Old Fashioned Pumpkin Pie
The BEST pumpkin pie recipe! Make it easy with canned pumpkin puree, sweetened condensed milk, lots of seasonal spices and marshmallows!.
Ingredients
- 1 9-inch unbaked pie shell*
- 1 large egg white beaten, optional
- 15 ounce pumpkin puree 1 (15 ounce) can
- 14 ounce sweetened condensed milk 1 (14 ounce) can - NOT evaporated milk
- 2 large eggs room temperature
- 2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1 tsp vanilla extract
- 2 cups marshmallows regular or mini marshmallows
- 2 tbsp chopped pecans for garnish optional
Instructions
- Preheat oven to 400°F. Beat egg white and lightly brush over surface of unbaked pie shell.
- Whisk pumpkin, sweetened condensed milk, eggs, cinnamon, ginger, cloves, nutmeg and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
- Reduce oven temperature to 350°F and continue to bake for Bake 35 to 40 minutes, until the crust is browned and the filling is almost set in the center. If the crust starts to brown too much, cover crust with strips of tin foil or a silicone crust protector. Pie is done when knife inserted 1-inch from the crust comes out clean. Cool completely on wire rack.
- Place marshmallows on top of cooled pie. Place under broiler or use a kitchen torch to toast marshmallows.
MAKE AHEAD:
- Bake pie according to recipe. Cool completely on a wire rack. DO NOT add marshmallows or nuts. Wrap pie in plastic or place entire pie in large plastic storage bag and refrigerate for up to 3 days. Place marshmallows (and nuts) on top and toast right before serving.
TO FREEZE:
- Bake pie according to recipe and allow to cool completely on a wire rack. DO NOT add marshmallows or nuts before freezing. Wrap entire pie in plastic, then a layer of foil. Label and freeze up to 3 months. Thaw in refrigerator 24 hours ahead, still wrapped in plastic. Add marshmallows (and nuts) and toast under the broiler right before serving.
Chef Tips
This recipe uses sweetened condensed milk, which results in a sweet, smooth pie. Don't confuse with evaporated milk, which does not contain sugar.
*If using refrigerated or homemade pie dough, roll out dough to 12-inch round. Transfer to pie dish and press down to fit to bottom and sides of pan. Fold under excess dough around top and crimp with a fork or edge of spoon. Fill according to recipe.
Equipment Used
Nutrition Facts
Nutrition Facts
Old Fashioned Pumpkin Pie
Serving Size
1 slice
Amount per Serving
Calories
375
% Daily Value*
Fat
12
g
18
%
Saturated Fat
5
g
31
%
Cholesterol
63
mg
21
%
Sodium
353
mg
15
%
Potassium
342
mg
10
%
Carbohydrates
60
g
20
%
Fiber
3
g
13
%
Sugar
40
g
44
%
Protein
8
g
16
%
Vitamin A
8473
IU
169
%
Vitamin C
4
mg
5
%
Calcium
173
mg
17
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.