Description
This classic pumpkin pie is super easy to put together and it will not disappoint! The perfect way to end Thanksgiving dinner.
Ingredients
Scale
- 1 (9-inch) unbaked pie crust
- 1 (15-ounce) can pumpkin
- 1 (14-ounce) can sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon fine-grain salt
Instructions
- Preheat oven to 425°F. Place the pie plate that's holding your pie crust on top of a baking sheet and set aside.
- In a medium bowl, whisk together canned pumpkin, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until smooth. Pour into the crust and transfer to the preheated oven.
- Bake for 15 minutes, then reduce the oven temperature to 350°F and continue baking until a knife inserted into the pie (1 inch away from the crust) comes out clean, about 35-40 minutes.
- Cool and garnish as desired.
Notes
Recipe slightly adapted from Eagle Brand.
Placing the pie plate on a baking sheet helps ensure that none of the filling overflows and burns in your oven.
Nutrition
- Serving Size: 1 slice
- Calories: 381
- Sugar: 38.3 g
- Sodium: 368 mg
- Fat: 14.5 g
- Saturated Fat: 6.9 g
- Carbohydrates: 56.1 g
- Fiber: 2.4 g
- Protein: 8.4 g
- Cholesterol: 69.2 mg
