Too Good to Deny Pumpkin Pie
Indulge in the irresistible charm of "Too Good to Deny Pumpkin Pie," a timeless dessert that combines classic fall flavors with an ultra-smooth, creamy filling. This easy-to-make recipe features a luscious blend of pumpkin puree, sweetened condensed milk, and warm spices like cinnamon, ginger, and nutmeg, all nestled inside a perfectly flaky pre-made or homemade pie crust. With just 20 minutes of prep and an hour of baking, this pie delivers crowd-pleasing results perfect for Thanksgiving gatherings or cozy autumn nights. Finished with a dollop of whipped cream, every slice is pure comfort and decadence. Whether you're a seasoned baker or a beginner, this is the ultimate pumpkin pie recipe to elevate your holiday dessert table.
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Recipe Information
Ingredients
- 1 9-inch shell pre-made or homemade pie crust
- 15 oz pumpkin puree
- 14 oz sweetened condensed milk
- 2 pieces large eggs
- 0.25 cups granulated sugar
- 1.5 tsp ground cinnamon
- 1 tsp ground ginger
- 0.5 tsp ground nutmeg
- 0.5 tsp salt
- 1 tsp vanilla extract
- 1 cup (optional, for topping) heavy cream or whipped cream
Instructions
Preheat your oven to 425°F (220°C).
Roll out the pie crust on a lightly floured surface if needed and fit it into a 9-inch pie pan. Trim excess dough and crimp the edges for a decorative finish. Set aside.
In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, granulated sugar, cinnamon, ginger, nutmeg, salt, and vanilla extract until smooth and well-combined.
Pour the pumpkin filling into the prepared pie crust, spreading it out evenly.
Place the pie on the middle rack of the preheated oven and bake at 425°F (220°C) for 15 minutes.
After 15 minutes, reduce the oven temperature to 350°F (175°C), and continue baking for an additional 40 minutes, or until the filling is set and a knife inserted near the center comes out clean.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to set completely.
Serve slices topped with heavy cream or whipped cream for an extra indulgent treat. Refrigerate any leftovers and consume within 3-4 days.
Nutrition Facts
Calories |
458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.3 g | 32% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 303 mg | 13% | |
| Total Carbohydrate | 51.4 g | 19% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 37.5 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 181 mg | 14% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 320 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
