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 truly comforting about sinking your fork into a perfectly spiced pumpkin pie, and this Easy Pumpkin Pie Recipe delivers just that. It’s smooth, comforting, and surprisingly simple to pull off—even if baking isn’t usually your thing.

The image shows four slices of pumpkin pie on white plates with scalloped edges, arranged diagonally on a white marbled surface. Each slice has two layers: a thick, smooth, orange pumpkin filling and a golden-brown crust with a crimped edge. A swirl of white whipped cream sits on top of each pie slice. The slice in the front is closest and has a silver fork placed on the right side of the plate. To the bottom left of the image, there are small decorative pumpkins, one orange with a shiny gold stem and one white with a gold stem. A dark green cloth napkin is casually placed in the top right area of the frame. There are also two silver forks visible in the upper left corner. The overall lighting is soft and natural, highlighting the texture and colors of the pie slices. 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

This recipe has quickly become my go-to for a foolproof pumpkin pie. It’s not only easy but tastes like you’ve been baking pies for years. I remember the first time I made it—everyone was raving, and I barely had to break a sweat.

Simple Prep: The ingredients come together quickly, making this pie a stress-free dessert option even on busy days.
No Fancy Equipment Needed: You don’t need a homemade crust or classic canning pumpkin—just a few pantry staples.
Rich & Creamy Filling: Thanks to the sweetened condensed milk, the texture is silky and indulgent without tons of fuss.
Flexible Flavor: You can easily tweak the spices to suit your taste, making it uniquely yours every time.

A pumpkin pie with a golden brown, crimped crust sits in a clear glass pie dish on a white marbled surface. The pie is sliced into five pieces, with one piece slightly pulled out showing a smooth, rich, orange filling that is shiny and dense. The filling has a slightly textured surface with visible spice specks. In the background, there are small decorative pumpkins in white and orange, and a folded dark teal cloth. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The harmony of spices, pumpkin puree, and sweetened condensed milk creates a luscious filling that’s both smooth and flavorful. Using a refrigerated crust keeps things easy and mess-free, but you can definitely play around with homemade versions if you want more control.

Flat lay of a small unbaked 9-inch pie crust in a simple white ceramic pie dish, a small white bowl filled with smooth deep orange pumpkin puree, a small white bowl containing thick pale caramel-colored sweetened condensed milk, two whole large 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 in perfect symmetry and balanced proportions, 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: Super convenient and quick to use, plus it bakes up beautifully golden and flaky.
Pumpkin puree: Use pure pumpkin puree, not pumpkin pie filling, so you control the spices and sweetness.
Sweetened condensed milk: This adds a creamy texture and natural sweetness without extra sugar granules.
Eggs: They bind the filling ingredients and set the texture perfectly.
Pumpkin pie spice: The classic blend of warm spices that give pumpkin pie its signature aroma and mood.
Salt: Just a touch enhances all the flavors and balances the sweetness.

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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

I love that this easy pumpkin pie recipe welcomes your personal touch. Sometimes I add a little extra cinnamon or swap the pumpkin pie spice for a homemade blend to make it feel fresh. You can also experiment with crusts and toppings to make it your own classic.

Variation: One time, I swapped pumpkin pie spice for a mix of 1 ½ teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and ¼ teaspoon cloves—and it made the flavor pop beautifully.

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

Step 1: Prep Your Pie Crust

Start by thawing your refrigerated pie crust per package instructions, then gently unroll it and fit it into your pie dish. I like to fold the edges under just a bit and press them between my fingertips to create a simple, pretty wavy design. It’s little touches like this that make the pie look homemade without extra effort.

Step 2: Whisk Together the Filling

In a large mixing bowl, whisk the pumpkin puree, sweetened condensed milk (be sure to scrape every last bit from the can!), eggs, pumpkin pie spice, and salt until everything’s nicely blended. This part happens fast, but it’s crucial to mix it really well to get that perfectly even texture.

Step 3: Fill and Bake

Pour the filling into your prepared crust and gently wiggle the pie dish to level the filling. Place the pie on a baking sheet (trust me, it’s worth the extra catch-all for any drips). If you notice your crust edges tend to brown too fast, cover them loosely with foil to prevent burning.

Bake the pie on the bottom rack at 425°F for 15 minutes. Then, without opening the oven, lower the temperature to 350°F and continue baking for 35 to 40 minutes, until the filling is nearly set and doesn’t jiggle much when you gently shake the pan.

Step 4: Cool and Serve

Transfer the pie to a wire rack and let it cool for a minimum of two hours before slicing. If you like it chilled, rest it at room temperature for about an hour, then refrigerate for two more. Patience pays off here because the filling sets beautifully, making for perfect slices.

Top Tip

Having made this pie dozens of times, here are my best tips to make it foolproof and scrumptious, so your pie emerges just right every time.

Use a Baking Sheet: Always bake your pie on a rimmed baking sheet to catch any overflow and make transferring the pie easier.
Watch Your Oven Temperature: Starting at a higher heat helps set the crust quickly and avoid sogginess, then lowering it finishes the filling gently—don’t skip this step!
Cover Crust Edges: If your crust edges start getting too brown before the filling finishes baking, tent them with foil to prevent burning.
Don’t Rush Cooling: Letting the pie cool completely ensures it slices cleanly and tastes fantastic.

How to Serve Easy Pumpkin Pie Recipe

Garnishes

I keep it simple with a generous dollop of freshly whipped cream, lightly sweetened with a touch of vanilla. Sometimes I sprinkle a little cinnamon or nutmeg on top for that warm autumn vibe—and readers always ask if I’ve sprinkled something magical on it.

Side Dishes

Though pumpkin pie stands well on its own, I love pairing it with a cup of chai tea or rich coffee. For holiday celebrations, a scoop of vanilla ice cream on the side adds a cool contrast that everyone adores.

Creative Ways to Present

For festive gatherings, I like to serve mini pumpkin pies in ramekins or mini tart shells. It lets guests have their own sweet, personal-sized treat without the fuss of slicing. Adding a sprig of fresh rosemary or a cinnamon stick as a garnish really ups the wow factor, too.

Make Ahead and Storage

Storing Leftovers

Once cooled, I cover the pie tightly with plastic wrap and store it in the fridge. It stays fresh and flavorful for up to 4 days, though that rarely happens at my house!

Freezing

This pie freezes surprisingly well. Just wrap it tightly with plastic wrap followed by aluminum foil. When you’re ready to enjoy, thaw it overnight in the fridge and let it sit an hour at room temperature before serving to bring back that fresh-baked texture.

Reheating

If you like your pumpkin pie warm, reheat slices in a low oven (around 300°F) for about 10 minutes, or in the microwave for 20–30 seconds. Be careful not to overheat or it can turn soggy.

Frequently Asked Questions:

Can I use homemade pie crust instead of store-bought?

Absolutely! Just make sure to partially blind bake your homemade crust before adding the filling to prevent sogginess, since pumpkin pie filling is quite wet.

What’s the difference between pumpkin puree and pumpkin pie filling?

Pumpkin puree is just cooked, pureed pumpkin with no spices or sugar, while pumpkin pie filling is pre-seasoned and sweetened. This recipe calls for pumpkin puree so you control the flavor and sweetness.

Can I make this pie ahead of time?

Yes! Pumpkin pie actually tastes better when it’s had time to chill. You can prepare it a day in advance, store it in the fridge, and serve chilled or at room temperature.

How do I know when the pie is done baking?

The pie is ready when the filling is mostly set and doesn’t jiggle much when you gently shake the pan. It might have a slight wobble in the center—that’s perfect! Overbaking can cause cracks or dryness.

Final Thoughts

This Easy Pumpkin Pie Recipe has earned a permanent spot in my baking calendar. It’s approachable, reliable, and just bursts with comforting fall flavors every single time. I hope you enjoy making (and eating) it as much as I have—baking it feels like a warm hug on a cool day, and sharing it with friends makes it even better.