Pumpkin Pie Recipe
Creamy, warmly spiced, and perfectly sweet, this classic pumpkin pie is made with simple pantry staples and baked to custardy perfection in a flaky crust. It's an easy, crowd-pleasing dessert for fall gatherings, Thanksgiving tables, or cozy nights with a dollop of whipped cream.
Equipment
- Whisk
- Mixing bowl
- Measuring cups
- Measuring spoons
- 9-inch pie dish
- Knife (for doneness test)
- Oven
- Wire rack
Ingredients
- 2 large eggs
- 1 an pumpkin puree
- 1 unbaked pie crust
- ½ tsp ground nutmeg
- 1 can Eagle Brand Sweetened Condensed Milk
- ½ tsp ground ginger
- ½ tsp salt
- 1 tsp ground cinnamon
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- In a medium bowl, whisk together pumpkin purée, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until the mixture is smooth and well combined.
- Pour the filling into an unbaked pie crust set in a 9-inch pie dish.
- Bake in the preheated oven for 15 minutes.
- Without removing the pie, reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking for 35 to 40 minutes, or until a knife inserted 1 inch from the crust comes out clean.
- Remove from the oven and let the pie cool completely on a wire rack before serving.
Notes
- For a deeper flavor, consider using freshly grated nutmeg and a touch of ground cloves.
- Use room temperature eggs to ensure the custard bakes evenly.
- If your crust edges brown too quickly, loosely cover them with foil midway through baking.