I love this pumpkin pie recipe. The blend of pumpkin puree and warm spices creates a creamy, rich filling balanced by sweetened condensed milk and a flaky crust. It’s a seasonal treat that feels both comforting and fresh. Every bite is a reminder of fall’s magic and subtle, satisfying indulgence.

Jump to Recipe

I’m excited to share with you my version of The Best Pumpkin Pie Recipe. This pumpkin pie is not only tasty but also comes with some solid nutritional benefits.

The pumpkin puree is loaded with vitamin A and fiber that helps keep you healthy while the eggs offer a decent dose of protein. The mix of spices like ground cinnamon, ginger, nutmeg, and cloves is simple but adds a wonderful flavor punch without extra calories.

I believe using a 9 inch unbaked pie crust keeps the process easy and consistent every time, making it an easy peasy pumpkin pie to whip up especially during pumpkin season. The sweetened condensed milk and granulated sugar combine for a rich, lightly sweet treat that compliments the pumpkin perfectly.

I’ve always thought a basic pumpkin pie recipe should highlight real pumpkin and a few carefully measured ingredients, ensuring each bite is a balanced mix of nutrients and comfort food. Enjoy making your own homemade pumpkin pie from real pumpkins!

Why I Like this Recipe

I really love this pumpkin pie recipe for a bunch of reasons. First, the blend of spices fills the kitchen with a warm, comforting smell that makes me feel all cozy as soon as I start baking. Second, the recipe is pretty simple to follow even though there are quite a few ingredients, and that makes it fun to make when I want something delicious without too much hassle. Third, the creamy texture and perfect mix of sweet and spicy reminds me of family gatherings and holiday traditions that mean a lot to me. Fourth, using just a few basic ingredients makes it feel really home-grown and authentic, which is something I really appreciate.

Ingredients

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Pumpkin Puree: The star ingredient, its rich, fiber packed and full of vitamin A.
Sweetened Condensed Milk: Adds creaminess, sugary flavor and helps the pie taste extra rich.
Eggs: They help bind the filling and offer a little protein to the recipe.
Granulated Sugar: Provides sweetness though too much can be overpowering if not careful.
Spices (cinnamon, ginger, nutmeg, cloves): They add warmth, aroma and a homely taste.

Ingredient Quantities

1 (9 inch) unbaked pie crust

1 (15 oz) can pumpkin puree

1 (14 oz) can sweetened condensed milk

2 large eggs

1/2 cup granulated sugar

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

How to Make this

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1. Preheat your oven to 425°F.

2. In a big bowl, crack the 2 eggs and whisk them up lightly.

3. Stir in the 15 oz of pumpkin puree along with the 14 oz of sweetened condensed milk.

4. Mix in 1/2 cup granulated sugar and 1/2 teaspoon salt.

5. Add 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves.

6. Whisk everything together until it’s smooth and the spices are evenly mixed in.

7. Pour the filling into your 9-inch unbaked pie crust, making sure it fills the crust evenly.

8. Place the pie in the oven and bake at 425°F for about 15 minutes.

9. Reduce the heat to 350°F and bake for another 35 to 40 minutes until a knife inserted near the center comes out clean.

10. Remove the pie from the oven and let it cool completely before serving. Enjoy your pie!

Equipment Needed

1. Oven
2. Large bowl
3. Whisk
4. Measuring cups and spoons
5. 9 inch pie dish
6. Can opener
7. Knife
8. Cooling rack
9. Oven mitts

FAQ

Can I use a store-bought pie crust?

Yup, you can totally use a store-bought pie crust. It saves time and works great in this recipe.

Can I use fresh pumpkin instead of canned puree?

Sure can, but you'll need to roast and puree the pumpkin first. It might change the moisture a bit, so keep an eye on it.

How long should I bake the pumpkin pie?

Bake it at 425°F for about 15 minutes, then lower the temp to 350°F and bake for another 40-50 minutes until the filling is set.

How will I know when the pie is done?

The center should look mostly set and not wobbly when you gently shake the pan. It might still be a bit soft, but that's normal.

Can I make this pie ahead of time?

Yes, you can. Once baked, let it cool completely and then store it in the fridge for up to 3 days. Just bring it back to room temp before serving.

The Best Pumpkin Pie Recipe Substitutions and Variations

You can swap the pumpkin puree with an equal amount of mashed sweet potato or butternut squash if you cant find a pumpkin. Its not exactly the same but it works fine.
If you dont have sweetened condensed milk, try mixing 1 cup evaporated milk with about 1/4 cup extra sugar until it dissolves well.
You can use a ready-made graham cracker crust in place of the unbaked pie crust for a different twist in texture and flavor, but be ready for a sweeter crust.
For the granulated sugar, you might substitute brown sugar 1:1 to give an extra hint of molasses flavor even though it might make the pie a bit moister.

Pro Tips

1. Make sure your oven is fully preheated before you start mixin up the filling; if it’s not hot enough, your pie might not set right.
2. Try not to overmix the pumpkin filling cuz too much stirring can break down the crust and make it soggy.
3. If the edges of your crust start burnin too fast, cover ’em with foil so they don’t get too dark while the inside finishes bakin.
4. Always test your pie by stickin a clean knife right near the center to check if it’s done, add a few extra minutes if necessary.