Easy Pumpkin Pie Recipe

• Use Room Temperature Ingredients: Bring eggs, pumpkin puree, and evaporated milk to room temperature before mixing. This ensures a smoother filling and even baking.
• Don’t Overmix: When mixing the pumpkin filling, avoid overmixing. Overmixing can incorporate too much air, causing the pie to puff up and then sink, leading to cracks.
• Spice it Right: If using store-bought pumpkin spice, make sure it’s fresh! Or, customize your own blend with cinnamon, ginger, nutmeg, and cloves for a richer flavor.
• Use a Pie Crust Collar: To avoid the edges of your crust from burning, use a pie crust collar or foil strips after the first 15 minutes of baking.
• Don’t Overbake: Bake the pie until the center is just slightly wobbly. Overbaking can cause the pie to crack and become dry. The residual heat will help it finish setting as it cools.
• Cool Slowly: Allow the pie to cool in the warm oven with the door cracked for an hour before letting it cool at room temperature. This gradual cooling helps the pie set properly and avoids the filling pulling away from the crust.
• Serve with Toppings: Serve your pie with a dollop of whipped cream or a scoop of vanilla ice cream for the perfect finishing touch!

The Easiest Pumpkin Pie Recipe with Step-by-Step Guide / Looking for a quick dessert? This easy pumpkin pie recipe comes together in minutes with a rich, creamy filling!

How to Store Leftover Pumpkin Pie

• Cool Completely: Let the pumpkin pie cool on a wire rack for at least 2 hours at room temperature. This prevents condensation, which can make the crust soggy.
• Refrigerate: Once the pie has fully cooled, cover it tightly with plastic wrap or aluminum foil, or store it in an airtight container. Pumpkin pie needs to be refrigerated because the custard-like filling contains eggs and dairy.
• Storage Duration: You can refrigerate the pie for up to 3-4 days. Keeping it well-covered will prevent it from drying out and absorbing any other fridge odors.
• Freezing Pumpkin Pie: For longer storage, freeze your pumpkin pie by wrapping it in plastic wrap and a layer of aluminum foil. It will last in the freezer for 1-2 months. Thaw it in the refrigerator overnight before serving.

Creamy Pumpkin Pie: An Easy Recipe for Any Occasion / Homemade pumpkin pie has never been easier! This step-by-step guide will help you bake the perfect pie every time.

Delicious Variations

1. Dairy-Free Pumpkin Pie

Substitute the evaporated milk with full-fat coconut milk or a plant-based alternative like almond or oat milk. This will give the pie a rich, creamy texture without the dairy.

2. Maple Pumpkin Pie

Swap out some of the sugar for pure maple syrup to give the pie a subtle, natural sweetness. It pairs beautifully with the pumpkin and spices for a deeper flavor.

3. Pumpkin Pie with Gingersnap Crust

For an extra kick, replace the traditional pie crust with a gingersnap cookie crust. Crush gingersnaps and mix them with melted butter, then press them into the pie dish before adding the pumpkin filling.

4. Pecan Pumpkin Pie

Sprinkle a layer of chopped pecans over the filling before baking. The nuts will toast during baking, adding a crunchy, nutty contrast to the creamy pumpkin filling.

5. Pumpkin Cheesecake Pie

Create a layered dessert by adding a layer of cheesecake to the pie. Spread a mixture of cream cheese, sugar, and vanilla on the bottom of the pie crust, then top it with the pumpkin filling.

6. Mini Pumpkin Pies

Make individual-sized pumpkin pies by using a muffin tin instead of a pie dish. This is perfect for serving at parties or family gatherings where guests can grab their own pie.

7. Gluten-Free Pumpkin Pie

For a gluten-free option, use a gluten-free pie crust or make a crustless pumpkin pie by baking the filling on its own in a pie dish or ramekins.

8. Pumpkin Pie with Caramel Topping

After baking, drizzle caramel sauce over the pie before serving for an indulgent, sweet finish. Top with a sprinkle of sea salt for a salted caramel variation.

More Delicious Pie Recipes

Easy Pumpkin Pie Recipe

Butterscotch Pecan Pie

French Coconut Pie

Fresh Strawberry Pie Recipe

Homemade French Silk Cheesecake Pie

Butterscotch Texas Pecan Pie Recipe

Apple Pie Cinnamon Roll Pull Apart Bread

Mini Puff Pastry Apple Pies

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