Description
This Perfect Pumpkin Pie is rich, creamy, spiced just right, and nestled in a flaky crust. The ultimate fall dessert that’s always a holiday favorite!
Ingredients
Scale
- 1 (15-ounce) can pumpkin puree
- 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 (9-inch) unbaked pie crust
Instructions
- Preheat oven to 425°F (220°C).
- In a bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until smooth.
- Pour the mixture into the unbaked pie crust.
- Bake for 15 minutes at 425°F.
- Reduce oven temperature to 350°F (175°C) and continue baking for 35–40 minutes, or until a knife inserted 1 inch from the crust comes out clean.
- Cool completely before slicing.
- Enjoy!
Notes
This pumpkin pie recipe can be made up to 2 days in advance—perfect for holiday prep. Be sure not to overbake to keep the filling creamy and crack-free. Store leftovers in the fridge and serve chilled or slightly warmed.
- Prep Time: 10 Minutes
- Cook Time: 55 Minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Slice
- Calories: 280Kcal
- Sugar: 25g
- Fat: 11g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
Keywords: Pumpking Pie