If you’re craving a dessert that perfectly captures the cozy flavors of fall without a complicated fuss, this Easy Pumpkin Pie Recipe is just what you need. It’s a delightful classic that blends smooth pumpkin goodness, warm spices, and a creamy texture in a flaky crust, making it an instant favorite. Whether you’re serving it for a holiday feast or just because, this simple recipe guarantees a deliciously comforting slice every time.
Ingredients You’ll Need
The beauty of this Easy Pumpkin Pie Recipe lies in its straightforward ingredients, each chosen to create the perfect balance of flavor, texture, and color. From the rich pumpkin puree to the warm pumpkin pie spice, every component plays a key role.
- Refrigerated pie crust: Using a ready-made crust saves time and ensures a buttery, flaky base without extra effort.
- 15 oz can pumpkin puree: The star of the show, bringing that creamy and naturally sweet pumpkin flavor.
- 14 oz can sweetened condensed milk: This adds sweetness and a velvety richness to the filling.
- 2 large eggs: Eggs bind the filling and give it that smooth, custard-like consistency.
- 1/2 tsp salt: A pinch to enhance the overall flavors and balance sweetness.
- 2 tsp pumpkin pie spice: The perfect blend of cinnamon, nutmeg, ginger, and cloves to evoke that signature warm taste.
- Whipped cream (optional): The classic topping to add lightness and creaminess to every bite.
How to Make Easy Pumpkin Pie Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 425°F (218°C). Gently press the refrigerated pie crust into a 9-inch pie plate and crimp the edges beautifully. Pop it in the fridge to chill while you get the filling ready — this helps keep the crust crisp as it bakes.
Step 2: Mix the Filling
In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, salt, and pumpkin pie spice. Blend until everything is smooth and perfectly combined. The filling’s creamy texture is key to making this pie feel indulgent while still being simple to pull off.
Step 3: Assemble the Pie
Pour your luscious pumpkin filling into the chilled crust. To make baking easier and keep your kitchen clean, place the pie plate on a baking sheet. Cover the crust edges with foil strips or a pie shield to prevent them from getting too brown while the filling cooks.
Step 4: Bake the Pie
Bake at 425°F for the first 10 minutes to set the crust, then reduce the heat to 350°F and continue baking for 30-40 minutes. You’re looking for a center that wiggles slightly when you shake the pan gently, but isn’t liquid. Some cracking around the edges is perfectly normal and adds to the homemade charm.
Step 5: Chill and Serve
Once baked, remove the pie from the oven and allow it to cool to room temperature. Then chill it in the fridge for at least 2 hours – this sets the filling fully and helps flavors meld beautifully. Serve topped with a dollop of whipped cream if you like, for that classic finishing touch.
How to Serve Easy Pumpkin Pie Recipe
Garnishes
Whipped cream is the timeless choice, adding a light and airy contrast to the rich pumpkin filling. For an extra touch, sprinkle a pinch of cinnamon or nutmeg on top. You can also add chopped pecans or a drizzle of caramel sauce for a gourmet twist.
Side Dishes
This pumpkin pie pairs wonderfully with a hot cup of coffee or spiced tea, perfect for cozying up on a chilly evening. If serving for a holiday meal, it complements savory sides like roasted turkey, mashed potatoes, or green bean casserole, rounding out the celebration perfectly.
Creative Ways to Present
For a fun spin, slice the pie into mini servings using a tart pan or individual ramekins. You can swirl in a bit of cream cheese frosting before baking for a marbled effect. Another idea is to top each slice with a small scoop of cinnamon ice cream, surprising your guests with a delicious temperature contrast.
Make Ahead and Storage
Storing Leftovers
After enjoying your slice, cover the leftover pie tightly with plastic wrap or foil and refrigerate it. The flavors actually improve after a day or two as the spices intensify and the texture settles.
Freezing
If you want to keep the pie longer, it freezes beautifully. Wrap the cooled pie firmly in plastic wrap and aluminum foil to prevent freezer burn. When you’re ready, thaw it overnight in the fridge before serving.
Reheating
Warm leftover pumpkin pie slices gently in a low oven (about 300°F) for 10-15 minutes to bring back that fresh-baked feeling. Avoid microwaving too long, as it can alter the texture. Add fresh whipped cream after warming for the best experience.
FAQs
Can I use homemade pumpkin puree instead of canned?
Absolutely! Homemade pumpkin puree works great and adds a fresh flavor, just make sure it’s well strained to remove extra moisture so the filling sets perfectly.
What can I substitute for sweetened condensed milk?
If you prefer, you can use evaporated milk combined with sugar, but sweetened condensed milk gives that distinct creamy sweetness that’s hard to beat in this recipe.
How do I know when the pumpkin pie is done baking?
The center should jiggle slightly like gelatin when gently shaken but should not be liquid. Edges might crack, which is normal and does not affect taste or texture.
Can I make this pie gluten-free?
Yes! Simply swap the regular pie crust with a gluten-free version available at most grocery stores or make your own gluten-free crust at home.
How long can I keep pumpkin pie in the fridge?
Store pumpkin pie in the refrigerator for up to four days. Beyond that, the texture and flavor start to degrade, so it’s best enjoyed sooner.
Final Thoughts
This Easy Pumpkin Pie Recipe is truly a joy to bake and share, capturing the warm and cozy spirit of autumn with every bite. Whether it’s for a festive gathering or a quiet night in, this pie makes the perfect homemade treat that’s as simple to make as it is delightful to eat. I can’t wait for you to try it and make it a staple in your dessert rotation!
Print
Easy Pumpkin Pie Recipe
- Total Time: 1 hour 0 minutes (including chilled cooling time not counted)
- Yield: 8 servings 1x
Description
This easy pumpkin pie recipe delivers a classic autumn dessert with a smooth, spiced filling nestled in a flaky pie crust. Perfect for holiday gatherings or any cozy occasion, this pie combines canned pumpkin puree with rich sweetened condensed milk and warm pumpkin pie spice for a deliciously creamy and flavorful treat that pairs beautifully with a dollop of whipped cream.
Ingredients
Pie Crust
- 1 refrigerated pie crust (from a pack of two) or frozen crust
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
- Preheat and Prepare 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 maintain its shape and texture.
- Mix Filling: In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, salt, and pumpkin pie spice until the mixture is smooth and fully combined.
- Assemble Pie: Pour the pumpkin filling into the prepared pie crust. Place the pie plate on a baking sheet to make handling easier. Cover the edges of the crust with foil strips or use a pie shield to prevent the crust edges from over-browning during baking.
- Bake Pie: Bake the pie at 425°F for 10 minutes initially. Then, reduce the oven temperature to 350°F and continue baking for 30 to 40 minutes, or until the center of the filling is slightly jiggly but no longer liquid. It’s normal for the edges to crack slightly.
- Cool and Chill: Remove the pie from the oven and allow it to cool to room temperature. For best results, chill the pie in the refrigerator for at least 2 hours before serving. Serve topped with whipped cream if desired.
Notes
- Chilling the pie crust before baking helps prevent shrinking and maintains flakiness.
- Using a foil shield prevents the pie crust edges from burning while allowing the filling to bake properly.
- The center may seem slightly jiggly after baking; this ensures a creamy texture once cooled.
- This pie is best served chilled but can be enjoyed at room temperature.
- Leftovers should be refrigerated and consumed within 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
