This easy-to-make pumpkin pie is a staple of holiday traditions that you should definitely try your hand at! The delicious, sweet spices make this pie a pleasure, filled with warmth and goodness that is so comforting! The tantalizing aroma of homemade pumpkin pie baking in the oven is a well-loved part of all of my holiday memories!
Place pie crust pasty in a 9 inch pie pan. Flute the edges or use a fork on the edges if desired.
1 butter pie crust
Line the pie crust pastry with tin foil or parchment paper. Add in pie weights, dry beans, or rice to weigh it down making sure that the weights are evenly distributed.
Par-bake the pastry pie crust for 10 minutes at 375°F (190°C).
Remove the foil and pie weights (careful - they will be hot!). Set aside.
Pumpkin Pie Filling
In a large bowl combine together the pumpkin, sweetened condensed milk, egg and spices. Whisk till well combined.
1 can pumpkin, 1 can sweetened condensed milk, 1 large egg, 1 ½ teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground cloves, 1 pinch ground mace
Pour the batter into the par-baked pie crust. Only fill the crust to about ¾ full with the filling.
Bake your pumpkin pie at 375°F (190°C) for about 55 minutes or until the center is almost set. It will still tend to look a bit jiggly, but that's OK. *If your crust edges are browning too quickly, use aluminum foil strips to wrap the pie crust edges around the 25-30 minute mark during baking.
Remove from oven and place on a wire rack. Allow the pie to cool for 3 hours at least, and longer if possible. *Once fully cooled, move your pie to the refrigerator. Pumpkin pie should not sit out at room temperature for more than two hours.
When using rice or beans as pie weights, you can save the baked rice or beans to re-use for par-baking other pie crusts later.
Be sure to get plain canned pumpkin, not pumpkin pie filling in a can. Canned pumpkin tastes just as good as fresh pumpkin, and it is so much easier to work with!
If your pie crust edges are browning too quickly, simply use aluminum foil strips or pie strips to wrap the pie crust edges around the 25–30-minute mark during baking so they do not burn.
Once fully cooled, move your pie to the refrigerator. Pumpkin pie should not sit out at room temperature for more than two hours.
To store: Since your pumpkin pie (as well as all custard pies) has eggs in the filling, it should be refrigerated between servings. Wrap the pie with aluminum foil and store it in the refrigerator for up to 2-3 days.
To freeze: First, tightly wrap the pumpkin pie or place it in an airtight container. Let it defrost in the fridge before serving.