A simple and delicious pumpkin pie that’s perfect for fall gatherings and Thanksgiving.
Author:anna
Prep Time:15 minutes
Cook Time:50 minutes
Total Time:65 minutes
Yield:8 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 (15 oz) can pumpkin puree
1 (14 oz) can sweetened condensed milk
2 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 unbaked 9-inch pie crust
Instructions
Preheat the oven to 425°F (220°C).
In a large mixing bowl, combine pumpkin puree, sweetened condensed milk, eggs, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, and salt. Mix until smooth.
Place the unbaked pie crust into a pie dish.
Pour the pumpkin mixture into the crust, spreading it evenly.
Bake at 425°F (220°C) for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 35-40 minutes.
Check for doneness by inserting a knife into the center; it should come out clean.
Allow the pie to cool at room temperature for at least 2 hours before serving.
Notes
Serve with whipped cream, ice cream, or caramel sauce for enhanced flavor.