If you’re looking for a dessert that feels like a warm hug from the inside, this Easy Pumpkin Pie Recipe is your new go-to! It’s wonderfully rich, perfectly spiced, and comes together faster than you might expect. Using simple pantry staples and a ready-made crust, this pumpkin pie balances creamy texture with just the right touch of autumn flavors, making it ideal for cozy family dinners or festive gatherings. Once you try this recipe, you’ll see why it’s a staple that brings everyone back for seconds and keeps the season’s spirit alive in every bite.
Ingredients You’ll Need
To make this Easy Pumpkin Pie Recipe, you’ll gather a handful of straightforward yet essential ingredients that work together to create that classic taste and luscious texture we all adore. Each component plays its part in ensuring your pie is smooth, sweet, and beautifully spiced.
- Refrigerated pie crust: Using a ready-made crust saves time and ensures a buttery, flaky base.
- Pumpkin puree (15 oz can): This is the star ingredient, providing the rich pumpkin flavor and creamy texture.
- Sweetened condensed milk (14 oz can): Adds natural sweetness and a velvety consistency without extra fuss.
- Large eggs (2): Help bind the filling while making it firm yet tender once baked.
- Salt (1/2 tsp): A pinch of salt balances the sweetness and deepens the flavor.
- Pumpkin pie spice (2 tsp): The perfect blend of cinnamon, nutmeg, ginger, and cloves that defines this pie’s cozy aroma and taste.
- Whipped cream (optional): The perfect finishing touch for serving, adding light creaminess and a touch of elegance.
How to Make Easy Pumpkin Pie Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 425°F (218°C). Unroll your refrigerated pie crust into a 9-inch pie plate and gently press it into place, crimping the edges however you like to give it that charming homemade look. Before adding any filling, pop the crust into the fridge to chill while you get everything else ready. This step helps keep the crust crisp and prevents it from shrinking during baking.
Step 2: Whisk the Filling
Next, grab a large bowl and whisk together the pumpkin puree, sweetened condensed milk, eggs, salt, and pumpkin pie spice. Keep whisking until the mixture is perfectly smooth and velvety, free of lumps. This smooth mixture is what will set beautifully in the oven to give you that quintessential, creamy pumpkin filling everybody loves.
Step 3: Pour and Protect
Pour the luscious pumpkin filling into your chilled pie crust. Place the pie plate on a baking sheet—this makes it easier to handle and helps catch any potential drips. To keep your crust edges from browning too much or burning during the long bake, cover them with foil strips or a pie shield. This little trick ensures you get a golden, flaky edge without worry.
Step 4: Bake to Perfection
Bake the pie at 425°F for 10 minutes to give the filling a strong start in the oven. Then, reduce the heat to 350°F and let it bake for another 30 to 40 minutes. You’ll know it’s done when the center is slightly jiggly yet set, and some gentle cracks on the edges are perfectly normal and a sign of a well-baked custard.
Step 5: Cool and Chill
Once baked, remove the pie from the oven and let it cool completely at room temperature. This gradual cooling lets the filling settle beautifully. After that, pop your pie into the fridge for at least 2 hours. Chilling helps the flavors to meld and the texture to firm up just right. Serve each slice with a generous dollop of whipped cream for that extra bit of decadence.
How to Serve Easy Pumpkin Pie Recipe
Garnishes
A classic dollop of whipped cream is the ultimate garnish for your Easy Pumpkin Pie Recipe, lending a fluffy, cool contrast to the warm spices. If you want to get fancy, sprinkle a little cinnamon or pumpkin pie spice powder on top, or even add a few toasted pecans for a delightful crunch that pairs wonderfully with the creamy filling.
Side Dishes
This pie is robust enough to stand on its own but pairs beautifully with a few light and fresh side dishes. Try serving it alongside a crisp apple salad or a refreshing citrus fruit salad to balance the rich, spiced dessert. A small scoop of vanilla ice cream is another classic companion that’s sure to please any crowd.
Creative Ways to Present
Want your Easy Pumpkin Pie Recipe to really impress? Serve it in mini tart pans for individual portions, or dress up slices with caramel drizzle and decorative cinnamon sticks. For festive occasions, consider topping it with sugared cranberries or edible gold leaf accents to elevate that autumnal charm to a whole new level.
Make Ahead and Storage
Storing Leftovers
After enjoying your pie, cover it tightly with plastic wrap or foil and store it in the refrigerator. Pumpkin pie keeps well for up to 3 to 4 days without losing its delightful flavor or texture, making it perfect for leftovers or preparing in advance for gatherings.
Freezing
If you want to keep your pumpkin pie even longer, freezing is a great option. Wrap the cooled pie very well in foil and plastic wrap to avoid freezer burn. It can be frozen for up to 2 months. When ready to serve, thaw it overnight in the refrigerator for best results.
Reheating
Reheating pumpkin pie is simple and brings back that fresh-from-the-oven feeling. Warm slices in a 350°F oven for about 10 to 15 minutes. Alternatively, a quick zap in the microwave for 20 to 30 seconds works nicely if you’re in a hurry. Pair with fresh whipped cream to finish.
FAQs
Can I use fresh pumpkin instead of canned puree?
Absolutely! Using fresh pumpkin requires cooking and pureeing it first, which adds extra steps but delivers a fresh, homemade flavor. Just be sure to cook the pumpkin fully and drain excess moisture before using it in this Easy Pumpkin Pie Recipe.
What can I substitute for sweetened condensed milk?
If you don’t have sweetened condensed milk on hand, try combining evaporated milk with sugar or use coconut milk with a bit of added sweetener for a dairy-free twist. Keep in mind this may slightly alter the texture and sweetness, so adjust carefully.
How do I prevent the crust from getting soggy?
Chilling the crust before filling and using foil or a pie shield on the edges while baking help prevent sogginess and over-browning. You can also brush the crust lightly with beaten egg white before adding the filling for an added moisture barrier.
Why does my pumpkin pie crack on top?
Cracks are common and happen due to rapid temperature changes or overbaking. This Easy Pumpkin Pie Recipe suggests baking at a high temperature initially, then lowering it to prevent cracks. Even if cracks appear, the pie tastes just as delicious!
Can I make this pie gluten-free?
Yes! Simply swap the refrigerated pie crust for a gluten-free variety available at many stores or make your own gluten-free crust at home. The filling itself is naturally gluten-free, making this recipe adaptable for gluten-sensitive guests.
Final Thoughts
This Easy Pumpkin Pie Recipe is truly a winner in both flavor and simplicity, blending classic spices and rich pumpkin into a dessert that feels like a celebration in every bite. Whether you’re a seasoned pie pro or just starting out, this recipe promises delicious results that will warm your heart and fill your home with cozy aromas. So grab a pie crust, open that pumpkin, and get ready to wow your family and friends with a slice of homemade happiness!
Print
Easy Pumpkin Pie Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 0 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This easy pumpkin pie recipe features a smooth and creamy pumpkin filling baked in a flaky pie crust. Perfectly spiced with pumpkin pie spice and sweetened condensed milk, this classic dessert is simple to make and delicious to serve at any fall or holiday gathering.
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 you prepare 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 the mixture is smooth and well combined.
- Fill the Pie Crust: Pour the pumpkin filling into the prepared pie crust. Place the pie plate on a baking sheet to facilitate easy handling and to catch any drips. Protect the crust edges by covering them with foil strips or a pie shield to prevent over-browning during baking.
- Bake the Pie: Bake the pie at 425°F for 10 minutes to set the crust. Then reduce the oven temperature to 350°F and continue baking for an additional 30-40 minutes. The filling should be set but still slightly jiggly in the center. Some cracking around the edges is normal.
- Cool and Chill: Remove the pie from the oven and allow it to cool to room temperature on a wire rack. After cooling, chill the pie in the refrigerator for at least 2 hours to fully set before serving.
- Serve: Serve slices topped with whipped cream if desired for an extra creamy touch.
Notes
- Using foil or a pie shield to cover the crust edges helps prevent them from burning while the filling bakes fully.
- Chilling the pie after baking improves the texture and makes slicing easier.
- Leftover pumpkin pie can be stored covered in the refrigerator for up to 3 days.
- Adjust pumpkin pie spice to taste or use cinnamon and nutmeg if you prefer a different spice blend.
- For a homemade crust alternative, use your favorite pie dough recipe.
