Nothing screams fall more than a slice of homemade pumpkin pie, topped with a dollop of whipped cream, and a cup of steaming coffee on the side. This recipe has a special place in my heart, as it’s been a family favorite for generations.
- 1 (15 oz.) can pumpkin puree,
- 1 (14 oz.) can sweetened condensed milk,
- 2 large eggs,
- 1 teaspoon ground cinnamon,
- 1/2 teaspoon ground ginger,
- 1/2 teaspoon ground nutmeg,
- 1/2 teaspoon salt,
- 1 (9 inch) unbaked pie crust,
Preheat your oven to 425°F (220°C) to get it ready for baking the pumpkin pie.
In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until smooth and well combined.
Pour the pumpkin mixture into the unbaked pie crust. Smooth out the top with a spatula to ensure an even filling.
Bake in the preheated oven for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for 35-40 minutes, or until a toothpick inserted near the center comes out clean.
Once done, remove the pie from the oven and allow it to cool on a wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving, if desired.
Final words
Thank you for following along with this pumpkin pie recipe! I hope it brings as much joy and comfort to your table as it has to mine. This pie is a perfect blend of sweet and spice, making it the ideal dessert for any fall gathering. If you enjoyed this recipe, be sure to check out other delicious creations on my site. Happy baking and enjoy your delicious homemade pumpkin pie!
Tags
pumpkin pie recipe, homemade pumpkin pie, fall desserts, holiday baking
