Name: Easy Pumpkin Pie Recipe
Prep time: 10 min
Cook time: 46 min
Total time: 56 min
Cuisine: American
Ingredients: 1 (9-inch) refrigerated pie crust (store-bought); 1 (15 oz) can pumpkin puree (not pie filling); 1 (14 oz) can sweetened condensed milk; 2 large eggs; 2 1/2 tsp pumpkin pie spice; 1/4 tsp salt

There's something about the cozy smell of warm spices and silky pumpkin filling that just feels like home. This Easy Pumpkin Pie Recipe is the absolute go-to when I want delicious pumpkin pie without the fuss—perfectly smooth, perfectly spiced, and a crowd-pleaser every time.

Four slices of pumpkin pie are arranged diagonally on white plates with scalloped edges, each slice showing two layers: a golden brown crust with crimped edges at the bottom and a smooth, deep orange pumpkin filling on top, finished with a swirl of white whipped cream in the center. The plates rest on a white marbled surface, with two small decorative pumpkins, one orange and one white, placed to the left. A silver fork lies beside the closest pie slice on the right, and a dark green cloth is loosely folded on the right side of the image. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Pumpkin Pie Recipe
Top Tip
How to Serve Easy Pumpkin Pie Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Pumpkin Pie Recipe

Why You'll Love This Recipe

I’ve made my fair share of pumpkin pies over the years, and this one stands out because it’s just so reliable. You don’t need to fuss with homemade crusts or complicated spice blends to get that classic pumpkin pie taste. It’s comfort food made simple.

Speedy Preparation: You can have the filling mixed and pie in the oven in under 15 minutes, making it perfect for last-minute dessert plans.
Simple Ingredients: Uses pantry staples and canned pumpkin puree, so no need to roast your own pumpkin.
Consistently Creamy Texture: That sweetened condensed milk works magic, keeping the filling smooth and custardy every time.
Minimal Equipment Needed: No fancy mixers or gadgets required—just a whisk, bowl, and pie dish!

The image shows a pumpkin pie with a golden-brown crust that has a wavy edge, holding a smooth, deep orange filling. The pie is in a clear glass dish on a white marbled surface. Three slices are cut out, with one slice taken away showing the thick, dense filling inside. Around the pie, there are two small decorative pumpkins, one white and one brown, and a dark green cloth casually placed to the side. A silver pie server is partially visible in the bottom left corner. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Easy Pumpkin Pie Recipe thrives on simplicity — each ingredient brings something special, resulting in that rich, classic flavor everyone loves. Here’s why I pick these ingredients:

Flat lay of a fully unrolled, round pie crust in a simple white ceramic pie dish, a small white bowl filled with smooth orange pumpkin puree, a small white bowl containing thick sweetened condensed milk, two large whole brown eggs with clean shells, a small white bowl holding warm brown pumpkin pie spice powder, and a small white bowl with fine white salt crystals, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Refrigerated pie crust: I usually grab a good-quality store-bought crust to save time—no rolling required and it bakes up beautifully crisp.
Pumpkin puree: Be sure to use pure pumpkin, not pie filling, for full control over sweetness and spice in your pie.
Sweetened condensed milk: This adds the perfect creamy sweetness and helps set the custard without eggs alone.
Eggs: They bind everything together and give the pie its lovely texture.
Pumpkin pie spice: Essential for that warm, fragrant character. If you don’t have it, a cinnamon-nutmeg-ginger-clove combo works wonders.
Salt: Just a pinch to balance all the sweetness and bring out the flavors.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love about this easy pumpkin pie recipe is how forgiving it is. Feel free to tweak it and make it yours. I often swap in a splash of maple syrup or a dash of vanilla extract just to add a little twist.

Variation: I once added a teaspoon of espresso powder—it deepened the spice notes and made for a surprisingly delightful upgrade.
For a vegan twist: Try swapping eggs with flax eggs and use coconut milk instead of sweetened condensed milk (though texture will differ slightly).
Crust options: I've made this with graham cracker crust when I'm in a hurry; it adds a nice crunch and complements the pumpkin nicely.

Step-by-Step: How I Make Easy Pumpkin Pie Recipe

Step 1: Prep your crust like a pro

Start by letting your refrigerated pie crust thaw just enough to unroll easily—usually about 15 minutes at room temp works well for me. Then, gently fit it into your pie dish, trimming or folding under any excess. I like to press the edges between my fingertips for a pretty wavy design—it’s such an easy detail that makes it look homemade and inviting.

Step 2: Whisk together the pumpkin filling

Grab a large mixing bowl and whisk together the pumpkin puree, sweetened condensed milk (don’t forget to scrape every last bit from the can!), eggs, pumpkin pie spice, and salt. Whisk until everything’s totally combined and smooth. I like to pause and make sure no lumps are lurking around—nothing ruins that smooth texture like clumps of spice or egg white.

Step 3: Bake it in two stages for perfect texture

Pour the filling into your crust on a baking sheet (makes cleanup a breeze) and gently wiggle it to level the surface. Pop it in the oven set at 425°F on the lowest rack for 15 minutes. This high heat jumpstarts the cooking process to help the pie set without a soggy crust.

Then, without opening the oven door, reduce the temperature to 350°F and bake for another 35-40 minutes until the filling is almost set but still has a tiny bit of jiggle in the center. I usually test by gently shaking the pie dish—if the edges are firm but the middle just barely moves, it’s time to pull it out.

Step 4: Cooling is key

This is the part that takes patience! Transfer your pie to a wire rack and let it cool completely for at least 2 hours before slicing. If you prefer it chilled, let it rest an hour at room temp and then refrigerate for 2 hours. It really helps the flavors meld together and the filling firm up just right.

Top Tip

I’ve baked pumpkin pies a dozen ways and learned a few key tricks that can totally elevate your results when following this Easy Pumpkin Pie Recipe:

Edge Protection: To prevent crust edges from burning, I always cover them loosely with aluminum foil after the first 15 minutes of baking.
Don’t Overbake: The filling shouldn’t be 100% firm in the center when you pull it out. It will continue setting as it cools and you’ll avoid cracks that way.
Use a Baking Sheet: Placing your pie on a baking sheet keeps your oven clean from any spills and makes it easier to handle.
Spice Balance: If you’re not using pre-mixed pumpkin pie spice, be generous but measured with cinnamon and nutmeg to get that perfect cozy flavor.

How to Serve Easy Pumpkin Pie Recipe

Garnishes

I’m a classicist at heart and love topping my pumpkin pie slices with a generous dollop of freshly whipped cream every time. Sometimes I sprinkle a pinch of cinnamon or nutmeg on the cream for a little extra wow factor. For special occasions, a drizzle of caramel sauce is always a crowd-pleaser.

Side Dishes

This pie pairs beautifully with a cup of spiced apple cider or your favorite hot coffee. I’ve also enjoyed it alongside roasted nuts or a scoop of vanilla ice cream when serving dessert for guests—it brings a luxurious touch.

Creative Ways to Present

For holiday dinners, I’ve made mini pumpkin pies using muffin tins with store-bought mini crusts—perfect for individual servings! Another fun idea is layering pumpkin pie filling in parfait glasses with graham cracker crumbs and whipped cream for a no-bake twist.

Make Ahead and Storage

Storing Leftovers

I usually cover leftover pumpkin pie tightly with plastic wrap and keep it in the fridge. It stays fresh and delicious for up to 4 days. The flavors deepen with time, which I actually love—makes a perfect next-day treat.

Freezing

Freezing pumpkin pie is totally doable! I wrap the whole pie tightly in plastic wrap and then foil before freezing. When I’m ready to enjoy it, I let it thaw overnight in the fridge. The texture holds remarkably well, making it a great make-ahead dessert for busy holidays.

Reheating

If you want to enjoy your leftover pie warm, I reheat slices at 300°F for about 10 minutes—just long enough to take the chill off without drying out the custard or crust.

Frequently Asked Questions:

Can I use homemade pie crust for this recipe?

Yes! Homemade crust is delicious here, but I recommend partially blind-baking it first to prevent sogginess since pumpkin filling is quite moist. This extra step helps ensure a crisp bottom crust.

What if I don’t have pumpkin pie spice?

No worries! You can make your own blend using 1 ½ teaspoons cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ground ginger, and ¼ teaspoon cloves. This homemade mix captures the same cozy notes perfectly.

How can I tell when the pumpkin pie is done baking?

Look for the filling to be almost set but still slightly jiggly in the center when you gently shake the pie dish. It will continue to firm up as it cools, preventing cracks and keeping the texture silky.

Can I freeze leftover pumpkin pie?

Absolutely! Wrap the pie tightly in plastic wrap and foil to prevent freezer burn. Thaw it overnight in the fridge before serving. The texture and flavor hold up very well, making it a convenient make-ahead dessert option.

Final Thoughts

This Easy Pumpkin Pie Recipe is one I come back to year after year because it’s simple, satisfying, and always hits the sweet spot. It’s wonderful to have a pie that reliably delights without complicated steps or hard-to-find ingredients. I truly recommend giving it a try for your next dessert—whether it’s a holiday feast or just a cozy treat. You’ll enjoy the flavors and feel confident you nailed that perfect pumpkin pie every time.