The Easiest Pumpkin Pie Recipe: Perfect for Beginners and Busy Bakers

Pumpkin pie is a classic dessert that’s perfect for the holiday season, but you don’t need to be a pro baker to whip up a delicious version. This easy pumpkin pie recipe is designed for beginners and busy cooks who want to impress without spending hours in the kitchen. With just a few ingredients and some simple steps, you’ll have a creamy, flavorful pumpkin pie that’s sure to delight. Let’s get baking!

Ingredients:

• 1 (15 oz) can of pumpkin puree (not pumpkin pie filling)

• 1 (14 oz) can of sweetened condensed milk

• 2 large eggs

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon ground cloves

• 1/2 teaspoon salt

• 1 (9-inch) pre-made pie crust (or homemade if you prefer)

Optional Toppings: Whipped cream, cinnamon, or a sprinkle of nutmeg

Instructions:

Step 1: Preheat the Oven

Preheat your oven to 425°F (220°C). Place your pre-made pie crust into a 9-inch pie dish and crimp the edges as desired. If using a frozen crust, let it thaw slightly while you prepare the filling.

Step 2: Make the Pumpkin Filling

In a large mixing bowl, combine the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, cloves, and salt. Whisk everything together until the mixture is smooth and all the spices are evenly distributed.

Step 3: Pour and Smooth

Pour the pumpkin mixture into the prepared pie crust. Use a spatula to smooth out the top so that it’s even.

Step 4: Bake the Pie

Place the pie in the preheated oven and bake at 425°F (220°C) for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for another 35-40 minutes. The pie is done when a knife or toothpick inserted near the center comes out clean.

Step 5: Cool and Serve

Remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours. This cooling time helps the filling set properly. Once cooled, slice and serve with a dollop of whipped cream or a sprinkle of cinnamon if desired.

Storage Tip: Store any leftovers in the refrigerator for up to 4 days. Pumpkin pie can also be frozen—wrap it tightly in plastic wrap and place it in a freezer-safe bag. Thaw in the refrigerator overnight before serving.

Tips for the Best Pumpkin Pie:

• Use Room Temperature Eggs: This helps the ingredients blend more smoothly, resulting in a creamier filling.

• Don’t Skip the Cooling Time: It might be tempting to dig in right away, but letting the pie cool ensures it has the right texture.

• Customize the Spices: If you don’t have all the individual spices on hand, you can substitute 1 1/2 teaspoons of pumpkin pie spice instead.

Why This Recipe is So Easy:

This recipe skips complicated steps and focuses on simplicity, making it perfect for beginners or anyone short on time. Using canned pumpkin puree and sweetened condensed milk eliminates the need for extra sugar and dairy, saving time without sacrificing flavor. Plus, the pre-made pie crust means you can focus on the filling and still enjoy a beautiful, homemade pie.

Conclusion: Enjoy Your Effortless Pumpkin Pie

With just a few ingredients and minimal effort, this easy pumpkin pie recipe will become a staple in your kitchen during the fall and holiday season. It’s creamy, perfectly spiced, and pairs wonderfully with a warm cup of coffee or hot cocoa. Whether you’re making it for Thanksgiving or just because, this recipe will make you look like a seasoned baker without all the fuss. Happy baking!

Enjoy your slice of pumpkin perfection! 🥧

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