Perfect Pumpkin Pie
A classic autumn dessert that's easy to make, featuring a smooth, spiced pumpkin filling and a flaky crust, perfect for gatherings and any fall occasion.
Ingredients
For the filling
- 1 15 oz can pumpkin puree The star of the show, providing that rich pumpkin flavor.
- 1 14 oz can sweetened condensed milk Adds sweetness and creaminess.
- 2 large eggs Helps bind the filling and create a smooth texture.
- 1 teaspoon ground cinnamon Adds warmth and spice.
- ½ teaspoon ground ginger Adds a zingy note.
- ¼ teaspoon ground cloves Gives depth to the flavors.
- ½ teaspoon salt Balances the sweetness and enhances flavor.
For the crust
- 1 9-inch pie crust You can use a homemade or store-bought crust.
Instructions
Preparation
- Gather all your ingredients. Ensure your pumpkin puree is ready, and if using a store-bought crust, remove it from the packaging and let it sit at room temperature.
- Preheat your oven to 425°F (220°C).
Mixing the Filling
- In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, cloves, and salt until the mixture is smooth and well combined.
Baking
- Carefully pour the pumpkin filling into the unbaked pie crust and gently shake to level the filling.
- Bake at 425°F (220°C) for 15 minutes.
- After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40-50 minutes.
- Check for doneness by inserting a knife into the center; it should come out clean or with a few moist crumbs.
- Once baked, allow the pie to cool on a wire rack.
- For best flavor and texture, let it cool to room temperature and refrigerate for at least two hours before serving.
- Slice and serve with whipped cream or ice cream.
Notes
Cover loosely with plastic wrap or foil for storage. Keeps in the refrigerator for 3-4 days or freeze tightly wrapped for up to 2 months. Reheat at 350°F (175°C) for 10-15 minutes.