Description
This classic homemade pumpkin pie features a smooth, creamy filling perfectly spiced with cinnamon, ginger, and nutmeg, all nestled in a flaky, buttery crust. It’s the ultimate Thanksgiving dessert that’s surprisingly easy to make from scratch.
Ingredients
Scale
For the Filling:
- 1 can (15 oz) pure pumpkin puree
- 1 can (14 oz) sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 teaspoon pure vanilla extract
For the Crust:
- 1 unbaked 9-inch pie crust (homemade or store-bought)
For Serving:
- Whipped cream or vanilla ice cream (optional)
Instructions
- Preheat the oven: Set your oven to 425°F (220°C). Position the rack in the lower third of the oven for even bottom crust baking.
- Prepare the pie crust: If using homemade crust, roll it out and fit it into a 9-inch pie pan, crimping the edges decoratively. If using store-bought, simply unroll and press into the pan. Place in refrigerator while preparing filling.
- Mix the filling: In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, and eggs until completely smooth and well combined. Make sure there are no lumps.
- Add spices and flavoring: Add the cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract to the pumpkin mixture. Whisk vigorously for about 1 minute until all spices are evenly distributed and the mixture is silky smooth.
- Pour filling into crust: Remove pie crust from refrigerator. Pour the pumpkin filling into the unbaked pie shell, spreading it evenly with a spatula. The filling should come nearly to the top of the crust but not overflow.
- Protect the crust edges: Cover the crimped edges of the crust with a pie shield or strips of aluminum foil to prevent over-browning during baking.
- Bake at high temperature: Place pie on a baking sheet (to catch any drips) and bake at 425°F for 15 minutes.
- Reduce temperature and continue baking: After 15 minutes, reduce oven temperature to 350°F (175°C) without opening the door. Continue baking for 40-45 minutes more, until the filling is set around the edges but still slightly jiggly in the very center (about a 2-inch circle).
- Check for doneness: The pie is done when a knife inserted near the center comes out mostly clean. The center should still wobble slightly—it will continue to set as it cools. Don’t overbake or the filling will crack.
- Cool completely: Remove pie from oven and immediately remove foil or pie shield from edges. Let cool on a wire rack for at least 2 hours at room temperature, then refrigerate for at least 2 hours more (or up to overnight) before serving. This cooling time is essential for proper setting.
- Serve and enjoy: Slice with a sharp knife, wiping the blade between cuts for clean slices. Serve chilled or at room temperature with whipped cream or vanilla ice cream.
Notes
- Temperature is crucial: The initial high heat sets the crust, while the lower temperature gently cooks the custard filling without curdling.
- Don’t skip cooling time: The pie needs to cool completely for proper texture. Cutting too early results in runny filling.
- Crust protection: Watch the crust edges carefully. If they brown too quickly, add foil protection even if you started without it.
- Storage: Cover and refrigerate leftover pie for up to 4 days.
- Freshness: Pumpkin pie tastes best within 2-3 days of baking.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 316
- Sugar: 28g
- Sodium: 346mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 68mg