No Thanksgiving table is complete without a classic pumpkin pie, and this recipe keeps things simple while still delivering that cozy, spiced flavor everyone loves. It pairs beautifully with holiday favorites like oven roasted turkey, making it a must-have on your holiday menu. With just a few pantry staples, you can have a warm, homemade pumpkin pie ready with minimal effort.
Why You’ll Love This Recipe
- Foolproof: No need for complicated steps; just mix, bake, and enjoy.
- Perfectly Spiced: The blend of warm pumpkin pie spice and cinnamon makes this pie taste like fall in every bite.
- Crowd-Pleasing: The creamy filling and flaky crust make it a holiday staple everyone expects and loves.
Tips for Success
- Don’t Skip the Chill: Keeping the pie crust cold before baking helps it stay flaky.
- Check for Doneness: The pie is ready when a toothpick or a knife inserted near the center comes out mostly clean. The middle may still jiggle slightly but will set as it cools.
- Cooling Tip: Allow the pie to cool fully at room temperature before slicing. This ensures neat slices and a creamy texture.
Variations
- Extra Spice: Add a pinch of nutmeg or clove for deeper warmth.
- Crust Swap: Make your own homemade pie crust, or try a graham cracker crust or even a cookie crust for a sweeter twist.
- Topping Ideas: Whipped cream is traditional, but a drizzle of caramel sauce or a sprinkle of candied pecans makes this pie extra special.
Storage and Freezing
- Refrigerator: Store leftovers covered for up to 4 days.
- Freezer: Wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
- Make Ahead: Bake a day in advance and refrigerate—this pie tastes even better after resting overnight.
Easy Pumpkin Pie
Ingredients
- 1 unbaked 9-inch deep-dish pie crust store-bought or homemade
- 1 can (15 ounces) pure pumpkin (not pumpkin pie filling)
- 1 can (14 ounces) sweetened condensed milk
- 2 large eggs, room temperature
- 1½ teaspoons pumpkin pie spice
- 1½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- Whipped topping, for serving (optional)
Instructions
- Preheat the oven to 425°F.
- Roll out the pie crust and gently place it into a 9-inch deep-dish pie plate. Trim any excess dough hanging over the edges. Flute or crimp the edges, if desired. Place the pie crust in the refrigerator to chill while you prepare the filling.
- In a large bowl, combine pumpkin, sweetened condensed milk, eggs, pumpkin pie spice, cinnamon, and salt. Whisk until the mixture is smooth and fully combined.
- Pour the pumpkin filling into the prepared crust and smooth out the top with a spatula if needed.
- Place the pie on the center rack of the oven and bake for 15 minutes.
- Without opening the oven door, reduce the oven temperature to 350°F. Continue baking for an additional 35 to 40 minutes, or until a toothpick inserted into the center of the pie comes out clean.
- Remove the pie from the oven and let it cool at room temperature before slicing and serving.
- Top with whipped topping if desired.
This recipe was inspired by iambaker.net’s Perfect Pumpkin Pie.
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