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Classic Pumpkin Pie

A foolproof and flavorful classic pumpkin pie with a creamy texture and warm spices, perfect for fall gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Main
  • 1 15 ounce can pumpkin puree
  • 1 14 ounce can sweetened condensed milk
  • 2 large eggs
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 unbaked 9 inch pie crust

Method
 

  1. Preheat your oven to 425 degrees Fahrenheit.
  2. In a large bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, cinnamon, ground ginger, ground cloves, and salt until smooth.
  3. Place the unbaked pie crust in a pie dish if not already in one.
  4. Pour the pumpkin mixture into the pie crust and smooth the top with a spatula.
  5. Bake the pie at 425 degrees Fahrenheit for 15 minutes.
  6. Reduce the oven temperature to 350 degrees Fahrenheit and continue baking for 35 to 40 minutes, or until a toothpick inserted near the center comes out clean.
  7. Remove pie from oven and let cool on a rack for at least two hours before serving.
  8. Slice and serve with whipped cream if desired.

Notes

For the best results, use plain pumpkin puree and avoid using pre-sweetened pumpkin pie filling. Let the pie cool completely to ensure a smooth texture. This pie can be made a day ahead and stored in the refrigerator.