. This easy-to-make pie combines pumpkin puree with warm spices like cinnamon, ginger, and nutmeg, accented by sweetened condensed milk for creamy sweetness. Perfect for holiday gatherings or cozy fall evenings, it offers a nostalgic flavor that’s rich yet balanced.

Ingredients

Filling

  • 1 (15 oz) can pumpkin puree
  • 1 (14 oz) 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

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the pie.
  2. Prepare Filling: In a large bowl, thoroughly combine the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt. Mix until the mixture is smooth and well incorporated.
  3. Assemble Pie: Pour the pumpkin filling mixture evenly into the unbaked 9-inch pie crust, spreading it out carefully.
  4. Bake at High Temperature: Place the pie in the preheated oven and bake for 15 minutes at 425°F (220°C). This initial high heat helps set the crust and filling.
  5. Reduce Temperature and Continue Baking: Lower the oven temperature to 350°F (175°C) and bake the pie for an additional 35-40 minutes. Check doneness by inserting a knife near the center; it should come out clean.
  6. Cool the Pie: Remove the pie from the oven and allow it to cool on a wire rack. This cooling step is important to let the filling set properly.
  7. Serve: Serve the pumpkin pie chilled or at room temperature, optionally topped with whipped cream for added richness.

Notes

  • Use fresh spices for the best flavor, or adjust spice amounts to your preference.
  • Allow the pie to cool completely before slicing to ensure clean cuts.
  • Whipped cream or vanilla ice cream pairs wonderfully with this pumpkin pie.
  • Leftovers can be stored covered in the refrigerator for up to 3-4 days.
  • For a crispier crust, consider pre-baking the pie crust for 5 minutes before adding the filling.

Find it online: https://forkoria.com/classic-pumpkin-pie-recipe/