Easy Pumpkin Pie Recipe – Creamy, Spiced & Perfect Every Time

Pumpkin pie is the dessert that defines the fall season,a smooth, creamy filling infused with warm spices, set inside a buttery crust. This easy pumpkin pie recipe is designed to give you perfect results every time, whether it’s your first attempt or your fiftieth. With a velvety texture, balanced sweetness, and just the right touch of cinnamon and nutmeg, this pie is as timeless as it is delicious. Serve it at Thanksgiving, Christmas, or any cozy autumn gathering, and watch it disappear slice by slice.

Ingredients List

• 1 (9-inch) unbaked pie crust, homemade or store-bought
• 1 (15 oz) can pumpkin purée (not pumpkin pie filling)
• 3/4 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 2 large eggs
• 1 (12 oz) can evaporated milk
• 1 teaspoon pure vanilla extract

Step-by-Step Instructions

Step 1: Preheat and Prepare

Preheat oven to 425°F (220°C). Place the pie crust in a 9-inch pie dish, crimp the edges, and chill in the refrigerator while preparing the filling.

Step 2: Mix Dry Ingredients

In a small bowl, combine granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt. This ensures the spices distribute evenly.

Step 3: Make the Filling

In a large bowl, whisk together pumpkin purée and eggs until smooth. Add the sugar-spice mixture and whisk again until fully incorporated.

Step 4: Add Milk and Vanilla

Gradually whisk in evaporated milk and vanilla extract until the filling is silky and well combined.

Step 5: Assemble and Bake

Pour the filling into the chilled crust. Bake at 425°F (220°C) for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for another 40–50 minutes, until the center is just set and a knife inserted near the center comes out mostly clean.

Step 6: Cool and Serve

Allow the pie to cool completely at room temperature before slicing. Serve as is, or with a dollop of whipped cream for the perfect finish.

Cook Time

• Prep time: 15 minutes
• Baking time: 55–65 minutes
• Cooling time: 2 hours

Servings

8 slices

Nutritional Information (approx. per serving)

• Calories: 280
• Carbohydrates: 39g
• Protein: 6g
• Fat: 11g
• Fiber: 2g
• Sugar: 25g

Storage Instructions

• Store covered in the refrigerator for up to 4 days.
• Freeze whole or sliced, tightly wrapped, for up to 2 months. Thaw overnight in the fridge before serving.
• Do not leave pumpkin pie at room temperature for more than 2 hours due to its custard base.

Suggestions

• Top with freshly whipped cream or a sprinkle of cinnamon sugar for an elegant finish.
• Add a splash of maple syrup or bourbon to the filling for a unique twist.
• Use a homemade pie crust for extra flakiness, though store-bought works well in a pinch.

Seasonal Relevance

Pumpkin pie is the ultimate autumn dessert, synonymous with Thanksgiving and holiday celebrations. Its rich flavors and smooth custard make it the centerpiece of any fall table, from cozy family dinners to festive gatherings.

Conclusion

This easy pumpkin pie recipe proves that classic desserts don’t need to be complicated to be perfect. With its creamy filling, warm spices, and flaky crust, it captures the essence of the season in every bite. Whether you’re making it for the holidays or simply craving comfort, this pie delivers time and time again.

FAQs

Can I use fresh pumpkin instead of canned pumpkin?
Yes, roasted and puréed fresh pumpkin works beautifully. Just be sure to drain excess liquid so the filling doesn’t become watery.

How do I prevent cracks in my pumpkin pie?
Avoid overbaking—remove the pie when the center is slightly jiggly, as it will set while cooling. Cooling gradually also helps prevent cracks.

Can I make pumpkin pie ahead of time?
Absolutely! Pumpkin pie can be made 1–2 days ahead. Keep it covered in the refrigerator until ready to serve.