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Classic Pumpkin Pie

A creamy, spiced pumpkin pie made with simple ingredients and old-fashioned flavor. Easy to prepare and perfect for fall gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Main
  • 1 can pure pumpkin puree not pumpkin pie filling
  • 1 can sweetened condensed milk
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 unbaked 9 inch pie shell

Method
 

  1. Preheat your oven to 425 degrees Fahrenheit.
  2. In a large bowl, whisk the pumpkin puree, sweetened condensed milk, and eggs until smooth.
  3. Add the cinnamon, nutmeg, ginger, salt, and vanilla extract. Stir until well combined.
  4. Pour the filling into the unbaked 9 inch pie shell.
  5. Bake at 425 degrees Fahrenheit for 15 minutes.
  6. Reduce oven temperature to 350 degrees Fahrenheit and bake for an additional 35 to 40 minutes, until the edges are firm and the center jiggles slightly.
  7. Remove from oven and cool completely on a wire rack.
  8. Chill the pie for at least two hours before serving.

Notes

For optimal texture, do not overbake—center should still have a slight jiggle. Use a glass pie dish to monitor doneness. Store leftovers refrigerated for up to 4 days. Great to make the day before serving for best flavor.