Go Back
Hero shot of Grandma's Easy Pumpkin Pie with a golden-brown crust and whipped cream

Discover Grandma's Easy Pumpkin Pie: A Timeless Tradition

Abby Martin
A straightforward recipe for a classic homemade pumpkin pie, perfect for holidays and fall gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Baked
Cuisine Baked
Servings 1 pie
Calories 350 kcal

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.
Keyword Baked