Ingredients
Scale
- 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
- 1 (14-ounce) can sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 (9-inch) unbaked deep-dish pie crust
- Whipped cream for serving (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, beat the two eggs lightly with a whisk.
- Add the pumpkin puree, cinnamon, ginger, nutmeg, and salt to the eggs. Whisk until the mixture is uniform and the spices are evenly distributed.
- Pour in the sweetened condensed milk. Stir gently until the filling is completely smooth and well-blended.
- 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 at 425°F for exactly 15 minutes. This high heat helps crisp the bottom crust.
- Reduce the oven temperature to 350°F (175°C). Continue baking for another 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 before serving. This allows the custard to set properly.
- Cook Time: Not specified