If you’re looking to wow your friends and family with dessert but don’t want to spend hours in the kitchen, this Easy Pumpkin Pie Recipe is your golden ticket. It blends simple pantry staples into a luscious, creamy filling nestled in a flaky crust, capturing the warm spices and rich pumpkin flavor that make pumpkin pie a beloved classic. With this recipe, you’ll have a stunning, homemade pie that feels special but comes together without any fuss—perfect for holidays or whenever that cozy craving strikes.
Ingredients You’ll Need
These ingredients are straightforward but each plays an essential part in building the perfect pumpkin pie—balancing sweetness, spice, creaminess, and that tender crust everyone adores.
- 1 refrigerated pie crust: A convenient base that bakes up buttery and flaky without the stress of making dough from scratch.
- 1 (15 oz) can pumpkin puree: The star ingredient lending pumpkin’s earthy sweetness and velvety texture.
- 1 (14 oz) can sweetened condensed milk: Adds creamy richness and just the right hint of sweetness to the filling.
- 2 large eggs: These help the filling set beautifully while keeping it silky smooth.
- 1/2 tsp salt: A pinch to elevate all the flavors and keep things balanced.
- 2 tsp pumpkin pie spice: The cozy blend of cinnamon, nutmeg, ginger, and cloves that defines pumpkin pie’s signature warmth.
- Whipped cream (for serving): The perfect light and airy topping to accentuate each slice.
How to Make Easy Pumpkin Pie Recipe
Step 1: Prepare the Pie Crust
Start by preheating your oven to 425°F (218°C). Press the refrigerated pie crust into a 9-inch pie plate, trimming and crimping the edges to your preferred design—this little touch adds charm. Once in place, chill the crust in the refrigerator while you prepare your filling; this helps prevent shrinking and keeps those edges nice and crisp.
Step 2: Make the Filling
In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, salt, and pumpkin pie spice until you have a smooth, cohesive mixture. It’s incredible how these simple ingredients come together to create that silky pumpkin custard that everyone loves.
Step 3: Assemble the Pie
Pour the filling into your chilled pie crust. To make handling easier, set the pie dish on a baking sheet—this is a game changer for moving it in and out of the oven safely. Protect the crust edges with foil strips or a pie shield to prevent them from over-browning while the filling bakes to perfection.
Step 4: Bake the Pie
Bake at 425°F for the first 10 minutes—this high heat jumpstarts the crust baking and sets the edges of the filling quickly. Then, reduce the oven temperature to 350°F and bake for an additional 30 to 40 minutes. You’ll know it’s done when the center jiggles slightly but isn’t liquid; a tiny crack on the surface is perfectly normal and adds character to your pie.
Step 5: Cool and Serve
Once out of the oven, allow the pie to cool to room temperature, then chill it in the refrigerator for at least two hours. This chilling process is crucial—it lets the filling fully set so every slice holds its shape beautifully. Serve topped with a generous dollop of whipped cream for that classic finishing touch.
How to Serve Easy Pumpkin Pie Recipe
Garnishes
Whipped cream is the timeless accompaniment, but you can also sprinkle a light dusting of cinnamon or nutmeg on top for extra visual appeal and flavor. Toasted pecans add a delightful crunch if you want to jazz things up a bit.
Side Dishes
This pumpkin pie shines when paired with warm beverages like spiced chai or hot apple cider, especially during chilly evenings. For something more decadent, serve alongside a scoop of vanilla ice cream for an irresistible contrast of temperatures and textures.
Creative Ways to Present
Try cutting the pie into mini hand pies or tartlets for party-friendly bites that look gorgeous on a dessert tray. Another fun idea is layering pumpkin pie filling into parfait glasses with crushed graham crackers and whipped cream for an elegant twist on the classic.
Make Ahead and Storage
Storing Leftovers
Once chilled, cover your leftover pumpkin pie tightly with plastic wrap or foil and store it in the refrigerator. It stays delicious for up to four days, giving you plenty of time to enjoy those perfect pumpkin pie vibes again and again.
Freezing
If you want to save some for later, pumpkin pie freezes well. Wrap it securely in plastic wrap and then aluminum foil to protect it from freezer burn. When frozen properly, it can last for up to two months without sacrificing flavor or texture.
Reheating
To warm up slices of your Easy Pumpkin Pie Recipe, let them thaw in the refrigerator overnight and then heat gently in a low oven (around 300°F) for 10-15 minutes. This keeps the crust flaky and the filling creamy without drying it out.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! However, fresh pumpkin needs to be cooked and pureed until smooth before using. Keep in mind fresh pumpkin may have a slightly different texture and moisture content, so you might need to adjust the liquids slightly.
Is sweetened condensed milk necessary in this recipe?
Yes, it adds to the creamy texture and sweetness, simplifying the recipe by combining sugar and cream into one ingredient. Using it keeps this Easy Pumpkin Pie Recipe quick and mess-free without sacrificing flavor.
How do I prevent the pie crust edges from burning?
Using foil strips or a pie shield to cover the crust edges during baking protects them from over-browning while the filling finishes cooking. You can remove the foil in the last few minutes if you want the edges more golden.
Can I make this pie vegan or dairy-free?
This particular version relies on dairy ingredients, but you can swap in a plant-based pie crust, coconut condensed milk alternatives, and flax eggs to make a vegan-friendly version, though the texture and flavor might vary a bit.
Why does the pumpkin pie filling sometimes crack?
Minor cracks happen when the pie reaches room temperature and settle as it cools; it’s due to the custard contracting slightly and is totally normal. A cracked surface doesn’t affect taste—it’s still delicious!
Final Thoughts
Sharing this Easy Pumpkin Pie Recipe feels like passing around a little slice of cozy comfort that anyone can whip up at home. It’s straightforward without scrimping on that classic pumpkin pie charm we all adore. Give it a try—you might just find this simple recipe becomes your new go-to for warm, spiced sweetness all autumn long and beyond.
Print
Easy Pumpkin Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Easy Pumpkin Pie Recipe features a smooth, spiced pumpkin filling baked in a flaky refrigerated pie crust. Perfect for autumn or holiday gatherings, it’s a classic dessert that’s simple to make and delicious to serve with whipped cream on top.
Ingredients
Pie Crust
- 1 refrigerated pie crust (from a pack of two) or frozen crust
Pumpkin Filling
- 1 (15 oz) can pumpkin puree
- 1 (14 oz) can sweetened condensed milk
- 2 large eggs
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
For Serving
- Whipped cream (optional)
Instructions
- Prepare the Pie Crust: Preheat your oven to 425°F (218°C). Place the pie crust into a 9-inch pie plate and crimp the edges as desired. Chill the crust while preparing the filling to keep it firm and prevent shrinking.
- Make the Filling: In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, salt, and pumpkin pie spice until smooth and fully combined, ensuring an even flavor throughout the filling.
- Assemble the Pie: Pour the pumpkin mixture into the prepared pie crust. Place the pie plate on a baking sheet to make it easier to handle and to catch any spills. Cover the edges of the crust with foil strips or a pie shield to prevent over-browning during baking.
- Bake the Pie: Bake the pie at 425°F (218°C) for 10 minutes to help set the crust, then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 30 to 40 minutes. Check for doneness by making sure the center is slightly jiggly but not liquid. It is normal if the edges crack slightly.
- Cool and Serve: Remove the pie from the oven and allow it to cool to room temperature. Then refrigerate for at least 2 hours to fully set the filling. Serve chilled or at room temperature with a generous dollop of whipped cream, if desired.
Notes
- Using a pie shield or foil on the crust edges prevents burning and ensures an evenly baked crust.
- The filling will firm up as it cools; do not overbake to avoid cracks.
- Chilling the pie after baking improves texture and makes slicing easier.
- For best flavor, use fresh pumpkin pie spice or a blend of cinnamon, nutmeg, ginger, and cloves.
- Leftover pie can be stored covered in the refrigerator for up to 3 days.
