Description

This easy pumpkin pie recipe features a smooth and spiced pumpkin filling baked in a flaky pie crust, perfect for autumn celebrations and holiday desserts. Using a store-bought refrigerated pie crust simplifies preparation without sacrificing flavor, and the pumpkin pie spice blend adds a warm, aromatic touch. The pie is baked first at high heat to set the crust, then at a lower temperature to finish the filling, resulting in a perfectly textured and delicious dessert.

Ingredients

Scale

Pie Crust

1 (9-inch) refrigerated pie crust (store-bought)

Filling

1 (15 oz) can pumpkin puree (not pie filling)
1 (14 oz) can sweetened condensed milk
2 large eggs
2 1/2 tsp pumpkin pie spice
1/4 tsp salt

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Instructions

Preheat Oven: Set the oven rack in the lowest position and preheat the oven to 425 degrees Fahrenheit to prepare for baking the pie.
Prepare Pie Crust: Thaw the refrigerated pie crust according to package instructions. Unroll the crust and fit it into a 9-inch pie dish. Fold edges under slightly and press between fingertips to create a wavy decorative edge if desired.
Mix Filling: In a mixing bowl, whisk together the pumpkin puree, sweetened condensed milk (scrape any remaining from the can into the bowl), eggs, pumpkin pie spice, and salt until well combined and smooth.
Fill Pie Crust: Pour the pumpkin filling into the prepared pie crust. Gently wiggle the pie to level the filling evenly. Place the pie on a baking sheet to catch any spills. Optionally, cover the crust edges with aluminum foil to prevent over-browning.
Bake Pie - First Stage: Place the pie on the lowest oven rack and bake at 425 degrees Fahrenheit for 15 minutes to help set the crust and start baking the filling.
Bake Pie - Second Stage: Without removing the pie, reduce the oven temperature to 350 degrees Fahrenheit. Continue baking the pie for an additional 40 minutes or until the filling is nearly set and no longer jiggles when moved.
Cool the Pie: Transfer the pie to a wire rack and allow it to cool for at least 2 hours before slicing. For a chilled pie, cool at room temperature for 1 hour, then refrigerate for 2 hours before serving.

Notes

If you prefer to use a homemade pie crust, partially blind bake it first to avoid sogginess since wet fillings can make it soft.
You can substitute the pumpkin pie spice with your own blend: 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, and 1/4 tsp cloves for a fresh spice mix.

Nutrition

Serving Size: 1 slice (1/8 of pie)
Calories: 320 kcal
Sugar: 27 g
Sodium: 210 mg
Fat: 14 g
Saturated Fat: 5 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 55 mg