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Pumpkin Pie Recipe
Ash Tyrrell

Pumpkin Pie Recipe

I still remember the first time I made pumpkin pie completely from scratch, and honestly, I was a nervous wreck about the crust cracking or the filling turning out watery. But then I stumbled onto this easy pumpkin pie recipe with canned pumpkin, and it changed everything for me
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Prep Time 10 minutes
Cook Time 50 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 1 15 oz can pumpkin puree – make sure it's plain pumpkin, not pumpkin pie filling, which already has added sugar and spices
  • 1 14 oz can sweetened condensed milk – this is the shortcut ingredient that replaces evaporated milk and sugar in one step
  • 2 large eggs – these bind the filling and give the pie its classic custard texture
  • 1 9-inch refrigerated pie crust – store-bought saves time, but a homemade or graham cracker crust works too
  • 2 1/2 tsp pumpkin pie spice – this is what gives the pie its warm cozy fall flavor
  • 1/4 tsp salt – balances the sweetness and rounds out the spices

Method
 

  1. I always start by preheating my oven to 425°F so it's fully ready when the pie goes in. While it heats, I fit my refrigerated pie crust into a 9-inch pie dish, crimping the edges with my fingers for that classic ruffled look. If the dough feels too cold and cracks, I let it sit out for a few minutes to soften slightly.
  2. In a large mixing bowl, I whisk together the canned pumpkin, sweetened condensed milk, and eggs until the mixture is completely smooth. Then I add the pumpkin pie spice and salt, whisking again until everything is fully combined. I like to tap the bowl on the counter a few times to release any trapped air bubbles.
  3. Once the filling is silky and lump-free, I pour it straight into the prepared pie crust. I use a spatula to smooth the top so it bakes evenly. At this point, I also loosely tent the crust edges with foil so they don't burn before the center sets.
  4. I bake the pie at 425°F for the first 15 minutes, which helps set the crust. Then I lower the oven to 350°F and continue baking for another 30 to 35 minutes. I know it's done when the edges look set but the very center still has a slight jiggle.
  5. After baking, I let the pie cool on a wire rack at room temperature for about an hour. Then I transfer it to the fridge for at least 2 hours, though I usually let mine chill longer. This resting time is what gives the filling that clean, sliceable texture.

Notes

  • I always use room-temperature eggs so they blend into the filling more smoothly.
  • I check my pie a few minutes early since ovens can run hot, and I'd rather pull it before the edges overcook.
  • I place my pie dish on a baking sheet so I don't have to worry about drips in my oven.
  • I let the pie cool gradually instead of rushing it into the fridge, which helps prevent cracks on top.
  • I make my own pumpkin pie spice blend with cinnamon, ginger, nutmeg, and cloves when I'm out of the store-bought version.