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Pumpkin Pie

Yes, yes, I know that Thanksgiving was two (almost three) weeks ago, but here I am, studying for final exams dreaming of this delightfully spicy pie. I should probably get back to work, but not without sharing my recipe for my favorite seasonal pie ever.

Enjoy your December and get excited for many much more appropriate seasonal posts to come in the next few weeks!

Pumpkin Pie


1 rolled, unbaked pie crust
3/4 c. Granulated Sugar
1/2 tsp. Salt
2 tsp. Cinnamon
1 tsp. Pumpkin Pie Spice
2 Eggs
1 can (15 oz) Pumpkin Puree
2/3 can Sweetened and Condensed Milk


1. Preheat oven to 425*F. Unroll one of the pie crusts and press into an non-greased pie pan making sure to press so it forms the interior of the pan and is flat against sides. Trim off any extras.

2. In the bowl of a mixmaster, beat eggs and pumpkin puree until combined. Add sweetened and condensed milk and beat on medium until smooth, about 2 to 3 minutes.

3. Add in sugar, salt, cinnamon, and spices. Beat on medium-low until combined. The mixture should be thick and smooth, if not, continue to beat on medium until it is.

4. Pour into pie pan on top of unbaked pie shell. Bake at 425*F for ten minutes, then turn down temperature to 350*F and bake until set, about 40-45 minutes. Check on pie and you may need to cover the edges with tin foil to prevent burning.

5. Top with whipped cream and enjoy!