Pumpkin Pie Recipe is a timeless classic that embodies the essence of fall. With its creamy texture and aromatic spices, this pie is a staple at Thanksgiving tables and a favorite among dessert lovers.
The beauty of this pie lies in its simplicity. With just a handful of ingredients, you can create a dessert that’s rich in flavor and tradition. The combination of pumpkin puree, sweetened condensed milk, and aromatic spices results in a velvety filling that pairs perfectly with a flaky pie crust. Whether you’re hosting a grand Thanksgiving dinner or simply craving a slice of autumn, this Simple Pumpkin Pie is sure to satisfy.
- 1 Pie Crust (store-bought or homemade)
- 16-ounce can of Pumpkin Puree
- 1 can of Sweetened Condensed Milk
- 2 whole Eggs
- 1 teaspoon Pumpkin Pie Spice
- Preheat the oven to 425 degrees F.
- In a mixing bowl, combine pumpkin puree, sweetened condensed milk, eggs, and pumpkin pie spice. Mix until well combined.
- Pour the filling into the pie crust.
- Bake at 425 degrees F for about 15 minutes.
- Reduce the oven temperature to 350 degrees F and continue baking until the filling is set.
- To check if the pie is done, insert a knife into the pie, about an inch away from the crust. If it comes out clean, the filling is set and it’s ready to remove from the oven.
- Serve with a dollop of homemade whipped cream or a scoop of vanilla ice cream.
Prep Time: 10 minutes | Cooking Time: 45 minutes | Total Time: 55 minutes
Kcal: 320 kcal | Servings: 8 servings
Pumpkin Pie Recipe FAQ
Evaporated milk and condensed milk are both forms of concentrated milk in which about 60% of the water content has been removed. The primary difference between the two is that condensed milk contains added sugar, making it much sweeter. When used in pumpkin pie, the type of milk can influence the pie’s sweetness and texture. Using condensed milk typically results in a sweeter pie, while evaporated milk gives a more traditional flavor.
To prevent a soggy bottom in your pumpkin pie crust:Pre-bake (blind bake) the crust before adding the filling. This gives the crust a head start and helps it become more firm.
Use a pie crust shield or aluminum foil to protect the edges of the crust from burning while allowing the bottom to bake thoroughly.
Place the pie on a lower oven rack, which helps the bottom crust bake faster.
Ensure your pumpkin pie filling isn’t too wet. If it’s too liquidy, it can make the crust soggy.
To achieve a crispy bottom pie crust:Pre-bake the crust before adding the filling.
Brush the crust with a beaten egg or egg white before baking. This creates a barrier between the filling and the crust.
Use a metal or glass pie dish, which conducts heat better than ceramic dishes.
Place the pie on a preheated baking sheet or pizza stone in the oven.
Yes, poking holes in the bottom of the pie crust, a process known as “docking,” allows steam to escape and prevents the crust from puffing up or forming bubbles while baking. This technique is especially useful when pre-baking a crust.