Name: Easy Pumpkin Pie Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1 unbaked 9-inch pie crust; 1 can (15 oz) pumpkin puree; 1 can (12 oz) evaporated milk; ¾ cup granulated sugar; 2 large eggs; 1 teaspoon ground cinnamon; ½ teaspoon ground ginger; ¼ teaspoon ground cloves; ¼ teaspoon ground nutmeg; ½ teaspoon salt

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There’s something truly magical about the first bite of Easy Pumpkin Pie: the silky filling, the warm spices, and that flaky crust all come together in a cozy embrace that tastes like autumn itself. This recipe is a longtime favorite in my kitchen because it’s simple enough for even the most casual baker, yet the results are so impressive that it’s requested year after year. Whether you’re prepping for a holiday meal or just craving a classic American dessert, Easy Pumpkin Pie never disappoints. It’s approachable, fuss-free, and absolutely packed with comforting flavor.

Ingredients You’ll Need

One of my favorite things about this Easy Pumpkin Pie recipe is how the ingredients are everyday pantry staples, yet each one plays a crucial role in achieving that perfect balance of taste, texture, and color. Let’s break down what you’ll need and why they matter.

Unbaked 9-inch pie crust: The buttery, flaky base that holds the luscious filling—use store-bought for convenience or homemade for extra love.
1 can (15 oz) pumpkin puree: The star of the show, bringing rich color and that unmistakable pumpkin flavor.
1 can (12 oz) evaporated milk: Adds creaminess and helps the filling set perfectly; you can use evaporated coconut milk for a dairy-free twist.
¾ cup granulated sugar: Sweetens the pie without overpowering the warm spices or pumpkin.
2 large eggs: Essential for binding the filling and giving it a custardy texture.
1 teaspoon ground cinnamon: Brings warmth and depth that defines every classic pumpkin pie.
½ teaspoon ground ginger: Adds a gentle zing that brightens the overall flavor.
¼ teaspoon ground cloves: A little goes a long way—cloves give the pie a cozy, aromatic finish.
¼ teaspoon ground nutmeg: Nutmeg adds a subtle, nutty complexity that rounds out the spice blend.
½ teaspoon salt: Balances the sweetness and brings out all the other flavors.

How to Make Easy Pumpkin Pie

Step 1: Prepare and Preheat

The first step is all about setting yourself up for success. Preheat your oven to 425°F (220°C) so it’s hot and ready when your pie goes in. If you’re using a store-bought pie crust, simply unroll it and fit it into your pie pan. If you’re going homemade, roll out your dough and gently lay it in the pan, crimping the edges for a decorative touch.

Step 2: Mix the Filling

Grab your largest mixing bowl and a sturdy whisk. Combine the pumpkin puree, evaporated milk, sugar, eggs, cinnamon, ginger, cloves, nutmeg, and salt. Whisk everything together until the mixture is completely smooth and there are no streaks of egg or clumps of spice. This is where the magic starts—the aroma alone will have you dreaming of fall!

Step 3: Fill the Crust

Pour the silky filling into your prepared pie crust, using a spatula to smooth out the top. The filling should reach almost to the rim but not overflow. Give the pie a gentle jiggle to even everything out—this helps it bake uniformly and gives you that classic, glossy pumpkin pie surface.

Step 4: Bake and Adjust Temperature

Place the pie on your oven’s center rack and bake at 425°F for 15 minutes. This high heat helps set the crust and the custard’s edges. After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for another 35 to 40 minutes. You’ll know it’s done when a knife inserted near the center comes out clean—the filling should be just set and slightly puffed but not dry.

Step 5: Cool Completely

Once baked, carefully transfer your pie to a wire rack and let it cool for at least two hours. This cooling step is essential—it allows the filling to finish setting and makes slicing much easier. Serve your Easy Pumpkin Pie at room temperature or chilled, depending on your preference.

How to Serve Easy Pumpkin Pie

Garnishes

A dollop of whipped cream is a classic choice, but don’t stop there! Sprinkle a pinch of cinnamon or nutmeg on top for extra flair, or add a few candied pecans for crunch. If you’re feeling fancy, a drizzle of caramel sauce or a scoop of vanilla ice cream can take your Easy Pumpkin Pie to the next level.

Side Dishes

This pie shines as the star of any dessert table, but it pairs beautifully with simple sides like fresh fruit salad or a warm cup of chai tea. If you’re serving it for a holiday meal, try adding a platter of shortbread cookies or a selection of cheese and nuts to round out the feast.

Creative Ways to Present

Give your Easy Pumpkin Pie a personal touch by cutting it into mini slices for a dessert buffet, or use cookie cutters to create festive shapes from pie crust scraps to decorate the top. For an elegant twist, serve each slice on a fancy plate with a cinnamon stick or edible flowers alongside.

Make Ahead and Storage

Storing Leftovers

Leftover Easy Pumpkin Pie keeps beautifully in the refrigerator. Simply wrap the pie (or individual slices) tightly with plastic wrap or foil and store for up to 4 days. The flavors actually deepen and mellow after a day, making it even more irresistible.

Freezing

If you want to get ahead on holiday prep, Easy Pumpkin Pie freezes surprisingly well. Once the pie has cooled completely, wrap it in several layers of plastic wrap, followed by a layer of aluminum foil. Freeze for up to 2 months. To serve, thaw overnight in the fridge—no one will guess it wasn’t freshly baked!

Reheating

To enjoy your pie warm, heat individual slices in the microwave for about 20–30 seconds, or rewarm the whole pie in a 300°F oven for 10–15 minutes. Just be sure not to overheat, as you don’t want the custard to become rubbery.

FAQs

Can I use fresh pumpkin instead of canned?

Absolutely! If you have fresh pumpkin puree on hand, swap it in for canned. Just be sure to use a sugar pumpkin (also called pie pumpkin) and cook, puree, and drain it well so the filling isn’t watery.

How do I prevent my pumpkin pie from cracking?

The key is not to overbake. Remove your Easy Pumpkin Pie from the oven as soon as a knife inserted near the center comes out clean. It will continue to set as it cools, and cooling it gradually on a wire rack helps prevent cracks.

Can I make Easy Pumpkin Pie dairy-free?

Yes! Substitute evaporated coconut milk for the evaporated milk. The texture remains silky, and the hint of coconut adds a lovely twist.

Why is my pie watery or not setting?

This usually happens if the filling is underbaked or if the pumpkin puree has too much liquid. Always bake until the center is just set, and don’t skip the cooling period. If using homemade puree, drain it in a cheesecloth to remove excess moisture.

How far in advance can I make Easy Pumpkin Pie?

You can make it up to two days ahead! Store it in the fridge, covered, until ready to serve. The flavors actually improve as they meld together, making it a great make-ahead dessert.

Final Thoughts

If you’re looking for a dessert that’s as easy as it is unforgettable, you simply can’t go wrong with this Easy Pumpkin Pie. It’s the kind of recipe that brings people together, sparks conversation, and leaves everyone reaching for seconds. Give it a try—you may just find it becomes your new favorite tradition!

Easy Pumpkin Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 8 reviews

Author: admin
Total Time: 1 hour
Yield: 8 servings 1x
Diet: Vegetarian

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Description

This easy pumpkin pie recipe is a classic American dessert perfect for Thanksgiving and holiday gatherings. It features a smooth, spiced pumpkin filling baked in a flaky 9-inch pie crust, combining warm flavors of cinnamon, ginger, cloves, and nutmeg for a comforting and festive treat.

Ingredients

Scale

Pie Crust

1 unbaked 9-inch pie crust

Filling

1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
¾ cup granulated sugar
2 large eggs
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
½ teaspoon salt

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Instructions

Preheat Oven. Preheat your oven to 425°F (220°C) to prepare for baking the pumpkin pie.
Mix Filling. In a large bowl, whisk together the pumpkin puree, evaporated milk, granulated sugar, eggs, ground cinnamon, ground ginger, ground cloves, ground nutmeg, and salt until the mixture is smooth and well combined without any lumps.
Fill Pie Crust. Pour the pumpkin filling into the unbaked 9-inch pie crust, spreading it evenly and smoothing the top.
Bake at High Temperature. Place the pie on the center rack of the oven and bake for 15 minutes at 425°F (220°C) to help set the crust and filling.
Reduce Oven Temperature. Lower the oven temperature to 350°F (175°C) and continue baking the pie for an additional 35 to 40 minutes, or until a knife inserted near the center of the pie comes out clean, indicating the filling is properly set.
Cool the Pie. Remove the pie from the oven and place it on a wire rack to cool for at least 2 hours, allowing the filling to fully set before serving.
Serve. Serve the pumpkin pie at room temperature or chilled. Optionally, add whipped cream on top for extra richness and flavor.

Notes

You can use either a store-bought pie crust or make your own homemade crust depending on preference and convenience.
Avoid overbaking as the center of the pie will continue to set while cooling on the wire rack.
For a dairy-free version, substitute the evaporated milk with evaporated coconut milk to maintain a creamy texture.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American