Name: Easy Pumpkin Pie Recipe
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 (9-inch) refrigerated pie crust (store-bought); 1 (15 oz) can pumpkin puree (not pie filling); 1 (14 oz) can sweetened condensed milk; 2 large eggs; 2 1/2 tsp pumpkin pie spice; 1/4 tsp salt

There’s something truly comforting about a classic, smooth pumpkin pie, especially when it’s easy to make and turns out perfectly every time. This Easy Pumpkin Pie Recipe is my go-to when I want that cozy fall flavor without fussing over complicated steps.

Four slices of pumpkin pie are arranged diagonally on white plates with scalloped edges, each slice showing two layers: a golden brown crust with crimped edges at the bottom and a smooth, deep orange pumpkin filling on top, finished with a swirl of white whipped cream in the center. The plates rest on a white marbled surface, with two small decorative pumpkins, one orange and one white, placed to the left. A silver fork lies beside the closest pie slice on the right, and a dark green cloth is loosely folded on the right side of the image. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Pumpkin Pie Recipe
Top Tip
How to Serve Easy Pumpkin Pie Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Pumpkin Pie Recipe

Why You'll Love This Recipe

I’m always looking for recipes that feel special without being intimidating, and this one fits that bill perfectly. It brings together comforting flavors with minimal effort, so it’s a fantastic choice for holiday dinners or an impromptu sweet treat.

Simplicity: Uses mostly pantry staples and a store-bought crust, so you can have it ready in under an hour.
Rich, Creamy Filling: The sweetened condensed milk keeps the pie silky smooth without needing heavy cream or a complicated custard.
Classic Flavor: Pumpkin pie spice ties everything together with that perfect warming blend of cinnamon and cloves.
Beginner-Friendly: Even if you don’t usually bake, you’ll find this recipe straightforward and forgiving.

The image shows a pumpkin pie with a golden-brown crust that has a wavy edge, holding a smooth, deep orange filling. The pie is in a clear glass dish on a white marbled surface. Three slices are cut out, with one slice taken away showing the thick, dense filling inside. Around the pie, there are two small decorative pumpkins, one white and one brown, and a dark green cloth casually placed to the side. A silver pie server is partially visible in the bottom left corner. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient here plays a simple but important role — combining to create a smooth, flavorful pie without extra fuss. Plus, using a store-bought crust saves you a ton of time but still tastes great.

Flat lay of a fully unrolled, round pie crust in a simple white ceramic pie dish, a small white bowl filled with smooth orange pumpkin puree, a small white bowl containing thick sweetened condensed milk, two large whole brown eggs with clean shells, a small white bowl holding warm brown pumpkin pie spice powder, and a small white bowl with fine white salt crystals, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Refrigerated pie crust: Convenient and flaky, it’s a real time-saver and perfect for this recipe’s quick prep. If you want a homemade crust, I recommend blind baking it first to avoid sogginess.
Pumpkin puree: Use pure pumpkin, not pumpkin pie filling, which already has added sugar and spices. This lets you control the sweetness and spice level.
Sweetened condensed milk: Gives the pie a rich, creamy texture without needing cream or extra sugar.
Eggs: Acts as a binder, helping the filling set perfectly without cracking.
Pumpkin pie spice: The warm blend of cinnamon, nutmeg, ginger, and cloves brings out that classic pumpkin pie flavor.
Salt: Just a pinch to enhance the flavors and balance the sweetness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how versatile this Easy Pumpkin Pie Recipe is. Sometimes I add a little extra cinnamon if I’m craving that deeper spice, or top it with toasted pecans for a little crunch. Don’t be afraid to tweak it until it feels just right for you.

Variation: One year, I swapped the pumpkin pie spice for my own combination of cinnamon, nutmeg, ginger, and cloves, and it gave the pie a fresher, brighter taste that I really enjoyed.
Dietary tweak: For a dairy-free pie, look for condensed coconut milk as a substitute and use a dairy-free pie crust.
Difficulty level: This recipe is great for beginners, but also easy to elevate with homemade crusts or fancy whipped cream toppings if you’re feeling fancy.

Step-by-Step: How I Make Easy Pumpkin Pie Recipe

Step 1: Ready the crust with care

Start by thawing the refrigerated pie crust just enough so it’s easy to unroll without tearing. Then press it gently into your pie dish—it’s okay if the edges look a bit rough; I like folding them under and pinching softly to create a simple wavy design. If you want, you can chill the crust for 15 minutes before filling to help prevent shrinking.

Step 2: Whisk the filling ingredients

In a large mixing bowl, blend the pumpkin puree, sweetened condensed milk (make sure to scrape all that tasty goodness from the can!), eggs, pumpkin pie spice, and salt until everything is smooth and well combined. I like to give it a good whisk so the texture stays nice and silky.

Step 3: Fill the crust and prepare to bake

Pour the filling into your pie crust and gently shake or wiggle the dish to level the surface. For a neat finish, you can cover the edges with a ring of aluminum foil to keep them from burning or getting too dark during the high-heat start.

Step 4: Bake with care for perfect texture

Set the pie on a baking sheet and place it on the lowest rack in your preheated oven at 425°F for 15 minutes. Then, without opening the oven, reduce the heat to 350°F and continue baking for another 35 to 40 minutes until the filling is set but still slightly jiggly in the center. This two-step bake helps the crust stay flaky while the filling cooks through evenly.

Step 5: Cool and serve

Once out of the oven, transfer the pie to a wire rack and let it cool completely — at least 2 hours — before slicing. If you prefer chilled pie, leave it at room temperature for 1 hour, then pop it into the fridge for 2 hours. This resting time lets the flavors meld and the filling finish setting beautifully.

Top Tip

From baking this Easy Pumpkin Pie Recipe many times, I’ve learned some helpful tricks that really boost your success and make the experience more relaxed.

Cover the crust edges: I always keep a ring of foil around the edges during baking to prevent overbrowning—especially when baking at high heat to start.
Don’t overbake: The filling should still jiggle a bit in the middle when you take it out; it sets completely as it cools, keeping it creamy, not dry.
Use a baking sheet: Placing the pie on a sheet catches drips and makes it easier to transfer in and out of the oven.
Let it rest: Cooling time is crucial for slicing clean pieces and letting the flavors deepen—impatient slicing leads to messy results.

How to Serve Easy Pumpkin Pie Recipe

Garnishes

I love topping my pumpkin pie with freshly whipped cream—sometimes I sprinkle a little cinnamon on top for an extra touch. Toasted pecans or a drizzle of caramel sauce are also great if you want to dress it up for guests or special occasions.

Side Dishes

When serving this pie for Thanksgiving or a cozy fall meal, I usually pair it with a hearty coffee or a spiced chai latte. It also goes wonderfully alongside vanilla ice cream if you want a cold contrast.

Creative Ways to Present

For holiday gatherings, I like to make mini pumpkin pies in tart pans for individual servings. It’s a fun way to personalize portions and adds a charming touch to the dessert table. You could also use decorative pie crust cutters to make cute shapes on top.

Make Ahead and Storage

Storing Leftovers

After it’s cooled completely, I cover the pumpkin pie tightly with plastic wrap or foil and store it in the fridge. It keeps well for up to 4 days and tastes even better as the flavors meld overnight.

Freezing

I’ve frozen leftover slices wrapped in foil and placed in airtight containers with good results. When thawed in the fridge overnight, the texture holds up nicely, just be sure not to freeze the pie longer than 1-2 months for the best flavor.

Reheating

To reheat, I pop slices in a 300°F oven for about 10 minutes to warm gently without drying out the filling. Avoid microwaving if you can—it can make the crust soggy.

Frequently Asked Questions:

Can I use fresh pumpkin instead of canned puree?

Absolutely! If you're using fresh pumpkin, roast it until tender, then puree it until smooth. Just make sure to drain any excess liquid so the filling doesn’t get too watery.

Why does my pumpkin pie crack sometimes?

Cracking happens when the pie is overbaked or cooled too quickly. To avoid this, bake until the filling is just set but still slightly jiggly in the center, and let it cool gradually at room temperature.

Can I make this pie ahead of time?

Yes! This Easy Pumpkin Pie Recipe actually tastes great when made a day in advance and refrigerated. Just be sure to cover it well to prevent it from absorbing any fridge odors.

What can I substitute for pumpkin pie spice?

If you don’t have pumpkin pie spice, mix 1 ½ teaspoons cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and ¼ teaspoon cloves as a homemade blend.

Final Thoughts

This Easy Pumpkin Pie Recipe holds a special place in my kitchen because it balances ease with that classic seasonal comfort I always crave. I recommend trying it out just like I do—with simple ingredients, friendly steps, and a little patience. Once you taste it, I bet it’ll become your go-to pumpkin pie too.