There’s something about a classic pumpkin pie that just feels like home, especially when it’s as simple and delicious as this Easy Pumpkin Pie Recipe. Its creamy filling, warm spices, and flaky crust come together effortlessly, making it a perfect treat whether it’s a weeknight dessert or holiday centerpiece.
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Why You'll Love This Recipe
I’ve made pumpkin pies a bunch of ways, but this easy version keeps things stress-free without sacrificing flavor. It’s a total winner when you want great taste without fussing over complicated steps or strange ingredients.
- Super Simple Ingredients: Just a few pantry staples combine to give you that beloved pumpkin pie flavor.
- Quick Prep: You can have the pie in the oven in under 15 minutes—ideal for last-minute dessert plans.
- Consistently Great Texture: The filling is creamy but firm enough to slice perfectly every time.
- Customizable Spice Level: You can adjust the pumpkin pie spice easily to suit your taste.
Ingredients & Why They Work
Each ingredient plays a key role in making this pumpkin pie magically simple yet flavorful. Using canned pumpkin puree ensures smooth texture, while sweetened condensed milk adds sweetness and creaminess without extra fuss. The spice mix brings that cozy autumn vibe instantly.
- Refrigerated Pie Crust: Convenient and flaky, it saves time but you can use homemade if you prefer; just keep an eye on baking times.
- Pumpkin Puree: Make sure to use pure pumpkin, not pumpkin pie filling, for precise control over sweetness and spices.
- Sweetened Condensed Milk: Adds richness and smoothness without needing extra sugar or cream.
- Eggs: They bind the filling together and help it set to that perfect sliceable consistency.
- Pumpkin Pie Spice: Pre-mixed is easiest, but you can blend cinnamon, nutmeg, ginger, and cloves yourself for a fresher taste.
- Salt: Just a pinch balances all the sweetness and spices, making the flavors pop.
Make It Your Way
I love how this recipe welcomes tweaks—you can easily personalize it depending on mood or occasion. Whether you prefer your pumpkin pie with a spicier kick or a lighter crust, it’s super flexible.
- Spice Variation: Once, I swapped the pumpkin pie spice for a homemade blend of cinnamon, ginger, nutmeg, and a touch of clove—gave it a wonderfully fresh aroma.
- Crust Swap: Using a graham cracker crust instead of traditional pastry turns it into a fun twist that's less work but just as tasty.
- Vegan Adaptation: I’ve experimented with silken tofu and non-dairy condensed milk substitutes; it’s a bit different but surprisingly good!
Step-by-Step: How I Make Easy Pumpkin Pie Recipe
Step 1: Prep the Crust Like a Pro
First off, thaw your refrigerated pie crust exactly as the package says. I like to gently press the edges under and pinch them with my fingertips to create a pretty wavy edge—it’s a small touch that makes it look homemade and inviting. Fitting the crust snugly into the pie dish is key to avoid shrinkage while baking.
Step 2: Mix the Filling with Care
Whisk together the pumpkin puree, sweetened condensed milk (don’t forget to scrape every bit from the can!), eggs, pumpkin pie spice, and salt until it’s smooth and completely blended. The filling should have a slightly thick pourable consistency, which makes it easy to spread evenly in your crust.
Step 3: Bake Like a Boss
Set your oven rack to the lowest position and preheat to 425°F. Pour the filling into your crust and gently wiggle the pan to level it out. Baking first at a high temperature for 15 minutes helps set the crust and briefly starts to firm up the filling. Then, lower the oven temp to 350°F and continue baking for another 35-40 minutes until the center is almost set—you should notice it doesn’t jiggle much when you gently shake the pan.
Step 4: Cool and Chill
Let your pie cool completely on a wire rack for at least 2 hours before slicing—it’s tempting, but this waiting period is key to getting clean slices. If you like it chilled, let it sit at room temperature first, then pop it in the fridge for a couple hours. This step always makes the flavors deepen beautifully.
Top Tip
Over my years making pumpkin pie, I've learned some tricks that make the difference between so-so and spectacular. Here are my top tips to help you nail this Easy Pumpkin Pie Recipe every time.
- Protect the Crust Edges: I always surround the crust edges with foil after the first 15 minutes of baking—this keeps them from getting too dark or burnt while the filling finishes cooking.
- Don’t Overbake: The pie is done when the center is just set and doesn’t jiggle wildly. Overbaking causes cracks and a dry texture, so I check it early and often near the end.
- Use a Baking Sheet: Placing the pie on a baking sheet catches any drips and makes it easy to move the pie in and out of the oven safely.
- Let It Rest: Cooling is your friend—patience ensures the filling firms up perfectly, so give it at least a couple hours before cutting.
How to Serve Easy Pumpkin Pie Recipe
Garnishes
I’m a big fan of a generous dollop of fresh whipped cream—there’s something about that airy creaminess that perfectly balances the spiced filling. Sometimes, I sprinkle a bit of cinnamon or freshly grated nutmeg on top to give it an extra pop of flavor and make it look extra festive.
Side Dishes
When I serve pumpkin pie, I often pair it with a hot cup of coffee or chai tea for a cozy combo. For a holiday spread, it goes wonderfully alongside roasted turkey or a hearty savory side, balancing savory with sweet beautifully.
Creative Ways to Present
For special occasions, I've served pumpkin pie in mini tart containers with decorative crust edges—so charming for a party! You can also slice it into smaller, bite-sized squares and add whipped cream rosettes or crushed pecans on top for a fun finger-food version.
Make Ahead and Storage
Storing Leftovers
I find that pumpkin pie keeps really well covered in the fridge for up to 4 days. Just wrap it tightly with plastic wrap or store in a pie container. The flavor often tastes even better the next day as it mellows and the spices blend further.
Freezing
I’ve frozen leftover pumpkin pie slices wrapped well in foil and stored in airtight containers. When thawed slowly in the fridge overnight, the texture holds up surprisingly well, making it handy for saving extra portions.
Reheating
To warm up a slice, I like popping it in a 325°F oven for about 10 minutes—this helps the crust stay crisp and the filling gently soften without drying out. Avoid microwaving if you want to keep that classic texture intact.
Frequently Asked Questions:
Absolutely! Homemade crust works well, but I suggest partially blind baking it first. This extra step keeps the crust from getting soggy when the wet filling goes in. Bake the crust alone for about 10 minutes with pie weights, then add the filling and continue baking as directed.
Pumpkin puree is just cooked and pureed pumpkin with no added sugar or spices. Pumpkin pie filling, on the other hand, is pre-seasoned and sweetened, which can make controlling the flavor and sweetness challenging. For this recipe, always use plain pumpkin puree to customize your spices and sweetness.
The pie is done when the edges are set, and the center is mostly firm but still slightly jiggly if you gently shake the pan. It will continue to set as it cools. Overbaking can crack the pie and dry it out, so keep a close eye during the last 10 minutes.
Yes! You can substitute sweetened condensed milk with a dairy-free version made from coconut or almond milk, which is available in most stores. For the crust, choose a dairy-free or vegan pie crust. The texture and flavor may be slightly different but still delicious.
Final Thoughts
This Easy Pumpkin Pie Recipe has become a staple in my kitchen because it combines classic fall flavors with a straightforward approach that anyone can enjoy. Whether you're baking it for a holiday or just because, it’s a comforting slice of tradition that's satisfying and approachable. Give it a try—you’ll be proud of the beautiful, tasty pie you made from start to finish, and I bet it’ll become a favorite in your house, too!
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Easy Pumpkin Pie Recipe
- Prep Time: 10 minutes
- Cook Time: 46 minutes
- Total Time: 56 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This easy pumpkin pie recipe features a smooth and spiced pumpkin filling baked in a flaky pie crust, perfect for fall gatherings and holiday desserts.
Ingredients
Crust
- 1 (9-inch) refrigerated pie crust (store-bought)
Filling
- 1 (15 oz) can pumpkin puree (not pie filling)
- 1 (14 oz) can sweetened condensed milk
- 2 large eggs
- 2 ½ teaspoon pumpkin pie spice
- ¼ teaspoon salt
Instructions
- Preheat Oven: Set oven rack in the lowest position and preheat oven to 425 degrees Fahrenheit.
- Prepare Pie Crust: Thaw the chilled pie crust according to package directions. Unroll and fit into a 9-inch pie dish. Optionally, fold edges under slightly and press between fingertips to create a wavy design.
- Make Filling: In a mixing bowl, whisk together pumpkin puree, sweetened condensed milk (scrape in any excess from the can), eggs, pumpkin pie spice, and salt until smooth and well blended.
- Fill and Level: Pour the pumpkin mixture into the prepared pie crust. Gently wiggle the pie to level the filling. Place the pie on a baking sheet. To prevent crust edges from over-browning, cover edges with a ring of aluminum foil if desired.
- Bake at High Temperature: Bake the pie on the lowest oven rack at 425 degrees for 15 minutes.
- Reduce Heat and Continue Baking: Without removing the pie, reduce oven temperature to 350 degrees and continue baking for 35 to 40 minutes, or until the filling no longer jiggles when the pie is moved and is nearly set.
- Cool: Transfer the pie to a wire rack and let cool for at least 2 hours before slicing. For a chilled pie, let it rest 1 hour at room temperature, then refrigerate for 2 hours before serving.
Notes
- If using homemade pie crust, partially blind bake it first to prevent sogginess from the wet filling.
- As a substitute for pumpkin pie spice, use 1 ½ teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and ¼ teaspoon cloves.
Nutrition
- Serving Size: 1 slice (⅛ of pie)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 70 mg
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