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a slice of pumpkin pie with whipped cream on top and a leaf decor

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
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Cool time 2 hours
Total Time 1 hour 30 minutes
Course Dessert, Snack
Cuisine American
Servings 8 slices
Calories 320 kcal

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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