Pumpkin Pie

An easy homemade pumpkin pie made with only 5 ingredients.

Course Dessert

Cuisine American

Keyword pumpkin pie

Prep Time 5

Cook Time 50

Total Time 55

Servings

Calories 293kcal

Author Emma Chapman

Ingredients

15 ounces pumpkin puree 1 can
14 ounces sweetened condensed milk 1 can
2 eggs
1 tablespoon pumpkin pie spice
½ teaspoon salt
1 pie crust

Instructions

In a large bowl, stir together the pumpkin and sweetened condensed milk. Then stir in the eggs, pumpkin pie spice and salt.
Pour the pumpkin mixture into your prepared pie crust.
Bake at 400°F for 15 minutes.
Then reduce the oven heat to 350°F and bake for an additional 35-38 minutes. The pie filling will slightly puff up but will settle back down as it cools. The center will still have some jiggle to it even though it’s done baking.
Allow the pie to cool for at least an hour before serving.

Notes

Crack eggs into a small bowl before adding to your batter. This ensures that if you do get an egg shell in the mix you can fish it out (using the larger piece of shell) and it won’t get into your pie batter.

You do not need to pre-bake, also called blind bake, the pie crust before adding your pumpkin pie batter and baking.

Wrap the edges of the pie crust in aluminum foil or a pie shield and uncover the last 10-15 minutes of baking so it doesn’t over bake or get burnt.

If you don’t have pumpkin pie spice you can use: 1 teaspoon cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves, 1/4 teaspoon allspice and a pinch of black pepper.

Nutrition