Pumpkin Pie
A silky, warmly spiced pumpkin custard baked in a flaky pie crust - the quintessential American fall dessert with perfectly balanced sweetness and spice.
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Ingredients
- 1 refrigerated pie crust (9-inch)
- 15 oz can canned pumpkin puree
- 14 oz can sweetened condensed milk
- 2 large eggs
- 2 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1/2 tsp kosher salt
- 1 tsp pure vanilla extract
- as needed whipped cream (for serving)
Instructions
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1
Preheat oven to 425°F (220°C). Unroll 1 refrigerated pie crust (9-inch) and press it into a 9-inch pie dish. Crimp the edges and refrigerate while you make the filling.
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2
In a large bowl, whisk together 15 oz can canned pumpkin puree, 14 oz can sweetened condensed milk, 2 large eggs, 2 tsp pumpkin pie spice, 1/2 tsp ground cinnamon, 1/2 tsp kosher salt, and 1 tsp pure vanilla extract until completely smooth.
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3
Pour the filling into the prepared crust. Cover the crust rim with a pie shield or strips of aluminum foil to prevent overbrowning.
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4
Bake at 425°F for 15 minutes, then reduce oven temperature to 350°F and continue baking for 40-45 minutes, until the edges are set and the center still jiggles slightly.
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5
Remove from the oven and cool completely on a wire rack for at least 2 hours. The filling will firm up fully as it cools.
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6
Slice and serve with whipped cream (for serving).
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