Fall is in the air, and nothing captures the spooky, cozy spirit of Halloween quite like a perfectly spiced, creamy pumpkin pie. Whether you are hosting a festive gathering or simply enjoying a crisp autumn evening, this recipe delivers that classic, bakery-style slice with a flaky crust and rich, aromatic filling.
What You Will Need
- 1 refrigerated pie crust (or homemade)
- 1 can (15 oz) pure pumpkin puree
- 1 can (14 oz) sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- Whipped cream and extra cinnamon for topping
Step-by-Step Instructions
- Preheat your oven to 425°F (220°C) and gently unroll your pie crust into a 9-inch glass pie dish, crimping the edges for a decorative finish.
- In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until the mixture is completely smooth and vibrant.
- Pour the liquid filling into the unbaked pie crust, smoothing the top with a spatula.
- Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for another 35 to 40 minutes until a knife inserted near the center comes out clean.
- Let the pie cool completely on a wire rack before slicing. Serve with a generous dollop of whipped cream and a light dusting of cinnamon.
Pin This Recipe for Later! Hover over the image at the top of this post to save this step-by-step recipe to your favorite fall baking board so you always have it ready for Halloween.
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