Description

This classic Tasty Pumpkin Pie recipe combines smooth pumpkin puree with warm spices and a creamy filling baked to perfection in a flaky pie crust. Perfect for autumn gatherings or holiday celebrations, this homemade pie offers rich flavors of cinnamon, nutmeg, and cloves balanced with sweetened condensed milk and vanilla. The easy step-by-step instructions guide you through preparing the filling, baking it to a silky custard texture, and cooling it for the best sliceable consistency.

Ingredients

Scale

Pie Filling

15 oz pumpkin puree
14 oz sweetened condensed milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 teaspoon vanilla extract

Crust

1 9-inch pie crust (store-bought or homemade)

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Instructions

Preheat Oven and Prepare Crust: Preheat your oven to 425°F (220°C). If using a store-bought crust, allow it to thaw slightly, then fit it into a 9-inch pie dish. Crimp the edges neatly and set aside to prepare the filling.
Make Pumpkin Filling: In a large mixing bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, ground cinnamon, ground nutmeg, ground cloves, salt, and vanilla extract until the mixture is smooth and well combined.
Fill the Pie Crust: Pour the pumpkin filling into the prepared pie crust. Use a spatula to smooth out the top evenly to ensure even cooking.
Bake at High Temperature: Place the pie in the preheated oven and bake at 425°F for 15 minutes. This initial high heat helps to set the crust and filling.
Reduce Oven Temperature and Continue Baking: Lower the oven temperature to 350°F (175°C) and bake for an additional 35 to 40 minutes. The pie is done when a knife inserted about 1 inch from the center comes out clean, indicating the custard is set.
Cool the Pie: Remove the pie from the oven and place it on a wire rack. Allow it to cool completely for at least 2 hours so the custard can fully set before slicing.
Serve: Slice the pumpkin pie and serve it with whipped cream and an optional sprinkling of cinnamon for added flavor and presentation.

Notes

For best results, use fresh pumpkin puree or canned pumpkin labeled as 100% pumpkin, not pumpkin pie filling.
Allow the pie to cool completely before slicing to ensure clean slices and proper custard texture.
Store leftovers covered in the refrigerator for up to 4 days.
You can add a pinch of ginger or allspice for more complex spice flavor if desired.
If you prefer less sweetness, substitute half of the sweetened condensed milk with evaporated milk and add extra sugar to taste.