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.
Jump to:
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.
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.
- 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.
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:
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.
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.
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.
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.
Print
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 or holiday desserts, it combines canned pumpkin puree with condensed milk and warm pumpkin pie spices for a classic taste that's simple to prepare and delicious to serve.
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 to prepare for baking the pie.
- Prepare Pie Crust: Thaw the chilled pie crust according to package directions. Unroll it and fit it into a 9-inch pie dish. Decorate the edges by folding under slightly and pressing between fingertips to create a wavy design if desired.
- Mix Filling: In a mixing bowl, whisk together the pumpkin puree, sweetened condensed milk (making sure to scrape any excess from the can), eggs, pumpkin pie spice, and salt until the mixture is well blended.
- Fill Pie Crust: Pour the pumpkin mixture into the prepared pie crust, then gently wiggle the dish to level the filling evenly. Place the pie on a baking sheet. Optionally, cover the crust edges with a ring of aluminum foil to prevent over-browning.
- Initial Bake: Transfer the pie on the baking sheet to the lowest oven rack and bake at 425 degrees Fahrenheit for 15 minutes.
- Reduce Heat and Continue Baking: After 15 minutes, reduce the oven temperature to 350 degrees Fahrenheit and continue baking the pie until the filling is nearly set and no longer jiggles when moved, approximately 35 to 40 minutes.
- Cool Pie: Remove the pie from the oven and transfer it to a wire rack. Let it cool at least 2 hours before slicing. For a chilled pie, let it rest 1 hour at room temperature and then refrigerate for 2 hours.
Notes
- For homemade pie crusts, it is recommended to partially blind bake first to prevent sogginess due to the wet filling.
- If pumpkin pie spice is unavailable, substitute with a blend of 1 ½ teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and ¼ teaspoon cloves for similar flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 75 mg
Leave a Reply