Description

Indulge in the warm, comforting flavors of fall with this incredibly easy-to-make pumpkin pie. Perfect for holiday gatherings or a cozy night in, this classic dessert will surely delight your taste buds.

Ingredients

Pumpkin Pie Filling:

1 (15 oz) can pumpkin purée
1 (14 oz) can sweetened condensed milk
2 large eggs
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon salt

Crust:

1 (9-inch) unbaked pie crust

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Instructions

Preheat the oven: Preheat the oven to 425°F (220°C).
Mix the filling: In a large bowl, whisk together the pumpkin purée, sweetened condensed milk, eggs, cinnamon, ginger, cloves, and salt until smooth.
Fill the crust: Pour the filling into the unbaked pie crust and smooth the top.
Bake: Bake for 15 minutes at 425°F, then reduce the temperature to 350°F (175°C) and bake for an additional 35–40 minutes or until a knife inserted in the center comes out clean.
Cool and serve: Let the pie cool completely on a wire rack before slicing. Serve chilled or at room temperature, optionally topped with whipped cream.

Notes

Use a store-bought crust to save time, or make your own for a more homemade touch.
The pie can be made a day ahead and stored in the fridge.
For a deeper spice flavor, add a pinch of nutmeg.