There’s something wonderfully comforting about a classic pumpkin pie, especially when it’s as fuss-free as this Easy Pumpkin Pie Recipe. The creamy texture, warm spices, and flaky crust come together so effortlessly — you’ll be amazed at how simple holiday magic can be in just under an hour.

The image shows four slices of pumpkin pie on white plates with scalloped edges, arranged diagonally on a white marbled surface. Each slice has two layers: a thick, smooth, orange pumpkin filling and a golden-brown crust with a crimped edge. A swirl of white whipped cream sits on top of each pie slice. The slice in the front is closest and has a silver fork placed on the right side of the plate. To the bottom left of the image, there are small decorative pumpkins, one orange with a shiny gold stem and one white with a gold stem. A dark green cloth napkin is casually placed in the top right area of the frame. There are also two silver forks visible in the upper left corner. The overall lighting is soft and natural, highlighting the texture and colors of the pie slices. 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

I’ve made pumpkin pies from scratch and from scratchier, but this easy version saved me countless times — especially when I needed a reliable dessert that tastes like tradition but doesn’t demand hours in the kitchen. It’s a total win for busy bakers and pumpkin lovers alike.

No-fuss crust: Using store-bought refrigerated crust means you skip the tricky pie dough prep without sacrificing texture or flavor.
Simple ingredients: Just a handful of pantry staples and canned pumpkin make this pie super approachable.
Perfectly spiced: Pumpkin pie spice blends ease the seasonings into the filling, making every bite cozy and balanced.
Great for any skill level: Whether you’re a longtime baker or making your first pie, this recipe is totally doable and satisfying.

A pumpkin pie with a golden brown, crimped crust sits in a clear glass pie dish on a white marbled surface. The pie is sliced into five pieces, with one piece slightly pulled out showing a smooth, rich, orange filling that is shiny and dense. The filling has a slightly textured surface with visible spice specks. In the background, there are small decorative pumpkins in white and orange, and a folded dark teal cloth. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Easy Pumpkin Pie Recipe plays a role in creating that classic fall flavor and creamy texture, plus the convenience factor can’t be overstated. Here’s a quick rundown of why these ingredients come together so well and some pointers for picking the best ones.

Flat lay of a small unbaked 9-inch pie crust in a simple white ceramic pie dish, a small white bowl filled with smooth deep orange pumpkin puree, a small white bowl containing thick pale caramel-colored sweetened condensed milk, two whole large 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 in perfect symmetry and balanced proportions, 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: Saves prep time and still produces a buttery, flaky base—perfect if you’re short on time or not confident rolling dough.
Pumpkin puree: Use pure pumpkin, not pumpkin pie filling, for the best flavor control. It’s smooth and rich, forming the heart of the filling.
Sweetened condensed milk: Adds creaminess and sweetness in one go—no need for extra sugar or cream.
Eggs: They bind everything together and help the filling set with that custard-like firmness.
Pumpkin pie spice: This magical blend of cinnamon, nutmeg, ginger, and cloves brings warmth and depth—if you don’t have it, mix your own using these spices!
Salt: Just a pinch heightens all the flavors, balancing 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

One of my favorite things about this Easy Pumpkin Pie Recipe is how inviting it is to tweak and personalize. Whether you like your pie a little spicier or want to lighten it up, there’s plenty of room to play. You can dive in and make the recipe yours without losing its comforting roots.

Variation: I sometimes swap pumpkin pie spice with a blend of cinnamon, nutmeg, ginger, and cloves for a fresher spice kick that feels homemade.
Dietary tweak: For dairy-free, swap out sweetened condensed milk with coconut condensed milk—it changes the flavor subtly but still works great.
Crust options: I’ve tried gluten-free crusts too, and while the texture varies, the filling stays perfectly delicious.

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

Step 1: Get Your Oven & Crust Ready

First things first — preheat your oven to 425°F and place the rack on the lowest position. While it’s warming up, take your refrigerated pie crust out and let it thaw according to the package directions. When ready, unroll the crust and fit it into your pie dish. I love folding the edges under just a bit and pressing gently with my fingertips to create a cute wavy border. It makes the pie look extra special without any fuss.

Step 2: Whisk the Filling Like a Pro

In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk (don’t forget to scrape in any leftover milk from the can—that’s flavor gold), eggs, pumpkin pie spice, and salt until smooth and fully combined. This step is key for a silky texture—take your time to blend it well so you don’t end up with lumps or uneven spices.

Step 3: Bake It Right

Pour your luscious pumpkin filling into the prepared pie crust, then give the dish a gentle wiggle to level it out. Place the pie on a baking sheet to catch any drips — this really helps keep your oven clean. If you’re worried about the crust edges browning too much, wrap them lightly with a strip of aluminum foil. Pop the pie into the oven on the lowest rack and bake for 15 minutes at 425°F. Then, reduce the temperature to 350°F (don’t open the oven door too often!) and bake for another 35–40 minutes. The pie is done when the filling mostly sets and doesn’t jiggle at the center when you gently shake the pie dish.

Step 4: Cool & Serve

Once baked, transfer the pie to a wire rack and let it cool for at least 2 hours before slicing. If you prefer chilled pie, after cooling, refrigerate it for about 2 hours. This waiting is tough, I know, but trust me — the filling firms up and the flavors deepen beautifully, making every bite divine.

Top Tip

I’ve learned a few things the hard way to get this pie just right — and I’m sharing my best tips to save you from common pitfalls. These small details will seriously level up your pumpkin pie game and make sure you get that perfect slice every time.

Edge protection: Cover those crust edges with foil halfway through baking if you notice them browning too fast — it keeps them golden, not burnt.
Don’t overbake: The pie will continue setting as it cools, so take it out when it just stops wobbling in the center to avoid a dry texture.
Mix thoroughly: Whisk the filling until it’s smooth and silky—this helps the spices blend evenly and the texture stay creamy.
Let it cool: I know it’s tempting, but slicing too soon leads to messy cuts. Wait until it’s fully cool for clean, beautiful slices.

How to Serve Easy Pumpkin Pie Recipe

Garnishes

My go-to garnish has to be a dollop of softly whipped cream with a light sprinkle of cinnamon on top. It’s the perfect balance to that rich pumpkin custard. Sometimes, I toast a few pecan halves and scatter those over the whipped cream for a lovely crunch and nutty contrast.

Side Dishes

I love serving this pumpkin pie after a cozy autumn meal — think roasted turkey or glazed ham with maple-roasted vegetables. For a lighter option, a simple green salad with tart cranberries and candied walnuts pairs surprisingly well, balancing the richness of the pie.

Creative Ways to Present

For holiday gatherings, I like to cut the pie into smaller, bite-sized squares and serve on festive platters with various toppings nearby: caramel drizzle, chopped nuts, and cinnamon sticks. It’s an easy way to let guests customize their slices and makes the presentation a conversation starter.

Make Ahead and Storage

Storing Leftovers

Once your pumpkin pie is completely cooled, I tightly cover it with plastic wrap or foil and store it in the fridge. It keeps beautifully for about 3 to 4 days. I always make sure to slice gently with a sharp knife to preserve those neat edges after chilling.

Freezing

I’ve frozen leftover pumpkin pie successfully a few times. To do this, wrap the whole pie or individual slices with plastic wrap and then foil to prevent freezer burn. When you’re ready, thaw it overnight in the fridge—texture might be slightly softer, but the flavor remains wonderful.

Reheating

If you want a warm slice, I gently reheat the pie in a 300°F oven for about 10–15 minutes, tented with foil to avoid drying out the crust. This way, you get that fresh-out-of-the-oven feel without overcooking the filling.

Frequently Asked Questions:

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

Absolutely! Homemade crust works great, but I recommend partially blind baking it first to avoid a soggy bottom since the filling is quite wet. This step helps ensure a crispier crust.

What if I don’t have pumpkin pie spice?

No worries! You can easily make your own by mixing 1 ½ teaspoons cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and ¼ teaspoon cloves. It tastes just as wonderful and fresh.

How do I know when the pie is done baking?

The pie is ready when the filling is mostly set and doesn’t jiggle in the center if you gently shake the pie dish. It might still have a slight wobble, but it will firm up as it cools, so avoid overbaking to keep it creamy.

Can I make this pie ahead of time?

Yes! This pie actually tastes great when made a few hours or even a day ahead. Just cool it completely, then refrigerate. Let it come to room temperature or chill longer before serving, depending on your preference.

Final Thoughts

This Easy Pumpkin Pie Recipe is a total keeper in my kitchen rotation — its simple steps and comforting results feel like a cozy hug from the inside out. Whether it’s your first pie or your twentieth, this recipe will make you feel confident and proud with every slice you serve. Give it a try and enjoy a little slice of seasonal joy that’s as easy as pumpkin pie can be.