Ingredients
Pie Crust
- 1 refrigerated pie crust (from a pack of two or use a frozen crust)
Filling
- 1 (15 ounce) can pumpkin puree
- 1 (14 ounce) can sweetened condensed milk
- 2 large eggs
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
Serving
- Whipped cream (for serving)
Instructions
- Preheat Oven: Preheat your oven to 425°F to prepare for baking the pie.
- Prepare Pie Crust: Place the pie crust into a 9-inch pie plate and crimp the edges as desired. Chill the pie crust until you are ready to add the filling.
- Make Filling: In a mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, salt, and pumpkin pie spice until fully combined and smooth. Pour this mixture into the prepared pie crust.
- Protect Crust & Bake: Place the pie on a baking sheet and cover the edges with foil strips or a pie shield to prevent burning. Bake at 425°F for 10 minutes, then reduce the temperature to 350°F and continue baking for 30 to 40 minutes until the filling is almost set. The center should still jiggle slightly but not be liquidy.
- Cool & Chill: Remove the pie from the oven and allow it to cool completely at room temperature. Then chill it in the refrigerator before serving to help the filling set fully.
- Store: Store any leftovers covered in the refrigerator for up to 3 days. This pie can also be frozen for up to one month for longer storage.
Notes
- Cover the edges of the pie crust with foil or a pie shield to prevent over-browning.
- The filling will be slightly jiggly when done baking but will set further as it cools and chills.
- Use canned pumpkin puree, not pumpkin pie filling, for best flavor and texture.
- Serve with whipped cream for a classic touch and added creaminess.
- You can freeze the pie for up to one month; thaw in the refrigerator before serving.
- Prep Time: 15 minutes
- Cook Time: 40-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
