Comments 2


Hope you all are having a great fall season so far!

I make this pumpkin pie for my family’s Thanksgiving dinner every year and got so caught up with all the celebrating eating, that I didn’t get a chance to post this beforehand.

Pumpkin pie is also great for Christmas dinner and I will definitely be making it again, if not sooner!


  • Servings: 8-10
  • Difficulty: easy
  • Print


  • 1 15 oz can of pumpkin puree
  • 1 14 oz can of sweetened condensed milk
  • 2 eggs
  • 1 tsp pumpkin pie spice
  • 1 ready-to-bake graham cracker crust


  1. Preheat oven to 425° F.
  2. Whisk to combine pumpkin puree, condensed milk, eggs, and pumpkin pie spice in a large bowl until smooth.
  3. Pour mixture into pie shell.
  4. Bake for 15 minutes at 425° F.
  5. At 15 minutes, reduce temperature to 350° F and bake for 30-40 minutes longer.
  6. Insert toothpick 2 inches from crust at 30 minutes. If set, then only bake for 5 minutes more.
  7. When set, remove from oven and allow pie to cool for 2 more hours. Enjoy with whipped cream. May be refrigerated for up to 5 days.


  1. I also like pie crust made with graham cracker, we love sweet potato pie in our nest. Hope you enjoyed your celebration. Happy feasting.

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