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!
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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.
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.
- 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.
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:
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.
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.
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.
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!
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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
- Diet: Vegetarian
Description
This easy pumpkin pie recipe features a smooth, spiced pumpkin filling baked in a flaky pie crust, perfect for a classic dessert that requires minimal effort and yields delicious results every time.
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 oven rack in the lowest position and heat oven to 425 degrees Fahrenheit.
- Prepare Pie Crust: Thaw the chilled pie crust according to package directions. Unroll and fit it into a pie dish. Decorate edges by folding them under slightly and pressing between fingertips to create a wavy design, if desired.
- Make Filling: In a mixing bowl, whisk together 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 mixture into the prepared pie crust and level it by wiggling the pie dish gently. Place the pie on a baking sheet. To prevent crust edges from becoming too dark, cover them loosely with a ring of aluminum foil if desired.
- Bake Pie: Transfer the pie on the baking sheet to the oven and bake on the lowest rack for 15 minutes at 425 degrees. Then reduce the oven temperature to 350 degrees and continue baking until the filling is nearly set and no longer jiggles when moved, about 35 to 40 minutes.
- Cool Pie: Transfer the pie to a wire rack and allow it to cool for at least 2 hours before slicing. For chilled pie, let it rest 1 hour at room temperature, then refrigerate for 2 hours before serving.
Notes
- You can substitute the store-bought pie crust with a homemade one; however, partially blind baking the homemade crust first is recommended to prevent sogginess from the wet filling.
- If pumpkin pie spice is unavailable, substitute with 1 ½ teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and ¼ teaspoon cloves for a similar flavor profile.
Nutrition
- Serving Size: 1 slice (⅛ pie)
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 210 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 80 mg

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