If you’ve been searching for the ultimate crowd-pleaser this fall, look no further than Easy Pumpkin Pie. Creamy, smooth, and delicately spiced, this classic treat delivers all the nostalgic flavors you crave with just a handful of pantry ingredients and simple steps. There’s something truly magical about how the gentle warmth of cinnamon and nutmeg melds with that crave-worthy pumpkin filling, all nestled in a buttery crust. Whether it’s a last-minute addition to your holiday feast or a spontaneous weekend bake, this Easy Pumpkin Pie never fails to impress with its comfort and simplicity!
Ingredients You’ll Need
It’s amazing how just a few well-picked kitchen staples combine to create such a memorable dessert. Each ingredient in this Easy Pumpkin Pie plays a special role, bringing out the perfect balance of flavor, irresistible texture, and that beautiful golden-orange hue.
- Pumpkin Purée (1 15-oz can): The heart and soul of the pie, offering sweet earthiness and a creamy base—opt for pure pumpkin, not pumpkin pie filling, for best results.
- Sweetened Condensed Milk (1 14-oz can): This adds silkiness and mellow sweetness, replacing the need for additional sugar and providing that signature smooth finish.
- Large Eggs (2): Essential for binding everything together and giving the filling a custardy, sliceable texture.
- Ground Cinnamon (1 tsp): Brings warmth and classic fall spice that’s simply made for pumpkin desserts.
- Ground Ginger (½ tsp): Adds zing and brightens all the other spices beautifully.
- Ground Nutmeg (½ tsp): Offers subtle sweetness and a hint of nutty aroma for depth of flavor.
- Salt (½ tsp): Enhances all the flavors and keeps the pie from tasting flat—don’t skip it!
- Unbaked Pie Crust (1 9-inch): Creates that irresistibly flaky, golden base to cradle the luscious pumpkin filling—use store-bought for convenience or homemade if you’re feeling fancy!
How to Make Easy Pumpkin Pie
Step 1: Prep the Oven and Pie Crust
Start by preheating your oven to 425°F (220°C). Lay out your unbaked 9-inch pie crust in a standard pie plate, gently pressing it into the bottom and up the sides. If you like a decorative edge, crimp it for a classic touch—this step makes your Easy Pumpkin Pie look homemade and inviting from the very first glance.
Step 2: Mix the Pumpkin Filling
In a large mixing bowl, whisk together the pumpkin purée, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until completely smooth. This mixture transforms quickly from humble ingredients into a thick, creamy, and beautifully spiced filling that’s just begging to be baked.
Step 3: Fill the Crust
Pour the pumpkin filling into your prepared pie crust. Use a spatula to smooth the top, making sure the filling is evenly distributed. This ensures that your Easy Pumpkin Pie bakes up with an even surface and picture-perfect slices.
Step 4: Bake to Perfection
Bake the pie for 15 minutes at 425°F to help set the crust and filling, then reduce the oven temperature to 350°F (175°C) without opening the oven door. Continue baking for 35 to 40 minutes, or until a knife inserted near the center comes out clean. The top should look slightly puffed and dry—don’t panic if the center jiggles ever so slightly; it will finish setting as it cools.
Step 5: Cool and Chill
Transfer the pie to a wire rack and let it cool completely at room temperature—this step is non-negotiable for the perfect, creamy texture. Chill the pie in the refrigerator for at least 2 hours before serving; this enhances the flavors and makes slicing a breeze. Serve cold or at room temperature, with a generous dollop of whipped cream if you like!
How to Serve Easy Pumpkin Pie
Garnishes
When it comes to garnishing, Easy Pumpkin Pie just begs for a billow of freshly whipped cream, maybe sprinkled with a pinch of cinnamon or nutmeg for a pretty finish. For a gourmet touch, try adding sugared pecans, a caramel drizzle, or even a few candied ginger bits—each adds a distinctive flair without overshadowing the classic flavors.
Side Dishes
Pumpkin pie plays well with all your favorite autumn sides. Serve slices alongside warm apple cider, a scoop of vanilla ice cream, or a bowl of fresh, juicy berries for a bright and tasty contrast. This Easy Pumpkin Pie is also stunning with a side of homemade cranberry sauce if you’re serving it as part of a holiday feast.
Creative Ways to Present
For an impressive finish, try baking mini pumpkin pies using a muffin tin and ready-made crust rounds—the perfect handheld treat for parties! Or, offer pie “flights” with a selection of toppings so guests can customize each slice. You can even use cookie cutters to make pastry shapes to decorate the top before baking, giving your Easy Pumpkin Pie a charming, festive look.
Make Ahead and Storage
Storing Leftovers
Cover any leftover Easy Pumpkin Pie loosely with plastic wrap or foil and store it in the refrigerator. It will stay fresh and delicious for up to 4 days—if it lasts that long! This also makes it a wonderful option for early prep before that big holiday dinner.
Freezing
If you want to get ahead of the holiday rush, you’re in luck! Easy Pumpkin Pie freezes beautifully. Once fully cooled, wrap the pie tightly in plastic wrap and a layer of aluminum foil, then freeze for up to two months. Thaw it overnight in the fridge for best results.
Reheating
To gently bring back the just-baked magic, reheat individual slices in the microwave for 15–20 seconds, or warm the whole pie in a 300°F oven for about 15 minutes. This revives the creamy texture and keeps the crust flaky so every bite tastes truly fresh-out-of-the-oven.
FAQs
Can I use fresh pumpkin instead of canned?
Absolutely! If you have the time, roast and purée sugar pumpkins for homemade filling. Just make sure to drain excess moisture; otherwise, stick with canned pumpkin for consistent, reliable results in Easy Pumpkin Pie.
What’s the best way to prevent cracks on top?
To avoid cracking, don’t overbake. Remove the pie from the oven as soon as the center barely jiggles and let it cool gradually—a little patience pays off with that perfect, smooth finish on your Easy Pumpkin Pie.
Is it okay to use pumpkin pie spice instead of individual spices?
Definitely! Swap out the cinnamon, ginger, and nutmeg for 2 teaspoons of pumpkin pie spice if you have it on hand. It’s a convenient shortcut that keeps your Easy Pumpkin Pie rich and flavorful.
Can I make Easy Pumpkin Pie in advance?
Yes, this pie is a fantastic make-ahead dessert. Bake it a day or two before your event and refrigerate until serving time—the flavors actually intensify as they rest, making your prep easier and your pie even tastier!
How long should Easy Pumpkin Pie cool before slicing?
Let the pie cool completely at room temperature, then chill for at least two hours. Slicing while it’s still warm can cause the filling to be too soft and messy, so patience is key to neat, dreamy slices!
Final Thoughts
If you’re looking for a no-fail dessert that makes every occasion feel warm and special, Easy Pumpkin Pie is just the ticket. A handful of kitchen staples, a sprinkle of spices, and you’re on your way to sharing slices of comfort and joy. I can’t wait for you to try it and discover just how delightful homemade pie can be, even on your busiest days!
Print
Easy Pumpkin Pie Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This easy pumpkin pie recipe is a classic dessert perfect for Thanksgiving or fall baking. Made with simple ingredients like pumpkin puree, sweetened condensed milk, and warm spices, it’s a delicious treat for any occasion.
Ingredients
Pumpkin Pie Filling:
- 1 (15 oz) can pumpkin purée
- 1 (14 oz) can sweetened condensed milk
- 2 large eggs
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp salt
Crust:
- 1 (9-inch) unbaked pie crust
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Mix the filling: In a large bowl, whisk together pumpkin purée, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until smooth.
- Fill the crust: Pour the filling into the unbaked pie crust and smooth the top.
- Bake: Bake for 15 minutes, then reduce the heat to 350°F (175°C) and bake for 35–40 minutes or until set.
- Cool and serve: Let the pie cool on a wire rack, then refrigerate for at least 2 hours before serving. Enjoy chilled or at room temperature with whipped cream.
Notes
- For extra flavor, add ground cloves or pumpkin pie spice.
- To prevent cracks, avoid overbaking the pie.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 230mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
