Easy Pumpkin Pie Recipe – Absolutely Delicious & Foolproof

Some of my best baking memories start with canned pumpkin and a stubborn crust that wouldn’t roll right—and yet, the pie still turned out perfect. That’s the charm of this easy pumpkin pie recipe: it doesn’t need to be fancy to be fantastic. It’s smooth, spiced just right, and comes together in a snap—no stress, just comfort on a plate.

Why This Easy Pumpkin Pie Recipe Works

This seriously easy pumpkin pie works because it keeps things simple without sacrificing flavor. With only six core ingredients—plus your choice of crust—it delivers everything you want in a classic holiday dessert. The texture is velvety and rich thanks to sweetened condensed milk, while pumpkin pie spice brings in that cozy warmth. You don’t need any mixers or fancy tools, just a bowl and a whisk. It bakes beautifully every time, and it’s perfect whether you’re baking for a crowd or just craving a slice of fall.

Ingredients You’ll Need

You only need a handful of pantry staples to make this pumpkin pie magic happen:

• Refrigerated pie crust – The easiest option, but a frozen or graham cracker crust works too.
• Pumpkin puree (15 oz) – Make sure it’s plain puree, not pumpkin pie filling.
• Sweetened condensed milk (14 oz) – Adds sweetness and a creamy texture.
• Eggs (2 large) – Help set the pie and give it structure.
• Pumpkin pie spice (2 tsp) – The star of the show, bringing all the warm spice.
• Salt (½ tsp) – Balances and boosts flavor.

Can I Use Store-Bought Crust?

Yes—absolutely! A refrigerated pie crust (like the kind that comes rolled in a box of two) is your best bet for ease and a flaky bite. Just let it sit at room temp for about 10 minutes before unrolling. Frozen crusts work fine too, especially when you’re short on time—just fill them frozen. Want something different? A graham cracker crust adds a sweet, crumbly twist. It’s totally up to you.

How to Make This Easy Pumpkin Pie Recipe Step-by-Step

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Here’s how to make this pie from start to finish—fast and fuss-free:

1. Preheat the oven to 425°F. Place your pie crust in a 9-inch pie plate, crimp the edges, and chill it while you mix the filling.
2. Whisk the filling. In a large bowl, whisk together the pumpkin, sweetened condensed milk, eggs, salt, and pumpkin pie spice until smooth.
3. Fill the crust. Pour the mixture into the prepared pie crust and place the pie on a baking sheet.
4. Protect the crust. Use foil or a pie shield to cover the edges so they don’t overbrown.
5. Bake. Start at 425°F for 10 minutes, then lower the heat to 350°F and bake for 30–40 minutes more, until the center is just slightly jiggly.
6. Cool and chill. Let it cool completely, then chill for a few hours before slicing.

Serve with whipped cream or enjoy it as-is—either way, it’s the taste of fall in every bite.

Storage and Make-Ahead Tips

This pie is a dream for holiday prep:

• Refrigerate tightly wrapped for up to 3 days.
• Freeze for up to 1 month—just cool completely first and wrap it well.
• Make ahead 1–2 days in advance; the flavor actually gets better!

If you’re planning for a big meal, this pie frees up your oven schedule and your stress level.

FAQ

Want more pumpkin goodness? Try these:

• These Chewy Pumpkin Cookies for a soft and spiced fall treat
• Pumpkin Sugar Cookies that are perfect for seasonal baking
• Or this Cinnamon Swirl Pumpkin Bread to pair with your favorite holiday desserts

And if you’re looking for more cozy inspiration, you can always find us on Pinterest or Facebook for fresh ideas straight from Kai’s kitchen.

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