Description
A straightforward recipe for a classic homemade pumpkin pie, perfect for holidays and fall gatherings.
Ingredients
1 (15 ounce) can pumpkin puree
1 (14 ounce) can sweetened condensed milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 unbaked 9-inch pie crust
Whipped cream, for serving (optional)
Instructions
1. Preheat your oven to 425°F (220°C).
2. In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, cloves, and salt until smooth and well combined.
3. Pour the pumpkin mixture into the unbaked pie crust.
4. Bake for 15 minutes at 425°F (220°C).
5. Reduce the oven temperature to 350°F (175°C) and continue baking for 35-45 minutes, or until a knife inserted near the center comes out clean.
6. Remove the pie from the oven and let it cool completely on a wire rack for at least 2-3 hours.
7. Serve chilled or at room temperature, garnished with whipped cream if desired.
Notes
The pie may still have a slight jiggle in the very center, but it will set as it cools.
Cooling completely allows the pie to fully set.
- Prep Time: 15
- Cook Time: 60
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 60 mg