- Prep time
- 10 minutes PT10M
- Cook time
- 35–45 minutes PT45M
- 1 pie, 8 servings
This classic fall pie is perfect for when you want a taste of pumpkin, spice and everything nice. It's also surprisingly easy to make—just leave time for it to cool!
- 1 can (15 ounces) pumpkin puree
- ½ cup brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- 2 whole eggs
- 1 egg yolk
- 1 can (10 ounces) sweetened condensed milk
- 1 pre-made pie crust (9-inch diameter)
Heat oven to 325°F.
In a large work bowl, combine pumpkin puree, brown sugar, cinnamon, ginger and nutmeg and stir until evenly incorporated. In a separate bowl, combine the whole eggs, egg yolk and sweetened condensed milk and mix well. Slowly add the egg mixture to the pumpkin mixture, stirring with a spatula until evenly incorporated.
Pour pumpkin mixture into the pie shell and bake for 35–45 minutes, until the filling is just set but still jiggles in the middle.
Remove from oven and let cool at room temperature for 1 hour, then chill in refrigerator for 4 hours before serving.