Pioneer Woman Pumpkin Pie Spice
Pumpkin pie has been a beloved American classic for centuries, with roots in early colonial baking. The Pioneer Woman’s version simplifies the process using sweetened condensed milk, creating a smooth custard-like filling with balanced sweetness. Combined with pumpkin puree and aromatic spices, this pie delivers an old-fashioned flavor with modern ease.
- Prep Time: 5
- Total Time: 5 minutes
- Yield: 1 small jar (about ½ cup) 1x
- Category: Spice Blend
- Method: Mixing
- Cuisine: American
Ingredients
For the filling:
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Pumpkin puree – 1 can (15 oz)
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Sweetened condensed milk – 1 can (14 oz)
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Large eggs – 2
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Ground cinnamon – 1 tsp
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Ground nutmeg – ½ tsp
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Ground ginger – ½ tsp
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Ground cloves – ¼ tsp
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Salt – ¼ tsp
For the crust:
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1 unbaked 9-inch pie crust (store-bought or homemade)
Instructions
Preheat your oven to 425°F (220°C). Place the oven rack in the center position for even baking.
Fit your pie crust into a 9-inch pie dish. Trim and crimp the edges if desired. Set aside while preparing the filling.
In a large mixing bowl, whisk together pumpkin puree, condensed milk, eggs, spices, and salt until smooth and creamy.
Pour the pumpkin mixture into the prepared pie crust. Tap the pan lightly to remove air bubbles and spread evenly.
Bake at 425°F for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 35–40 minutes. The pie is done when a knife inserted near the center comes out clean.
Let the pie cool completely on a wire rack. Serve chilled or at room temperature with whipped cream or a dusting of cinnamon.