Description
This Easy Pumpkin Pie Recipe features a smooth, spiced pumpkin filling baked in a flaky refrigerated pie crust. Perfect for autumn or holiday gatherings, it’s a classic dessert that’s simple to make and delicious to serve with whipped cream on top.
Ingredients
Scale
Pie Crust
- 1 refrigerated pie crust (from a pack of two) or frozen crust
Pumpkin Filling
- 1 (15 oz) can pumpkin puree
- 1 (14 oz) can sweetened condensed milk
- 2 large eggs
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
For Serving
- Whipped cream (optional)
Instructions
- Prepare the Pie Crust: Preheat your oven to 425°F (218°C). Place the pie crust into a 9-inch pie plate and crimp the edges as desired. Chill the crust while preparing the filling to keep it firm and prevent shrinking.
- Make the Filling: In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, salt, and pumpkin pie spice until smooth and fully combined, ensuring an even flavor throughout the filling.
- Assemble the Pie: Pour the pumpkin mixture into the prepared pie crust. Place the pie plate on a baking sheet to make it easier to handle and to catch any spills. Cover the edges of the crust with foil strips or a pie shield to prevent over-browning during baking.
- Bake the Pie: Bake the pie at 425°F (218°C) for 10 minutes to help set the crust, then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 30 to 40 minutes. Check for doneness by making sure the center is slightly jiggly but not liquid. It is normal if the edges crack slightly.
- Cool and Serve: Remove the pie from the oven and allow it to cool to room temperature. Then refrigerate for at least 2 hours to fully set the filling. Serve chilled or at room temperature with a generous dollop of whipped cream, if desired.
Notes
- Using a pie shield or foil on the crust edges prevents burning and ensures an evenly baked crust.
- The filling will firm up as it cools; do not overbake to avoid cracks.
- Chilling the pie after baking improves texture and makes slicing easier.
- For best flavor, use fresh pumpkin pie spice or a blend of cinnamon, nutmeg, ginger, and cloves.
- Leftover pie can be stored covered in the refrigerator for up to 3 days.
