Pumpkin pie recipe
Discover the perfect fall treat with this easy and creamy pumpkin pie recipe. Made with sweetened condensed milk, it’s perfect for Thanksgiving, Christmas, or any holiday. With just 6 ingredients, it’s a hit for fall celebrations.
Equipment
- 9-inch pie plate or dish
- Mixing bowl
- Whisk or spatula
- Baking sheet
- Pie shield (optional)
- Digital thermometer (optional)
Ingredients
- 1 can 15 oz / 425 g of pumpkin puree
- 1 can 14 oz / 400 g of sweetened condensed milk
- 3 large eggs
- 1/2 teaspoon of salt
- 2 1/2 teaspoons of pumpkin pie spice
- 1 unbaked refrigerated pie crust
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, mix the pumpkin puree, sweetened condensed milk, eggs, salt, and pumpkin pie spice until smooth.
- Pour the filling into the pie crust.
- Cover the edges of the crust with foil or a pie shield.
- Place the pie on a baking sheet and bake at 425°F for 15 minutes.
- Reduce the temperature to 350°F (175°C) and bake for an additional 35-40 minutes, or until the center is slightly jiggly but not runny (internal temperature of 180°F).
- Let the pie cool at room temperature for 2 hours before refrigerating.
- Refrigerate the pie for up to 4 days, or freeze for up to 1 month.
Nutrition
Serving: 200gCalories: 330kcalCarbohydrates: 46gProtein: 6gFat: 16gCholesterol: 55mgSodium: 290mgPotassium: 250mgFiber: 2gSugar: 27gVitamin A: 85IUCalcium: 6mgIron: 6mg
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