Description
A simple and delicious easy pumpkin pie recipe using a store-bought pie crust and classic pumpkin pie spices. Perfectly spiced with pumpkin pie spice and sweetened condensed milk for a creamy, smooth filling that's baked to golden perfection.
Ingredients
Scale
Pie Crust
- 1 (9-inch) refrigerated pie crust (store-bought)
Filling
- 1 (15 oz) can pumpkin puree (not pie filling)
- 1 (14 oz) can sweetened condensed milk
- 2 large eggs
- 2 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
Instructions
- Preheat Oven: Set the oven rack in the lowest position and preheat the oven to 425 degrees Fahrenheit.
- Prepare Pie Crust: Thaw the refrigerated pie crust according to the package directions. Unroll it and fit into a 9-inch pie dish. Decorate edges if desired by folding them under slightly and pressing to create a wavy design.
- Make Filling: In a mixing bowl, whisk together the pumpkin puree, sweetened condensed milk (including any remaining from the can), eggs, pumpkin pie spice, and salt until the mixture is well blended.
- Fill Pie Crust: Pour the pumpkin mixture into the pie crust, then gently wiggle to level the filling. Place the pie on a baking sheet. Optionally, cover the crust edges with aluminum foil to prevent over-browning.
- Initial Baking: Bake the pie on the lowest rack in the preheated oven at 425 degrees Fahrenheit for 15 minutes.
- Reduce Temperature and Continue Baking: Without removing the pie, reduce oven temperature to 350 degrees Fahrenheit and bake for an additional 35 to 40 minutes until the filling is nearly set and no longer jiggles when moved.
- Cool Pie: Remove pie from oven and transfer to a wire rack. Let it cool at least 2 hours before slicing. For a chilled option, let it rest 1 hour at room temperature, then refrigerate for at least 2 hours before serving.
Notes
- You can use a homemade pie crust if preferred; partially blind bake it first to avoid sogginess from the wet filling.
- If you don't have pumpkin pie spice, substitute with 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, and 1/4 tsp cloves.
- Covering crust edges with foil helps prevent over-browning during baking.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 70 mg
