– 1 (15 oz) can pumpkin puree – 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 unbaked 9-inch pie crust
Preheat your oven to 425°F (220°C) and place your unbaked pie crust into a 9-inch pie pan, fluting the edges if desired for a decorative touch.
In a large bowl, whisk together the pumpkin puree and sweetened condensed milk until smooth and well combined with no lumps visible.
Beat in the eggs one at a time, making sure each is fully mixed in before adding the next, resulting in a silky pie filling.
Stir in the cinnamon, ginger, nutmeg, and salt. Blend well until all spices are evenly distributed throughout the pumpkin mixture.
Pour the filling into the prepared pie crust, smoothing the top gently with a spatula for an even surface before baking.
Bake at 425°F for 15 minutes, then reduce the heat to 350°F and bake for another 35–40 minutes until the center is set.
Cool the pie on a wire rack for at least 2 hours before serving. Enjoy with whipped cream for a classic holiday dessert everyone loves!
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