Easy Pumpkin Pie Recipe (Creamy, Classic, and Perfect for Thanksgiving)

This easy pumpkin pie recipe is everything you want in a classic fall dessert— creamy, cozy, perfectly spiced, and unbelievably simple. It’s the kind of pumpkin pie that feels right at home on a Thanksgiving table but is easy enough to whip up on any Autumn-vibes-type weekend. Whether you serve it with fresh whipped cream or crunchy sugared cranberries, this pie brings all the warm fall vibes.

If you love nostalgic fall bakes, you’ll also enjoy recipes like Pumpkin Cinnamon Roll Cake and Pumpkin Chocolate Chip Muffins.

Best Easy Pumpkin Pie | This creamy, perfectly spiced pumpkin pie is the ultimate fall dessert! Simple ingredients, rich flavor, and a flaky homemade crust make this a must-make Thanksgiving recipe. Save it for your holiday baking!

Why You’ll Love This Recipe

• Foolproof filling with rich fall spice flavor
• Uses simple pantry ingredients
• Sets beautifully every time—no cracks, no weeping
• Perfect make-ahead holiday dessert

I swear by this All-Butter No-Chill Pie Crust for any pie recipe.

Ingredients & Substitutions

• Pie Crust: Use our All-Butter No-Chill Pie Crust for the flakiest results, or swap in a store-bought crust for convenience. 
• Granulated Sugar: Sweetens and balances the earthy pumpkin.
• Pumpkin Pie Spice: Store-bought or homemade—use what you love! A blend of cinnamon, ginger, nutmeg, and cloves works too.
• Salt: Just a pinch to bring everything to life.
• Eggs: Room temperature is ideal for a smoother mix.
• Canned Pumpkin: Canned pumpkin purée sets firmer than fresh. Homemade purée works but may require a slightly longer bake.
• Evaporated Milk: Adds richness. For dairy-free, use full-fat coconut milk.
• Whipped Cream: The non-negotiable finishing touch.

If you want to make your own spice blend, try our Homemade Pumpkin Pie Spice—it gives this pie a warm, bold flavor boost.

Classic Pumpkin Pie (No-Fail Recipe!) | Make the perfect pumpkin pie every time with this foolproof recipe—smooth, cozy, and full of warm fall spices. Ideal for Thanksgiving, Friendsgiving, or any crisp autumn day. Pin now for later!

Step-by-Step Instructions

1. Prepare the Crust & Filling

Preheat the oven to 425°F. Roll out your pie crust and place it in a 9-inch pie plate. In a large bowl, whisk together sugar, pumpkin pie spice, and salt. Add the eggs, pumpkin purée, and evaporated milk. Stir until smooth and creamy.

2. Assemble & Bake

Pour the filling into your prepared crust. Bake at 425°F for 15 minutes. Then reduce heat to 350°F and continue baking for 40–50 minutes, or until the center is just slightly wobbly.

3. Cool, Garnish & Serve

Cool the pie for at least 2 hours on a wire rack. Decorate with pecans, whipped cream, or sugared cranberries. Refrigerate until ready to serve.

Homemade Pumpkin Pie for the Holidays | The easiest homemade pumpkin pie with a silky texture and rich spice flavor. Pair it with whipped cream for the perfect holiday dessert! A classic fall recipe everyone loves.

Tips for Success

Use room temperature ingredients for an ultra-smooth filling.

Don’t overmix—the filling sets best when mixed gently.

Use a pie crust collar after the first 15 minutes to prevent burning.

Remove the pie while the center still has a gentle jiggle.

Cool gradually to prevent cracks.

Variations

• Dairy-Free: Use coconut milk.
• Maple Pumpkin Pie: Replace some sugar with maple syrup.
• Gingersnap Crust: Swap in crushed gingersnaps + melted butter.
• Pecan Pumpkin Pie: Add chopped pecans on top before baking.
• Pumpkin Cheesecake Pie: Add a cheesecake layer under the filling.
• Mini Pumpkin Pies: Bake in a muffin tin.
• Gluten-Free: Use a GF crust or make it crustless.
• Caramel Pumpkin Pie: Drizzle caramel over the top to serve.

Best Easy Pumpkin Pie | Looking for a quick dessert? This easy pumpkin pie recipe comes together in minutes with a rich, creamy filling!

How to Store Leftovers

• Refrigerate: Cool completely, then cover tightly and refrigerate up to 4 days.
• Freeze: Wrap well and freeze 1–2 months. Thaw overnight.

More Pie Recipes You’ll Love

Easy Pumpkin Pie Recipe (Creamy, Classic, and Perfect for Thanksgiving)

Easy No-Roll Press-In Pie Crust (All-Butter Recipe!)

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Mini Puff Pastry Apple Pies

Creamy Pumpkin Pie | Homemade pumpkin pie has never been easier! This step-by-step guide will help you bake the perfect pie every time.

📌 Pin this easy pumpkin pie for later—your future fall self will thank you!

Continue to Content

Easy Pumpkin Pie Recipe

Yield: 8

Prep Time: 10 minutes

Cook Time: 1 hour 5 minutes

Total Time: 1 hour 15 minutes

Nearly effortless pumpkin pie recipe everyone will love!

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Ingredients

• unbaked pie crust
• 3/4 cup granulated sugar
• 2 tsp pumpkin pie spice
• 1/2 teaspoon salt
• 2 large room temperature
• 15 ounces pumpkin puree
• 12 ounces evaporated milk

Instructions

1. Preheat oven to 425ºF.
2. Prepare the pie crust according to the recipe (if using homemade) and set it aside.
3. In a large mixing bowl, whisk together the sugar, pumpkin pie spice, and salt. Mix in the eggs, canned pumpkin, and evaporated milk, and mix until everything is well blended.
4. Pour the pumpkin filling into the pie crust. Bake at 425°F for 15 minutes, then lower the temperature to 350°F.
5. Continue baking for another 40-50 minutes at 350ºF, or until a toothpick inserted in the center comes out clean.
6. Turn off the heat and crack the oven door to cool for another hour. Then transfer to a wire rack to continue cooling at room temperature. Serve immediately or chilled.
7. Optional: top with lots of whipped cream! I like using our recipe for Homemade Stabilized Whipped Cream to pipe a border around the pie.

Notes

1. Can I use fresh pumpkin instead of canned?

Yes, you can! If you prefer using fresh pumpkin, roast and puree it until smooth. Just be sure to drain any excess water to avoid a watery filling.

2. Do I need to blind bake the crust?

Blind baking (pre-baking the crust) isn’t always necessary, but it helps prevent the crust from getting soggy. For best results, bake the crust for 10-15 minutes before adding the filling. You'll probably want to use a collar to protect the pie crust from buring while baking the pie.

3. How do I know when my pumpkin pie is done?

Your pumpkin pie is done when the edges are set, and the center is slightly jiggly. Insert a toothpick or knife in the center—it should come out clean or with a few moist crumbs. The pie will firm up as it cools.

4. Why did my pumpkin pie crack?

Cracks form when the pie is overbaked or cools too quickly. To avoid this, bake just until the center is set and allow the pie to cool slowly in the oven with the door cracked open.

5. Can I make this pie ahead of time?

Yes! Pumpkin pie can be made 1-2 days in advance. Store it in the refrigerator, covered, and it will be ready when you are.

6. How should I store leftover pumpkin pie?

Once completely cooled, cover the pie with plastic wrap or foil and refrigerate. It will stay fresh for up to 3-4 days.

7. Can I freeze pumpkin pie?

Absolutely! To freeze, wrap the pie in plastic wrap and foil, then store in the freezer for up to 1-2 months. Thaw it in the fridge overnight before serving.

8. What toppings go well with pumpkin pie?

Whipped cream is a classic topping, but you can also add a drizzle of caramel, chopped pecans, or a sprinkle of cinnamon for extra flavor.

9. Can I substitute the evaporated milk?

Yes, you can use half-and-half, heavy cream, or even coconut milk for a dairy-free option, though it may slightly alter the texture.

10. Why does my pie filling separate from the crust?

It’s normal for a little separation between the filling and the crust to occur as the pie cools. Don’t worry—this won’t affect the taste!

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 283Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 14mgSodium: 302mgCarbohydrates: 43gFiber: 2gSugar: 25gProtein: 5g

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