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Pumpkin Pie Recipe

Pumpkin Pie Recipe
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★★★★★

5.2 from 18 reviews

This classic Pumpkin Pie recipe offers a creamy, spiced filling nestled in a flaky store-bought crust. Perfectly seasoned with cinnamon, nutmeg, and ginger, this pie delivers a comforting and traditional fall dessert that’s easy to prepare and sure to impress your guests.

Ingredients

Scale

Pie Crust

  • 1 store-bought refrigerated pie crust or frozen

Filling

  • 1 ¾ cups pumpkin puree (one full 15 oz can)
  • ¾ cup brown sugar, firmly packed
  • 3 large eggs
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 1 ¾ cups whole milk

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the pie.
  2. Prepare Pie Crust: Take the store-bought pie crust and press it gently into a 9-inch pie dish. It doesn’t need to be perfect. Place the pie dish on a baking tray to catch any spills and ease cleanup.
  3. Make Filling: In a large mixing bowl, whisk together the pumpkin puree, brown sugar, eggs, cinnamon, nutmeg, ginger, and salt until smooth. Gradually add the whole milk, whisking until the mixture is fully blended and silky.
  4. Fill and Protect Crust: Pour the pumpkin filling into the prepared pie crust. To prevent the crust edges from over-browning, loosely cover them with foil (this step is optional).
  5. Bake Pie: Place the pie in the oven and bake for about 70 minutes. Begin checking at 60 minutes; the filling should be mostly set with a slight jiggle in the center, indicating creamy consistency inside.
  6. Cool Pie: Remove the pie and set it on a wire rack to cool completely. Once cooled, wrap the pie tightly and refrigerate for about 5 hours to allow it to firm up properly.
  7. Serve: Slice the chilled pie and serve with whipped cream or your favorite topping. Enjoy the rich and cozy flavors of this traditional pumpkin pie!

Notes

  • Using a store-bought pie crust saves time but feel free to use a homemade crust if preferred.
  • Cover the crust edges with foil halfway through baking to prevent burning.
  • Chilling the pie after baking is essential for the filling to set correctly.
  • For a smoother texture, strain the pumpkin puree before mixing if desired.
  • This pie stores well in the refrigerator for up to 3 days.

Nutrition

Keywords: pumpkin pie, fall dessert, holiday pie, Thanksgiving dessert, pumpkin dessert, easy pumpkin pie

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