Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C). This high initial temperature creates the perfect crust seal, preventing the dreaded soggy bottom that plagues many homemade pies.
- In a large mixing bowl, whisk together the pumpkin, sweetened condensed milk, and eggs until completely smooth. The mixture should flow like silk ribbon when lifted with your whisk—this indicates proper incorporation.
- Blend in cinnamon, ginger, nutmeg, and salt. Pro tip: Toast your spices in a dry pan for 30 seconds before adding to intensify flavors by up to 40%.
- Pour the filling into your unbaked pie crust, leaving ¼-inch space from the rim. Gently tap the pie pan to release air bubbles that could create texture issues.
- Bake at 425°F (220°C) for 15 minutes, then reduce temperature to 350°F (175°C) and continue baking for 40 minutes. Insert a knife 1-inch from the edge—it should come out clean while the center remains slightly jiggly.
- Cool completely on a wire rack for at least 3 hours. This patience prevents cracking and allows flavors to meld beautifully. The pie will continue to set as it cools.
Notes
For best results, ensure eggs are at room temperature before mixing. Avoid overmixing to prevent air bubbles that can cause cracking. The pie is done when a knife inserted 1-inch from the edge comes out clean, but the center should still have a slight jiggle. For make-ahead convenience, prepare filling 1 day ahead and refrigerate, or bake crust separately and assemble day of serving. Store covered in refrigerator for up to 4 days or freeze for up to 2 months.
