Name: Easy Pumpkin Pie Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1 (9-inch) unbaked pie crust; 1 (15 oz) can pumpkin puree; 1 (14 oz) can sweetened condensed milk; 2 large eggs; 1 teaspoon ground cinnamon; ½ teaspoon ground ginger; ¼ teaspoon ground nutmeg; ¼ teaspoon ground cloves; ½ teaspoon salt

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Looking for a cozy dessert that tastes like pure autumn comfort but doesn’t require hours in the kitchen? This Easy Pumpkin Pie is a time-honored classic that brings together the creamy, spiced richness of fall with simple, approachable steps. Whether you’re hosting a holiday feast or just craving a slice of something sweet, this pie’s silky filling, tender crust, and irresistible aroma never fail to delight. With just a handful of pantry staples, you’ll have Easy Pumpkin Pie on your table in no time, ready to wow family and friends with its classic flavor and inviting golden hue.

Ingredients You’ll Need

The magic of this Easy Pumpkin Pie comes down to a handful of everyday ingredients, each one playing a starring role in flavor or texture. You won’t need anything fancy — just honest staples that work together to create pumpkin pie perfection.

Unbaked pie crust (9-inch): The foundation for your pie, a store-bought or homemade crust offers just the right blend of buttery flake and structure.
Canned pumpkin puree (15 oz): Pure pumpkin delivers a naturally sweet, earthy base for the filling and that classic orange glow.
Sweetened condensed milk (14 oz): Adds luscious creaminess and sweetness, making the filling ultra-smooth and rich without any extra sugar or dairy hassle.
Large eggs (2): These bind everything together and help the pie set up with a lovely, sliceable consistency.
Ground cinnamon (1 teaspoon): The essential, warming spice that gives pumpkin pie its familiar, comforting taste.
Ground ginger (½ teaspoon): Provides a subtle zestiness that balances out the sweetness beautifully.
Ground nutmeg (¼ teaspoon): Adds warm, aromatic notes for another layer of spice complexity.
Ground cloves (¼ teaspoon): Just a touch gives the filling extra depth and that signature holiday vibe.
Salt (½ teaspoon): Enhances all the flavors and keeps the sweetness in check, so each bite is perfectly balanced.

How to Make Easy Pumpkin Pie

Step 1: Prepare the Filling

Begin by grabbing a large mixing bowl. Combine your canned pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, cloves, and salt. Whisk everything together until the mixture is completely smooth and those spices are evenly dispersed. You should see a lovely deep orange color, already promising big autumn flavors.

Step 2: Fill the Pie Crust

Carefully unroll or press your unbaked pie crust into a 9-inch pie dish, making sure it’s snug against the sides without any tears. Pour your silky pumpkin filling right into the crust, smoothing the top with a spatula so it’s evenly distributed from edge to edge.

Step 3: Bake at High Heat

Place your pie in an oven preheated to 425°F (220°C). Bake for 15 minutes at this temperature to give the crust a head start and to set the filling’s surface. Don’t peek just yet — this blast of heat is what helps your pie hold its shape!

Step 4: Lower the Heat and Finish Baking

After the first 15 minutes, reduce your oven temperature to 350°F (175°C) without opening the door. Continue baking for another 35 to 40 minutes. When a knife inserted near the center comes out clean, your Easy Pumpkin Pie is baked to perfection and ready to cool.

Step 5: Cool and Serve

Once out of the oven, let the pie rest on a wire rack for at least two hours. This step allows the custard-like filling to finish setting up so every slice is neat and creamy. Serve your Easy Pumpkin Pie at room temperature or chilled. For an extra flourish, dollop each slice with whipped cream — instant harvest happiness!

How to Serve Easy Pumpkin Pie

Garnishes

Classic whipped cream is a dreamy finishing touch, but you can also sprinkle a dash of cinnamon or nutmeg on top for pretty color and extra warmth. A drizzle of caramel sauce or a handful of candied pecans takes each slice of Easy Pumpkin Pie to decadent new heights.

Side Dishes

Easy Pumpkin Pie shines at the end of a festive meal, but it also pairs wonderfully with simple sides like spiced apples, roasted pears, or a scoop of vanilla ice cream. For brunches or afternoon gatherings, a hot cup of coffee or chai makes a delightful companion to its sweet spiced flavor.

Creative Ways to Present

If you want to get playful with presentation, try cutting the pie into small bars for a dessert platter, topping squares with a swirl of whipped cream and a sprinkle of cinnamon. Individual mini pies using muffin tins are perfect for parties or lunchbox treats. You can even serve wedges of Easy Pumpkin Pie in mason jars layered with graham cracker crumbs and whipped cream — so much fun and always a conversation starter.

Make Ahead and Storage

Storing Leftovers

To keep your Easy Pumpkin Pie tasting its freshest, wrap any leftovers well or transfer slices to an airtight container and pop into the refrigerator. It stays delicious for up to four days, so you can enjoy a sweet treat anytime you get the craving.

Freezing

This pie is wonderfully freezer-friendly. Once it’s completely cooled, wrap the entire pie (or individual slices) tightly in plastic wrap and then a layer of foil. It’ll keep well in the freezer for up to a month. Thaw overnight in the refrigerator before serving for the best texture and flavor.

Reheating

Want your Easy Pumpkin Pie served warm? Heat chilled slices in a 300°F oven for about 10 minutes until gently warmed through. If you’re in a hurry, a short zap in the microwave works too—just cover the slice with a damp paper towel to keep it moist.

FAQs

Can I use fresh pumpkin instead of canned?

Absolutely! If you have fresh pumpkin puree on hand, it works beautifully. Just be sure to drain any excess liquid and use the same amount called for in the recipe for ideal texture and flavor in your Easy Pumpkin Pie.

Do I need to blind bake the pie crust first?

No need for blind baking in this recipe. Starting with high oven heat helps the crust set up nicely without any extra steps, making the entire process truly “easy.”

Can I make Easy Pumpkin Pie without sweetened condensed milk?

Sweetened condensed milk is the secret to the pie’s creamy sweetness and silky filling. If you want to try a swap, evaporated milk plus ¾ cup sugar is a common substitute, but the texture will be a little different.

How can I tell when the pie is done?

The best indicator is when a thin knife inserted near the center comes out mostly clean, with perhaps a bit of custard clinging to it. The center should look set but may jiggle slightly — it’ll firm up as it cools!

Is this pie suitable for special diets?

This Easy Pumpkin Pie is vegetarian and easily adapted for different diets. Use a gluten-free crust for a gluten-free dessert, or try a plant-based condensed milk and an egg replacer for a vegan-friendly version.

Final Thoughts

No matter the season or the reason, making Easy Pumpkin Pie is a sure way to share a little sweetness and warmth with the people you love. If you’ve been looking for a stress-free, always delicious baking project, this one absolutely deserves a place in your kitchen. Gather your ingredients, bake and share — you’ll be amazed how quickly it becomes a family favorite!

Easy Pumpkin Pie Recipe

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4.9 from 18 reviews

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

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Description

Indulge in the warm, comforting flavors of fall with this Easy Pumpkin Pie recipe. Perfect for holiday gatherings or a cozy night in, this classic dessert is simple to make and sure to impress.

Ingredients

Scale

Pie Crust:

1 (9-inch) unbaked pie crust

Pumpkin Filling:

1 (15 oz) can pumpkin puree
1 (14 oz) can sweetened condensed milk
2 large eggs
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt

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Instructions

Preheat oven: Preheat the oven to 425°F (220°C).
Mix filling: In a large bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
Fill crust: Pour the filling into the unbaked pie crust.
Bake: Bake for 15 minutes at 425°F, then reduce the oven temperature to 350°F (175°C) and continue baking for 35–40 minutes until set.
Cool and serve: Let the pie cool on a wire rack for 2 hours. Serve at room temperature or chilled with whipped cream, if desired.