Pumpkin Pie
A classic pumpkin pie with a smooth, spiced filling in a flaky crust, topped with a dollop of whipped cream. Perfect for fall gatherings or a cozy dessert.
- Total time
- 60 min
- Servings
- 8
- Calories
- 350
- Protein
- 7g
Ingredients
- 1 9-inch pie crust
- 15 oz pumpkin puree
- 14 oz sweetened condensed milk
- 2 large eggs
- 1 tsp pumpkin pie spice
- 1 cup whipped cream
Instructions
- 1
Preheat oven to 425°F. Place the 1 pie crust in a 9-inch pie pan and crimp edges as desired.
- 2
In a large bowl, whisk together 15 oz pumpkin puree, 14 oz sweetened condensed milk, 2 large eggs, and 1 tsp pumpkin pie spice until smooth.
- 3
Pour the filling into the crust. Bake at 425°F for 15 minutes, then reduce heat to 350°F and bake until the center is set but slightly jiggly, about 35-40 minutes more.
- 4
Cool completely on a wire rack for at least 2 hours. Serve each slice with a dollop of the 1 cup whipped cream.
Tools you’ll need
- 9-inch pie pan
- Large mixing bowl
- Whisk
- Wire rack
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