This easy pumpkin pie is the kind of dessert that always feels right at the holiday table. With a flaky crust and smooth pumpkin filling, it's both simple and comforting.
One of the reasons I love this homemade pumpkin pie is how easy it is. Many recipes call for multiple dairy ingredients, but using condensed milk keeps things simple and rich without extra steps. It's the classic pumpkin pie flavor everyone expects at Thanksgiving, but with a method simple enough for beginners.
I also appreciate that this is a no fuss pumpkin pie, par-baking the crust helps keep it crisp, and the filling mixes in one bowl. It's the kind of pie you can bake the night before, chill overnight, and serve the next day when all the holiday busyness sets in.
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⭐Why You'll Love This Recipe
- Super Simple: In just a few steps, you'll have the pie ready to go. This recipe is so easy, that even beginners can nail it.
- Make Ahead: This pie is perfect to make ahead since it needs to chill overnight. Not only does it taste even better, but it also saves you time on the day you serve it.
- Holiday Classic: Pumpkin pie is a must for Thanksgiving or any fall gathering. This recipe keeps it traditional while making sure it turns out great every time.
🧾Pumpkin Pie Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Pie Crust: I like keeping this simple with a 9-inch unbaked crust. Store-bought saves time, but when I have a quiet weekend, I'll make a homemade one for that extra flaky bite.
- Pumpkin Puree & Condensed Milk: This is my favorite combination, the puree brings that earthy pumpkin flavor, and the condensed milk makes the filling creamy and sweet without needing extra sugar or cream.
- Eggs & Pumpkin Pie Spice: Two eggs give the filling structure, and the spice mix is what makes it taste like the holidays. I usually add a touch more cinnamon because I love a little extra warmth.
- Salt & Egg Wash: A pinch of salt keeps the sweetness balanced, and brushing the crust edges with egg wash gives that golden, bakery-style finish.
👩🏻🍳How to Make Pumpkin Pie
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Prepare the Crust: Place the pie crust in a 9-inch pan, crimp the edges, freeze briefly, then bake until lightly golden so it stays crisp.
2. Mix the Filling: Whisk pumpkin puree, condensed milk, eggs, pumpkin pie spice, and salt in one bowl until smooth.
3. Assemble and Bake: Pour the filling into the cooled crust, brush edges with egg wash, and bake at 150°C fan (350°F) for about 65 minutes, covering the edges halfway through.
4. Cool and Chill: Let the pie cool to room temperature, then refrigerate overnight before topping with whipped cream to serve.
💭Tips for Recipe Success
Blind Bake the Crust: I always par-bake the crust first, it keeps the base crisp and prevents that soggy layer that can sneak in with custard pies.
Check Early for Doneness: Around the 55-minute mark, I start checking the pie. My oven runs hot, and catching it early helps me avoid cracks on top.
Store it Right: I keep leftovers covered in the fridge, and honestly, I think the pie tastes even better the next day once the flavors have settled.
😍 More Easy Pumpkin Recipes
If you love using pumpkin when you are cooking, then check out the following recipes for inspiration:
🍰More Dessert Recipes!
Here are more of my favorite dessert recipes! Try these:
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Recipe
Easy Pumpkin Pie
Ingredients
- 1 package Unbaked Pie Crust - 9 inch
- 425 g Pumpkin Puree - 1 Can
- 398 g Sweetened Condensed Milk - 1 Can
- 2 Eggs - Room temperature
- 1 tablespoon Pumpkin Pie Spice
- ¼ tsp Salt
- Egg Wash
Instructions
- Brush the bottom and sides of a 9-inch pie pan lightly with oil. Lay one sheet of unbaked pie crust inside the pan, pressing it gently into the corners and up the sides. Trim away any excess dough and crimp the edges neatly.
- Place the pan in the freezer for 30 minutes to firm up the crust. Once chilled, prick the base all over with a fork. Preheat the oven to 375°F (190°C), or 340°F (170°C) if using a fan oven.
- Line the crust with parchment paper, then cover with aluminum foil and add pie weights. Transfer the pan to the oven and bake for 10-15 minutes. Remove the parchment, foil, and weights, then return the crust to the oven for another 5-10 minutes, until the bottom just begins to brown. Set aside on a wire rack and allow the crust to cool completely.
- In a large mixing bowl, add the pumpkin puree, eggs, sweetened condensed milk, ground cinnamon, pumpkin pie spice, and salt. Whisk everything together until smooth and well combined. Pour the filling into the cooled crust and smooth the top evenly.
- Brush the edges of the crust with egg wash. Place the pie into the oven, preheated to 350°F fan (150°C), and bake for about 65 minutes, until the filling is just set but the center still has a slight wobble. After 40 minutes, cover the crust edges with foil to prevent them from browning too much.
- Remove the pie from the oven and place it on a wire rack to cool to room temperature. Once cooled, refrigerate overnight to set. Just before serving, top with whipped cream and enjoy.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
Thanks for this lovely recipe, Pumpkin Pie is one of my top desserts, with pre-rolled pastry it is easy to make too.