Ah, simple pumpkin pie—classic, creamy, and perfect for fall (or anytime!) 🎃🥧. Here’s a straightforward, foolproof method:
Ingredients (for 1 9-inch pie)
- 1 (15 oz) can pumpkin puree
- 1 (14 oz) can sweetened condensed milk (or use evaporated milk + sugar)
- 2 large eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1 (9-inch) unbaked pie crust
Optional: whipped cream for topping
Method
- Preheat oven
- 425°F (220°C)
- Make the filling
- In a large bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, spices, and salt until smooth.
- Assemble the pie
- Pour filling into the unbaked pie crust.
- Smooth the top with a spatula.
- Bake
- Bake at 425°F for 15 minutes, then reduce oven to 350°F (175°C) and bake 35–40 minutes more, or until a knife inserted near the center comes out clean.
- Cool
- Let the pie cool completely on a wire rack. Chill in the fridge for at least 2 hours for best slicing.
- Serve
- Top with whipped cream if desired.
Tips for Success
- Prevent crust sogginess: Bake on a lower oven rack. You can also pre-bake the crust for 5–7 minutes before adding filling.
- Spice tweaks: Add 1/4 tsp cloves or allspice for extra warmth.
- Silky texture: Use room-temperature eggs and pumpkin puree for smooth filling.
- Storage: Keep refrigerated; lasts up to 4 days.
If you want, I can give a “ultra-simple, 5-minute prep pumpkin pie” version that uses only 4 ingredients and still tastes rich and creamy.
Do you want me to do that?
