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Easy Classic Pumpkin Pie

Creamy, perfectly spiced pumpkin pie with a sweetened condensed milk custard and flaky butter crust — the foolproof Thanksgiving classic.
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8
Calories: 320
Ingredients Method

Ingredients
  

For the crust
  • 1 1/4 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter cubed
  • 3-4 tablespoons ice water
For the filling
  • 1 can pure pumpkin puree 15 oz
  • 1 can sweetened condensed milk 14 oz
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

Method
 

  1. Make the crust: cut butter into flour/sugar/salt, add ice water until dough holds, chill 30 minutes, roll out, and fit into a 9-inch pie plate. Chill 15 minutes.
  2. Preheat oven to 425°F with a rack in the lower third; set the pie plate on a baking sheet.
  3. Whisk pumpkin, condensed milk, eggs, spices, salt, and vanilla until smooth; pour into the crust.
  4. Bake 15 minutes at 425°F, then reduce to 350°F and bake 35-40 minutes more, until edges are set and the center jiggles slightly.
  5. Cool at least 2 hours before slicing. Serve with whipped cream.