Creamy Pumpkin Pie

Pumpkin Pie

Creamy Pumpkin Pie

Creamy Pumpkin Pie
  • PREP TIME
    10 mins
  • COOK TIME
    55 mins
  • TOTAL TIME
    1 hrs 5 mins
  • SERVING
    8 People
  • VIEWS
    616

Embrace the essence of autumn with this luscious Creamy Pumpkin Pie. A harmonious blend of fresh pumpkin, warm spices, and a velvety texture, all nestled in a flaky crust. This pie is a comforting masterpiece that will grace your table with elegance and delight.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    44 g
  • Cholesterol
    63 mg
  • Fiber
    2 g
  • Protein
    7 g
  • Saturated Fat
    6 g
  • Sodium
    374 mg
  • Sugar
    29 g
  • Fat
    13 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Preheat oven to 425 degrees F (220 degrees C). (Prep time: 5 minutes)

Image Step 02
02 Step

Recipe View 10 mins In a large bowl, combine pumpkin puree, sweetened condensed milk, and eggs. Season with cinnamon, ginger, nutmeg, and salt. Mix together with a wire whisk until thoroughly blended. Pour filling into pie crust. (Prep time: 10 minutes)

Image Step 03
03 Step

Recipe View 53 mins Bake in preheated oven for 15 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake another 35 to 40 minutes or until a knife inserted comes out clean. (Bake time: 50-55 minutes)

For an extra layer of flavor, try browning the butter for the pie crust before adding the dry ingredients.
A dash of cloves can add depth to the spice profile.
If using a store-bought crust, blind bake it for 10 minutes before adding the filling to prevent a soggy bottom.

Kaley Gulgowski

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

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RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 205 Ratings)
Total Reviews: (3)

  • Elmer Klein

    Jun 30, 2025

    This pie was a huge hit at Thanksgiving! Everyone raved about the creamy texture and perfect spice blend.

  • Ken Mueller

    Dec 6, 2024

    The crust was a little soggy for me, but next time I'll try blind baking it as suggested in the notes.

  • Magdalen Reilly

    Dec 29, 2023

    I used roasted butternut squash instead of pumpkin, and it turned out amazing! Thanks for the recipe.

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