Description
This easy homemade pumpkin pie recipe provides a classic, creamy pumpkin filling spiced with cinnamon, nutmeg, ginger, and brown sugar, baked in a flaky homemade pie crust. Perfect for autumn celebrations and holiday desserts, it’s a comforting, traditional pie that’s simple to prepare and sure to impress your family and guests.
Ingredients
Scale
Filling Ingredients
- â…” cup brown sugar
- 1 ¼ teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- ¼ teaspoon ginger
- 2 eggs
- 10 oz sweetened condensed milk
- 15 oz canned pumpkin
Crust
- 1 9-inch pie crust (unbaked)
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to prepare for baking the pie.
- Mix Filling: In a large bowl, combine brown sugar, cinnamon, nutmeg, salt, ginger, eggs, sweetened condensed milk, and canned pumpkin. Stir the mixture until all ingredients are thoroughly blended into a smooth filling.
- Prepare Pie: Pour the pumpkin filling into the unbaked 9-inch pie crust, spreading it evenly.
- Bake at High Temperature: Bake the pie in the preheated oven at 425 degrees Fahrenheit for 15 minutes. This initial high heat helps set the crust and filling.
- Reduce Temperature and Continue Baking: Lower the oven temperature to 350 degrees Fahrenheit and continue baking the pie for an additional 45 minutes or until the filling is set and a knife inserted near the center comes out clean.
- Cool and Serve: Remove the pie from the oven and let it cool completely on a wire rack. Serve topped with whipped cream if desired.
Notes
- Ensure the pie crust is fully chilled before adding the filling to prevent sogginess.
- Use canned pumpkin puree rather than pumpkin pie filling for best control over spices.
- Letting the pie cool completely before slicing helps the filling set properly.
- For a richer flavor, add a splash of vanilla extract to the filling mixture, if preferred.
- Leftover pie can be stored in the refrigerator for up to 3 days.
