Description
This easy pumpkin pie recipe features a creamy pumpkin filling spiced with classic pumpkin pie spices, all baked in a flaky refrigerated pie crust. Perfect for autumn celebrations or holiday desserts, it offers a simple yet delicious way to enjoy the flavors of pumpkin with minimal effort.
Ingredients
Scale
Pie Crust
- 1 (9-inch) refrigerated pie crust (store-bought)
Filling
- 1 (15 oz) can pumpkin puree (not pie filling)
- 1 (14 oz) can sweetened condensed milk
- 2 large eggs
- 2 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
Instructions
- Prepare oven and crust: Set the oven rack in the lowest position and preheat the oven to 425 degrees Fahrenheit. Thaw the refrigerated pie crust according to the package directions, unroll it, and fit it into a 9-inch pie dish. Decorate the edges by folding them under slightly and pressing between your fingertips for a wavy design if desired.
- Mix filling: In a mixing bowl, whisk together the pumpkin puree, sweetened condensed milk (including any excess scraped from the can), eggs, pumpkin pie spice, and salt until the mixture is smooth and well blended.
- Assemble pie: Pour the pumpkin filling into the prepared pie crust, then gently wiggle the pie dish to level the filling. Place the pie on a baking sheet. To prevent the crust edges from becoming too dark, optionally cover the edges with a ring of aluminum foil.
- Bake initial high heat: Transfer the pie on the baking sheet to the oven and bake on the lowest rack at 425 degrees for 15 minutes.
- Bake reduced heat: Without removing the pie, reduce the oven temperature to 350 degrees Fahrenheit and continue baking for 35 to 40 minutes until the filling is nearly set and does not jiggle when moved.
- Cool the pie: Transfer the pie to a wire rack and let it cool for at least 2 hours before slicing. For a chilled pie, let it rest 1 hour at room temperature before chilling it in the refrigerator for 2 hours.
Notes
- If using a homemade pie crust, it is recommended to partially blind bake it first to avoid sogginess since homemade crusts are more prone to becoming soggy with wet fillings.
- You can substitute the pumpkin pie spice with a blend of 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, and 1/4 tsp cloves for a fresh spice mix.
- Using a baking sheet under the pie makes it easier to handle and prevents spills in the oven.
- Covering the crust edges with foil helps prevent them from burning while the filling cooks.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 70 mg
