This is a straightforward pumpkin pie: a 15 ounce can of pumpkin puree and a 14 ounce can of sweetened condensed milk, mixed with two eggs and three spices, poured into an unbaked 9-inch crust and finished with whipped cream. There is no cooking on the stove and no separate custard to make. The recipe cuts into 8 slices.
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The condensed milk makes the filling sweet and smooth, so it needs no extra sugar. The bake is long, about an hour, but the hands-on time is 15 minutes. Total time is 1 hour 15 minutes.
What Goes in the Pie
The full amounts are in the recipe card at the bottom. These are the parts that matter.
- Pumpkin puree (15 ounce can): the base, and the source of the classic pumpkin flavor.
- Sweetened condensed milk (14 ounce can): adds sweetness and a creamy, smooth texture.
- Eggs (2 large): they bind the filling and give it structure.
- Cinnamon (1 teaspoon), ginger (1/2 teaspoon) and nutmeg (1/4 teaspoon): the spices. Cinnamon is the warm base, ginger adds some zing and nutmeg adds an earthy note.
- Salt (1/4 teaspoon): balances the sweet condensed milk.
- Unbaked pie crust (9-inch): store-bought is fine, or you can make your own.
- Whipped cream: for the top. Whipping it fresh just before serving gives a lighter texture.
A splash of vanilla extract adds more flavor, and allspice or cloves can go in with the other spices if you want a different spice mix.
Baking and Cooling
Heat the oven to 425°F (220°C). The high starting temperature helps set the crust. Whisk or beat the pumpkin, condensed milk, eggs, cinnamon, ginger, nutmeg and salt in a large bowl until smooth, then pour the filling into the unbaked crust and spread it evenly.
Bake for 15 minutes, then reduce the oven to 350°F (175°C) and bake for another 40 to 50 minutes. The pie is done when a knife inserted in the center comes out clean. The edges should be set and the middle should have a slight jiggle, since it keeps setting as it cools.
Cool the pie completely on a wire rack before slicing. This is what gives you clean slices and the best texture. For a crispier crust, you can blind bake the crust for 10 minutes before adding the filling, which helps prevent a soggy bottom.
Ways to Change It
- Chocolate: add 1/2 cup of unsweetened cocoa powder to the filling.
- Maple: replace the condensed milk with heavy cream and 1/4 cup of pure maple syrup.
- More spice: add 1/4 teaspoon of ground cloves and a pinch of allspice.
- Nuts: stir 1/2 cup of finely chopped pecans or walnuts into the filling, or sprinkle some over the whipped cream.
- Cheesecake style: blend 8 ounces of cream cheese into the filling.
- Dairy-free: use coconut milk or almond milk in place of the condensed milk.
- Lower sugar: make a homemade substitute for the condensed milk with heavy cream and a sweetener such as erythritol.
What to Serve With It
Black coffee is a good match for the sweet pumpkin filling. Unsweetened iced tea, flavored with lemon or mint, and sparkling water are lighter options, and a hot chocolate made with unsweetened cocoa powder suits a cold evening. A cheese platter with brie, cheddar and gouda also works next to the pie.
Making It Ahead
The pie can be made a day in advance and kept in the refrigerator, and it tastes even better the next day. Leftovers keep in the refrigerator for 3 to 4 days, covered with plastic wrap or in an airtight container.
Nutrition per Serving
One slice has approximately 320 calories, 15 grams of fat (8 grams saturated), 45 grams of carbohydrates, 2 grams of fiber, 20 grams of sugar, 4 grams of protein and 200 milligrams of sodium. These are estimates.
FAQ
Can I use fresh pumpkin instead of canned?
Yes. Roast the pumpkin and puree it until smooth. Use about 2 cups of fresh puree to match the consistency of canned.
Can I store leftover pie?
Yes. Keep it in the refrigerator, covered with plastic wrap or in an airtight container, for 3 to 4 days.
Can I freeze pumpkin pie?
Yes. Wrap it tightly in plastic wrap and aluminum foil and freeze for up to 2 months. Thaw it in the refrigerator before serving.
Can I replace the sweetened condensed milk?
Yes. Combine heavy cream with a sweetener such as erythritol for a lower-carb substitute.
Can I tell when the pie is done without cutting it?
Look for set edges and a slight jiggle in the center. A knife inserted in the center should come out clean. The pie continues to set as it cools.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Classic Pumpkin Pie with Whipped Cream: A Recipe You’ll Love!
Ingredients
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt. Mix until smooth.
Pour the pumpkin mixture into the unbaked pie crust.
Bake in the preheated oven for 15 minutes.
Reduce the temperature to 350°F (175°C) and continue baking for an additional 40-50 minutes, or until a knife inserted in the center comes out clean.
Let the pie cool before serving. Top with whipped cream before serving.
Notes
For a richer flavor, consider adding a splash of vanilla extract.
Make sure to let the pie cool completely for the best texture.
This pie can be made a day in advance and stored in the refrigerator.
Nutrition
| Serving Size | 1 slice |
|---|---|
| Calories | 320 calories |
| Sugar Content | 20g |
| Sodium Content | 200mg |
| Fat Content | 15g |
| Saturated Fat Content | 8g |
| Unsaturated Fat Content | 5g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 45g |
| Fiber Content | 2g |
| Protein Content | 4g |
| Cholesterol Content | 50mg |