Description
A classic holiday dessert featuring a creamy, spiced pumpkin filling in a buttery crust. Perfect for Thanksgiving or any fall celebration.
Ingredients
Scale
- 1 9-inch pie crust (store-bought or homemade)
- 1 can (15 oz) pumpkin purée (not pumpkin pie filling)
- 2 large eggs
- 3/4 cup granulated sugar
- 1 can (14 oz) sweetened condensed milk
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1 tsp vanilla extract
- Whipped cream (optional, for serving)
Instructions
- Preheat your oven to 425°F (220°C).
- Roll out the pie crust and fit it into a 9-inch pie dish. Crimp the edges and place it in the refrigerator to chill while preparing the filling.
- In a large mixing bowl, whisk together the pumpkin purée, eggs, and granulated sugar until smooth.
- Add the sweetened condensed milk, vanilla extract, and spices (cinnamon, ginger, nutmeg, cloves, salt) and mix until well combined.
- Pour the filling into the prepared pie crust.
- Bake at 425°F (220°C) for 15 minutes.
- Reduce the oven temperature to 350°F (175°C) and continue baking for 35–40 minutes, or until the center is set and a knife inserted near the center comes out clean.
- Cool the pie completely on a wire rack. Chill for at least 2 hours before serving.
- Top with whipped cream if desired.
Notes
- Use brown sugar for a deeper caramel flavor.
- Add a splash of maple syrup or bourbon for extra richness.
- Top with candied pecans or cinnamon sugar for a crunchy finish.
- A graham cracker crust can be used for variation.
- Prep Time: 15 minutes
- Cook Time: 50-55 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 270mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg