Get ready to bake the perfect centerpiece for your fall and holiday dessert table! This Pumpkin Pie Extravaganzadelivers a rich, creamy, and perfectly spiced pumpkin filling baked in a flaky crust. Using sweetened condensed milk, it’s an incredibly easy-to-make recipe that promises a smooth texture and delightful flavor, making it a guaranteed crowd-pleaser for any festive occasion.
Why I Love This Recipe
Pumpkin pie is synonymous with fall and holidays, and this recipe is my absolute favorite for its foolproof simplicity and delicious results. What I love most is how it achieves that coveted smooth, creamy texture in the filling, thanks to the sweetened condensed milk, which also adds a balanced sweetness without needing extra sugar. The blend of cinnamon, ginger, and nutmeg creates that quintessential warm, aromatic pumpkin spice flavor that just screams “cozy.” It’s surprisingly easy to mix up and bake, making it accessible for even novice bakers, and it always fills your home with the most inviting aromas. It’s truly a slice of pure comfort and tradition!
Ingredients
Here’s what you’ll need to create this classic Pumpkin Pie Extravaganza:
- 1 3/4 cups pumpkin puree (100% pumpkin, not pie filling)
- 1 can (14 oz) sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 unbaked 9-inch pie crust (store-bought or homemade)
Swaps and Notes
- Pumpkin Puree: Ensure you’re using 100% pure pumpkin puree, not pumpkin pie filling. Pie filling is already sweetened and spiced, and will throw off the recipe’s balance.
- Sweetened Condensed Milk: This provides both sweetness and creaminess, making the filling wonderfully smooth. Do not use evaporated milk as a substitute, as it’s unsweetened.
- Eggs: Large eggs are standard and act as a binder, helping the pie set.
- Spices: The combination of cinnamon, ginger, and nutmeg creates the classic pumpkin pie spice blend. You can add a tiny pinch of ground cloves or allspice for extra depth, or use 1.5 teaspoons of a pre-made pumpkin pie spice blend in place of the individual spices.
- Salt: Balances the sweetness and enhances the flavors of the spices.
- Unbaked 9-inch Pie Crust: A store-bought refrigerated pie crust is a convenient shortcut. If you’re feeling ambitious, your favorite homemade pie crust recipe will also work beautifully. Ensure it’s unbaked.
- Optional Topping: Whipped cream, cool whip, or a dusting of cinnamon are classic garnishes.
Instructions
Let’s get this delicious Pumpkin Pie Extravaganza baking!
- Preheat Oven: Preheat your oven to 425°F (220°C).
- Prepare Filling: In a large mixing bowl, combine the 1 3/4 cups of pumpkin puree, 1 can (14 oz) of sweetened condensed milk, 2 large eggs, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon salt. Whisk everything together until the mixture is completely smooth and well combined.
- Pour into Pie Crust: Carefully pour the pumpkin pie filling into the unbaked 9-inch pie crust. Smooth out the top gently with a spatula.
- Bake (Two Stages):
- Place the pie in the preheated oven and bake for 15 minutes at 425°F (220°C). This initial high-heat bake helps set the crust.
- After 15 minutes, reduce the oven heat to 350°F (175°C) without opening the oven door. Continue to bake for another 35-40 minutes, or until the center of the pie is mostly set. A knife inserted in the center (about 1 inch from the edge) should come out clean (it may have a few moist crumbs, but no wet batter). The center may still have a slight jiggle, which is fine, as it will continue to set as it cools.
- Cool & Serve: Remove the pie from the oven. Place it on a wire rack and let it cool completely to room temperature before slicing and serving. This allows the pie to fully set.
Tips for Success
- 100% Pumpkin Puree: Double-check your can to ensure it’s pure pumpkin puree and not pumpkin pie filling. They are not interchangeable!
- Don’t Overmix Filling: Mix the filling just until smooth. Overmixing can incorporate too much air, which might lead to cracks.
- Two-Stage Baking: The initial high heat then lower heat helps set the crust and cook the filling evenly without over-browning the top or cracking.
- Test for Doneness: The knife test is key. Look for a clean knife, especially near the center. A slight jiggle in the very center is normal; it will firm up as it cools.
- Cool Completely: Patience is a virtue here! The pie needs to cool completely (several hours or overnight) to set properly before slicing. Slicing too early will result in a messy, unset slice.
- Prevent Crust Burning: If the pie crust edges start to brown too quickly, you can cover them loosely with aluminum foil or a pie shield.
Serving Suggestions and Pairings
Pumpkin Pie Extravaganza is a quintessential dessert on its own, but it’s even better with a few classic additions:
- Whipped Cream: A generous dollop of freshly whipped cream or thawed Cool Whip is the most classic and perfect pairing.
- Dusting of Cinnamon/Nutmeg: A light sprinkle over the whipped cream adds extra aroma.
- Caramel Sauce: A drizzle of caramel sauce can add an extra layer of sweetness and richness.
- Coffee or Tea: A warm beverage is a perfect accompaniment.
- For other comforting and spiced fall treats, you might also enjoy our Sweet Potato Honey Bun Cake or These Easy Pumpkin Spice Muffins Are My Favorite Fall Treat to Bake on Repeat.
Storage and Leftover Tips
This Pumpkin Pie stores well, making it great for holiday meal planning!
- Refrigeration: Store cooled pumpkin pie, covered loosely with plastic wrap or foil, in the refrigerator for up to 3-4 days. Pumpkin pie should always be refrigerated.
- Freezing (Baked): Baked pumpkin pie freezes well. Once completely cooled, wrap the pie tightly in plastic wrap, then aluminum foil. Freeze for up to 1-2 months. Thaw overnight in the refrigerator before serving. The texture may be slightly softer after thawing.
- Freezing (Unbaked Filling): The filling can be made ahead and frozen separately for up to 1 month. Thaw, whisk well, and pour into a fresh pie crust to bake.
More Recipes You Will Love
If you loved the warm, spiced, and comforting nature of this Pumpkin Pie, you’ll definitely want to explore some of our other fantastic fall-themed and dessert recipes:
- For a delicious no-bake fall treat, check out This Pumpkin Delight Dessert Is My Favorite No-Bake Fall Treat.
- If you’re a fan of bite-sized fall desserts, our These Caramel Apple Pie Cookies Are My Favorite Fall Treat in Bite-Sized Form are a must-try!
- And for another make-ahead holiday dessert, don’t miss our These Pecan Pie Bars Are My Favorite Make-Ahead Holiday Dessert!
- Finally, for a delicious and comforting bake that uses ripe fruit, check out This Chocolate Chip Banana Bread Is My Favorite Way to Use Up Overripe Bananas!
Final Thoughts
This Pumpkin Pie Extravaganza recipe is a brilliant solution for bringing a truly classic, incredibly flavorful, and deeply comforting dessert to your table. It’s perfect for the fall season, holiday gatherings, or simply when you’re craving that nostalgic taste of home-baked goodness. Its smooth, spiced filling and flaky crust are pure perfection.
Give this recipe a try and let the delicious aromas fill your kitchen! What’s your favorite holiday dessert to bake? Share your ideas in the comments below! And for more amazing, easy-to-follow recipes that bring joy to your kitchen, be sure to visit Chefmaniac.com. Happy baking!
Leave a Reply