There’s something truly comforting about the warm aroma and creamy texture of a classic pumpkin pie. This Easy Pumpkin Pie Recipe is a surefire way to bring that cozy feeling right into your kitchen without stress, perfect for any season when pumpkin spice is calling your name.
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Why You'll Love This Recipe
I’ve made many pumpkin pies over the years, and this one stands out for how simple it is without sacrificing any of that classic pumpkin pie goodness. It’s truly foolproof, so whether you’re a seasoned baker or a newbie, you’ll end up with a pie that tastes like it took hours to perfect.
- Super Simple Ingredients: Most are pantry staples and easy to find — no hunting for specialty items.
- Quick Prep: Just 10 minutes to mix everything together, so you can get it in the oven fast.
- Reliable Texture: Creamy, smooth filling with a flaky crust that holds up beautifully.
- Flexible for You: Easy to customize with your favorite spices or crust, making it a perfect go-to pie.
Ingredients & Why They Work
This recipe balances just a few key ingredients that work beautifully together—pumpkin puree for that rich flavor, sweetened condensed milk for silky sweetness and texture, and pumpkin pie spice for that familiar warming kick. Choosing quality ingredients really bumps up the flavor, so grab the best pumpkin puree you can find and keep those spices fresh.
- Refrigerated Pie Crust: A store-bought crust saves time and effort, plus it comes out perfectly flaky. If you prefer homemade, just partially blind bake it to keep sogginess at bay.
- Pumpkin Puree: Use plain pumpkin puree, not pie filling, so you control the sweetness and spices.
- Sweetened Condensed Milk: Adds creaminess and the right amount of sweetness without needing extra sugar.
- Eggs: Essential for binding the filling and giving that smooth, custardy texture.
- Pumpkin Pie Spice: A blend of cinnamon, nutmeg, ginger, and cloves brings warmth and the signature flavor we all crave.
- Salt: Just a pinch enhances the flavors.
Make It Your Way
One thing I love about this easy pumpkin pie recipe is how easy it is to tweak depending on your mood or what you have in the pantry. Maybe you want it extra spicy or a bit lighter on the sweetness — it’s all fair game!
- Spice It Up: I like swapping out the pumpkin pie spice for my own blend—cinnamon, nutmeg, a pinch of ground cloves, and a dash of ginger. It feels fresher that way.
- Creamier Twist: Sometimes I add a splash of heavy cream for an even richer filling, especially around the holidays.
- Crust Switch: If you want gluten-free or nut crust, this filling holds up great with those alternatives too.
Step-by-Step: How I Make Easy Pumpkin Pie Recipe
Step 1: Prep Your Oven and Pie Crust
First things first, set your oven rack to the lowest position and preheat it to 425°F. While that’s warming up, take the refrigerated pie crust out and let it thaw a bit according to the package directions. Then unroll it carefully into your pie dish. I like to fold and gently press the edges between my fingertips to make a pretty wavy border—it’s a small touch but makes the pie look special.
Step 2: Mix the Filling
Grab a mixing bowl and whisk together the pumpkin puree, sweetened condensed milk (don’t forget to scrape the can so you get all that good stuff), eggs, pumpkin pie spice, and a pinch of salt until it’s smooth and well combined. No lumps here—we want that creamy texture.
Step 3: Fill and Bake
Pour the filling into the prepared crust and gently wiggle the pie dish to level the surface. Pro tip: Place the pie on a baking sheet to catch any drips and make it easier to move. If you’re worried about the crust edges browning too fast, loosely cover them with a ring of aluminum foil. Pop the pie on the lowest rack and bake at 425°F for 15 minutes.
Step 4: Lower the Heat and Finish Baking
Without taking the pie out, lower the oven temperature to 350°F. Continue baking for another 35-40 minutes, until the filling is set and barely jiggles when you shake the pan gently. This part is tricky! I always check a few minutes early just to make sure not to overbake and dry it out.
Step 5: Cool and Serve
Switch the pie to a wire rack and let it cool for at least 2 hours before slicing. Personally, I love chilling it in the fridge for a few hours too—makes the flavor come together beautifully and the texture richer.
Top Tip
Over the years, I’ve learned a few little tricks that really make this Easy Pumpkin Pie Recipe a guaranteed crowd-pleaser. These helped me move from “meh” pies to ones that always get rave reviews!
- Don’t Skip the Foil Edges: Covering the crust edges with foil after the first 15 minutes prevents them from burning while the filling finishes baking.
- Check for the Jiggle: You want the pie mostly set with a tiny bit of wobble. Overbaking makes the pie dry and mealy instead of smooth and custardy.
- Room Temperature Eggs: Using eggs that aren’t cold helps the filling blend evenly and bake more smoothly.
- Let it Cool Fully: Resist the urge to cut the pie hot — waiting for it to cool fully ensures clean slices and perfect texture.
How to Serve Easy Pumpkin Pie Recipe
Garnishes
My go-to garnish is a dollop of freshly whipped cream with a sprinkle of cinnamon on top — it’s simple but elevates the pie effortlessly. Sometimes I add toasted pecans or a drizzle of caramel sauce if I’m feeling fancy.
Side Dishes
I like to serve pumpkin pie with a hot cup of coffee or pumpkin spice latte. If it’s during holiday dinner, a scoop of vanilla ice cream on the side pairs beautifully and warms hearts (and bellies!).
Creative Ways to Present
For special occasions, I’ve placed mini pumpkin pies in individual tart pans—guests love the personal touch and it makes it easy to grab and go. You can even top these with tiny cinnamon sticks or fresh mint leaves for a burst of color.
Make Ahead and Storage
Storing Leftovers
I usually wrap leftover pie tightly in plastic wrap or store it in an airtight container in the fridge. It holds up well for about 3-4 days — still creamy and just as delicious as day one.
Freezing
If I want to freeze the pie, I wrap it in plastic wrap and then a layer of foil to protect from freezer burn. It’s best eaten within one month, and I’ve found the texture remains surprisingly good if thawed overnight in the fridge.
Reheating
To gently reheat, I put slices on a baking sheet in a 300°F oven for about 10 minutes. This warms it through without drying it out or melting the whipped cream if you added any.
Frequently Asked Questions:
Absolutely! Homemade pumpkin puree will work just as well, but make sure it’s well strained so there’s not excess moisture that could make the pie soggy.
Partially blind baking your crust before adding the filling helps keep it crisp. Also, covering the edges with foil during baking prevents burning while the rest cooks perfectly.
You can substitute the sweetened condensed milk with a vegan condensed milk alternative and use a vegan pie crust and egg replacer, though texture and flavor might differ slightly.
The filling should be mostly set with just a slight jiggle when you gently shake the pan. The edges might pull away slightly from the crust. Avoid overbaking to keep it creamy.
Final Thoughts
This Easy Pumpkin Pie Recipe has become a trusted staple in my kitchen and I’m confident it will be in yours too. It’s simple, delicious, and flexible — a perfect pie to make with family, impress guests, or just treat yourself whenever you need a little sweet comfort. Try it out, and I promise you’ll come back to it again and again.
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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
A simple and delicious easy pumpkin pie recipe using a store-bought pie crust and classic pumpkin pie spices. Perfectly spiced with pumpkin pie spice and sweetened condensed milk for a creamy, smooth filling that's baked to golden perfection.
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
- Preheat Oven: Set the oven rack in the lowest position and preheat the oven to 425 degrees Fahrenheit.
- Prepare Pie Crust: Thaw the refrigerated pie crust according to the package directions. Unroll it and fit into a 9-inch pie dish. Decorate edges if desired by folding them under slightly and pressing to create a wavy design.
- Make Filling: In a mixing bowl, whisk together the pumpkin puree, sweetened condensed milk (including any remaining from the can), eggs, pumpkin pie spice, and salt until the mixture is well blended.
- Fill Pie Crust: Pour the pumpkin mixture into the pie crust, then gently wiggle to level the filling. Place the pie on a baking sheet. Optionally, cover the crust edges with aluminum foil to prevent over-browning.
- Initial Baking: Bake the pie on the lowest rack in the preheated oven at 425 degrees Fahrenheit for 15 minutes.
- Reduce Temperature and Continue Baking: Without removing the pie, reduce oven temperature to 350 degrees Fahrenheit and bake for an additional 35 to 40 minutes until the filling is nearly set and no longer jiggles when moved.
- Cool Pie: Remove pie from oven and transfer to a wire rack. Let it cool at least 2 hours before slicing. For a chilled option, let it rest 1 hour at room temperature, then refrigerate for at least 2 hours before serving.
Notes
- You can use a homemade pie crust if preferred; partially blind bake it first to avoid sogginess from the wet filling.
- If you don't have pumpkin pie spice, substitute with 1 ½ teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and ¼ teaspoon cloves.
- Covering crust edges with foil helps prevent over-browning during baking.
Nutrition
- Serving Size: 1 slice (⅛ pie)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 70 mg
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