Print

Pumpkin Pie Recipe

Print Recipe

★★★★★

4.7 from 129 reviews

This classic pumpkin pie recipe features a smooth, spiced pumpkin filling baked in a flaky store-bought crust, perfect for cozy fall gatherings. With simple ingredients like pumpkin puree, warm spices, and whole milk, it delivers a creamy, comforting dessert that’s easy to prepare and sure to impress.

Ingredients

Scale

Pie Crust

  • 1 store-bought refrigerated pie crust or frozen

Filling

  • 1 ¾ cups pumpkin puree (one full 15 oz can)
  • ¾ cup brown sugar, firmly packed
  • 3 large eggs
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 1 ¾ cups whole milk

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) ensuring it’s hot and ready for baking the pumpkin pie.
  2. Prepare Pie Crust: Take the store-bought pie crust and gently press it into a 9-inch pie dish. There’s no need for perfection here; the rustic look works well. For easier cleanup, place the pie dish on a baking tray to catch any spills that may occur during baking.
  3. Mix Filling: In a large mixing bowl, combine the pumpkin puree, brown sugar, and the large eggs. Add the ground cinnamon, nutmeg, ginger, and salt. Whisk these ingredients thoroughly. Next, pour in the whole milk and continue whisking until the mixture is smooth and the eggs are fully incorporated, resulting in a silky filling.
  4. Fill the Pie Crust: Pour the blended pumpkin filling into the prepared pie crust. Optionally, loosely cover the edges of the crust with aluminum foil to prevent them from over-browning or burning during baking.
  5. Bake: Place the pie in the preheated oven and bake for approximately 70 minutes. Begin checking around 60 minutes; the filling should be mostly set with a slight jiggle in the center, indicating a creamy texture.
  6. Cool: Remove the pie from the oven and set it on a wire rack to cool completely. This step is important to let it firm up and set its texture.
  7. Chill: Wrap the cooled pie tightly with plastic wrap and refrigerate for about 5 hours. Chilling helps the pie firm up further and enhances its flavors.
  8. Serve: Once chilled, slice the pie and serve with whipped cream or your favorite topping for a comforting fall dessert experience.

Notes

  • Using a store-bought crust saves time but feel free to use homemade if preferred.
  • Cover the pie crust edges with foil halfway through baking to prevent burning.
  • Check the pie starting at 60 minutes to avoid overbaking, as oven temperatures vary.
  • Refrigerate the pie for several hours or overnight for best texture before serving.
  • Whipped cream or vanilla ice cream pairs wonderfully as toppings.

Keywords: pumpkin pie, fall dessert, Thanksgiving pie, pumpkin puree, spiced pie, easy pumpkin pie, classic pumpkin pie

Find it online: https://thedishspot.com/pumpkin-pie-recipe-2/