Ingredients
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1 (30cm/9") refrigerated pie crust (store-bought)
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425 g pumpkin puree (not pie filling)
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395 g sweetened condensed milk
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2 large eggs (approximately 110 g total)
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7 g pumpkin pie spice (4 g cinnamon, 1 g nutmeg, 0.5 g ginger, and 0.5 g cloves)
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1 g salt
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01
Prepare the pie
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Preheat oven to 220°C (425°F) and position the oven rack at the lowest level.
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Thaw and unroll the pie crust according to the package instructions.
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Fit it into a 9-inch pie dish.
02
Prepare the filling
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In a mixing bowl, whisk pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and salt until smooth.
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Pour the filling into the prepared crust, spreading evenly.
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Place the pie dish on a baking sheet.
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Cover crust edges with foil.
03
Baking
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Bake on the lowest oven rack for 15 minutes at 220°C (425°F).
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Reduce oven temperature to 175°C (350°F) and bake for an additional 35–40 minutes, or until the filling is almost set and no longer jiggles.
04
Serve
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Cool on a wire rack for at least 2 hours before slicing.
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For a chilled pie, let it rest 1 hour at room temperature and then refrigerate for 2 hours.
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Serve this classic pumpkin pie as is or with a dollop of whipped cream
