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Rosa’s Classic Homemade Pumpkin Pie Recipe

A close-up of a thick slice of classic pumpkin pie recipe on a white plate, showing the rich orange filling and crimped crust.
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Follow this straightforward recipe for a creamy, perfectly spiced, classic pumpkin pie with a flaky crust. This is the traditional Thanksgiving dessert you can rely on for foolproof results.

Ingredients

Scale
  • 1 (9 inch) unbaked pie crust (homemade or store-bought)
  • 1 (15 ounce) can pure pumpkin puree
  • 1 (14 ounce) can sweetened condensed milk
  • 2 large eggs, lightly beaten
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cloves

Instructions

  1. Preheat your oven to 425 degrees F (220 degrees C). Place your unbaked pie crust on a baking sheet.
  2. In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, and lightly beaten eggs until smooth.
  3. In a separate small bowl, mix together the cinnamon, ginger, nutmeg, salt, and cloves. Add the spice mixture to the pumpkin mixture and whisk until fully combined.
  4. Pour the pumpkin filling into the unbaked pie crust.
  5. Bake at 425 degrees F (220 degrees C) for 15 minutes.
  6. Reduce the oven temperature to 350 degrees F (175 degrees C). Do not remove the pie from the oven.
  7. Continue baking for 35 to 40 minutes, or until a knife inserted near the center comes out clean.
  8. Let the pie cool completely on a wire rack before slicing. Serve plain or with whipped cream.

Notes

  • For a flakier crust, chill the unbaked pie shell in the freezer for 15 minutes before filling and baking.
  • If the crust edges start to brown too quickly during the lower temperature bake, cover them loosely with aluminum foil strips.
  • This pie tastes best after it has fully chilled for at least 2 hours.

Nutrition

Find it online: https://rosatasty.com/classic-pumpkin-pie-recipe/