Classic Pumpkin Pie

My Classic Pumpkin Pie recipe is so easy to make, that you can teach a child to do it.

Will there be Pumpkin Pie on your Thanksgiving dessert table? My hubby is a firm believer that Pumpkin Pie is a must-have dessert for Thanksgiving but this easy pie is good to make any time of the year.

When a recipe is super fabulous it will stand the test of time like this Classic Pumpkin Pie recipe!

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Pumpkin puree and shaved nutmeg make this recipe stand out. I always use ready-made pie shells because it makes life easier. When the pie recipe is super easy and you don’t even need a mixer, why complicate matters?

Ingredients

• 2 cups Pumpkin puree, canned is fine
• 2 pie shells Unbaked
• 1 tsp. Cinnamon
• 1/2 tsp. Ground Ginger
• 1/2 whole Nutmeg, shaved
• 1/2 tsp. Salt
• 1 (14 oz.) can Sweetened Condensed Milk
• 2 large Eggs

Directions

Step 1

Preheat the oven to 425º .

Step 2

In a bowl, mix all the pie filling ingredients by hand until well blended. I like to use a wooden spoon for mixing.

Step 3

Place your pie shells in your pie dish and pinch the edges.

Step 4

Pour the pie filling into the pie shells. You should have enough to make two pies if you don’t want them too thick. We prefer thin pies.

Step 5

Place the pie in the oven and set timer for 15 minutes.

After 15 minutes, turn the oven temperature down to 350º and continue to cook about 35 to 45 minutes or until knife inserted into the center comes out clean.

Baking Tip:

Place the pies onto a large baking sheet before putting them into the oven.

Finished

Cool before cutting. Garnish with whipped cream if desired. Refrigerate leftovers if there are any leftovers.

Classic Pumpkin Pie

The perfect blend of spices make this classic recipe a family favorite throughout the test of time.

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 55 mins

Total Time 1 hr 5 mins

Servings 8

Ingredients

  

1x2x3x

• 2 cups Pumpkin puree canned is fine
• 2 pie shells Unbaked
• 1 tsp. Cinnamon
• 1/2 tsp. Ground Ginger
• 1/2 whole Nutmeg, shaved
• 1/2 tsp. Salt
• 1 (14 oz.) can Sweetened Condensed Milk
• 2 Eggs

Instructions

 

• Preheat the oven to 425º .
• In a bowl, mix all the pie filling ingredients by hand until well blended.
• Place your pie shells in your pie dish and pinch the edges.
• Pour the pie filling into the pie shells. You should have enough to make two pies if you don’t want them too thick. We prefer thin pies.
• Place the pie in the oven and set timer for 15 minutes.
• After 15 minutes, turn the oven temperature down to 350º and continue to cook about 35 to 45 minutes or until knife inserted into the center comes out clean.
• Cool before cutting. Garnish with whipped cream if desired. Refrigerate leftovers if there are any leftovers!

Tried this recipe?Let us know how it was!

Don’t wait until Thanksgiving to make a delicious and simple Pumpkin pie. You can buy canned pumpkin puree year round in the grocery store on the baked goods aisle.

Grab our Free Printable Thanksgiving Planner Set. You fill in the blanks to plan your best ever Thanksgiving dinner with family and friends.

The secret to my Classic Pumpkin Pie recipe is the shaved whole nutmeg. The flavor is so rich and sweet!

More Fall and Thanksgiving dessert ideas:

Chocolate Pecan Pie

Strawberry Cake with Strawberry Buttercream Icing

Chocolate Pound Cake

Classic Watergate Salad (It’s dessert!)

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