There’s something so comforting about a classic pumpkin pie, especially when it’s made with a simple, fuss-free method. This Easy Pumpkin Pie Recipe is one of my go-tos when I want that warm, cozy fall flavor without spending hours in the kitchen. Trust me, it’s easier than you think!

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 absolutely love how this Easy Pumpkin Pie Recipe brings that perfect balance of sweet, spice, and creamy texture – and it comes together in no time! It’s a recipe I always reach for when I want to impress without the stress.

Simple Ingredients: You can find everything you need easily, many straight from the pantry or fridge.
Minimal Fuss: Using a store-bought pie crust means less time prepping and more time enjoying.
Perfect Texture: The sweetened condensed milk creates a silky filling that’s just right — not too dense or watery.
Customizable Spice: You can tweak the pumpkin pie spice blend to suit your taste without messing up the classic vibe.

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

Every ingredient in this Easy Pumpkin Pie Recipe is chosen for simplicity and flavor harmony. From the creamy pumpkin puree to the sweet condensed milk, each part has a role that elevates the pie beautifully.

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: Using a store-bought crust saves loads of time and keeps the pie edges crisp; I love decorating the edges a bit for a homemade touch.
Pumpkin puree: Look for pure pumpkin, not pumpkin pie filling, to keep control over sweetness and spice.
Sweetened condensed milk: This is the secret for a silky, luscious filling without needing heavy cream or extra sugar.
Eggs: They’re the magic binders that hold the filling together and give that custard-like texture.
Pumpkin pie spice: A blend of cinnamon, nutmeg, and cloves brings that nostalgic fall flavor. You can even make your own blend if you like!
Salt: Just a pinch balances the sweetness and rounds out the flavors perfectly.

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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 experimenting with this pie by adjusting the spice mix or trying out different crusts. Feel free to tailor it to your taste — pumpkin pie is forgiving and versatile!

Variation: Once, I swapped pumpkin pie spice for a homemade blend of cinnamon, ginger, nutmeg, and a pinch of cloves — it gave a fresher, brighter flavor.
Dietary modification: I’ve tried gluten-free pie crust here with great results, making it perfect if you’re avoiding gluten.
Make it vegan: Using a dairy-free condensed milk and egg replacer can work, though texture shifts slightly — still delicious!

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

Step 1: Prepping the crust with love

First things first, take your refrigerated pie crust out and let it thaw as per package directions. I usually unroll it gently and fit it right into a 9-inch pie dish. I like folding the edges under a bit and pinching with my fingertips to create a pretty wavy pattern — it makes the pie look homemade without extra effort.

Step 2: Whisking the filling

In a large bowl, whisk together the pumpkin puree, sweetened condensed milk (don’t forget to scrape any leftover goodness from the can!), eggs, pumpkin pie spice, and salt. Whisk until everything is smooth and well blended – this ensures a silky filling without lumps.

Step 3: Pour and prep for baking

Pour that glorious filling into your pie crust and give the dish a little wiggle to level it out. If you want, you can place the pie on a baking sheet — it makes it easier to handle and catches any drips. To keep the crust edges from getting too dark, I sometimes cover them loosely with aluminum foil.

Step 4: Baking magic in two stages

Bake the pie on the lowest rack in your oven at 425°F for 15 minutes — this helps set the edges and starts cooking the filling. Then, without taking it out, turn the oven down to 350°F and continue baking for 35 to 40 minutes, or until the filling is nearly set and gently wobbles when nudged. Don’t overbake or it’ll crack!

Step 5: Cooling and chilling

Once done, move your pie to a wire rack and let it cool at least 2 hours before slicing. For a chilled pie, I let it rest an hour at room temp, then chill it in the fridge for 2 hours. This step really helps the flavors meld and the texture firm up perfectly.

Top Tip

Over the years, I’ve learned a few tricks that make this Easy Pumpkin Pie Recipe consistently delightful — these little insights save you time and worry in the kitchen.

Don’t rush cooling: Letting your pie cool completely before slicing keeps the filling from turning watery or falling apart.
Use a water bath if you’re nervous: If you fear a soggy crust, try partially baking your crust before filling it or bake the pie in a water bath for even cooking.
Foil for perfect crust edges: Wrapping the edges in foil after initial baking prevents burning while the middle finishes cooking.
Watch the jiggle: Your pie is done when the filling mostly sets but still has a slight wobble in the center — it’ll set more as it cools.

How to Serve Easy Pumpkin Pie Recipe

Garnishes

I love topping my pumpkin pie with a generous dollop of freshly whipped cream — it adds that light, creamy contrast. Sometimes I sprinkle a tiny pinch of cinnamon or nutmeg on top for an extra aromatic kick. Toasted pecans or a drizzle of caramel sauce also make fantastic garnishes when I’m feeling fancy.

Side Dishes

This pie pairs beautifully with simple sides like spiced cider or a scoop of vanilla ice cream. For holiday dinners, it’s a perfect finish alongside roasted veggies and turkey or ham — the sweet spice vibe balances savory mains wonderfully.

Creative Ways to Present

For special occasions, I’ve served this pie with a lattice crust top instead of the standard one — it looks impressive but is surprisingly easy to pull off. Another idea is slicing it into mini tartlets for a party platter or serving with individual whipped cream rosettes piped on top for a polished look.

Make Ahead and Storage

Storing Leftovers

I always cover leftovers tightly with plastic wrap or foil and keep them in the fridge. The pie stays fresh and delicious for up to 4 days, making it perfect for enjoying breakfast the next morning or a second helping after dinner.

Freezing

Freezing pumpkin pie works well if wrapped securely — I use plastic wrap and then foil for the best protection. When I thaw it overnight in the fridge, it maintains its texture nicely, but I recommend adding whipped cream fresh after thawing for best presentation.

Reheating

Reheating pumpkin pie gently in a low oven (around 300°F for 10-15 minutes) brings back that fresh-baked warmth without drying it out. I avoid microwaves here to keep the crust crisp and the filling silky.

Frequently Asked Questions:

Can I use homemade pie crust for this Easy Pumpkin Pie Recipe?

Absolutely! Using homemade pie crust is great if you prefer. Just be sure to partially blind bake it first so your crust stays crisp and doesn’t get soggy from the filling.

What can I substitute for pumpkin pie spice?

You can use a blend of cinnamon, nutmeg, ginger, and cloves instead. For example, 1 ½ teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and ¼ teaspoon cloves replicates that classic pumpkin pie spice flavor well.

How do I know when my pumpkin pie is done baking?

When the pie filling is mostly set but still has a slight jiggle in the center, it’s done. The center will firm up as it cools, so avoid overbaking to prevent cracks.

Can I freeze pumpkin pie after baking?

Yes, pumpkin pie freezes well. Wrap it tightly in plastic wrap and aluminum foil. Thaw it overnight in the fridge and add fresh whipped cream before serving for best results.

Final Thoughts

This Easy Pumpkin Pie Recipe has truly become a staple in my kitchen — it manages to be both incredibly simple and wonderfully delicious. Whether you’re making it for a special holiday or just because the season calls for it, this pie won’t disappoint. I’m excited for you to try it and make it your own little tradition!