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Canned Pumpkin Pie

A quick and easy pumpkin pie recipe utilizing canned pumpkin for a creamy, flavorful dessert perfect for fall gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 15-ounce can of pumpkin puree
  • 1 cup of sweetened condensed milk
  • 2 large eggs
  • 1 teaspoon of ground cinnamon
  • 1/2 teaspoon of ground nutmeg
  • 1/2 teaspoon of ground ginger
  • 1/4 teaspoon of salt
  • 1 9-inch unbaked pie crust

Equipment

  • 9-inch pie pan
  • Mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Oven

Method
 

  1. Preheat the oven to 425°F (220°C).
  2. Fit the unbaked pie crust into the pie pan, pressing it evenly against the sides.
  3. In a mixing bowl, whisk together the canned pumpkin, sweetened condensed milk, and eggs until smooth.
  4. Add the ground cinnamon, nutmeg, ginger, and salt to the pumpkin mixture.
  5. Pour the pumpkin filling into the prepared pie crust.
  6. Bake in the preheated oven for 15 minutes.
  7. Reduce temperature to 350°F (175°C) and continue baking for another 30 minutes.
  8. Remove from oven and let cool for at least 2 hours before slicing.

Notes

Serve with whipped cream or vanilla ice cream for a delightful treat.