Easy Thanksgiving Pumpkin Pie Recipe for Holiday Gatherings
Ingredients
Scale
- 1(15-ounce) can pumpkin puree
- 1(14-ounce) can sweetened condensed milk
- 2large eggs
- 1/2 cupbrown sugar
- 1 1/2 teaspoonspumpkin pie spice
- 1/4 teaspoonsalt
- 1 teaspoonvanilla extract
- 1(9-inch) deep-dish pie crust (store-bought or homemade)
- Whipped cream, for serving (optional)
Instructions
- Preheat your oven to 425°F (220°C) and prepare the crust in a 9-inch pie dish.
- In a mixing bowl, combine the pumpkin puree, sweetened condensed milk, eggs, brown sugar, pumpkin pie spice, salt, and vanilla; whisk until smooth.
- Pour the filling into the prepared pie crust, smoothing the top.
- Bake at 425°F for 15 minutes, then reduce temperature to 350°F and bake for 35 to 40 minutes.
- Cool on a rack for 2 hours, then refrigerate for 3 to 4 hours before serving.
Notes
The pie can be made a day in advance and stored in the refrigerator. Store leftovers covered for up to four days.
Nutrition
- Calories: 300 kcal
- Protein: 6 g