Go Back

Pumpkin Pie

This delightful pumpkin pie features warm spices and a creamy filling, making it a perfect fall dessert for any gathering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dessert, Fall
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Crust
  • 1 each store-bought refrigerated pie crust or frozen
Filling
  • 1 ¾ cups pumpkin puree one full can
  • ¾ cup brown sugar firmly packed
  • 3 large eggs whisked
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 1 ¾ cups whole milk

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Press your store-bought pie crust into a 9-inch pie dish.
  3. Place the pie dish on a baking tray to catch any spills.
  4. In a big mixing bowl, whisk together the pumpkin puree, brown sugar, eggs, cinnamon, nutmeg, ginger, and salt.
  5. Add the whole milk and whisk until smooth.
  6. Pour the mixture into the crust. Optionally, cover the crust edges with foil to prevent browning.
Baking
  1. Bake the pie for 70 minutes, checking after 60 minutes.
Cooling
  1. Let the pie cool on a wire rack completely.
  2. Wrap the pie tightly and chill in the fridge for about 5 hours.
Serving
  1. Slice and serve, adding toppings like whipped cream or caramel drizzle if desired.

Notes

For enhanced flavor, consider adding a dash of vanilla extract. Be sure to chill the pie to help it set perfectly and make slicing easier. A slightly jiggly center indicates it’s done.