About the Recipe
Savor the essence of fall with this Classic Pumpkin Pie — a symphony of velvety pumpkin puree, warm spices, and a buttery, flaky crust. Each decadent slice is a celebration, inviting you to experience the rich, comforting flavors that define this seasonal favorite. Dive into the nostalgia of holiday gatherings and let the aroma of cinnamon and vanilla whisk you away to a cozy, pumpkin-spiced haven. A timeless dessert that embodies the spirit of the season, our pumpkin pie is the perfect finale to any meal, leaving your taste buds dancing with delight.
Ingredients
1 (15 ounce) can pumpkin puree
1 (14 ounce) can sweetened condensed milk
2 large eggs
2 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice
1 teaspoon vanilla
1/2 teaspoon salt
1 (9 inch) store bought pie crust
whipped cream for serving (optional)
Preparation
Preheat oven to 425 degrees Fahrenheit.
Prepare crust as advised on packaging. This typically includes leaving at room temperature for about 15 minutes prior to placing in a pie pan. Transfer the crust to the pie dish and trim any excess. Crimp the edges.
In a large bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, cinnamon, pumpkin pie spice, and salt until well combined.
Pour mixture into prepared, but uncooked pie crust. Tap gently on countertop to remove air bubbles.
Bake at 425 degrees Fahrenheit for 15 minutes
Reduce temperature to 350 degrees Fahrenheit and continue baking for about 35 minutes.
Insert a toothpick into the center of the pie to test if it comes out clean. Cook in additional increments of 5 minutes until the toothpick comes out clean and the pie is set.
Once the toothpick comes out clean and the pie is set, remove from oven and set on a wire cooling rack.
Allow to cool completely before refrigerating. Once cooled, refrigerate for at least 2 hours before serving.