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Home » Recipes » Pies

Best Easy Pumpkin Pie

November 9, 2021 by brooke 9 Comments

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The best easy pumpkin pie that's made from scratch and tastes absolutely delicious! This fool proof recipe uses all the basic ingredients you have on hand to make a pie that will wow everyone on Thanksgiving, or any other night.

the best easy pumpkin pie on a plate with a bite missing

THE BEST EASY PUMPKIN PIE

Pumpkin pie is one of my favorite parts of a thanksgiving dinner. Pie is generally not a go to dessert for me, but I look forward to eating a large amount of it each year, and more often than not you will see me going back for seconds and thirds of the pumpkin.

While I totally understand that places like Costco make a really good and cheap pumpkin pie, baking it from scratch will always be my suggestion. It is one of the easiest pies to make and tastes so good from scratch. Not to mention the bragging rights that come from being able to say that you made it yourself and it tastes so good.

side view on a single slice of pie

INGREDIENTS NEEDED

  • Pie Crust, click to use my favorite perfect flaky pie crust recipe
  • Pumpkin Puree
  • Brown Sugar
  • Granulated Sugar
  • Heavy Whipping Cream
  • Whole Milk
  • Eggs
  • Vanilla
  • Flour
  • Cinnamon
  • Ginger
  • All-spice
  • Cloves
  • Nutmeg
  • Salt
all ingredients needed to make best easy pumpkin pie

HOW TO MAKE PIE

Preheat oven to 350 degrees.

PREP PIE FILLING: In a large bowl, combine pumpkin puree, sugars, heavy whipping cream, milk, eggs and vanilla. Whisk until smooth. Add the flour, cinnamon, ginger, cloves, allspice, nutmeg, and salt. Whisk until well combined.

liquid ingredients added
dry ingredients added
filling ready

POURING AND BAKING: Pour the filling into the unbaked pie crust. Bake at 350° for 60-70 minutes. Halfway through baking, check on the pie and loosely tent the pie with foil or use pie protectors as needed to prevent over-browning of the crust. The pie is done when the center jiggles just a bit when you wiggle the pan, or you can stick a little knife in the center to check if it comes out clean. The pie will continue to set up as it cools.

pie crust ready
pouring batter into crust
ready to bake

AFTER BAKING: Cool pie for at least 3 hours and then transfer to the refrigerator to chill for a few hours or overnight before serving. The pie flavor will develop overnight and it will taste even better on the second day.

the best easy pumpkin pie

HOW BEST TO STORE PUMPKIN PIE

Store pumpkin pie in the refrigerator for up to 3 days, wrapped tightly with plastic wrap. I have a plastic pie container that I store mine in, but either method works just fine.

IS IT BEST TO USE CANNED OR FRESH PUMPKIN

While either work great, I have found that I prefer to use canned pumpkin. Fresh generally has a lot more moisture which can produce a runnier filling. If you want to use fresh pumpkin I would suggest straining it with a mesh strainer lined with a cheesecloth to allow some moisture to be released before.

3 slices of best easy pumpkin pie on a cookie sheet

IS IT NECESSARY TO BLIND BAKE THE PIE CRUST BEFORE

Some people think that blind baking your crust is always a necessity, but I don't find that to be the case with pumpkin pie. I have never found my crust to be soggy or squishy on the bottom.

If you wanted to blind bake your crust beforehand, I have step by step instructions on my Perfect Flaky Pie Crust post that could walk you through how to do that.

close up image of pie before baking

IF YOU ARE INTERESTED IN OTHER PUMPKIN RECIPES YOU SHOULD TRY MY

Brown Butter Pumpkin Sugar Cookies

Pumpkin Texas Sheet Cake

Pumpkin Bars with Cinnamon Cream Cheese Frosting

For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.

3 slices of best easy pumpkin pie on a cookie sheet.

Best Easy Pumpkin Pie

brooke
Homemade easy and delicious pumpkin pie made from scratch! This fool proof recipe uses all the basic ingredients you have on hand to make a pie that will wow everyone on Thanksgiving, or any other night.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 50 mins
Course Dessert
Cuisine American
Servings 8
Calories 241 kcal

Ingredients
 
 

  • 1 9" pie crust
  • 15 oz pumpkin puree
  • ¾ cup brown sugar
  • ¼ cup granulated sugar
  • ¾ cup heavy cream room temp
  • ½ cup whole milk room temp
  • 3 large eggs room temp
  • 1 tsp vanilla
  • 1 tablespoon all-purpose flour
  • 1½ teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon all-spice
  • ¼ teaspoon cloves
  • ¼ teaspoon nutmeg
  • ½ teaspoon salt

Instructions
 

  • Preheat oven to 350 degrees.
  • In a large bowl, combine pumpkin puree, sugars, heavy whipping cream, milk, eggs and vanilla. Whisk until smooth. Add the flour, cinnamon, ginger, cloves, allspice, nutmeg, and salt. Whisk until well combined.
  • Pour the filling into the unbaked pie crust. Bake at 350° for 60-70 minutes. Halfway through baking, check on the pie and loosely tent the pie with foil or use pie protectors as needed to prevent over-browning of the crust. The pie is done when the center jiggles just a bit when you wiggle the pan, or you can stick a little knife in the center to check if it comes out clean. The pie will continue to set up as it cools.
  • Cool pie for at least 3 hours and then transfer to the refrigerator to chill for a few hours or overnight before serving. The pie flavor will develop overnight and it will taste even better on the second day. Store pumpkin pie in the refrigerator for up to 3 days, wrapped tightly with plastic wrap.

Notes

It is best to always use room temperature ingredients before mixing and baking.
I like to make a batch of whip cream and top the whole pie with a layer before serving.
This pie can last in the fridge for up to 5 days, although the crust will begin to soften from the custard sitting on top of it.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem!
The nutrition facts do not include the pie crust as those can vary.

Nutrition

Calories: 241kcalCarbohydrates: 34gProtein: 4gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 102mgSodium: 196mgPotassium: 207mgFiber: 2gSugar: 29gVitamin A: 8729IUVitamin C: 2mgCalcium: 79mgIron: 1mg
Keyword best pumpkin pie, easy pumpkin pie
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

  1. Whitney

    November 14, 2021 at 7:56 pm

    5 stars
    I just made this pie and used your crust recipe. It was so yummy and an easy to follow recipe. So much better than any store bought pumpkin pie. We all loved it. Thanks Brooke!

    Reply
    • brooke

      November 14, 2021 at 8:05 pm

      So glad!! Thank you so much Whitney!

      Reply
      • Tiffany Vasquez

        November 21, 2021 at 12:14 pm

        5 stars
        I just made this pie for the first time yesterday for my family & everyone loved it!!! They literally all sat around the table and ate the pie right out of the pie plate!!! I was glad I decided to make two because I wouldn’t have even got to taste it if not. Haha!! This recipe has now been made a requirement for any family get together. I love baking for family and friends and you have made that so easy for me! Thank you so much for sharing all your delicious recipes with us.

        Reply
        • brooke

          November 21, 2021 at 5:10 pm

          I love hearing this and being apart of your thanksgiving in a little way!

          Reply
  2. Ashley

    November 17, 2021 at 3:22 pm

    5 stars
    THIS PIE IS AMAZING. Favorite pumpkin pie I’ve ever had! And that’s saying a lot because pumpkin pie is one of my favorite desserts ever. Super easy to make. I made it gluten free by using a gluten free crust. I’m embarrassed to say I inhaled the entire pie in 2 and a half days🙈

    Reply
    • brooke

      November 17, 2021 at 3:43 pm

      Thank you so much Ashley! I am so glad you enjoyed it as much as I do!

      Reply
  3. Sandra

    November 27, 2021 at 6:09 am

    5 stars
    Made this for Thanksgiving and it was a huge hit! My husband had two pieces and said this pie made up for my mediocre turkey dinner 😉 I found it to be perfectly sweet and very light in texture, not heavy, reminded me of a soufflé.

    Reply
    • brooke

      November 27, 2021 at 11:14 pm

      Thank you so much! I am so glad it was such a hit!

      Reply
  4. Sandra

    November 27, 2021 at 6:10 am

    5 stars
    Great pie, super light and perfectly sweet. Do yourself a favor and MAKE THIS PIE!

    Reply

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