Basic Pumpkin Pie Recipe
By
CHOW Food Team
You don’t need to buy prepared filling to make a quick, easy pumpkin pie. This basic recipe uses canned pumpkin purée, some spices, eggs, and a little condensed milk whisked together. It’ll only take you a few minutes to get into the oven, and you’ll end up with a proper pumpkin pie to end Thanksgiving dinner.
Game plan: While you can buy prepared pie dough for this recipe, it’s also easy to make your own. Roll the dough out and line a 9-1/2-inch deep-dish pie pan before proceeding with the recipe.
This pie can be made up to 1 day ahead and stored in the refrigerator. Let it come to room temperature before serving.
To see this recipe with illustrated steps, check out The Basics: How to Make Pumpkin Pie.
INGREDIENTS
- 1 unbaked (9- to 9-1/2-inch) deep-dish pie shell, thawed if frozen
- 1 (15-ounce) can pumpkin purée (not pie mix)
- 1 (14-ounce) can sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon fine salt
- 1/8 teaspoon ground cloves
- Whipped cream, for serving (optional)
INSTRUCTIONS
- Heat the oven to 350°F and arrange a rack in the middle. Place the pie crust on a baking sheet; set aside.
- Place the remaining ingredients except the whipped cream in a large bowl and whisk until smooth and combined. Pour into the pie crust.
- Bake until the top starts to brown and the filling is set but still jiggles slightly in the center, about 50 to 70 minutes. Remove from the oven to a wire rack and cool completely before serving. Top slices of pie with whipped cream, if using.
