Pumpkin Pie with Canned Pumpkin
This pumpkin pie recipe with canned pumpkin is rich, creamy, warmly spiced, and easy to make. The filling combines pure canned pumpkin, sweetened condensed milk, eggs, and warm spices, all baked in a flaky frozen pie crust for an easy, classic fall dessert.
Ingredients
- 9 inch frozen pie shell or use your own
- 1 (15 oz) can pumpkin puree
- 1 (14 oz) can condensed milk
- 2 large eggs room temperature
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon kosher salt
Optional
- 2 tablespoon sugar This pie is not overly sweet, for additional sweetness add 2-3 tablespoons of sugar
Instructions
- Preheat oven to 400°F. Bake the frozen pie crust for 10 minutes, or until lightly golden. Remove from the oven and let it cool for about 15 minutes.
- Set oven temperature to 425 F
- Mix the canned pumpkin, condensed milk, eggs, spices and salt in a large bowl. Use a whisk to combine all ingredients together. Do not over whisk.
- Add the filling to the cooled crust and bake at 425 for 10 minutes.
- Reduce the temperature to 350 and bake for another 35-40 minutes, or until the center of the pie is slightly jiggly.
- Remove from the oven and place on a wire rack to cool.
- Serve when the pie has set.
Notes
Avoid over mixing!
Nutrition
Serving: 1sliceCalories: 1227kcalCarbohydrates: 141gProtein: 20gFat: 65gSaturated Fat: 22gPolyunsaturated Fat: 8gMonounsaturated Fat: 29gCholesterol: 63mgSodium: 1147mgPotassium: 533mgFiber: 7gSugar: 29gVitamin A: 8473IUVitamin C: 4mgCalcium: 207mgIron: 7mg
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