Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Pumpkin Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 1 review
  • Author: Jessica
  • Prep Time: 15 minutes
  • Cook Time: 40-50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This easy pumpkin pie recipe features a smooth and creamy pumpkin filling spiced with classic pumpkin pie spice and baked in a flaky refrigerated pie crust. Perfectly sweetened with condensed milk and topped with whipped cream, this traditional dessert is a must-have for fall and holiday gatherings.

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

For Serving

  • Whipped cream

Instructions

  1. Preheat Oven: Set your oven to 425°F (220°C) to prepare for baking the pie.
  2. Prepare Pie Crust: Place the refrigerated pie crust into a 9-inch pie plate, crimping the edges as you like for a decorative look. Chill the crust until you are ready to fill it to help maintain its shape during baking.
  3. Make Filling: In a medium bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, salt, and pumpkin pie spice until smooth and well combined.
  4. Fill Crust: Pour the prepared pumpkin filling into the chilled pie crust. Place the pie on a baking sheet to catch any drips and cover the edges of the crust with foil strips or a pie shield to prevent overbrowning during baking.
  5. Bake the Pie: Bake the pie at 425°F (220°C) for 10 minutes, then reduce the temperature to 350°F (175°C) and continue baking for an additional 30 to 40 minutes. The pie is done when the edges are set and the center jiggles slightly but is not liquidy.
  6. Cool and Chill: Remove the pie from the oven and allow it to cool to room temperature. Then, refrigerate it until fully chilled before serving to allow the filling to set properly.
  7. Store: Keep the pie covered in the refrigerator for up to 3 days. For longer storage, freeze the pie for up to one month.

Notes

  • Use a pie shield or foil strips to prevent the crust edges from burning.
  • Ensure not to overbake; the filling should be just set but slightly jiggly in the center.
  • The pie is best served chilled with a dollop of whipped cream.
  • Freezing the pie helps extend shelf life but can change the crust texture slightly.
  • If using a frozen crust, thaw according to package instructions before filling.

Find it online: https://dishrise.com/easy-pumpkin-pie-recipe/