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.
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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!
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:
- 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.
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:
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.
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.
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.
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.
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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 creamy pumpkin filling spiced with classic pumpkin pie spices, all baked in a flaky refrigerated pie crust. Perfect for autumn celebrations or holiday desserts, it offers a simple yet delicious way to enjoy the flavors of pumpkin with minimal effort.
Ingredients
Pie 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
- Prepare oven and crust: Set the oven rack in the lowest position and preheat the oven to 425 degrees Fahrenheit. Thaw the refrigerated pie crust according to the package directions, unroll it, and fit it into a 9-inch pie dish. Decorate the edges by folding them under slightly and pressing between your fingertips for a wavy design if desired.
- Mix filling: In a mixing bowl, whisk together the pumpkin puree, sweetened condensed milk (including any excess scraped from the can), eggs, pumpkin pie spice, and salt until the mixture is smooth and well blended.
- Assemble pie: Pour the pumpkin filling into the prepared pie crust, then gently wiggle the pie dish to level the filling. Place the pie on a baking sheet. To prevent the crust edges from becoming too dark, optionally cover the edges with a ring of aluminum foil.
- Bake initial high heat: Transfer the pie on the baking sheet to the oven and bake on the lowest rack at 425 degrees for 15 minutes.
- Bake reduced heat: Without removing the pie, reduce the oven temperature to 350 degrees Fahrenheit and continue baking for 35 to 40 minutes until the filling is nearly set and does not jiggle when moved.
- Cool the pie: Transfer the pie to a wire rack and let it cool for at least 2 hours before slicing. For a chilled pie, let it rest 1 hour at room temperature before chilling it in the refrigerator for 2 hours.
Notes
- If using a homemade pie crust, it is recommended to partially blind bake it first to avoid sogginess since homemade crusts are more prone to becoming soggy with wet fillings.
- You can substitute the pumpkin pie spice with a blend of 1 ½ teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and ¼ teaspoon cloves for a fresh spice mix.
- Using a baking sheet under the pie makes it easier to handle and prevents spills in the oven.
- Covering the crust edges with foil helps prevent them from burning while the filling cooks.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 70 mg
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