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Easy Pumpkin Pie

A classic Easy Pumpkin Pie recipe that captures the essence of autumn with its smooth filling made from pumpkin puree, sweetened condensed milk, eggs, and pumpkin pie spice, all in a convenient store-bought crust.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Pie Ingredients
  • 1 each Refrigerated pie crust A convenient base for your pie.
  • 1 can (15 oz) Pumpkin puree Provides flavor and creaminess.
  • 1 can (14 oz) Sweetened condensed milk Adds sweetness and richness.
  • 2 large Large eggs Acts as a binding agent for the filling.
  • 1 teaspoon Pumpkin pie spice Infuses warm, aromatic flavor.
  • 1/2 teaspoon Salt Balances the sweetness of the filling.

Method
 

Preparation & Baking
  1. Preheat the oven. Set oven rack in lowest position of oven and heat oven to 425 degrees.
  2. Prepare the crust. Thaw the chilled pie crust according to package directions, unroll and then fit into pie dish. Decorate edges if desired.
  3. Mix the filling. In a mixing bowl, whisk together pumpkin, sweetened condensed milk, eggs, pumpkin pie spice, and salt until well blended.
  4. Fill the crust. Pour mixture into pie crust and level it.
  5. Set for baking. Set on a baking sheet. Cover edges with aluminum foil if necessary.
  6. Initial bake. Bake on lowest rack in preheated oven for 15 minutes.
  7. Reduce temperature. Then reduce temperature to 350 degrees and continue to bake until pie is nearly set, about 35 to 40 minutes.
  8. Cool down. Transfer to a wire rack and let cool for at least 2 hours before slicing.
  9. Chill if desired. For a chilled pie, rest 1 hour at room temperature and then refrigerate for 2 hours.

Notes

Thaw the crust properly for best results. Don’t skip cooling time to allow the pie to set. Check the freshness of your spices for enhanced flavor. Experiment with toppings like whipped cream or a sprinkle of cinnamon.