Description
This classic pumpkin pie recipe is silky, perfectly spiced, and baked in a buttery crust. The filling is rich with cinnamon, nutmeg, and ginger making it the ultimate fall dessert for Thanksgiving or any cozy gathering.
Ingredients
Units
Scale
- 1 store-bought refrigerated or frozen pie crust (9-inch)
- 1 3/4 cups pumpkin puree (one full can)
- 3/4 cup brown sugar (firmly packed)
- 3 large eggs
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 1 3/4 cups whole milk
Instructions
- Preheat oven to 375°F (190°C).
- Press pie crust into a 9-inch pie dish and set on a baking tray.
- In a large bowl, whisk pumpkin puree, brown sugar, eggs, spices, and salt.
- Add milk and whisk until smooth.
- Pour filling into crust. Cover crust edges loosely with foil if desired.
- Bake 60–70 minutes until mostly set with a slight jiggle in the center.
- Cool completely, then refrigerate for at least 5 hours.
- Slice, top with whipped cream, and serve.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- For a richer pie, substitute half of the milk with heavy cream.
- Pie can be made a day in advance and stored in the fridge
Nutrition
- Calories: 280
