Easy Homemade Pumpkin Pie

Ingredients

• 15 oz Canned Pumpkin Puree (well‑stirred, no lumps)
• 14 oz Sweetened Condensed Milk (full‑fat can)
• 0.25 cup Heavy Cream (cold)
• 2 large Eggs (room temperature)
• 2 tsp Mexican Vanilla Blend (or pure vanilla extract)
• 2 tsp Ground Cinnamon
• 1 tsp Pumpkin Pie Spice
• 1 pinch Salt
• 1 Pre‑made 9‑inch Pie Crust (refrigerated, unbaked)

Instructions

1. Preheat Oven

   Set the oven to 425°F (220°C) and let it preheat while you prepare the filling.

   Time: PT5M

   Temperature: 425°F

2. Combine Filling Ingredients

   Add the canned pumpkin puree, sweetened condensed milk, heavy cream, eggs, Mexican vanilla blend, ground cinnamon, pumpkin pie spice, and a pinch of salt into the mixing bowl. Mix on medium speed for 1 minute, then scrape the sides and mix another 30 seconds to eliminate air bubbles.

   Time: PT2M

3. Transfer Filling to Crust

   Pour the pumpkin filling into the unbaked 9‑inch pie crust, spreading it evenly with the spatula.

   Time: PT2M

4. First Bake (Set the Filling)

   Place the pie in the preheated oven and bake for 15 minutes at 425°F.

   Time: PT15M

   Temperature: 425°F

5. Cover Crust and Reduce Heat

   After 15 minutes, carefully remove the pie, cover the edges with a pie crust shield or a strip of aluminum foil to prevent burning, reduce the oven temperature to 350°F (175°C), and return the pie to the oven for another 30 minutes.

   Time: PT30M

   Temperature: 350°F

6. Cool to Room Temperature

   Remove the pie from the oven and let it sit on a cooling rack until it reaches room temperature (about 30 minutes).

   Time: PT30M

7. Chill Overnight

   Cover the cooled pie loosely with plastic wrap and refrigerate for at least 6 hours or overnight to allow the filling to fully set.

   Time: PT6H

Nutrition Facts

Calories

300

Protein

4 g

Carbohydrates

45 g

Fat

12 g

Fiber

2 g