There is something truly magical about the warm, comforting flavors of pumpkin pie, especially when you can whip it up quickly without fuss. This Easy Pumpkin Pie Recipe is the perfect blend of creamy pumpkin filling and flaky crust, delivering that classic taste we all love but with a super simple process. Whether you’re new to baking pies or just want a dependable recipe that turns out perfectly every time, this recipe will become your go-to for cozy fall gatherings and anytime you crave a slice of autumn on a plate.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward pumpkin pie perfection. Each component plays a crucial role—from the creamy texture of pumpkin puree to the aromatic lift of pumpkin pie spice, everything works together harmoniously.
- Refrigerated pie crust: Using a ready-made crust makes the process quick and ensures a buttery, flaky base without extra effort.
- 15-ounce can of pumpkin puree: The star of the show, it provides that rich, smooth pumpkin flavor and beautiful orange hue.
- 14-ounce can of sweetened condensed milk: Adds sweetness and creaminess, replacing the need for separate sugar and heavy cream.
- 2 large eggs: They bind the filling, giving it structure and that luscious, custardy texture.
- ½ teaspoon salt: Enhances all the flavors, balancing the sweetness and spices perfectly.
- 2 teaspoons pumpkin pie spice: A warming blend of cinnamon, nutmeg, and cloves that infuses the filling with seasonal aroma.
- Whipped cream: Optional for serving, it adds a light and airy contrast to the rich pie.
How to Make Easy Pumpkin Pie Recipe
Step 1: Prepare the Oven and Pie Crust
Start by preheating your oven to 425°F to get it nice and hot for a perfect crust. Place the refrigerated pie crust into a 9-inch pie plate, crimping the edges to your liking—it’s your canvas for this delicious masterpiece. Once the crust is shaped, pop it into the fridge to chill while you prepare the filling. This subtle step helps keep the crust from shrinking during baking.
Step 2: Mix the Pumpkin Pie Filling
Whisk together the pumpkin puree, sweetened condensed milk, eggs, salt, and pumpkin pie spice in a large bowl. Take your time mixing until everything is well combined and smooth. This mixture is the heart of the pie, bringing that irresistible creamy texture and warm, spiced flavor that defines this Easy Pumpkin Pie Recipe.
Step 3: Fill the Pie Crust
Pour the filling into your chilled pie crust, spreading it evenly. To prevent the crust edges from overbaking or burning, place foil strips or a pie shield around the edges. Position the pie on a baking sheet to catch any drips and make handling easier when moving it in and out of the oven.
Step 4: Bake with Care
Bake the pie at 425°F for 10 minutes to set the crust initially, then reduce the temperature to 350°F and bake for an additional 30 to 40 minutes. You’ll know it’s done when the filling is almost set—it should jiggle just slightly in the center but never appear liquidy. The edges might crack a bit, which is perfectly normal and adds homemade charm.
Step 5: Cool and Chill
Remove your pie from the oven and allow it to cool completely on a wire rack. After it’s cooled, place it in the refrigerator to chill for several hours or overnight. Chilling helps the filling fully set and makes slicing easier, giving every piece a clean cut and delicious consistency.
How to Serve Easy Pumpkin Pie Recipe
Garnishes
Nothing elevates this pumpkin pie like a generous dollop of whipped cream on top. You can also sprinkle a bit of extra pumpkin pie spice or cinnamon for a festive look. For a more indulgent touch, drizzle some caramel sauce or scatter chopped toasted pecans for added texture and a nutty contrast.
Side Dishes
This pie pairs wonderfully with warm spiced cider, a scoop of vanilla ice cream, or even a cup of fresh coffee. These sides bring balance to the sweetness and enrich the overall dessert experience, making the moment truly special.
Creative Ways to Present
Consider serving your Easy Pumpkin Pie Recipe in mini tart pans for individual portions at a party—everyone loves a personal treat! You can also add a sprinkle of edible gold dust or festive fall leaves made from colored fondant for a stunning holiday table centerpiece.
Make Ahead and Storage
Storing Leftovers
Once baked and chilled, cover your pie tightly with plastic wrap or foil before placing it in the refrigerator. Leftovers will stay fresh and delicious for up to 3 days, making it easy to enjoy a slice or two without any rush.
Freezing
If you want to enjoy your pie later, freezing is a reliable option. Wrap the pie securely to prevent freezer burn, and it can stay good for up to one month. When you’re ready, thaw it overnight in the fridge before reheating or serving chilled.
Reheating
To savor the pie warm, reheat individual slices in a microwave for about 20 to 30 seconds or warm the whole pie in an oven set to 325°F for 15 minutes. Just be careful not to overheat, as you want to maintain the perfect creamy texture.
FAQs
Can I use fresh pumpkin instead of canned puree?
Absolutely! If you prefer fresh pumpkin, roast and puree it until smooth. Just make sure to drain any excess water to keep the filling from becoming too watery. The taste will be just as delightful.
Is it necessary to use sweetened condensed milk?
Sweetened condensed milk adds a rich sweetness and creaminess that’s hard to replace. However, if you want a lighter option, you can experiment with evaporated milk and sugar, but the texture may vary slightly.
Why does the pie filling jiggle after baking?
The slight jiggle means the filling is just set, which is exactly what you want. It will firm up completely as the pie cools and chills, ensuring a silky finish without being runny.
Can I make this pie gluten-free?
Yes! Simply substitute the refrigerated pie crust with a gluten-free crust of your choice. The filling remains the same, so you won’t miss a beat on flavor or texture.
How long does it take to make this pie from start to finish?
The entire process takes about one hour of active time plus chilling. It’s a quick and satisfying bake that fits beautifully into any holiday schedule.
Final Thoughts
This Easy Pumpkin Pie Recipe is truly a joy to make and share, capturing the heart of fall in every bite. Whether it’s your first time baking or a treasured tradition, this recipe delivers comforting, delicious results with minimal fuss. Give it a try—you might just find your new favorite pumpkin pie to bring warmth to your table year after year.
Print
Easy Pumpkin Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 40-50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This easy pumpkin pie recipe features a smooth and creamy pumpkin filling spiced with classic pumpkin pie spice and baked in a flaky refrigerated pie crust. Perfectly sweetened with condensed milk and topped with whipped cream, this traditional dessert is a must-have for fall and holiday gatherings.
Ingredients
Pie Crust
- 1 refrigerated pie crust (from a pack of two, or use a frozen crust)
Filling
- 1 (15 ounce) can pumpkin puree
- 1 (14 ounce) can sweetened condensed milk
- 2 large eggs
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
For Serving
- Whipped cream
Instructions
- Preheat Oven: Set your oven to 425°F (220°C) to prepare for baking the pie.
- Prepare Pie Crust: Place the refrigerated pie crust into a 9-inch pie plate, crimping the edges as you like for a decorative look. Chill the crust until you are ready to fill it to help maintain its shape during baking.
- Make Filling: In a medium bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, salt, and pumpkin pie spice until smooth and well combined.
- Fill Crust: Pour the prepared pumpkin filling into the chilled pie crust. Place the pie on a baking sheet to catch any drips and cover the edges of the crust with foil strips or a pie shield to prevent overbrowning during baking.
- Bake the Pie: Bake the pie at 425°F (220°C) for 10 minutes, then reduce the temperature to 350°F (175°C) and continue baking for an additional 30 to 40 minutes. The pie is done when the edges are set and the center jiggles slightly but is not liquidy.
- Cool and Chill: Remove the pie from the oven and allow it to cool to room temperature. Then, refrigerate it until fully chilled before serving to allow the filling to set properly.
- Store: Keep the pie covered in the refrigerator for up to 3 days. For longer storage, freeze the pie for up to one month.
Notes
- Use a pie shield or foil strips to prevent the crust edges from burning.
- Ensure not to overbake; the filling should be just set but slightly jiggly in the center.
- The pie is best served chilled with a dollop of whipped cream.
- Freezing the pie helps extend shelf life but can change the crust texture slightly.
- If using a frozen crust, thaw according to package instructions before filling.
