Classic Pumpkin Pie with Spiced Pumpkin Filling Recipe
This classic American Pumpkin Pie features a creamy and spiced pumpkin filling made with canned pumpkin purée, sweetened condensed milk, and warming fall spices baked to perfection in a buttery pie crust. Topped with whipped cream, it makes an ideal Thanksgiving dessert that balances a smooth, rich texture with aromatic spices and a hint of molasses. The pie is elegantly baked with a perfectly set but slightly wobbly center and is best served chilled.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 3 hours 10 minutes
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Pie Crust
- 1 unbaked 9-inch pie crust (homemade or store-bought)
Pumpkin Pie Filling
- 1 can (15 oz / 425 g) pumpkin purée, drained
- 1 can (14 oz / 397 g) sweetened condensed milk
- 2 large eggs
- 1 large egg yolk
- ½ tbsp molasses (optional)
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- 1 tsp vanilla extract
Instructions
- Prepare the Pie Crust: Roll out your unbaked 9-inch pie crust into your pie dish smoothly, following your preferred homemade recipe or using a store-bought crust. Ensure the crust fits snugly against the dish edges.
- Preheat Oven: Set your oven to 425°F (220°C) to preheat, so it reaches the right temperature for initial baking.
- Make the Pumpkin Pie Filling: In a large mixing bowl, whisk together the drained pumpkin purée, sweetened condensed milk, eggs, additional egg yolk, molasses (if using), salt, vanilla extract, and warm spices—cinnamon, ginger, nutmeg, and cloves—until the mixture is smooth, homogeneous, and fully combined.
- Fill the Pie Crust: Pour the prepared pumpkin pie filling evenly into the unbaked crust. Use a spatula to smooth out the top surface evenly for uniform baking.
- Bake at High Temperature: Place the pie in the preheated oven and bake at 425°F (220°C) for 15 minutes to set the crust and start firming the filling.
- Reduce Temperature and Continue Baking: Lower the oven temperature to 350°F (175°C) and bake for an additional 35 to 40 minutes. Bake until the center is mostly set but still jiggles slightly when gently shaken, indicating it is not overbaked.
- Cool and Chill: Remove the pie from the oven and let it cool completely on a wire rack. Then refrigerate the pie for at least 2 hours to fully set the filling and enhance flavors before slicing.
- Serve: Slice into 8 pieces and serve chilled with a dollop of whipped cream or your choice of pumpkin caramel or caramel sauce for extra indulgence.
Notes
- You can replace the individual spices with 1½ tsp of pumpkin pie spice for convenience.
- Decorate the pie with Pumpkin Brigadeiros or other festive toppings for an eye-catching presentation.
- To prevent cracks, avoid overbaking; the pie should still wobble slightly in the center when done.
- If using homemade pumpkin purée, it often contains extra moisture; drain it well using a cheesecloth-lined sieve with weight on top to match the required quantity.
- The pie can be made 1–2 days ahead and stored covered in the refrigerator.
- You can freeze leftover slices or the whole pie for up to 2 months; thaw overnight in the fridge before serving.
- Molasses can be substituted with maple syrup or omitted for a milder flavor.
- Whipped cream is a classic topping, but pumpkin caramel sauce or caramel sauce work wonderfully as well.
