Perfect Pumpkin Pie
Perfect Pumpkin Pie is a smooth and rich pumpkin-based custard pie that is baked in my no-fail homemade pie crust.
Servings: 12
Calories: 218kcal
Ingredients
- 1 9-inch unbaked pie crust, store-bought or homemade
- 1 can (15 ounces) pumpkin puree
- 1 can (14 ounces) sweetened condensed milk
- 2 large eggs, room temperature
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
Instructions
- Preheat oven to 425°F.
- Roll out the pie crust dough into a large circle and place it into a 9" deep-dish pie plate, cutting away any excess crust.
- Flute or crimp edges (if desired) and place in refrigerator.
- In a large bowl combine the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, cinnamon, and salt. Whisk until smooth.
- Pour the pumpkin mixture into the crust. Bake for 15 minutes.
- After 15 minutes, keeping the oven door closed, reduce the temperature to 350°F and bake 35-40 more minutes, or until a knife inserted comes out clean.
- Transfer the pie to a cooling rack. Let the pie come to room temperature before cutting and serving.
- Serve cold with whipped topping.
Nutrition
Calories: 218kcal