Ingredients
Scale
- 1 (9-inch) refrigerated pie crust, thawed
- 1 can (15 oz / 425 g) pumpkin purée (not pie filling)
- 1 can (14 oz / 397 g) sweetened condensed milk
- 2 large eggs
- 2½ tsp pumpkin pie spice
- ¼ tsp salt
Instructions
- Preheat. Place an oven rack in the lowest position and preheat to 425°F (220°C).
- Crust. Fit the crust into a 9-inch pie dish and decorate the edges if desired.
- Filling. Whisk together the pumpkin, condensed milk, eggs, pumpkin pie spice, and salt until smooth.
- Fill. Pour the filling into the crust and level it. Place the pie on a baking sheet and cover the crust edges with foil if desired.
- Bake. Bake on the lowest rack at 425°F (220°C) for 15 minutes.
- Lower the heat. Reduce the oven to 350°F (175°C) and bake for 35–40 minutes more, until nearly set.
- Cool. Cool on a wire rack for at least 2 hours before slicing.
Notes
- Chilled pie: Cool at room temperature for 1 hour, then refrigerate for 2 hours.
- Homemade crust: Partially blind-bake it first to prevent a soggy bottom.
- Pumpkin pie spice substitute: 1½ tsp cinnamon + ½ tsp nutmeg + ¼ tsp ginger + ¼ tsp cloves.
- Storage: Refrigerate for up to 3 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American