Perfect Pumpkin Pie Recipe

A Thanksgiving classic, no table is complete without it. This perfect pumpkin pie recipe is just what you need for Thanksgiving.

November 2005

Yield: on 9-inch pie

This recipe originally aired in the November 2005 issue of Heart of the Home.


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


  1. Heat oven to 425°F.
  2. In a medium bowl, whisk pumpkin, sweetened condensed milk, eggs, spices and salt until smooth. Pour into crust. Bake for 15 minutes.
  3. Reduce oven temperature to 350°F.; continue baking for 35 to 40 minutes, or until a knife inserted 1 inch from crust comes out clean.
  4. Cool. Garnish as desired. Store leftovers, covered, in refrigerator.

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