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Easy Pumpkin Pie

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A classic and simple pumpkin pie recipe that captures the essence of fall, perfect for holiday gatherings.

Ingredients

Scale
  • 1 (15 oz) can pumpkin puree
  • 1 (14 oz) can sweetened condensed milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 unbaked 9-inch pie crust

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, combine pumpkin puree, sweetened condensed milk, eggs, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, and salt. Mix until smooth and creamy.
  3. Place the unbaked pie crust in a pie dish and crimp the edges if needed.
  4. Pour the pumpkin mixture into the prepared pie crust, spreading it evenly.
  5. Bake at 425°F (220°C) for 15 minutes.
  6. Reduce the temperature to 350°F (175°C) and bake for an additional 35 to 40 minutes, checking for doneness.
  7. Let the pie cool at room temperature for at least 2 hours before serving.

Notes

Serve with whipped cream or vanilla ice cream for an extra treat. Store leftovers in the refrigerator for up to 4 days.

Nutrition

Find it online: https://hwepodcast.com/easy-pumpkin-pie/