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