Pumpkin Pie
27 Comments
Posted: 11/19/24
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Pumpkin Pie is the quintessential holiday pie recipe! This quick and easy recipe means everyone can make their own pie at home for Thanksgiving this year. You can either use a homemade or store bought crust. Then make the filling and bake. It’s the easy! Don’t forget a dollop of whipped cream on top!
This pumpkin pie is a back-pocket recipe for the holidays, and once you try it, it is sure to become a staple for you as well. So, let’s get ahead on our planning a bit, okay? I promise, you’ll be glad you filed this one away — it’s one less thing to think about!
I’m definitely not trying to rush things but you know you’ll blink and suddenly it will be Thanksgiving and the last thing I want for you is a mad-dash scramble wondering how you’re going to pull together your holiday dinner! Not quite ready? Well, you know I have plenty of pumpkin recipes to get you warmed up like my Pumpkin Spice Granola and Chocolate Chip Pumpkin Muffins.
Is there anything that celebrates the fall season more than that? It’s such a classic dessert recipe! Homemade pie doesn’t have to be difficult to make and this is the easiest recipe and I guarantee everyone will love it!
Why You’ll Love this Pumpkin Pie Recipe
- Believe it or not, you can make this best pumpkin pie recipe with just five simple ingredients. If you’re tired of difficult recipes, then you’ll love this!
- This creamy pumpkin pie is spiced with fall flavor and baked up in a flaky crust. If you love fall, then you’re going to love this treat.
- All you have to do is whisk together the filling ingredients and then pour into a pie shell. The prep time is so quick.
Ingredients for Pumpkin Pie
- Canned pumpkin purée – Canned pumpkin is not the same as canned pumpkin pie filling, which has other ingredients like sugar and spices. Just grab the 100% pure puree! You can also make fresh pumpkin puree.
- Pumpkin pie spice – Grab your favorite pumpkin pie spice blend from the grocery store! You can also make your own homemade pumpkin pie spices with things like cloves, ground cinnamon, ground nutmeg and allspice.
- Sweetened condensed milk – This is a shelf-stable milk product that has had most of the water removed so that it’s thick and creamy.
- Eggs – Large eggs are an important ingredient too! They give the pie filling structure and also add richness and moisture.
- Cinnamon – Add extra warmth to this cozy pumpkin pie with a bit of cinnamon!
- Pie shell – Grab a store-bought pie crust or make your own homemade pie crust with butter, flour and a few other ingredients.
Helpful Tools
How to Make Pumpkin Pie
- In a large mixing bowl, combine the cinnamon, pumpkin pie spice, pumpkin puree, sweetened condensed milk and eggs until smooth.
- Roll out the pie dough and place it carefully into the pie dish and crimp the edges. Then pour the filling into the unbaked pie shell.
- Bake the pie at 425 degrees Fahrenheit for 15 minutes and then lower the temperature to 350 degrees Fahrenheit and bake for 35 to 40 minutes. The pie needs to be set to where a knife can be inserted and come out clean.
- Leave the pie out at room temperature for two hours to cool. If you’re not serving your pie right away, then keep it in the refrigerator.
- Top each slice with a dollop of whipped cream!
How to Store Pumpkin Pie
Allow your pie to cool completely in the pie pan and then cover with a layer of plastic wrap or a layer of aluminum foil. You can also slice it up and store the slices individually.
FRIDGE: Store leftover pie in the fridge for up to 4 days.
FREEZER: You can also freeze this pumpkin pie! Allow to thaw overnight in the fridge and then serve.
Why did pumpkin pie crack?
If you bake your pie too long, you could end up with cracks on the top. Check you pie in the middle to test doneness. It will be slightly jiggly. As it cools it will continue to bake and make the best creamy texture once set. Keep an eye on it while baking since every oven bakes a bit differently!
How do I keep condensation off pumpkin pie?
An overbaked pie typically develops condensation. When eggs are cooked too long in the filling they release moisture which collects on the surface of your pie. To make this pumpkin pie recipe a success, you just need to follow the simple instructions!
Can I make pumpkin pie ahead of time?
Pumpkin pies are a great make-ahead recipe! Make this delicious recipe up to a day in advance. It works well and gives the pie time to develop its flavors.
Pro Tips for the best Homemade Pumpkin Pie
- The pie will smell amazing while it bakes, but don’t be tempted to slice it while it’s still warm! The filling needs time to fully set — if you slice it too soon the filling might ooze out all over the place.
- Whether you use homemade pie dough or a prepare unbaked pie shell, make sure the dough is cold when you add the filling. This will help make your baked pie crust flaky.
- If you do end up with cracks in the top of your pie, no worries! It will still taste great – just cover up the imperfections with whipped cream!
Classic Thanksgiving desserts like this pumpkin pie truly never get old! You’re going to love this delicious recipe.
More easy Pie Recipes!
Pumpkin Dessert Recipes!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Pumpkin Pie
Quick and easy pumpkin pie that is perfect for the holidays with only 5 ingredients!
Video
Ingredients
- 1 teaspoon cinnamon
- 1 ½ teaspoon pumpkin pie spice
- 15 ounce can pumpkin not pumpkin pie mix
- 14 ounce can sweet condensed milk
- 2 eggs beaten
- 1 pie shell unbaked
- Whipped cream for topping
Instructions
- Preheat eat oven to 425 degrees Fahrenheit.
- In a large bowl combine all the ingredients, except pie shell, mix until combined. Pour mixture into pie crust.
- Bake for 15 minutes in preheated oven at 425 degrees Fahrenheit. Reduce oven temperature to 350 degrees Fahrenheit and bake an additional 35-40 minutes or until a knife inserted into the center comes out clean.
- Remove from oven and cool 2 hours.
- Serve or refrigerate until serving time. We recommend serving with a dallop of whipped cream!
- Store in refrigerator.
Tips
TIPS AND TRICKS!
- Whether you use homemade pie dough or a prepare unbaked pie shell, make sure the dough is cold when you add the filling. This will help make your baked pie crust flaky.
- Keep an eye on your pie while it bakes. If you bake it too long you could end up with cracks on the top. One way to tell your pie is done is by checking the middle. It will be slightly jiggly. As it cools it will continue to bake.
- If you do end up with cracks in the top of your pie, no worries! It will still taste great – just cover up the imperfections with whipped cream!
- If your pie is wet on top you might have overbaked it. If the eggs are cooked too long in the filling they release moisture which will collect on the surface of your pie.
- The pie will smell amazing while it bakes, but don’t be tempted to slice it while it’s still warm! The filling needs time to fully set – if you slice it too soon the filling might ooze out all over the place.
- You can use store-bought whipped cream, but it’s so easy to make your own! Get all my best tips and tricks in my post How to Make Whipped Cream.
- Make your pie ahead of time. Up to a day in advance works well and gives the pie time to develop its flavors.
Nutrition Information
Calories: 292kcal (15%), Carbohydrates: 42g (14%), Protein: 7g (14%), Fat: 11g (17%), Saturated Fat: 5g (31%), Cholesterol: 58mg (19%), Sodium: 168mg (7%), Potassium: 329mg (9%), Fiber: 2g (8%), Sugar: 29g (32%), Vitamin A: 8464IU (169%), Vitamin C: 4mg (5%), Calcium: 170mg (17%), Iron: 2mg (11%)
Rosa Chowning says
The pumpking pie came out pretty but no sweetness to it. No one liked it.
Brooke Kill says
Shoot, I’m sorry to hear that.
Kasey Frugoli says
Benefit from the most impressive products on the marketplace!
Donna says
It turned out delicious !! I will definitely be making it again .
Julie Evink says
So glad you enjoyed it Donna! Thanks for commenting and rating the recipe!
Janna Rydell says
Easy and delicious!! Best recipe for Pumpkin Pie I have ever made.
Julie Evink says
Wonderful to hear Janna! Thanks for commenting and rating the recipe!
Ruthann says
the pie is cooking faster than expected, there is NO way I can bake the pie for another 35 min after 15min @425 then reduce heat and bake for another 35 min @ 350. The pie is almost done after the first 15 min…what am I doing wrong. I have a convection oven and I am @1100 ft above sea level. This is the very first pumpkin pie I have ever made….help me…I want to make this again…the flavor is amazin!
Julie Evink says
Are you using the convection oven function to bake it? It’s going to bake way faster. Usually they say you should multiply the listed time by .75 and lower the baking temp by 25 degrees! But I have not tested this recipe using convection oven.
Rae says
You are so right !!! I made this today And my husband can’t get enough. The filling is so delicious !! Thanks for the recipe will definitely make again … one question do I store it in the fridge after slicing , I mean what’s left ?
Julie Evink says
Store it in the fridge!
Tracy says
Love this recipe, will always use it going forward. Everyone’s in my family and friends love it.
Julie says
Glad to hear it!
Elaine says
Simple and perfect!
Thank you for this recipe!
Julie says
You’re very welcome, Elaine!
Peg says
In the first section it says to cook at 375 degrees for 25 minutes, then in the printable version it says 425 degrees for 15 minutes before lowering temperature. Which is it? I just noticed this while my pie is cooking at 425 degrees for 15 minutes.
Julie Evink says
You are right! Lower it now and bake at 350 degrees.
Stacey T. says
My Mom, son and myself made these pies! Awesome! We did this recipe x 4. Pies for Thanksgiving and Christmas, they turned out amazing! We liked how easy the recipe was and we did times 4 and we only had 7 eggs instead of 8 and 3 cans of condensed milk with half a cup of evaporated milk instead of 4 cans of just condensed milk. It is amazing!!!!!!
Julie says
Perfect! I’m so happy they were such a hit!
Suzy says
Is it even Thanksgiving if there is no pumpkin pie? LOL! Just kidding! But this is a must on our dessert table! Comes out great every time!
Julie says
Not in my opinion! Glad it’s a hit for your Thanksgiving!
Claudia Lamascolo says
I honestly never knew thats why my darn pie cracked on top and that if you bake it too long thats what will happen. Same things with my cheesecakes, that is s afabulous tip and I love this informative post! Happy baker right here I will certainly remember that from now on!
Julie says
I’m glad you found my post, Claudia!
Danielle Green says
I love trying out new pumpkin pie recipes!
Julie says
Hope you love it!
Malinda Linnebur says
I’ve been testing pumpkin pies to have for the big day and I loved how easy your pie is! Thank you so much!! Also, it was really good with your homemade whipped cream recipe!
Julie says
The perfect Thanksgiving pie! Thanks for trying it!