Pumpkin Pie
Pumpkin pie is the quintessential autumn dessert with a silky, spiced custard filling in a flaky crust. Warm with cinnamon, ginger, and nutmeg, it is creamy and comforting. It is the star of every Thanksgiving table, best served with whipped cream.
- ⏱ 80 min
- 📊 easy
- 🍽 Family
Ingredients
- 1 pie crust
- 2 cups pumpkin puree
- 1 can sweetened condensed milk
- 2 eggs
- 1 tbsp pumpkin pie spice
- 1 tsp cinnamon
- 1/2 tsp salt
Instructions
- Preheat the oven to 220C (425F) and fit the crust into a pie dish.
- Whisk the pumpkin, condensed milk, eggs, spices, and salt until smooth.
- Pour the filling into the crust.
- Bake at 220C (425F) for 15 minutes.
- Lower the heat to 175C (350F) and bake 35 to 40 minutes more until the center is just set.
- Cool completely, then chill before serving with whipped cream.
💡 Chef's tip
Pull the pie when the center still has a slight jiggle; it sets as it cools and stays creamy rather than cracking.
Blind-baking the crust briefly before filling keeps the bottom from going soggy under the wet custard, a common pumpkin pie pitfall.
Nutrition (per serving)
- Calories: 320 kcal
- Protein: 7 g
- Carbs: 46 g
- Fat: 12 g
