This is the simplest recipe for a rich, classic pumpkin pie that tastes decadent while being incredibly easy to prepare. I’ve been warming up to pumpkin over the years, testing different autumn desserts and learning which flavors and techniques work best. Some experiments have been winners and a few have missed the mark, but this version is reliably tasty and quick to make.
My family can be picky about pumpkin desserts — my dad, for example, doesn’t love pumpkin at all — but this pie tends to please a crowd. My fiancé Kal is the one who happily samples every new dessert I bake, and he’s often the first to give feedback. That makes testing new recipes much more fun.
The beauty of this pumpkin pie is how few ingredients it needs and how straightforward the process is. You don’t need to fuss with homemade crust or complicated custard techniques. Assemble the filling, pour it into a premade crust, and bake. With just a little patience while it cools, you’ll have a smooth, spiced pie ready to serve with whipped cream or a scoop of vanilla ice cream.
Pumpkin Pie
- 1 premade pie crust dough
- 1 16 oz can pumpkin puree
- 2 large eggs
- 1/2 cup packed brown sugar
- 1 tbsp pumpkin pie spice
- 14 oz can sweetened condensed milk
Yield: 12 servings
Instructions
- Preheat the oven to 400°F (200°C). Lightly spray a 9-inch pie dish with non-stick spray or brush with a little melted butter. Press the premade pie crust into the dish and trim any excess. Crimp the edges if desired. Set the crust aside while you prepare the filling.
- In a medium to large mixing bowl, whisk together the pumpkin puree, eggs, packed brown sugar, pumpkin pie spice, and sweetened condensed milk until smooth and well combined. Taste the mixture and adjust the spice if you prefer a stronger cinnamon or nutmeg flavor.
- Pour the filling into the prepared pie crust, smoothing the top with a spatula. Place the pie on a sheet pan in the center of the preheated oven to catch any spills.
- Bake for 40 minutes to 1 hour. The exact time depends on your oven and the depth of the filling. The pie is done when the center is set and no longer jiggles noticeably; a toothpick inserted near the center should come out mostly clean or with just a few moist crumbs. If the crust edges brown too quickly, tent them with foil during the last 15–20 minutes of baking.
- Remove the pie from the oven and let it cool on a wire rack. For best texture and flavor development, allow the pie to cool for at least 1–2 hours before serving so the filling can finish setting. Serve slices with whipped cream, a dollop of ice cream, or simply on their own.
Tips and Variations
- If you prefer a slightly firmer filling, bake toward the longer end of the time range and let the pie cool completely before slicing.
- For a more complex spice profile, add a pinch of ground ginger or a small amount of cloves. Alternatively, use a homemade blend of cinnamon, ginger, nutmeg, and allspice to taste.
- If you like a crisper crust, you can blind-bake the premade crust for 8–10 minutes before pouring in the filling. Allow it to cool slightly before adding the filling.
- To make individual servings, divide the filling among small tart pans or a muffin tin lined with pie dough and reduce the baking time accordingly.
Nutrition Information
Amount per serving (approximate): Calories: 283 • Total Fat: 10 g • Saturated Fat: 5 g • Cholesterol: 46 mg • Sodium: 151 mg • Carbohydrates: 45 g • Fiber: 2 g • Sugar: 33 g • Protein: 6 g
Storage
Store any leftover pie covered in the refrigerator for up to 3–4 days. For longer storage, you can freeze the cooled, uncut pie wrapped tightly in plastic wrap and foil for up to 1–2 months. Thaw overnight in the refrigerator before serving and refresh briefly in a 300°F (150°C) oven if you prefer to serve it warm.
Share Your Results
If you make this pie, leave a comment or share a photo on social media (for example, Instagram) and tag the recipe creator so others can see your version.