Get ready to fall in love with the Best Pumpkin Pie Recipe! With just a handful of pantry staples, you can whip up a slice of this easy fall dessert in no time. Bring a scratch-made pie to your Thanksgiving or other holiday celebration!
Pumpkin pie, the quintessential fall dessert, is a timeless classic that gets served during Thanksgiving and other cooler weather holidays. It's a pie crust filled with a smooth and creamy mixture made from pumpkin puree, eggs, and warm spices like cinnamon, ginger, nutmeg, and cloves, all sweetened with a touch of sweetened condensed milk. This recipe for homemade pumpkin pie makes sure each slice delivers the perfect blend of textures and flavors and is easy to make!
There's no need to be a professional baker! Just pre-bake your crust, whip up a quick filling with pumpkin, spices, sweetened condensed milk, and eggs, and let your oven do the rest. A touch of cinnamon, ginger, nutmeg, and cloves adds that signature pumpkin spice that's both familiar and comforting.
Making this easy pumpkin pie recipe from scratch is a great dessert for cozy family dinners, potlucks, and Halloween parties and makes a great addition to your holiday dessert table!
Why You'll Love This Recipe
- This easy pumpkin pie is made with simple ingredients and even more simple recipe steps, making it an easy dessert for anyone to pull off.
- Whether it's a family dinner or a holiday feast, this pumpkin pie is a great way to bring everyone together during the holidays.
- No need for fancy ingredients; everything you need for this Thanksgiving pie is likely already in your kitchen.
- When baking this pie, your kitchen will smell amazing from the combination of creamy pumpkin and warming spices, putting you in the fall mood!
- Pumpkin pie is one of the ultimate Thanksgiving desserts during the holiday season.
Ingredients You'll Need
- Pumpkin Puree - Forms the heart of the recipe, lending the pie its signature rich and earthy flavor while providing a smooth, creamy texture.
- Eggs - Serve as a binding agent, helping to set the pie filling while adding a light and fluffy consistency.
- Pumpkin Pie Spice (cinnamon, ginger, nutmeg, ground cloves) - Introduces the quintessential autumn warmth and depth to the pie, with cinnamon for sweetness, ginger for a hint of spice, nutmeg for a nutty aroma, and ground cloves for a subtle earthy note.
- Salt - Enhances the overall flavor profile, balancing the sweetness while bringing out the flavor of each ingredient.
- Sweetened Condensed Milk - Infuses the pie with sweetness and velvety smoothness, eliminating the need for additional sugar and giving it the perfect texture.
- Vanilla Extract - Enhances the overall flavor complexity, making each bite of pie warming and comforting.
- Premade Pie Crust - Provides a convenient and flaky pastry for the pumpkin filling, making this pie super easy to assemble and bake. Or you can use our Homemade Pie Dough recipe.
How To Make Pumpkin Pie With Condensed Milk
Prepare the pie crust: Preheat your oven to 350℉. While it's heating up, place your pie crust in a pie pan and crimp the edges. Poke the bottom and the sides of your crust with a fork. Line the bottom of the crust with parchment paper and cover with dry beans or pie weights. Bake for 10-12 minutes.
Assemble the pumpkin pie filling: To a mixing bowl, add the pumpkin, eggs, spices, sweetened condensed milk, and vanilla extract. Whisk until everything is smooth and consistent in texture.
Bake the pie: Pour the filling into the baked pie crust. Cover the crust with aluminum foil or a pie crust cover. Bake at 425℉ for 15 mins. Then, reduce the temperature to 325℉ and bake for an additional 35-40 minutes or until the center of the pie slightly wiggles when you gently shake it. This helps the filling set properly without cracking.
Cool and serve: Remove the pie from the oven. Let it cool completely before serving with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy!
Recipe Tips
- When prebaking the pie crust, make sure to poke it with a fork and use parchment paper filled with dry beans or pie weights. This prevents the crust from puffing up and ensures it bakes evenly.
- Opt for pure pumpkin puree without added sugar or spices for the best results. Canned pumpkin works great, but ensure it's 100% pure pumpkin.
- Adjust the spice levels to your taste. If you prefer a stronger spice flavor, feel free to increase the amounts of cinnamon, ginger, nutmeg, or ground cloves.
- Be sure to follow the temperature instructions carefully. The initial high temperature (425℉) helps set the crust quickly, while the lower temperature (325℉) allows the filling to cook gently, preventing cracks.
- Shield the pie crust edges with foil or a pie crust cover to prevent them from over-browning during baking. This ensures a beautiful, evenly browned crust.
- To determine if the pie is ready, gently shake it. The center should have a slight jiggle, similar to gelatin. Avoid overbaking, as this can lead to a dry texture.
- Let the pie cool completely on a wire rack before slicing. This allows the filling to set further and ensures clean, neat slices.
- Pumpkin pie tastes even better the next day, so consider making it in advance to allow the flavors to come together and intensify. Store it in the refrigerator and bring it to room temperature before serving for the best taste.
- Baking time may vary slightly due to elevation changes.
Variations
- Swap sweetened condensed milk for pure maple syrup to infuse your pie with a rich, earthy sweetness.
- Use fresh pumpkin puree for even more real pumpkin flavor.
- Mix in chopped pecans or walnuts to provide a delightful textural contrast to the creamy pumpkin filling.
- Fold in ½ cup of semi-sweet chocolate chips for a blend of chocolate and spiced pumpkin flavors.
- Replace the traditional pie crust with a crushed gingersnap cookie crust for a zesty, gingerbread-like twist.
- Blend in ¼ cup of almond or peanut butter to add a rich, nutty depth to your pie.
- Enhance the presentation and sweetness by drizzling caramel sauce over the cooled pie just before serving.
- Make it gluten-free by using a gluten-free pie crust or creating your own gluten-free crust using almond meal, coconut flour, or a gluten-free flour blend. Ensure all other ingredients are also gluten-free if necessary.
- Use a homemade butter pie crust for more of a homemade taste and a really flaky crust.
Storing & Freezing
Storing: To keep homemade pumpkin pie fresh, store it in the refrigerator, covered with plastic wrap or aluminum foil, for up to 3-4 days. It can be served right out of the fridge.
Freezing: Once cooled, wrap it tightly in plastic wrap or aluminum foil to prevent freezer burn. Place it in an airtight container or a resealable freezer bag. Your frozen pie can be stored for up to 2-3 months. When you're ready to enjoy it, thaw the pie in the refrigerator overnight, and then bring it to room temperature before serving or reheating.
FAQ
Condensed milk is typically preferred for pumpkin pie because of its sweetness, which complements the earthy pumpkin flavor. Evaporated milk is unsweetened and might result in a less sweet pie, so it's less commonly used, but it can work if you prefer a less sweet dessert.
The two different baking temperatures serve distinct purposes. Starting with a higher temperature (usually 425℉) helps set the pie crust quickly to prevent it from becoming soggy. Then, reducing the temperature (usually to 325℉) allows the pumpkin filling to cook gently and evenly without overcooking.
To prevent your pumpkin pie from cracking, avoid overbaking. The key is to bake until the edges are set, but the center still has a slight jiggle when gently shaken. Using a pie crust cover or foil to shield the crust edges during the initial high-temperature bake helps reduce the risk of cracking.
More Fall Pumpkin Desserts
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Best Pumpkin Pie Recipe
Equipment
- 1 8-9 inch metal pie pan.
Ingredients
- 1 15oz can of pumpkin puree
- 3 eggs
- 1½ tsp cinnamon
- ½ tsp ginger
- ¼ tsp nutmeg
- ⅛ tsp ground cloves (just a pinch)
- ¾ tsp salt
- 1 14oz can of sweetened condensed milk
- 2 tsp vanilla extract
Instructions
- Preheat your oven to 350℉. Place your pie crust in your pie pan and crimp the edges. Poke the bottom and the sides of your crust with a fork. Line the bottom of the crust with parchment paper and cover with dry beans or pie weights. Bake for 10-12 minutes.
- Add the pumpkin, eggs, spices, sweetened condensed milk, and vanilla extract to a mixing bowl and whisk together until everything is well blended.
- Pour the mixture into the pie crust, and cover the crust with tinfoil or a pie crust cover. Bake at 425℉ for 15 mins.
- Reduce the temperature to 325℉ and bake for an additional 35-40 minutes or until the center of the pie slightly wiggles when you gently shake it.
- Remove the pie from the oven and let it completely before serving.
Nutrition
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.
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