Perfect Pumpkin Pie
Perfect Pumpkin Pie
Ingredients
For the Pumpkin Pie Filling
- 2 eggs
- 1 can pure pumpkin, 15 ounces, not pumpkin pie filling
- 1 can sweetened condensed milk, 14 ounces
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
For Assembly and Serving
- 1 unbaked pie crust, 9-inch, store-bought or homemade
- as needed whipped cream, for serving, optional
Instructions
- 1
Preheat your oven to 425°F (218°C).
⏱️ 5 min•🌡️ 425
- 2
In a large mixing bowl, crack the two eggs. Add the entire can of pure pumpkin and the entire can of sweetened condensed milk.
⏱️ 2 min
- 3
Sprinkle in the ground cinnamon, ground ginger, ground nutmeg, and salt into the bowl with the wet ingredients.
⏱️ 1 min
- 4
Whisk all the ingredients together thoroughly until the mixture is smooth and well combined, ensuring no lumps remain.
⏱️ 3 min
- 5
Carefully pour the pumpkin pie filling into the unbaked pie crust. Place the filled pie, still in its aluminum foil pie plate, onto a larger baking sheet to catch any potential spills and for easier handling.
⏱️ 2 min
- 6
Bake the pie in the preheated 425°F oven for 15 minutes.
⏱️ 15 min•🌡️ 425
- 7
After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 30 minutes. The pie is done when the center jiggles ever so slightly when gently shaken. It will puff up during baking but will settle as it cools.
⏱️ 30 min•🌡️ 350
- 8
Remove the pie from the oven and allow it to cool completely at room temperature on a wire rack. This will take approximately 1 to 2 hours.
⏱️ 90 min
- 9
For best results, once cooled, transfer the pie to the refrigerator and chill for at least 30 minutes before serving.
⏱️ 30 min
- 10
Slice the chilled pie and serve, optionally topped with whipped cream.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Perfect Pumpkin Pie
Ingredients
For the Pumpkin Pie Filling
- 2 eggs
- 1 can pure pumpkin, 15 ounces, not pumpkin pie filling
- 1 can sweetened condensed milk, 14 ounces
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
For Assembly and Serving
- 1 unbaked pie crust, 9-inch, store-bought or homemade
- as needed whipped cream, for serving, optional
Instructions
- 1
Preheat your oven to 425°F (218°C).
⏱️ 5 min•🌡️ 425 - 2
In a large mixing bowl, crack the two eggs. Add the entire can of pure pumpkin and the entire can of sweetened condensed milk.
⏱️ 2 min - 3
Sprinkle in the ground cinnamon, ground ginger, ground nutmeg, and salt into the bowl with the wet ingredients.
⏱️ 1 min - 4
Whisk all the ingredients together thoroughly until the mixture is smooth and well combined, ensuring no lumps remain.
⏱️ 3 min - 5
Carefully pour the pumpkin pie filling into the unbaked pie crust. Place the filled pie, still in its aluminum foil pie plate, onto a larger baking sheet to catch any potential spills and for easier handling.
⏱️ 2 min - 6
Bake the pie in the preheated 425°F oven for 15 minutes.
⏱️ 15 min•🌡️ 425 - 7
After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 30 minutes. The pie is done when the center jiggles ever so slightly when gently shaken. It will puff up during baking but will settle as it cools.
⏱️ 30 min•🌡️ 350 - 8
Remove the pie from the oven and allow it to cool completely at room temperature on a wire rack. This will take approximately 1 to 2 hours.
⏱️ 90 min - 9
For best results, once cooled, transfer the pie to the refrigerator and chill for at least 30 minutes before serving.
⏱️ 30 min - 10
Slice the chilled pie and serve, optionally topped with whipped cream.
⏱️ 2 min