How to Make Pumpkin Pie (Quick & Easy)

This homemade Pumpkin Pie recipe is full of amazing fall flavors, making it the best dessert for Thanksgiving. It’s a favorite because it’s easy to make, featuring a creamy, rich filling inside a soft, crumbly crust. Spend time with your guests, not your oven, and let me show you how to make pumpkin pie!

Pumpkin Pie Recipe

Making a delicious pumpkin pie is easy, and with this tried-and-true pie recipe, you and your guests can enjoy big pumpkin flavor in a no-fuss pie.

I love this recipe. I love that my Pumpkin Pie Filling has ony 5 ingredients in it (well 6 if you count a pinch of salt), and I especially love that it’s not too sweet.

And the best part is that the recipe is perfectly scaled to make one 9-inch deep dish Pumpkin Pie. You can double the recipe if you need more than one pie, or even triple it! 

Plus, by using canned pumpkin purée, a premade pie shell, and evaporated milk, you can get all the ingredients at the store and have them ready to go when you are. Then, just mix, bake, and serve! That’s all there is to it!

It’s truly the perfect pumpkin pie recipe! If you love pumpkin AND pancakes, be sure to try my delicious Pumpkin Pancakes.

Why You’ll Love My Pumpkin Pie Recipe

• Simple Ingredients: My pumpkin pie recipe uses basic ingredients like canned pumpkin, evaporated milk, and a frozen pie crust.
• No Fancy Equipment Needed: You can whip up the pumpkin pie filling in just a few minutes by hand, no mixer needed!
• Quick Preparation: Mixing the pumpkin filling takes just a few minutes. Pour it into the pie shell, and it’s ready to bake.
• Great Make-ahead Dessert: This pie is easy to make the day before because you can serve it chiiled. 
• Use Your Favorite Crust: This recipe works beautifully with both homemade and store-bought crusts. To make a FAST and easy pumpkin pie, I use a store-bought pie shell.

*If you prefer to make your own own pumpkin puree, I’ve included instructions on how to make it.

Pumpkin Pie Ingredients

• Pie Crust: A 9-inch deep dish pie crust is the base of this pie. You can use a store-bought crust for convenience. If you prefer making a homemade crust, go for it!

• White Sugar: This recipe calls for granualted sugar to sweeten the filling. For a deeper flavor, you could substitute the same amount of brown sugar or even a mix of both.

• Pumpkin Pie Spice: Pumpkin pie spice give my filling its signature flavor. If you don’t have pumpkin pie spice, you can make your own with cinnamon, nutmeg, ginger, and cloves.

• Salt: Just a pinch to enhance the flavors of the pie.

• Eggs: Two large eggs are needed. They help to bind the filling together, ensuring it sets properly as it bakes.

• Pure Pumpkin: A 15-ounce can of pure pumpkin, NOT pumpkin pie mix is used for the filling. 

• Evaporated Milk: This adds creaminess to the pie. Condensed milk can be used as a substitute but adjust the sugar since it’s sweetened.

How To Make The Best Pumpkin Pie

This is just about the easiest Pumpkin Pie recipe on the planet! Grab a bowl, preheat your oven, and bake!

1. Prep Your Ingredients: Preheat your oven to 425°F. Have your pie crust ready in its pie dish (it can be used straight from the freezer is using a store-bought shell).

2. Mix Dry Ingredients: Combine the sugar and pumpkin pie spice with a pinch of salt. Set aside.

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3. Combine Wet Ingredients: In a large mixing bowl, lightly beat the eggs. Mix in the pure pumpkin until it’s well incorporated. Gradually add the sugar and spice mixture to this, whisking until blended well.

4. Add Evaporated Milk: Slowly whisk in the evaporated milk until the pumpkin filling is smooth.

5. Fill the Pie Shell: Pour the pumpkin filling into the unbaked pie shell. For a frozen pie crust, there’s no need to thaw it first. Place the pie on a baking sheet to catch any drips.

6. Bake: Initially, bake the pie at the higher temperature for 15 minutes. Then, reduce the oven temperature and continue baking. This helps set the edges while allowing the center to cook through without burning.

7. Cool: After baking, let the pie cool on a wire rack to room temperature. Be patient here, you wat the filling to set properly!

8. Serve: Enjoy your pumpkin pie at room temperature or chilled. Whipped cream is a perfect topping!

Recipe Tips

• You can use a frozen store-bought pie crust for this Pumpkin Pie recipe – and you don’t even need to par-bake or thaw it first! 
• Before filling the pie crust, place the pie crust on a baking sheet and then fill it. This will make moving it to the oven MUCH easier, and the baking sheet will catch any spills.
• Fresh pumpkin pie spice has much more flavor – buy a new bottle for the best Pumpkin Pie!
• If your pie crust edges start getting a little dark, you can tent them with aluminum foil or use a pie shield to keep them from buring.
• You can make your Pumpkin Pies up to a day in advance.

How to Make Pumpkin Pie Spice

To make a homemade pumpkin pie spice blend, you’ll need the following ingredients:

• 4 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg

Measure out all the ingredients and then combine them to mix well. Store in an airtight container for storage. 

How to Make Pumpkin Puree

If you prefer to make your own fresh pumpkin puree, here’s the steps. It’s easy enough, it just takes more time. 

1. Look for pumpkins labeled as sugar pumpkins or pie pumpkins. Choose a small to medium-sized one.
2. Set your oven to 375°F.
3. Wash the exterior of the pumpkin. Cut the pumpkin in half from the stem to the base. Use a spoon to scrape out the seeds and stringy fibers.
4. Place the pumpkin halves cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven until the flesh is tender and can be easily pierced with a fork, about 45-60 minutes, depending on the size of your pumpkin.
5. Remove the pumpkin from the oven and let it cool until it can be handled safely. Use a spoon to scoop the soft flesh from the skin. Discard the skin.
6. Add the pumpkin to a food processor or blender and blend until smooth. For an extra smooth puree, you can strain it through a cheesecloth or fine mesh sieve to remove any remaining fibers.
7. You’ll need 15 ounces for my recipe, which is just shy of 2 cups, so about 1 ¾ cups. Leftover puree can be stored in the refrigerator for up to a week or frozen for longer storage.

How Do You Know When Pumpkin Pie Is Done?

Pumpkin Pie is cooked when an inserted knife comes out clean. Your pie should be wiggly and jiggly but not gooey. The pie should take about 40-50 minutes to cook fully. You can test it with a digital thermometer – the perfect pie will be about 165-170-F in the middle. The downside to checking with a thermometer is the small hole in your pie.

Serving Suggestions

Wondering what to serve with Pumpkin Pie? I love mine with a dollop of whipped cream, but you can also serve it with a drizzle of salted caramel sauce, Cool Whip, candied nuts, or even a slice of sharp cheddar cheese. You can enjoy your pie, cool or cold.

Storage

Pumpkin pies are best when fresh, but you can store any leftovers in the fridge for 2-3 days. Sadly, this pie won’t freeze well – the crust will separate from the filling.

How Many Servings Are In 1 Pumpkin Pie?

A 9-inch pie will serve about 8. You can cut the slices larger to make 6 servings if you like, but 8 makes reasonably sized portions.

When To Serve Pumpkin Pie

Pumpkin Pie is the most common dessert at a traditional Thanksgiving meal, but it is also served at Christmas or other fall and winter celebrations and gatherings.

How To Avoid Cracks In Your Pumpkin Pie

Pumpkin pie cracks when the filling is overcooked. The eggs in this Pumpkin Pie recipe will start to coagulate at around 160-F, and as they get hotter, they tighten up, causing the pie to contract and cracks will form. The best way to avoid getting cracks in your pie is to cook it to about 165-170-F with a digital meat thermometer, then remove it from the oven to cool down.

More Delicious Fall Desserts

• Apple Pecan Pie
• Crockpot Apple Butter
• Caramel Apple Tres Leches
• Best Ever Pecan Pie
• Crockpot Apple Cobbler
• Pumpkin Bread
• Caramel Apple Cheesecake Bars
• No-Bake Pecan Pie