Easy Pumpkin Pie
You won’t believe how quick and effortless it is to make a delicious holiday dessert, and this easy Pumpkin Pie really delivers on flavor! Spend time with your guests, not your oven, and treat them to this amazing and simple dessert!
Making a delicious pumpkin pie is easy, and with this tried-and-true pie recipe, you and your guests can enjoy big pumpkin flavor in a no-fuss pie. I love this recipe. I love that it has minimal ingredients in it, and I especially love that it’s not too sweet. And the best part is that the recipe is perfectly scaled to make 1 9-inch deep dish Pumpkin Pie. You can double the recipe if you need more than one pie, or even triple it!
Plus, by using canned pumpkin, premade pie shells, and evaporated milk, you can get all the ingredients at the store and have them ready to go when you are. Then, just mix, bake, and serve! That’s all there is to it!
- Pie crust – Get a frozen 9-inch deep dish pie crust.
- White sugar
- Pumpkin pie spice – Fresh spices make the difference between a good pumpkin pie and a great one!
- Pure pumpkin – You’ll need a 15-ounce can of pure pumpkin – NOT pumpkin pie filling.
- Evaporated milk – NOT sweetened evaporated milk; there’s a difference.
How To Make The Best Pumpkin Pie
This is just about the easiest Pumpkin Pie recipe on the planet! Grab a bowl, preheat your oven, and bake!
- Preheat your oven to 425-F degrees.
- Combine the sugar, pumpkin pie spice, and a pinch of salt in a small bowl.
- Beat the eggs lightly in a second, larger bowl, then add the canned pumpkin and sugar-spice mixture. Mix well.
- Whisk in the evaporated milk gradually until well combined.
- Transfer the mixture to a prepared pie shell.
- Bake at 425-F for 15 minutes, then turn the heat down to 350-F and continue to bake until cooked.
- Cool, serve, and enjoy!
- You can use a frozen pie shell for this Pumpkin Pie recipe – and you don’t even need to par-bake or thaw it first!
- Before filling the pie crust, place the pie crust on a baking sheet and then fill it. This will make moving it to the oven MUCH easier, and the baking sheet will catch any spills.
- Fresh pumpkin pie spice has much more flavor – buy a new bottle for the best Pumpkin Pie!
- You can make your Pumpkin Pies up to a day in advance.
How Do You Know When Pumpkin Pie Is Done?
Pumpkin Pie is cooked when an inserted knife comes out clean, and your pie should be wiggly and jiggly but not gooey. The pie should take about 40-50 minutes to cook fully. You can test it with a digital meat thermometer – the perfect pie will be about 165-170-F in the middle. The downside to checking with a thermometer is the small hole in your pie.
Wondering what to serve with Pumpkin Pie? I love mine with a dollop of whipped cream, but you can also serve it with a drizzle of caramel sauce, Cool Whip, candied nuts, or even a slice of sharp cheddar cheese. You can enjoy your pie, cool or cold.
Pumpkin pies are best when fresh, but you can store any leftovers in the fridge for 2-3 days. Sadly, this pie won’t freeze well – the crust will separate from the filling.
How Many Servings Are In 1 Pumpkin Pie?
A 9-inch pie will serve about 8. You can cut the slices larger to make 6 servings if you like, but 8 makes reasonably sized portions.
When To Serve Pumpkin Pie
Pumpkin Pie is the most common dessert at a traditional Thanksgiving meal, but it is also served at Christmas or other fall and winter celebrations and gatherings.
How To Avoid Cracks In Your Pumpkin Pie
Pumpkin pie cracks when the filling is overcooked. The eggs in this Pumpkin Pie recipe will start to coagulate at around 160-F, and as they get hotter, they tighten up, causing the pie to contract and cracks will form. The best way to avoid getting cracks in your pie is to cook it to about 165-170-F with a digital meat thermometer, then remove it from the oven to cool down.
Easy Pumpkin Pie
- 1 9 inch unbaked deep dish pie crust I use a frozen one, unthawed
- 3/4 Cup white sugar
- 2 Tsp pumpkin pie spice
- Pinch salt
- 2 Large eggs
- 15 Oz can pure pumpkin
- 12 Oz can evaporated milk
- Combine the sugar, pumpkin pie spice, & pinch of salt in a small bowl. Beat the eggs lightly in a large bowl. Stir in the pumpkin and the sugar/spice mixture. Gradually whisk in evaporated milk. Pour into pie shell. If using a frozen pie crust, you can use it straight from the freezer, still frozen.
- Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees & continue to bake until a knife inserted in the center comes out clean – about 40-50 minutes. Remove from the oven & set on a wire rack to cool to room temperature.
- Serve cooled pie immediately or refrigerate until ready to serve. I love mine topped with whipped cream!