This easy pumpkin pie recipe is your new go-to for the holidays. It delivers a perfectly spiced, creamy, and crack-free pumpkin pie every single time. Forget complicated steps and hard-to-find ingredients; this recipe is all about simple, delicious, and classic flavor that will have everyone asking for a second slice. Whether it’s your first time baking a pie or you’re a seasoned pro, this guide guarantees success.
We’re using simple pantry staples to create that rich, custardy filling and a perfectly baked crust that stands up to it. Get ready to bake the best pumpkin pie of your life!
Why This Is the Easiest Pumpkin Pie Recipe
What makes this the most straightforward and reliable recipe you’ll find? First, we embrace the convenience of canned pumpkin puree, which provides consistent flavor and texture without the hassle of roasting a fresh pumpkin. Second, it’s incredibly versatile—you can use either a store-bought refrigerated pie crust or your favorite homemade version. Finally, the filling comes together in one bowl in just a few minutes. It’s truly a mix, pour, and bake situation.
Key Ingredients for a Perfect Pumpkin Pie
The magic of this easy pumpkin pie recipe lies in its simple, high-quality ingredients. Each one plays a crucial role in creating that unforgettable taste and texture.
Canned Pumpkin vs. Fresh Pumpkin Puree
For this recipe, we use 100% pure canned pumpkin puree, not pumpkin pie filling. Canned puree has a consistent moisture content, which is key to a smooth, non-watery filling. While fresh puree is wonderful, it can vary in texture and wateriness, making it less reliable for a foolproof recipe like this one.
The Perfect Spice Blend
A classic pumpkin pie needs a warm and fragrant spice blend. We use a simple mix of ground cinnamon, ginger, and cloves. This combination provides the perfect balance of warmth and spice without overwhelming the delicate pumpkin flavor. You can also substitute 1 3/4 teaspoons of pumpkin pie spice if you have it on hand.
The Secret to a Creamy Filling
Evaporated milk is the secret weapon for an ultra-creamy, custardy filling. It has less water than regular milk, which results in a richer texture and helps the pie set perfectly. It’s a classic ingredient that has been used in pumpkin pies for generations for good reason.
How to Make This Easy Pumpkin Pie Recipe Step-by-Step
Follow these simple steps for a flawless pie from start to finish. This process is designed to be as easy as possible, ensuring a delicious result with minimal effort.
Step 1: Prepare the Crust
First, preheat your oven to 425°F (220°C). Gently press your 9-inch pie crust into the pie dish. Crimp the edges using your fingers or a fork to create a decorative border. It’s important not to stretch the dough, as that can cause it to shrink during baking. For an extra layer of protection against a soggy bottom, you can blind bake the crust for 10 minutes, but it’s not required for this easy recipe.
Step 2: Mix the Filling
In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, salt, cinnamon, ginger, and cloves until everything is well combined. In a separate, smaller bowl, lightly beat the eggs. Whisk the beaten eggs into the pumpkin mixture. Finally, gradually whisk in the evaporated milk until the mixture is smooth and silky. Be careful not to overmix, as this can incorporate too much air and lead to cracking.
Step 3: Bake to Perfection
Carefully pour the pumpkin filling into the prepared pie crust. Bake in the preheated oven at 425°F for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue to bake for 40-50 minutes. This initial blast of high heat helps set the crust quickly.
Pro Tips for a Flawless Pie
These expert tips will help you troubleshoot common pie problems and ensure your easy pumpkin pie recipe turns out perfectly every time.
How to Prevent the Crust from Getting Soggy
To avoid a soggy bottom, make sure you bake the pie on a lower oven rack. This ensures the bottom crust gets enough direct heat to cook through properly. If your crust edges start to get too dark during baking, you can cover them with a pie shield or strips of aluminum foil.
The “Wobble” Test: How to Know When Your Pie Is Done
The best way to check for doneness is the wobble test. The pie is ready when the edges of the filling are set, but the center still has a slight jiggle (like Jell-O). It will continue to set as it cools. You can also insert a knife near the center; if it comes out clean, the pie is done.
Preventing Cracks in Your Pumpkin Pie
Cracking is usually caused by over-baking or cooling the pie too quickly. To prevent this, pull the pie from the oven when the center is still slightly wobbly. Let it cool gradually on a wire rack at room temperature. Avoid placing it directly in the refrigerator while it’s still warm, as the drastic temperature change can cause cracks to form.
Storing Your Pumpkin Pie
Once the pie has cooled completely (which can take a few hours), it should be stored in the refrigerator. Cover it loosely with plastic wrap or aluminum foil. It will keep well in the fridge for up to 4 days. This easy pumpkin pie recipe is perfect for making a day or two ahead of Thanksgiving to save you time!
Frequently Asked Questions
Absolutely! This is a great recipe to make ahead. You can bake the pie 1-2 days in advance and store it, covered, in the refrigerator. In fact, many people think the flavor is even better the next day.
The two main causes of cracking are over-baking and cooling too quickly. Be sure to remove the pie from the oven while the center is still slightly wobbly. Then, let it cool slowly and completely on a wire rack at room temperature before refrigerating.
Your pie is done when the edges of the filling look set and the center 2-3 inches still has a slight jiggle, similar to Jell-O. An inserted knife near the center should also come out clean. The pie will continue to set as it cools.
Either will work beautifully with this recipe! For the absolute easiest version, a store-bought refrigerated crust is a fantastic time-saver. If you have a favorite homemade recipe, feel free to use that.
For the best creamy texture, evaporated milk is recommended. However, in a pinch, you can substitute an equal amount of heavy cream or half-and-half. Note that this may slightly alter the final texture of the filling.
More Holiday Desserts You’ll Love
If you loved this simple pie, you’ll surely enjoy our festive Apple Crumble Cake or these irresistible Soft Pumpkin Cookies. For a truly decadent dessert, don’t miss our Carrot Cake Cheesecake.
The Easiest Pumpkin Pie Recipe
Easy Pumpkin Pie Recipe (The Only One You'll Ever Need)
Ingredients
Equipment
Instructions
- Preheat your oven to 425°F (220°C). Press the pie crust into a 9-inch pie plate and crimp the edges.
- In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, salt, and all the spices until combined.
- Whisk in the lightly beaten eggs.
- Gradually whisk in the evaporated milk until the filling is smooth and fully incorporated. Do not overmix.
- Pour the filling into the unbaked pie crust.
- Bake at 425°F for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for 40-50 minutes.
- The pie is done when the edges are set and the center has a slight wobble. A knife inserted near the center should come out clean.
- Let the pie cool completely on a wire rack for at least 2 hours. This allows the filling to set fully. Serve chilled or at room temperature.
Notes
Make-Ahead: This pie is perfect for making 1-2 days in advance. Keep it refrigerated until ready to serve.
Serving Suggestion: Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Share Your Creation!
We are so excited for you to try this easy pumpkin pie recipe! We know it will become a treasured part of your holiday celebrations. If you make it, please leave a comment below and let us know how it turned out. Don’t forget to share a picture of your beautiful pie with us on Pinterest!
