Super easy and absolutely delicious, this Easy Pumpkin Pie is an effortless dessert that you can make for the upcoming holidays!
Are you a pumpkin lover? We are over here, especially when it comes to this Easy Pumpkin Pie.
I really love all pumpkin desserts, but pie has to be one of my favorites. Its classic, tasty and just screams Fall.
My family loves Pumpkin Pie so we make this recipe more than just over the holidays, usually once a month.
I really think that this pie should and could be made all year round. I am that in love with pumpkin that I’ll take it in any season.
This recipe is super easy like the title says, mix everything together, pour into the pie crust and bake. Boom, done.
If you are looking for that easy but absolutely tasty pie recipe, then you need to make this Easy Pumpkin Pie.
Some of our other favorite pumpkin recipes that we have on our site include: Pumpkin Cheesecake, Pumpkin Cupcakes and Pumpkin Truffles.
WHY THIS RECIPE WORKS:
- On hand or easy to find ingredients help this come together quickly.
- You can make your own homemade pie crust if you’d like!
- Double this recipe to serve a larger crowd.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
Refrigerated pie crust
Pumpkin puree
Evaporated milk
Granulated sugar
Brown sugar
Eggs
Ground cinnamon, plus more for topping (optional)
Ground ginger
Ground nutmeg
Ground cloves
Salt
Vanilla extract
Whipped cream, optional
HOW TO MAKE AN EASY PUMPKIN PIE, STEP BY STEP:
- Preheat oven to 425 degrees F.
- Add pumpkin puree, evaporated milk, sugars, eggs, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract to a large mixing bowl, and beat until combined and smooth, about 90 seconds.
- Add pie crust to a 9-inch pie plate and crimp edges using fingers or fork.
- Pour pumpkin filling into pie crust and bake for 15 minutes, then lower temp to 350 degrees and bake for 40-43 minutes or until pie is mostly set.
- Cool on a wire rack for about 2 hours then top with optional whipped cream and dusting of cinnamon, cut and serve.
CAN I DOUBLE THIS RECIPE?
Absolutely, usually when you purchase refrigerated pie crusts they come in a two pack.
So making and freezing or refrigerating the pie after baking to serve later or save for later would be a great idea.
HOW LONG DOES THIS PIE NEED TO COOL?
The thing with this Easy Pumpkin Pie is that no matter what it is not going to be ready to go right out of the oven.
You have to make sure to cool it so it can fully set up. So make sure that you are cooling for at least 2 hours before decorating and serving.
CAN I MAKE MY OWN HOMEMADE PIE CRUST?
Yes, if you would rather make your own homemade crust you can do that. Make sure that you are making a crust that makes one crust.
You can make a double crust and save the dough for later, or double the recipe and make two pies instead.
HOW DO I KEEP THE PIE CRUST FROM BURNING?
Sometimes we can’t help our ovens and the crust starts to burn before the pie is ready.
This is one reason why we lower the temperature, but you can also use pie crust covers or tin foil if you notice them browning too quickly.
HOW TO STORE:
This can be stored in an airtight container or wrapped in plastic wrap where it will keep for up to 4 days in the refrigerator.
You can also freeze this pie. Wrap in plastic wrap and then in foil and place in a freezer bag. It will keep in the freezer for up to 3 months.
To defrost remove to the refrigerator until thawed and then serve.
TIPS AND TRICKS:
- Easily double this recipe to have more on hand or save for later.
- This can be frozen, see above on how to do that.
- Top with some whipped cream and cinnamon for a flavorful addition.
- You can make your own homemade pie crust for this.
- Make sure that this cools for at least 2 hours to set up.
Love a good pie? Love an easy pie? Then you will absolutely love this Pumpkin Pie!
If you like this recipe then you might also like:
If you’ve tried this EASY PUMPKIN PIE or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Easy Pumpkin Pie
Ingredients
- 9- inch refrigerated pie crust thawed (or a homemade pie crust of your choice)
- 15- ounce can pumpkin puree
- 12- ounce can evaporated milk
- ¾ cup granulated sugar
- ½ cup brown sugar packed
- 2 large eggs
- 2 teaspoons ground cinnamon plus more for topping (optional)
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- Whipped cream optional
Instructions
- Preheat oven to 425 degrees F.
- Add pumpkin puree, evaporated milk, sugars, eggs, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract to a large mixing bowl, and beat until combined and smooth, about 90 seconds.
- Add pie crust to a 9-inch pie plate and crimp edges using fingers or fork.
- Pour pumpkin filling into pie crust and bake for 15 minutes, then lower temp to 350 degrees and bake for 40-43 minutes or until pie is mostly set.
- Cool on a wire rack for about 2 hours then top with optional whipped cream and dusting of cinnamon, cut and serve.
Notes
- Nutritional value is for pie only, not toppings.
- Easily double this recipe to have more on hand or save for later.
- This can be frozen, see above on how to do that.
- Top with some whipped cream and cinnamon for a flavorful addition.
- You can make your own homemade pie crust for this.
- Make sure that this cools for at least 2 hours to set up.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
Leave a Reply