Easy Classic Pumpkin Pie

By Friday, November 15, 2013

This post was updated in November 2014 with new photography!

You can add this to the list with lasagna, chili, manicotti



… because it’s yet another classic dish I had never made. Weird.

But I am SO GLAD I did! Pumpkin pie is super easy, especially if you’re using canned pumpkin, which I did. I haven’t ventured into the world of homemade pumpkin purée just yet. Someday…


And some day I will stop using bought pie crust. Just not this time.

It should be noted I have made my own pie crust in the past… but it was too much work. I’m sorry. You can judge me.

Easy, Perfect Pumpkin Pie | thedomesticblonde.com

This pumpkin pie recipe is nothing less than PERFECT. It looks perfect, tastes perfect and I swear, a monkey could make it. This monkey did, so there’s proof.

Again, excuse the crap photography. I will improve one day, I promise, but for now, please focus on making this recipe ASAP. Even if you’re Canadian and Thanksgiving has already past, because, well… pumpkin is good ANY TIME.

Easy, Perfect Pumpkin Pie | thedomesticblonde.com

Easy Classic Pumpkin Pie


15 oz pumpkin purée
1 can (14 oz) sweetened condensed milk
2 eggs
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1/2 tsp nutmeg
1 9-inch unbaked pie crust


Mix pumpkin, milk, eggs, spices and salt in a bowl until smooth. Pour into crust. Bake 15 minutes at 425 degrees. Reduce oven to 350 degrees and continue baking for 35 minutes or until knife inserted 1 inch from crust comes out clean. Serve with whipped cream or ice cream.

Easy, Perfect Pumpkin Pie | thedomesticblonde.com



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