Pies & TartsNo. 2714 · The 2026 edition
Pumpkin Pie I
A classic pumpkin pie made easy with canned pumpkin and sweetened condensed milk, baked to silky perfection.
Our own summary of the original — the full post and photos live at en.wikibooks.org.
This pumpkin pie recipe uses a simple filling of pumpkin puree, sweetened condensed milk, and warm spices. It bakes at a high temperature first, then finishes at a lower heat for a smooth, custard-like texture. Serve warm or chilled for a classic holiday dessert.
Ingredients
Equipment
- oven
- large bowl
- pie dish
- wire rack
Directions
- Start by preheating your oven to 425°F (220°C).
- In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until smooth and well combined.
- Pour the filling into the unbaked 9-inch pie crust.
- Bake at 425°F for 15 minutes, then lower the oven temperature to 350°F (175°C) and continue baking for 35 to 40 minutes, or until a knife inserted near the center comes out clean.
- Allow the pie to cool on a wire rack. It can be served warm or refrigerated.
Per serving
- 14 fat g
- 45 carbs g
- 30 sugar g
- 320 calories
- 7 protein g
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