Easy Pumpkin Pie Recipe

Introduction

When it comes to pumpkin pie, there’s something about the combination of creamy filling, sweet spices, and a perfectly baked crust that makes it the ultimate dessert for the fall and holiday season. This Easy Pumpkin Pie recipe has quickly become a family favorite in my household. The simplicity of the ingredients and the ease of preparation makes it a no-fail dessert that even the most novice bakers can confidently whip up. Every time I serve it, my family raves about how smooth and flavorful the filling is, and the whipped cream on top always adds that perfect finishing touch. I love that this recipe is made with sweetened condensed milk, giving it a rich, velvety texture without the need for heavy cream or complicated techniques. Whether it’s for Thanksgiving, Christmas, or just a cozy family gathering, this pumpkin pie never disappoints.

Why You’ll Love This Easy Pumpkin Pie Recipe

This Easy Pumpkin Pie is the definition of simplicity and deliciousness. It’s the perfect dessert to serve at any holiday meal or just as a treat for your loved ones. The recipe only calls for six ingredients, most of which you likely already have in your pantry, making it not only easy but also budget-friendly. The filling is rich and creamy, spiced just right with pumpkin pie spice, and the sweetened condensed milk gives it that smooth, melt-in-your-mouth texture. What’s even better is that the entire pie is made in under an hour, including bake time, so you don’t have to spend hours in the kitchen to enjoy a homemade pumpkin pie. This recipe also offers plenty of flexibility, allowing you to swap out the crust or top it with caramel drizzle or candied pecans for a unique twist. It’s a guaranteed hit every time!

Ingredients

• 1 refrigerated pie crust (from a pack of two) or frozen crust
• 1 (15 oz) can pumpkin puree
• 1 (14 oz) can sweetened condensed milk
• 2 large eggs
• 1/2 tsp salt
• 2 tsp pumpkin pie spice
• Whipped cream (for serving)

Instructions

1. Prepare the Pie Crust

Preheat your oven to 425°F (218°C). Place the pie crust into a 9-inch pie plate and crimp the edges as desired. Chill the crust in the fridge while preparing the filling to keep it from shrinking during baking.

2. Make the Filling

In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, salt, and pumpkin pie spice until the mixture is smooth and well combined. The combination of these ingredients creates a perfectly creamy, spiced filling that will make your pie stand out.

3. Assemble the Pie

Pour the pumpkin filling into the prepared pie crust. To make it easier to handle, place the pie plate on a baking sheet to catch any drips during baking. Cover the edges of the crust with foil strips or use a pie shield to prevent over-browning.

4. Bake the Pie

Bake the pie at 425°F for 10 minutes. After 10 minutes, reduce the oven temperature to 350°F and continue baking for another 30-40 minutes. The pie is done when the center is slightly jiggly but not liquid. It’s normal for the edges to crack slightly.

5. Cool and Serve

Remove the pie from the oven and let it cool to room temperature. Chill the pie in the refrigerator for at least 2 hours before serving to allow the filling to set properly. Top with whipped cream for a final touch and serve.

Nutrition Facts (Per Slice)

• Calories: 120 kcal
• Carbohydrates: 11 g
• Protein: 3 g
• Fat: 7 g
• Cholesterol: 53 mg
• Sodium: 253 mg

This nutrition information is based on a slice from a pie cut into 8 equal servings.

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour

How to Serve

• Serve the pie chilled for the best texture and flavor.
• Top with a generous dollop of whipped cream for extra sweetness.
• Pair with a cup of coffee, hot chocolate, or a spiced latte for a cozy fall treat.
• For a twist, drizzle with caramel sauce or add a sprinkle of candied pecans for crunch.
• Serve as a dessert after a big holiday dinner or as a sweet snack any time of the day.

Additional Tips

1. Pie Crust: Let refrigerated pie crust sit out for about 10 minutes before unrolling to prevent tearing. If you’re using a frozen pie crust, make sure it’s thawed properly before filling it.
2. Graham Cracker Crust: For a twist, you can substitute the regular pie crust with a graham cracker crust for a slightly different texture and flavor.
3. Pumpkin Puree vs. Pumpkin Pie Filling: Be sure to use pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
4. Baking Time: If the crust begins to brown too much during baking, cover the edges with foil to protect them from burning.
5. Cool Properly: After baking, let the pie cool completely at room temperature, then chill it for at least 2 hours. This will help the filling set and make slicing easier.

FAQ Section

1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin, but it must be cooked, pureed, and strained to remove excess moisture. Canned pumpkin is much more convenient for this recipe.

2. Can I make this pumpkin pie in advance?
Yes, this pie can be made a day ahead of time. Simply refrigerate it after it cools and before serving.

3. Can I substitute the sweetened condensed milk?
You can try using evaporated milk and adding extra sugar, but sweetened condensed milk gives this pie its creamy, rich texture and flavor.

4. Can I use a different spice if I don’t have pumpkin pie spice?
Yes, you can substitute with cinnamon, nutmeg, and ginger, but the flavor may be slightly different.

5. Can I freeze pumpkin pie?
Yes, you can freeze pumpkin pie for up to a month. Wrap it tightly in plastic wrap and foil before freezing. Let it thaw overnight in the refrigerator before serving.

6. Why does my pumpkin pie have cracks on top?
Cracks are normal and happen when the filling sets. To minimize cracks, don’t overbake the pie, and allow it to cool slowly at room temperature before refrigerating.

7. How do I prevent a soggy crust?
Blind bake the crust for a few minutes before adding the filling, or use a thicker, sturdier crust.

8. Can I make a mini pumpkin pie instead of one large pie?
Yes, you can make individual mini pumpkin pies by dividing the filling evenly into tart pans or muffin tins. The baking time will be shorter, so keep an eye on them.

9. What can I add to the pie for extra flavor?
Consider adding a dash of vanilla extract or a pinch of ground cloves to enhance the flavor.

10. Can I use a store-bought graham cracker crust?
Yes, a store-bought graham cracker crust is an excellent substitute for a traditional pie crust and can add a fun twist to the flavor.

Conclusion

This Easy Pumpkin Pie recipe is the perfect dessert to make for any holiday or family gathering. It’s quick, simple, and packed with delicious flavors that everyone will love. The creamy, spiced filling combined with the buttery, flaky crust creates the ultimate pumpkin pie experience without any fuss. Whether you stick with the traditional pie crust or try a graham cracker crust, this dessert is sure to be the highlight of your table. Don’t forget the whipped cream on top, and enjoy this holiday classic!

Print