Ingredients
Pie Crust
- 1 (9-inch) unbaked pie crust
Filling
- 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
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and place the unbaked pie crust into a 9-inch pie plate. Set it aside while you prepare the filling.
- Mix Filling: In a medium-sized mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, ground cinnamon, ground ginger, ground nutmeg, and salt until the mixture is smooth and fully combined. This ensures your filling is well-spiced and creamy.
- Fill Pie Crust: Pour the prepared pumpkin filling into the pie crust, smoothing the top with a spatula for an even surface.
- Bake at High Heat: Place the pie in the preheated oven and bake at 425°F for 15 minutes. This initial high heat helps set the crust and filling.
- Reduce Temperature and Continue Baking: After 15 minutes, lower the oven temperature to 350°F (175°C) and bake for an additional 35 minutes. The pie is done when the center is set and does not jiggle when gently tapped.
- Cool Completely: Remove the pie from the oven and transfer it to a wire rack to cool completely before serving, allowing the filling to fully set for the best texture.
Notes
- For a crisper crust, pre-bake the pie crust for 5-7 minutes before adding the filling.
- Ensure the eggs are fully incorporated to avoid lumps in the filling.
- Use canned pumpkin puree, not pumpkin pie filling, for best results.
- Allow the pie to cool completely to room temperature before slicing to maintain clean slices.
- Store leftover pie in the refrigerator and consume within 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
