There's something about the warm, cozy scent of cinnamon and pumpkin filling the air that instantly makes a kitchen feel like home. This Easy Pumpkin Pie Recipe is a total game-changer when you want classic fall flavors without fussing over complicated steps or weird ingredients.

Four slices of pumpkin pie are arranged diagonally on white plates with scalloped edges, each slice showing two layers: a golden brown crust with crimped edges at the bottom and a smooth, deep orange pumpkin filling on top, finished with a swirl of white whipped cream in the center. The plates rest on a white marbled surface, with two small decorative pumpkins, one orange and one white, placed to the left. A silver fork lies beside the closest pie slice on the right, and a dark green cloth is loosely folded on the right side of the image. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Pumpkin Pie Recipe
Top Tip
How to Serve Easy Pumpkin Pie Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Pumpkin Pie Recipe

Why You'll Love This Recipe

Honestly, I’ve made countless pumpkin pies, but this version stands out because it’s straightforward, uses ingredients you probably already have, and still tastes like it took hours to make. It’s perfect for when you want to impress with minimal effort.

Super Simple: Uses a convenient refrigerated pie crust and canned pumpkin puree, cutting down prep time drastically.
Rich & Creamy Filling: The sweetened condensed milk makes the custard irresistibly smooth without needing heavy cream or extra steps.
Classic Spice Blend: Pumpkin pie spice gives you all those warm autumnal flavors in one easy measure—no guessing spices.
Perfect Texture Every Time: Baking at a high temp first then lowering the heat helps set the filling beautifully without cracking or sogginess.

The image shows a pumpkin pie with a golden-brown crust that has a wavy edge, holding a smooth, deep orange filling. The pie is in a clear glass dish on a white marbled surface. Three slices are cut out, with one slice taken away showing the thick, dense filling inside. Around the pie, there are two small decorative pumpkins, one white and one brown, and a dark green cloth casually placed to the side. A silver pie server is partially visible in the bottom left corner. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Easy Pumpkin Pie Recipe comes from keeping things simple but impactful. Each ingredient lends itself to that iconic pumpkin pie flavor and texture we all love.

Flat lay of a fully unrolled, round pie crust in a simple white ceramic pie dish, a small white bowl filled with smooth orange pumpkin puree, a small white bowl containing thick sweetened condensed milk, two large whole brown eggs with clean shells, a small white bowl holding warm brown pumpkin pie spice powder, and a small white bowl with fine white salt crystals, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Refrigerated Pie Crust: Using a store-bought crust saves so much time and effort—plus, it bakes up crisp and golden.
Pumpkin Puree: Make sure it’s pure pumpkin, not pumpkin pie filling, so you can control the sweetness and spices yourself.
Sweetened Condensed Milk: This adds creamy sweetness and binds everything together smoothly without extra mixing.
Eggs: They’re essential to set the custard filling and give that luscious texture.
Pumpkin Pie Spice: A blend of cinnamon, nutmeg, ginger, and cloves that brings warmth and depth to the pie.
Salt: Just a pinch enhances all the flavors and balances the sweetness perfectly.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love mixing things up depending on the occasion. This easy pumpkin pie is very forgiving—feel free to add your twist to make it truly yours.

Spice Swap: One time, I swapped pumpkin pie spice for my own blend—cinnamon, a little extra nutmeg, and a dash of cardamom. It turned out with a more interesting, complex flavor I still crave.
Crust Upgrade: If you want to impress a bit more, try brushing the crust edges with egg wash and sprinkling a touch of cinnamon sugar before baking for a crisp, golden finish.
Alternative Sweeteners: For a lighter touch, I’ve used evaporated milk instead of sweetened condensed milk, adding maple syrup to compensate for sweetness—delicious if you want something less sweet but still rich.

Step-by-Step: How I Make Easy Pumpkin Pie Recipe

Step 1: Prep Your Crust Like a Pro

First, thaw the refrigerated pie crust just as the package directs—it makes it easier to handle without tearing. Unroll it gently into your pie dish. I like to fold the edges under slightly and press with my fingertips to create a pretty wavy pattern; it’s an easy way to fancy it up without stress.

Step 2: Whisk the Pumpkin Filling

In a big bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and salt until everything’s completely blended. Scrape the sides of your canned milk to not waste any of that sweet goodness—trust me, it makes a difference!

Step 3: Pour and Prep for Baking

Pour the filling into your crust, then gently wiggle the pie to level the surface. Place the pie on a baking sheet (highly recommend this to catch any spills). If you don’t want your crust edges too dark, a simple ring of aluminum foil around the rim is a lifesaver.

Step 4: Bake, Watch, and Cool

Pop the pie on the lowest oven rack preheated to 425°F and bake for 15 minutes. Then, without opening the oven, reduce the temperature to 350°F and bake an additional 35-40 minutes until the filling barely jiggles in the center. Cooling is key — I leave mine at room temp for about 2 hours, or chill it after an hour for a firmer slice.

Top Tip

After making this pie countless times, I've learned a few little tricks to nail the results every time. These have saved me from undercooked filling and dry crusts more times than I can count.

Aluminum Foil Crust Shield: Covering the edges loosely with foil after the first 15 minutes keeps them from burning while the filling finishes baking perfectly.
Don't Overbake: The filling should still jiggle slightly when you pull it out—that’s how you know it’ll set just right when cooled.
Cooling Patience: Let the pie sit at room temperature for at least 2 hours before slicing to avoid a messy, gooey cut.
Catch Spills: Always bake on a rimmed baking sheet; the filling can bubble over and it saves you from oven clean-up headaches.

How to Serve Easy Pumpkin Pie Recipe

Garnishes

I love topping my pumpkin pie slices with a generous dollop of freshly whipped cream and a light sprinkle of cinnamon or nutmeg right before serving—it adds a cool, creamy contrast that’s just perfect.

Side Dishes

This pie plays well with autumnal sides like warm spiced apple cider or even a scoop of vanilla ice cream if you're feeling indulgent. For holiday meals, roasted vegetables balance the sweetness wonderfully.

Creative Ways to Present

For special dinners, I’ve served individual pumpkin pies in mini tart shells with a drizzle of caramel sauce and a sprinkle of chopped toasted pecans on top. It’s fancy but surprisingly easy to pull off!

Make Ahead and Storage

Storing Leftovers

Cover leftover pie tightly with plastic wrap or foil and store it in the fridge—it keeps well for about 3-4 days. I usually find it tastes even better the next day once the flavors settle.

Freezing

I’ve frozen assembled pumpkin pies wrapped well in foil and plastic wrap when I needed to get ahead for a party. When thawed slowly in the fridge overnight, they held their creamy texture surprisingly well.

Reheating

To reheat slices, I pop them in a low oven at 300°F for 10-15 minutes until warmed through. Avoid microwaving because the filling can get watery and the crust soggy.

Frequently Asked Questions:

Can I use homemade pie crust for this Easy Pumpkin Pie Recipe?

Absolutely! Homemade crust works wonderfully, but I recommend partially blind baking it first to avoid sogginess since the filling is quite moist. This little step makes all the difference in getting a crisp base.

What can I substitute for pumpkin pie spice?

If you don’t have pumpkin pie spice on hand, mix together 1 ½ teaspoons cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and ¼ teaspoon cloves. This combination replicates pumpkin pie spice nicely and gives your pie that classic flavor.

How do I know when my pumpkin pie is done baking?

Look for the filling to be mostly set with only a slight jiggle in the center when you gently shake the pie. It will continue to firm up as it cools. Overbaking can cause cracks or dryness, so keeping an eye on that jiggle is key.

Can I make this pie ahead of time?

Yes! You can bake the pie a day ahead and store it covered in the fridge. It actually tastes better chilled and gives you less to rush on serving day. Just be sure to let it come to room temperature or warm slightly if you prefer serving it warm.

Final Thoughts

This Easy Pumpkin Pie Recipe holds a special place in my kitchen because it combines nostalgic flavors with effortless preparation. I hope you enjoy the process and the creamy, spiced slices as much as I do. Trust me, once you make this, it’ll become your go-to pie for every cozy occasion.