Ingredients
Scale
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- 1 (14 oz) can sweetened condensed milk
- 2 large eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1 (9-inch) unbaked deep-dish pie crust
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt. Continue whisking until the mixture is completely smooth and no streaks of egg remain.
- Place your unbaked pie crust on a sturdy baking sheet to make it easier to move.
- Pour the pumpkin mixture into the pie crust.
- Bake in the preheated oven for 15 minutes.
- Reduce the oven temperature to 350°F (175°C). Continue baking for 35 to 40 minutes.
- The pie is done when a knife inserted near the center comes out clean. The center should still have a slight jiggle.
- Remove the pie from the oven and place it on a wire rack. Let it cool completely for at least 2 hours. This helps the filling set properly.
- Cook Time: Not specified