Easy Pumpkin Pie

Every fall holiday is not complete and the same without the traditional pumpkin pie dessert! Pumpkin pie is really a must-have and this version keeps things simple. Using canned pumpkin and a store-bought pie crust, you'll get a creamy, spiced filling without the extra work.

With its rich flavor, this pie is a perfect finish to Thanksgiving dinner and works just as well for any occasion. Top it with whipped cream or a few simple decorations to make it festive!

Why You'll Love It

• Quick to make with canned pumpkin and a ready-made crust
• Smooth, custard-like filling with just the right amount of spice
• It's just so good it'll make you love the Fall season more!

Ingredients

Pie crust

• 1 store-bought pie crust

Filling

• pumpkin puree
• evaporated milk
• eggs
• light brown sugar
• flour
• salt
• ground cinnamon
• ground ginger
• ground nutmeg
• ground cloves

Note: Instead of individual spices (cinnamon, ginger, nutmeg, cloves), use 2 ½ teaspoons pumpkin pie spice.

Tools You'll Need

• 9-inch pie plate (about 1 ½ inches deep)
• Mixing bowls (one for dry, one for wet ingredients)
• Whisk and mixing spoon
• Measuring cups and spoons
• Rolling pin (if using dough that needs rolling)
• Small knife (if making leaf cut-outs)
• Baking sheet with parchment paper (for cut-outs)
• Wire cooling rack
• Oven thermometer (optional but helpful for accuracy)

Pumpkin Pie in 3 Easy Steps

1. Prepare the crust.
2. Mix the fillings.
3. Bake!

Friendly note: Before starting anything, make sure to preheat your oven to 425°F (use an oven thermometer if you have one).

Step 1: Prepare the Crust

• Roll store-bought or homemade dough into a 12-inch round.
• Fit into a 9-inch deep pie plate and trim the edges. Check out this tutorial from BHG on how to edge a pie crust. I've been following their method for years!
• No need to blind bake since the temperature will be reduced during baking. Blind baking is pre-baking the crust first separately without the filling.

If you have extra dough, you can hand-cut simple fall leaf shapes with a small knife. Place them on a parchment-lined baking sheet and bake separately until golden, about 10-12 minutes at 350°F. Let them cool completely, then use them to decorate the pie before serving.

Step 2: Mix the Filling

• In one bowl, stir together sugar, flour, salt, cinnamon, ginger, nutmeg, and cloves.
• In another bowl, whisk the eggs, canned pumpkin puree, and evaporated milk.
• Combine the two mixtures until smooth.

Side note (optional): For added thickness and texture, you can heat up and cool the puree before combining the other ingredients for the filling. But this is optional. You'll get a terrific pumpkin pie all the same without heating the puree.

Step 3: Bake the Pie

• Pour filling into the prepared crust.
• Bake at 425°F for 15 minutes, then reduce the temperature to 350°F. This is to cook the pie evenly and with less cracking.
• Continue baking 40-50 minutes, until the filling is set and a toothpick comes out mostly clean.
• Cool on a wire rack for 2 hours before serving.

Topping and Serving

• Top with whipped cream or pie crust cut-outs. You can make this using the excess pie crust.
• Can be baked up to 2 days ahead and stored in the fridge for 4 days.
• Yields 8 slices.

FAQS

Planning a full dessert table? Try pairing this pumpkin pie with my apple pie for something fruity and a pecan pie for a richer, nutty option.

🍂Recipe Card

Easy Pumpkin Pie Recipe

Shem

You found the easiest and the best pumpkin pie recipe! This pumpkin pie recipe uses canned pumpkin and store-bought crust for quick prep. The result is a rich, custardy pie that tastes just right with whipped cream or leaf-shaped crust cut-outs. Enjoy Fall and Thanksgiving with this classic autumn dessert!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr 5 minutes mins

Cool time 2 hours hrs

Total Time 1 hour hr 30 minutes mins

Course Dessert, Snack

Cuisine American

Servings 8 slices

Calories 320 kcal

Want to Save This Recipe?

Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

Save Recipe

Email

SAVE THIS!

Equipment

• 9-Inch Pie Plate (1 ½ inches deep)

Ingredients

  

Pie crust

• 1 store-bought pie crust

Filling

• 1 15 oz pumpkin puree
• 1 ¼ cups evaporated milk
• 3 large eggs lightly beaten
• 1 cup light brown sugar
• 1 tablespoon flour
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves
• whipped cream for topping (optional)

Instructions

 

• Preheat oven to 425 degrees F.
• Prepare the pie crust. Store-bought pie-crust has instructions on the packaging. Follow it or follow this - roll the dough into a 12-inch round. Place dough into a 9-inch pie plate. Be sure that your plate is deep (approx. 1 ½ inches deep). Line the crust on the plate and trim the edges. Check out this tutorial from BHG on how to edge a pie crust.
• In a bowl, mix all dry ingredients (sugar, flour, salt, cinnamon, ginger, nutmeg, cloves). In a separate bowl, mix all the wet ingredients (lightly beaten eggs, pumpkin puree, evaporated milk). Mix the two mixtures together until well blended.
• Pour mixture into the crust-lined pie plate and bake for 15 minutes. Reduce temperature to 350 degrees F; bake 40-50 minutes until filling is set. Remove from oven and let it cool in a wire rack for 2 hours and store in the fridge.
• Enjoy and serve with whipped cream on top!
• optional: If you have extra dough, you can hand-cut simple fall leaf shapes with a small knife. Place them on a parchment-lined baking sheet and bake separately until golden, about 10-12 minutes at 350°F. Let them cool completely, then use them to decorate the pie before serving.

Notes

• Instead of the individual spices, you can use 2 ½ teaspoons pumpkin spice blend

 

Storing and Freezing Instructions

In the fridge: You can keep any leftovers loosely covered with foil or plastic wrap, and they should stay fresh for up to 4 days. You can also bake the pie up to 2 days ahead and keep it in the refrigerator until you’re ready to serve.

Freezing: If you’d like to freeze the pie, you can wrap the whole pie or individual slices tightly in plastic wrap, then cover with foil to protect it. It will keep in the freezer for up to 1 month. When you’re ready to enjoy it, you can let it thaw in the refrigerator overnight. You can serve it chilled, at room temperature, or gently warm it before adding whipped cream or your decorative pie crust cut-outs.

 

Nutrition Facts (per slice, 1 of 8)

• Calories: 320
• Fat: 12.5g
• Carbohydrates: 46.9g
• Fiber: 2.2g
• Sugars: 35g
• Protein: 7g
• Vitamin D: 7mcg
• Calcium: 152mg
• Iron: 2mg
• Potassium: 311mg

 

Nutrition information is an estimate and will vary based on specific ingredients and brands used.

Keyword Fall dessert, pumpkin pie with canned pumpkin, Thanksgiving dessert