Introduction
Is it even Thanksgiving if you don’t smell a pumpkin pie baking? This is the quintessential holiday dessert. This recipe isn’t fancy, it isn’t complicated—it’s just the classic, perfect, creamy pumpkin pie that everyone knows and loves. The secret is using sweetened condensed milk, which makes the filling incredibly smooth and foolproof every time.
Why You’ll Love This Recipe
- The Quintessential Thanksgiving Dessert: This is the classic pie everyone expects and loves.
- Creamy, Spiced Custard Filling: The texture is silky smooth with the perfect balance of pumpkin and warm spices.
- Foolproof & Easy: Using canned pumpkin and sweetened condensed milk makes this recipe practically no-fail.
- Uses Pantry Staples: You only need a few simple ingredients.
- Smells Like the Holidays: The aroma from baking this pie will fill your home with holiday spirit.
Ingredients
- 1 (15 oz) can 100% pure pumpkin puree (NOT pumpkin pie filling)
- 1 (14 oz) can sweetened condensed milk (NOT evaporated milk)
- 2 large eggs
- 1 1/2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg, 1/8 tsp cloves)
- 1/2 teaspoon salt
- 1 (9-inch) unbaked pie crust (store-bought or homemade)
- Whipped cream, for serving
Instructions
- Preheat your oven to 425°F (220°C). Place your unbaked pie crust in a 9-inch pie plate, crimping the edges.
- In a large bowl, whisk together the pumpkin puree and the sweetened condensed milk until smooth.
- Beat in the eggs, pumpkin pie spice, and salt until everything is just combined. Do not over-beat.
- Pour the pumpkin mixture evenly into the unbaked pie crust.
- Bake: Place the pie on a baking sheet and bake at 425°F for 15 minutes.
- Reduce Heat: After 15 minutes, reduce the oven temperature to 350°F (175°C).
- Continue baking for another 35-45 minutes, or until the edges of the filling are set and the center is only slightly jiggly (like Jell-O). A knife inserted near the center should come out clean.
- Let the pie cool completely on a wire rack for at least 2 hours.
- Serve at room temperature or chilled, topped with a generous dollop of whipped cream.
Tips
The two-step baking process (starting hot, then lowering the temp) helps set the crust and cook the custard filling perfectly. Be sure to use 100% Pure Pumpkin Puree, not “Pumpkin Pie Filling,” which already has sugar and spices added.