The Perfect Pumpkin Pie Recipe
This classic pumpkin pie delivers the comforting flavors of fall with its smooth, spiced pumpkin custard baked inside a buttery crust. The blend of cinnamon, ginger, and nutmeg creates a warm aroma that makes it the ultimate dessert for Thanksgiving or any autumn gathering.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 (9-inch) pie, serves 8
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1 pinch of salt
Instructions
- Preheat the oven to 425°F (220°C).
- In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, and eggs until smooth.
- Add the cinnamon, ginger, nutmeg, and salt, then mix until fully combined.
- Pour the filling into the unbaked pie crust and smooth the surface evenly.
- Bake for 15 minutes at 425°F (220°C), then reduce the oven temperature to 350°F (175°C) and bake for an additional 35–40 minutes or until a knife inserted near the center comes out clean.
- Remove from the oven and allow the pie to cool completely on a wire rack.
- Refrigerate for at least 2 hours before serving for best texture and flavor.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, for the best flavor.
- Blind bake the crust for 10 minutes to prevent sogginess.
- If the crust edges brown too quickly, cover them with foil while baking.
- Cool the pie slowly at room temperature to avoid cracks in the filling.
- Serve with whipped cream or a sprinkle of cinnamon for extra indulgence.