There's something magical about the scent of pumpkin pie baking on a crisp fall day. The buttery crust, the warm blend of cinnamon and nutmeg, and that silky orange filling it's comfort in every slice. This classic recipe is simple, cozy, and perfect for any holiday table or quiet Sunday afternoon.
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I've tested this pumpkin pie many times to get the texture just right: smooth and creamy in the center, with gently golden edges. Whether you're a pie beginner or seasoned baker, this one comes together beautifully. Ready to bake some fall comfort? Let's get cooking!
Why You'll Love This Pumpkin Pie Recipe
- Uses pantry staples, just mix and pour
- No special equipment needed
- Creamy, custardy filling with perfectly balanced spice
- Can be made ahead for holidays or gatherings
- Tastes even better chilled the next day
Ingredients
- 1 (9-inch) unbaked pie crust
- 1 (15 oz) can pumpkin puree
- 1 (14 oz) can sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
Ingredient Notes and Substitutions
- Pumpkin puree: Use 100% pure pumpkin, not pumpkin pie filling. The texture should be thick and smooth.
- Crust: You can use homemade or store-bought. A buttery flaky crust makes this extra special.
- Spices: Adjust the cinnamon, ginger, and nutmeg to taste. For a deeper flavor, add a pinch of cloves.
- Sweetened condensed milk: It gives the pie its signature creamy sweetness without needing extra sugar.
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, and eggs until smooth and glossy.
- Add the spices and salt. Stir until the mixture looks even and smells warm and spicy.
- Pour the filling into the unbaked pie crust, spreading it evenly with a spatula.
- Bake for 15 minutes at 425°F to set the edges.
- Reduce the oven temperature to 350°F (175°C) and continue baking for 35 to 40 minutes, or until a knife inserted near the center comes out clean. The center should look just set with a slight jiggle.
- Cool the pie completely on a wire rack, then refrigerate for at least 2 hours before slicing.
If the crust browns too quickly, cover the edges loosely with foil halfway through baking.
Pro Tips for Success
- Let the pie cool fully before refrigerating to avoid cracks.
- Bake on the lower oven rack for even heat.
- Use room-temperature eggs for a smoother custard.
- For a pretty finish, top the cooled pie with dollops of whipped cream or pie crust cutouts.
Storage and Reheating
- Refrigerate: Store covered in the refrigerator for up to 4 days.
- Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.
- Reheat: Warm slices in a 300°F oven for about 10 minutes, or enjoy cold.
Make Ahead and Freezing
This pumpkin pie is a perfect make-ahead dessert. Bake it a day before your gathering, cool it completely, and refrigerate overnight. The texture becomes even silkier the next day. You can also freeze the whole pie once baked; just wrap it tightly, and thaw slowly in the fridge before serving.
Tips and Variations
- Healthier version: Use a lighter crust and low-fat sweetened condensed milk.
- Quick version: Use a ready-made crust and mix the filling in a blender for speed.
- Flavor twist: Add a splash of maple syrup or a hint of orange zest.
- Presentation: Serve with whipped cream, a drizzle of caramel, or a sprinkle of cinnamon sugar.
FAQs
Not for this recipe. Sweetened condensed milk gives the pie its sweetness and creamy texture, so replacing it will change the result.
The edges should be firm, and the center should gently jiggle when moved. It will finish setting as it cools.
Overbaking or sudden cooling can cause cracks. Bake until just set and let it cool slowly at room temperature.
Yes. Use a gluten-free pie crust. The filling is naturally gluten-free.
📖 Recipe
Pumpkin Pie Recipe
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A creamy, spiced pumpkin pie with a buttery crust and silky smooth filling. Perfect make-ahead dessert for fall gatherings or cozy weekends.
Ingredients
- 1 (9-inch) unbaked pie crust
- 1 (15 oz) can pumpkin puree
- 1 (14 oz) can sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, whisk together pumpkin puree, sweetened condensed milk, and eggs until smooth.
- Add cinnamon, ginger, nutmeg, and salt. Stir until well combined.
- Pour filling into unbaked pie crust and spread evenly.
- Bake for 15 minutes at 425°F, then reduce temperature to 350°F (175°C).
- Continue baking 35-40 minutes, or until a knife inserted near the center comes out clean.
- Cool completely on a wire rack, then refrigerate for at least 2 hours before serving.
Notes
For the best texture, cool the pie completely before refrigerating.
If crust edges brown too quickly, cover them loosely with foil halfway through baking.
Serve with whipped cream or vanilla ice cream for a classic finish.
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 28 g
- Sodium: 240 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg
Serving Suggestions
Serve your pumpkin pie chilled or at room temperature with a cloud of whipped cream or a scoop of vanilla ice cream. I love adding a light dusting of cinnamon on top. It's perfect for Thanksgiving dinner, Friendsgiving gatherings, or a cozy evening at home.
You may also like my Creamy Mushroom Risotto recipe, another comforting favorite for fall nights.
For more information about pumpkin varieties and baking uses, visit the University of Illinois Extension Pumpkin Guide.
Nutrition and Notes
- Yield: 8 servings
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Skill Level: Easy
- Calories per serving: About 285
I've baked this pumpkin pie every autumn for years, and it always feels like the start of the cozy season. The silky filling and buttery crust make every bite feel like home.
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