Classic Pumpkin Pie 

Why You’ll Love This Recipe

This classic pumpkin pie offers a perfect balance of creamy pumpkin filling infused with warm spices, all nestled in a tender, flaky crust. It’s straightforward to prepare and delivers a rich, comforting flavor that’s sure to please family and friends alike.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pie Crust: One unbaked 9-inch pie shell, homemade or store-bought

• Pumpkin Puree: 1 can (15 ounces) pure pumpkin puree.​

• Sweetened Condensed Milk: 1 can (14 ounces).​

• Eggs: 2 large eggs.​

• Spices: 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground nutmeg, ½ teaspoon salt.​

Directions

1. Preheat Oven: Set your oven to 425°F (220°C).​

2. Prepare Filling: In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until the mixture is smooth and well combined.​Assemble Pie: Place the unbaked pie crust into a pie dish. Pour the pumpkin filling into the crust, spreading it evenly.​

3. Bake: Bake the pie in the preheated oven for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 35 to 40 minutes, or until a knife inserted near the center comes out clean

4. Cool: Remove the pie from the oven and let it cool on a wire rack for at least 2 hours. This allows the filling to set properly.​

Servings and Timing

• Servings: This recipe yields approximately 8 slices.​

• Preparation Time: About 15 minutes.​

• Cooking Time: Approximately 50 to 55 minutes

• Cooling Time: At least 2 hours

Variations

• Spice Adjustments: Customize the spice blend to your preference by adding or reducing the amounts of cinnamon, ginger, or nutmeg.​

• Sweetness Level: For a less sweet pie, consider using evaporated milk instead of sweetened condensed milk and adding ¾ cup of granulated sugar.​

• Crust Options: Experiment with different crusts like graham cracker or gingersnap for a unique twist.​

Storage and Reheating

• Refrigeration: After the pie has cooled completely, cover it loosely with plastic wrap or aluminum foil and refrigerate. Pumpkin pie can be stored in the refrigerator for up to 3 to 4 days

• Freezing: To freeze, wrap the cooled pie securely in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 1 month. Thaw in the refrigerator before serving.​

• Reheating: If you prefer warm pie, reheat individual slices in the microwave for about 20-30 seconds or warm the entire pie in a preheated oven at 300°F (150°C) for 10-15 minutes.​

FAQs

How do I know when my pumpkin pie is done baking?

The pie is done when a knife inserted about 1 inch from the center comes out clean. The center may still have a slight jiggle, but it will set as it cools.​

Can I make pumpkin pie ahead of time?

Yes, pumpkin pie can be made a day in advance. Once cooled, cover and refrigerate it until ready to serve.​

Why did my pumpkin pie crack on top?

Cracks can occur if the pie is overbaked or if the oven temperature is too high. Baking the pie until just set and allowing it to cool gradually can help prevent cracking.​

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin puree. Ensure it’s well-drained and has a similar consistency to canned puree for best results.​

Is it necessary to blind bake the pie crust?

Blind baking isn’t required for this recipe, but it can help prevent a soggy crust. If you choose to blind bake, do so for about 15 minutes at 425°F (220°C) before adding the filling.​

Can I substitute the spices with pumpkin pie spice?

Absolutely. Use 1¾ teaspoons of pumpkin pie spice in place of the individual spices.​

How should I store leftover pumpkin pie?

Cover the pie loosely and store it in the refrigerator for up to 3 to 4 days.​

Can pumpkin pie be frozen?

Yes, wrap the cooled pie securely and freeze for up to 1 month. Thaw in the refrigerator before serving.​

What causes the filling to separate from the crust?

This can happen if the pie is overbaked or cooled too quickly. Baking until just set and allowing it to cool gradually can help prevent this issue.​

Can I use a store-bought pie crust?

Yes, a quality store-bought crust works well and saves time.​

Conclusion

This classic pumpkin pie recipe is a timeless favorite that’s both easy to make and delightful to serve. Its creamy, spiced filling paired with a flaky crust makes it the perfect ending to any meal, especially during the holiday season. Enjoy it with a dollop of whipped cream for an extra special treat.

Classic Pumpkin Pie 

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This Classic Pumpkin Pie recipe is the ultimate fall and holiday dessert. A smooth, spiced pumpkin filling is set in a flaky, tender crust, creating a perfect balance of flavors. Ideal for gatherings, this pie is simple to make and sure to impress your family and friends.

• Author: Laura
• Prep Time: 15min
• Cook Time: 30min
• Total Time: 2 hours 10 minutes
• Yield: 8servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Pie Crust: 1 unbaked 9-inch pie shell (homemade or store-bought)

Pumpkin Puree: 1 can (15 ounces) pure pumpkin puree

Sweetened Condensed Milk: 1 can (14 ounces)

Eggs: 2 large eggs

Spices: 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground nutmeg, ½ teaspoon salt

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Instructions

• Preheat Oven: Preheat your oven to 425°F (220°C).

• Prepare Filling: In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until smooth and well-combined.

• Assemble Pie: Pour the prepared pumpkin filling into the unbaked pie crust, spreading evenly.

• Bake: Bake at 425°F for 15 minutes. Reduce the oven temperature to 350°F (175°C) and bake for an additional 35-40 minutes, or until a knife inserted near the center comes out clean.

• Cool: Allow the pie to cool on a wire rack for at least 2 hours for the filling to set.

Notes

• For a less sweet pie, use evaporated milk instead of sweetened condensed milk and add ¾ cup of granulated sugar.

• You can substitute the spices with 1¾ teaspoons of pumpkin pie spice.

• To prevent a soggy crust, blind bake the pie crust for 15 minutes at 425°F before adding the filling.