If there’s one dessert that truly embodies the cozy spirit of fall, it has to be this Easy Pumpkin Pie Recipe. With its silky-smooth filling, warm spices, and buttery crust, it’s the kind of treat that brings everyone to the table with a smile. Whether you’re baking for a special holiday or just craving a classic taste of the season, this pie is a must-try. The best part? It’s so simple and straightforward, you’ll want to make it year after year.
Ingredients You’ll Need
This Easy Pumpkin Pie Recipe shines thanks to a handful of pantry staples, each playing a vital role in creating the perfect slice. The beauty is in the balance; every ingredient enhances the creamy texture, rich flavor, and golden color that make this pie irresistible.
- Unbaked pie crust (9-inch): A store-bought or homemade crust provides the buttery, flaky foundation for your pie.
- Pumpkin puree (15 oz can): The heart of the pie, this delivers that signature earthy sweetness and beautiful orange hue.
- Evaporated milk (12 oz can): Adds creaminess and helps achieve that classic custard-like consistency.
- Granulated sugar (3/4 cup): Sweetens the filling just enough without overpowering the pumpkin flavor.
- Large eggs (2): Essential for binding the filling and giving the pie its smooth, sliceable texture.
- Ground cinnamon (1 teaspoon): Brings a cozy warmth and familiar spice to every bite.
- Ground ginger (1/2 teaspoon): Lends a subtle, zesty kick that brightens the pie.
- Ground cloves (1/4 teaspoon): Adds depth and a touch of aromatic spice.
- Salt (1/2 teaspoon): Enhances all the flavors and balances the sweetness beautifully.
- Whipped cream (optional): The classic finishing touch for an indulgent, creamy crown.
How to Make Easy Pumpkin Pie Recipe
Step 1: Preheat the Oven
Start by setting your oven to 425°F (220°C). This initial high heat gives the pie a lovely start, helping the crust set quickly and the filling begin to cook evenly.
Step 2: Mix the Filling
In a large mixing bowl, combine the pumpkin puree, evaporated milk, sugar, eggs, cinnamon, ginger, cloves, and salt. Whisk everything together until the mixture is velvety-smooth and thoroughly blended. This ensures every bite is perfectly spiced and creamy.
Step 3: Fill the Pie Crust
Place your unbaked pie crust in a 9-inch pie plate and gently crimp the edges if you’d like a decorative finish. Pour the pumpkin mixture into the crust, spreading it out evenly with a spatula.
Step 4: Bake the Pie
Pop the pie in the oven and bake at 425°F for 15 minutes. Then, without opening the oven door, reduce the heat to 350°F (175°C) and continue baking for 40 to 50 minutes. The pie is ready when a knife inserted near the center comes out clean and the filling has set with a slight jiggle in the middle.
Step 5: Cool and Serve
Let your pie cool on a wire rack for at least 2 hours. This patience pays off! Cooling helps the filling firm up for perfect slices. For extra indulgence, add a big dollop of whipped cream just before serving.
How to Serve Easy Pumpkin Pie Recipe
Garnishes
The classic choice is a swirl of freshly whipped cream, but you can also sprinkle a little cinnamon or nutmeg on top for a festive touch. For a hint of crunch, try a scattering of toasted pecans or a drizzle of caramel sauce.
Side Dishes
This Easy Pumpkin Pie Recipe pairs beautifully with a hot cup of spiced chai or coffee. If you’re serving a holiday meal, a side of vanilla ice cream or a small fruit salad adds a refreshing contrast to the warm spices.
Creative Ways to Present
For a fun twist, cut the pie into mini slices or use a cookie cutter to create pumpkin-shaped portions. You can even dress up each slice with a decorative pastry leaf or a sprinkle of edible gold dust for a show-stopping finish.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover the pie with plastic wrap or foil and refrigerate. It will stay fresh and delicious for up to four days, making it perfect for prepping ahead or enjoying leftovers throughout the week.
Freezing
This Easy Pumpkin Pie Recipe freezes like a dream. Wrap the cooled pie tightly in plastic wrap and then in foil. Freeze for up to two months. When you’re ready to enjoy, thaw it in the refrigerator overnight for the best texture.
Reheating
To serve your pie warm, place slices on a baking sheet and cover loosely with foil. Heat in a 300°F (150°C) oven for 10 to 15 minutes. Avoid microwaving, as it can make the crust soggy.
FAQs
Can I use homemade pumpkin puree?
Absolutely! If you have homemade pumpkin puree on hand, just make sure it’s well-drained and smooth for the best results in this Easy Pumpkin Pie Recipe.
What can I substitute for evaporated milk?
You can use half-and-half or heavy cream in place of evaporated milk. The texture may be a little richer, but the pie will turn out wonderfully creamy.
Can I make this pie ahead of time?
Yes, and it’s even recommended! This Easy Pumpkin Pie Recipe tastes fantastic the next day. Just bake, cool, and refrigerate until you’re ready to serve.
How do I prevent cracks in my pumpkin pie?
Don’t overbake the pie. Take it out when the center is still slightly wobbly, and let it cool completely at room temperature. This helps keep the filling smooth and crack-free.
Is it okay to use pumpkin pie spice instead of individual spices?
Definitely! Substitute 1 1/2 teaspoons of pumpkin pie spice for the cinnamon, ginger, and cloves if you prefer. It’s a simple swap that keeps this Easy Pumpkin Pie Recipe extra easy.
Final Thoughts
There’s something truly special about sharing a homemade pie, and this Easy Pumpkin Pie Recipe is as inviting as it gets. If you’re looking for a cozy, classic dessert that’s a breeze to bake and sure to impress, give this recipe a try. I can’t wait for you to taste how simple and delicious tradition can be!
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Easy Pumpkin Pie Recipe
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Easy Pumpkin Pie Recipe is a classic American dessert perfect for Thanksgiving or any fall gathering. With a smooth pumpkin filling infused with warm spices and baked in a flaky crust, it delivers a comforting and delicious treat that’s simple to make and sure to impress.
Ingredients
Pie Crust
- 1 (9-inch) unbaked pie crust
Filling
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Optional
- Whipped cream for serving
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough for the initial baking stage which helps set the filling quickly.
- Mix Filling Ingredients: In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, granulated sugar, eggs, cinnamon, ginger, cloves, and salt until the mixture is smooth and homogenous.
- Prepare Pie Crust: Pour the pumpkin filling into the unbaked 9-inch pie crust, spreading evenly to cover the entire crust base.
- Bake at High Temperature: Place the pie in the oven and bake at 425°F (220°C) for 15 minutes. This initial high heat helps the crust to set and prevents sogginess.
- Lower Temperature and Continue Baking: Reduce oven temperature to 350°F (175°C) and continue baking the pie for an additional 40 to 50 minutes, or until a knife inserted near the center comes out clean, indicating the filling is fully cooked.
- Cool the Pie: Remove the pie from the oven and let it cool on a wire rack for at least 2 hours. This allows the filling to set properly for clean slicing.
- Serve: Serve chilled or at room temperature, topped with whipped cream if desired for extra richness and sweetness.
Notes
- For enhanced flavor, substitute the individual spices (cinnamon, ginger, cloves) with 1 1/2 teaspoons pumpkin pie spice.
- The pie can be made a day in advance and stored covered in the refrigerator to deepen the flavors.
- Serve the pie chilled or at room temperature according to your preference.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 22g
- Sodium: 250mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
