Go Back
Print

Pumpkin Pie

This classic Pumpkin Pie features a creamy, spiced pumpkin filling made with canned pumpkin, sweetened condensed milk, and warm fall spices, baked in a buttery pie crust and topped with whipped cream — the perfect Thanksgiving dessert.
Course Dessert
Cuisine American
Keyword pumpkin pie
Prep Time 15 minutes
Cook Time 55 minutes
Chill Time 2 hours
Total Time 3 hours 10 minutes
Servings 8 slices
Calories 320kcal
Author Camila Hurst

Ingredients

Pie Crust

Pumpkin Pie Filling

  • 1 can pumpkin purée, drained 15 oz / 425g
  • 1 can sweetened condensed milk 14 oz / 397g
  • 2 large eggs
  • 1 large yolk
  • ½ tbsp molasses optional
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp nutmeg
  • ¼ tsp cloves or use 1 ½ tsp pumpkin pie spice total
  • ½ tsp salt
  • 1 tsp vanilla extract

Instructions

Pie Crust

  • Prepare your pie crust by rolling it out into your pie dish. Here are instructions for homemade pie crust!
  • Preheat oven to 425°F (220°C).

Pumpkin Pie Filling

  • In a large bowl, whisk together pumpkin purée, sweetened condensed milk, eggs, molasses, salt, and vanilla until smooth and fully combined.
  • Pour filling into the unbaked crust and smooth the top.
  • Bake at 425°F (220°C) for 15 minutes. Reduce the temperature to 350°F (175°C) and continue baking for 35–40 minutes, or until the center is just set (it should wobble slightly when you shake the pan).
  • Cool completely on a wire rack, then chill at least 2 hours before slicing.
  • Serve with whipped cream.

Notes

Decoration: I made these Pumpkin Brigadeiros to decorate the pie.
Preventing Cracks: Don’t overbake, The pie should still jiggle slightly in the center when you take it out.
Homemade Pumpkin Puree: homemade pumpkin puree tends to be more watery than store bought. In that case, you should drain it. Make sure the final amount you obtain will be what’s required in the recipe. To drain, simply put the puree in a fine mesh sieve lined with cheese cloth. Place something heavy on top such as a heavy can, to press down on the puree.
The pie can be made 1–2 days in advance. Store covered in the fridge.
You can freeze slices (or the whole pie) for up to 2 months; thaw overnight in the fridge.
Molasses Substitute: Replace with maple syrup or leave it out — it just adds a deeper flavor.
Serving Options: This pumpkin caramel sauce, or this caramel sauce. Whipped cream is also a great option as always.

Nutrition

Serving: 1slice | Calories: 320kcal