Easy Pumpkin Pie

A classic dessert that embodies the warmth and flavors of fall, this easy pumpkin pie recipe is simple to make yet delivers a rich, creamy, and spiced filling with a perfectly flaky crust. Whether for Thanksgiving or any occasion, this recipe is a must-try.

Why You’ll Love This Recipe

• Simple and quick – Made with basic ingredients, this pie comes together effortlessly.
• Rich and flavorful – The perfect blend of pumpkin, spices, and sweetness.
• Make-ahead friendly – Tastes even better after chilling.
• Customizable – Adapt the crust, spices, or sweetness to your preference.
• Crowd-pleaser – A guaranteed hit at any gathering.

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pumpkin puree
• Sweetened condensed milk
• Eggs
• Pumpkin pie spice
• Salt
• Vanilla extract
• Pre-made or homemade pie crust

Directions

1. Preheat oven to 425°F (220°C) and prepare your pie crust in a 9-inch pie dish.
2. Mix filling – In a bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, salt, and vanilla extract until smooth.
3. Pour into crust – Spread the filling evenly in the prepared pie crust.
4. Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for another 35-40 minutes, or until a knife inserted in the center comes out clean.
5. Cool and serve – Allow the pie to cool completely before slicing. Serve with whipped cream if desired.

Servings and Timing

• Servings: 8
• Prep time: 10 minutes
• Cook time: 50-55 minutes
• Total time: About 1 hour

Variations

• Dairy-free option – Use coconut milk and a dairy-free crust.
• Sugar-free – Swap condensed milk for unsweetened almond milk and a sugar substitute.
• Spice it up – Add extra cinnamon, nutmeg, or ginger for more depth.
• Gluten-free – Use a gluten-free pie crust.
• Nutty twist – Sprinkle chopped pecans on top before baking.

Storage/Reheating

• Refrigeration: Store leftovers in the fridge for up to 4 days.
• Freezing: Wrap the pie tightly and freeze for up to 2 months.
• Reheating: Warm slices in the microwave for 20-30 seconds or enjoy cold.

FAQs

How do I know when the pie is done baking?

The center should be slightly firm, and a knife inserted should come out clean.

Can I make this pie ahead of time?

Yes! It tastes even better after chilling for a few hours or overnight.

What’s the best crust for pumpkin pie?

A traditional flaky pie crust works best, but graham cracker crust is a great alternative.

Can I use fresh pumpkin instead of canned?

Yes, but make sure it’s pureed smoothly and drained of excess moisture.

What if my crust browns too quickly?

Cover the edges with foil or a pie shield midway through baking.

How long should pumpkin pie cool before serving?

Let it cool at room temperature for at least 2 hours before slicing.

Can I add a topping to my pie?

Yes! Whipped cream, caramel drizzle, or chopped nuts are great choices.

Why did my pie crack on top?

Overbaking can cause cracks. Remove from the oven once the center is set but still slightly wobbly.

Can I use evaporated milk instead of condensed milk?

Yes, but you’ll need to add sugar to compensate for the missing sweetness.

What spices are in pumpkin pie spice?

It’s typically a blend of cinnamon, nutmeg, ginger, and cloves.

Conclusion

This easy pumpkin pie recipe is a staple for any fall or holiday dessert table. With its creamy filling and flaky crust, it’s a treat that never disappoints. Try it out and enjoy a homemade slice of comfort!

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