Whenever the leaves start to change, and the air takes on that crisp autumn chill, I can’t help but think of my grandmother’s kitchen. Growing up, pumpkin pie was the highlight of our family’s holiday table, and it wasn’t just about the dessert itself—it was the ritual. I remember watching my grandmother, her hands expertly moving as she rolled out the pie dough, the smell of pumpkin spice filling the room, and that warm anticipation that only homemade pie could evoke.
This recipe for Easy Pumpkin Pie brings back so many memories of those cozy, family-filled afternoons. Every Thanksgiving, we would gather around the kitchen, my cousins and I jostling for a spot near the oven, waiting for the pie to come out. The fragrance alone was enough to make our mouths water, but the real joy was that first bite—the creamy, spiced pumpkin filling, encased in a perfectly golden crust. It was the kind of pie that made you close your eyes and savor every moment.
Over the years, I’ve made this pie countless times, but I’ve simplified the process to fit into the busy schedules we all face these days. This version uses a pre-made pie crust, which is perfect when you’re short on time but still want that homemade touch. The filling remains rich and smooth, thanks to the combination of pure pumpkin and sweetened condensed milk. The blend of pumpkin pie spice and a dash of salt brings all the flavors together beautifully.
I love making this pie when friends come over during the fall season. It always sparks conversation about family traditions, and before you know it, everyone’s sharing their favorite holiday memories. There’s something about pumpkin pie that just brings people together, and I hope this recipe will do the same for you and your loved ones.
How to Make Pumpkin Pie
Click here to get printable version
Ingredients
- 1 (9-inch) pre-made pie crust
- 1 (15 oz) can of pure pumpkin (not pumpkin pie filling)
- 1 (14 oz) can of sweetened condensed milk
- 2 large eggs
- 2 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
Directions
- Preheat your oven to 425°F and place the oven rack on the lowest level.
- Let the pre-made pie crust thaw according to the package instructions, then lay it into a pie dish. Optionally, fold and pinch the edges for a decorative crust.
- In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and salt until smooth and well combined.
- Pour the filling into the pie crust, smoothing the top. Place the pie dish on a baking sheet for easy handling and to catch any spills.
- Cover the edges of the crust with foil to prevent over-browning. Bake the pie for 15 minutes at 425°F.
- Reduce the oven temperature to 350°F and continue baking for another 35-40 minutes, or until the filling is almost set. It should no longer jiggle in the center when gently shaken.
- Remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours before slicing. For a chilled pie, refrigerate for 2 hours after cooling to room temperature.
Storing Suggestion
Store the pumpkin pie covered in the refrigerator for up to 4 days. To keep the crust from getting soggy, place the pie in an airtight container or wrap it tightly with plastic wrap or foil.
Cooking Tips
For a richer flavor, try adding a splash of vanilla extract or swapping the pumpkin pie spice with your own blend of cinnamon, nutmeg, and cloves. If you prefer a less sweet pie, reduce the amount of condensed milk slightly.
Serving Suggestions
This pie pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. A light dusting of cinnamon on top can also add extra warmth and appeal.
Ingredient Substitutions
If you don’t have pumpkin pie spice, you can create your own by mixing 2 teaspoons of cinnamon with 1/4 teaspoon each of nutmeg, ginger, and cloves. You can also replace sweetened condensed milk with evaporated milk and sugar for a different texture.
Seasonal Variations
For a winter twist, try adding a hint of cardamom or swapping the pumpkin with roasted butternut squash. In the spring, a sprinkle of zest from a citrus fruit can brighten up the flavors.
Allergen Information
This recipe contains dairy and eggs. To make it dairy-free, substitute the sweetened condensed milk with a non-dairy version, such as coconut condensed milk. For an egg-free version, you can use flax eggs or another egg substitute.
FAQ:
Can I freeze pumpkin pie?
Yes, pumpkin pie freezes well. Let it cool completely, then wrap it tightly in plastic wrap followed by aluminum foil. Freeze for up to 2 months. Thaw in the fridge before serving.
How can I tell when the pie is done?
The pie is done when the center is set and doesn’t jiggle when you gently shake the pie. A knife inserted near the center should come out clean.
Do I need to pre-bake the pie crust?
No, for this recipe, there’s no need to pre-bake the pie crust. The crust will cook through while the pie bakes.
Can I make this pie ahead of time?
Yes, you can make pumpkin pie up to 2 days in advance. Just store it in the refrigerator until you’re ready to serve.
What can I do if the crust edges get too dark?
Cover the edges of the pie crust with strips of aluminum foil or use a pie shield to prevent the edges from browning too quickly.
Can I use homemade pumpkin puree?
Absolutely! Just be sure to use the same amount of homemade pumpkin puree as the recipe calls for canned pumpkin.
Easy Pumpkin Pie
Ingredients
- 1 9-inch pre-made pie crust
- 1 15 oz can of pure pumpkin (not pie mix)
- 1 14 oz can of sweetened condensed milk
- 2 large eggs
- 2 1/2 teaspoons of pumpkin pie spice
- 1/4 teaspoon of salt
Instructions
- Adjust your oven rack to the lowest position and preheat to 425 degrees Fahrenheit.
- Allow the pie crust to thaw as per the package instructions, then unroll it and place it into a pie dish. If you like, you can shape the edges by folding them slightly under and pinching them with your fingers for a decorative touch.
- In a mixing bowl, combine the pumpkin, sweetened condensed milk (scraping out all of it from the can), eggs, pumpkin pie spice, and salt. Whisk until the mixture is smooth and thoroughly mixed.
- Pour the filling into the pie crust, then gently shake it to even out the surface. Place the pie dish on a baking sheet. To prevent the edges of the crust from getting too dark, you can cover them with a strip of aluminum foil.
- Bake the pie on the lowest rack of the oven for 15 minutes. After this time, lower the temperature to 350 degrees Fahrenheit and continue baking until the filling is almost set (it shouldn't jiggle when you move the pie), which should take about 35 to 40 minutes.
- Once done, move the pie to a wire rack and let it cool for at least 2 hours before slicing. For a chilled pie, let it sit at room temperature for 1 hour, then refrigerate for 2 additional hours before serving.
