There’s just something magical about a slice of Easy Pumpkin Pie — the creamy filling, the warm spices, that perfectly flaky crust. This is the dessert I turn to again and again when fall rolls around or when a bit of comfort is in order, and let me tell you: nothing beats how simple it is to make. Whether you’re baking for a holiday gathering or just craving something sweet on a chilly afternoon, you’ll fall in love with how quickly this classic pie comes together and how beautifully it graces your table.
Ingredients You’ll Need
You only need a handful of pantry staples to whip up Easy Pumpkin Pie, proving that delicious desserts don’t have to be complicated. Each ingredient here plays a starring role, from providing that tender texture to adding depth of flavor and a pop of color — it’s all about balance.
- Pumpkin Purée (1 15 oz can): Gives the pie its signature autumnal flavor and rich orange hue; opt for pure pumpkin, not pie filling.
- Sweetened Condensed Milk (1 14 oz can): Adds creamy sweetness and helps the filling set to a velvety smooth finish.
- Large Eggs (2): Bind the filling together for a custard-like texture that holds its shape perfectly when sliced.
- Ground Cinnamon (1 tsp): Infuses warmth and that classic pumpkin spice aroma into every bite.
- Ground Ginger (1/2 tsp): Adds a gentle zing that brightens the overall flavor.
- Ground Cloves (1/4 tsp): Contributes earthy, spicy undertones for a truly memorable taste.
- Salt (1/2 tsp): Balances the sweetness and intensifies the pumpkin and spice flavors.
- Unbaked Pie Crust (1 9-inch): Whether store-bought for ease or homemade for flair, it’s the foundation of this Easy Pumpkin Pie.
How to Make Easy Pumpkin Pie
Step 1: Preheat the Oven
Get things started by preheating your oven to 425°F (220°C) — this initial burst of heat helps set the pie’s structure and encourages a flaky crust. Don’t skip this step; it makes all the difference for that classic, bakery-style result.
Step 2: Mix the Filling
In a large mixing bowl, whisk together the pumpkin purée, sweetened condensed milk, eggs, cinnamon, ginger, cloves, and salt. Keep whisking until everything is smooth and you can see those beautiful flecks of spice swirling throughout. No fancy equipment needed, just a sturdy whisk and a little elbow grease.
Step 3: Fill the Crust
Pour your silky pumpkin filling into the unbaked pie crust. Use a spatula or the back of a spoon to gently smooth the top, making sure it’s evenly distributed for an even bake and a perfect presentation.
Step 4: Bake
Bake in your preheated oven at 425°F for 15 minutes — this helps the pie “set” and start forming a lovely golden edge. Then, reduce the oven temperature to 350°F (175°C) and continue baking for 35–40 minutes. You’ll know it’s ready when a knife inserted in the center comes out clean, with maybe a tiny bit of moisture clinging to it.
Step 5: Cool Completely
Once baked, transfer the pie to a wire rack and let it cool completely. This patience pays off — cooling allows the custard filling to firm up, making it a breeze to slice and serve neat wedges of Easy Pumpkin Pie.
Step 6: Serve and Enjoy
When ready, slice and serve your pie chilled or at room temperature. If you love a creamy finish, top with a swoosh of whipped cream and perhaps a sprinkle of cinnamon for good measure. Pure fall happiness!
How to Serve Easy Pumpkin Pie
Garnishes
Enhancing every slice is a breeze! Dollop a swirl of whipped cream on top, dust with extra cinnamon, or sprinkle on a bit of grated nutmeg for an extra pop of spice and color. For a festive touch, edible flowers or a caramel drizzle add a beautiful finishing note to your Easy Pumpkin Pie.
Side Dishes
Pairing Easy Pumpkin Pie is half the fun. I love serving each slice alongside a fruit salad with tart apples or oranges to balance the sweetness, or with a scoop of vanilla ice cream for an indulgent holiday treat. Hot coffee, spiced tea, or mulled cider are the perfect cozy beverages to round out your dessert course.
Creative Ways to Present
For parties, try turning the pie into mini tartlets using a muffin tin, or use cookie cutters to stamp decorative shapes from the crust and adorn the top before baking. You can even create a “pie bar” with bowls of whipped cream, chopped nuts, and flavored syrups so everyone can customize their own perfect piece of Easy Pumpkin Pie.
Make Ahead and Storage
Storing Leftovers
Wrap leftover Easy Pumpkin Pie tightly with plastic wrap or aluminum foil, then pop it in the refrigerator. It stays fresh and flavorful for up to 4 days, making it a perfect make-ahead dessert option for busy weeks or holiday feasts.
Freezing
This pie freezes surprisingly well! Cool it completely, wrap individual slices or the whole pie tightly in plastic and foil, and freeze for up to 2 months. Thaw overnight in the fridge when cravings call — your Easy Pumpkin Pie will taste as if you just baked it.
Reheating
Warm slices in the microwave for about 20–30 seconds if you prefer a cozy, just-baked feel, or reheat the whole pie in a 300°F (150°C) oven for about 20 minutes. This gentle heat keeps the filling creamy and the crust crisp.
FAQs
Can I use homemade pumpkin purée instead of canned?
Absolutely! Just make sure your homemade purée is thick and well-drained, so your Easy Pumpkin Pie sets up correctly and isn’t watery.
Why did my pie crack in the middle?
Cracks usually mean the pie was slightly overbaked or cooled too quickly. No worries — a generous dollop of whipped cream hides them nicely and your pie will still taste incredible.
Can I make the Easy Pumpkin Pie filling ahead of time?
Yes, you can mix the filling a day ahead and keep it covered in the fridge. Just give it a quick stir before pouring into the crust and baking as usual.
Can I use store-bought pie crust?
Of course! That’s one of the beauties of Easy Pumpkin Pie — a good quality store-bought crust saves time and still delivers fantastic results. For a homemade touch, you can always crimp the edges or sprinkle a bit of cinnamon sugar on the crust before baking.
What’s the best way to prevent a soggy bottom crust?
Starting the bake at a high temperature helps crisp up the bottom of the crust, and making sure your filling isn’t too liquidy goes a long way. For extra insurance, you can lightly brush the crust with beaten egg white before adding the filling.
Final Thoughts
I hope you’ll give this Easy Pumpkin Pie a try — it’s the kind of recipe that turns any gathering into a celebration and is sure to make you the star of dessert hour. Don’t be surprised if everyone asks for the recipe, or for seconds! Here’s to cozy kitchen memories and simple sweets that bring everyone together.
Print
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
Indulge in the warm, comforting flavors of fall with this incredibly easy-to-make pumpkin pie. Perfect for holiday gatherings or a cozy night in, this classic dessert will surely delight your taste buds.
Ingredients
Pumpkin Pie Filling:
- 1 (15 oz) can pumpkin purée
- 1 (14 oz) can sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon 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 the pumpkin purée, sweetened condensed milk, eggs, cinnamon, ginger, cloves, and salt until smooth.
- Fill the crust: Pour the filling into the unbaked pie crust and smooth the top.
- Bake: Bake for 15 minutes at 425°F, then reduce the temperature to 350°F (175°C) and bake for an additional 35–40 minutes or until a knife inserted in the center comes out clean.
- Cool and serve: Let the pie cool completely on a wire rack before slicing. Serve chilled or at room temperature, optionally topped with whipped cream.
Notes
- Use a store-bought crust to save time, or make your own for a more homemade touch.
- The pie can be made a day ahead and stored in the fridge.
- For a deeper spice flavor, add a pinch of nutmeg.
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