You’ve found an easy, quick pumpkin pie recipe that’s perfect for the holidays. With warm spices, creamy pumpkin puree, and either a homemade or store-bought crust, this rich pumpkin pie from scratch is sure to please everyone at your table.
When the holidays arrive you want a dessert that’s both simple to make and delicious. This easy pumpkin pie uses common pantry ingredients—eggs, brown sugar, milk, and spices—combined with pumpkin puree and heavy cream to create a silky-smooth, deeply flavored pie. It’s impressive but uncomplicated, and you can make it ahead to save time on busy days.
You can make the entire pie from scratch by using a mix-in-pan homemade pie crust, or save time with a store-bought crust—the pie tastes wonderful either way. The filling only takes a few minutes to whisk together and the pie bakes in about an hour. It also keeps well: you can prepare it up to two days in advance and refrigerate until serving, making it a great make-ahead holiday dessert.
One small twist I recommend is a pinch of freshly ground black pepper. It may sound surprising, but it brightens the spice blend and enhances the overall flavor without making the pie spicy.
Recipe Ingredients
- Store-bought pie crust or a homemade crust
- 1 15-oz can (about 2 cups) pumpkin puree
- 3 large eggs
- 1 1/4 cups light or dark brown sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground or freshly grated nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon freshly ground black pepper
- 1 cup heavy cream
- 1/4 cup milk (any kind)
Preheat oven to 375°F.
For the filling: whisk the pumpkin, eggs, and brown sugar together until smooth.
Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, black pepper, heavy cream, and milk to the pumpkin mixture.
Vigorously whisk until everything is well combined and smooth.
Pour the filling into a warm, pre-baked deep-dish pie crust, filling to about 75% full. There may be some extra filling—use it for mini pumpkin pies if you like.
Bake until the center is almost set, about 55–60 minutes. The center should have a slight wobble when done. After the first 25 minutes, cover the crust edges with foil to prevent over-browning. Check at 50 minutes, then every 5 minutes until the pie is ready.
When baked, transfer the pie to a wire rack and cool completely for at least 3 hours. Garnish with sugared cranberries and homemade whipped cream, or serve with a scoop of vanilla ice cream.
Storage
Store leftover pie in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the pie in a freezer-safe container for up to 3 months. Thawed pie can be served cold, briefly reheated in the oven, or warmed in the microwave.
Recipe Notes
- If you prefer fresh pumpkin, you can make your own puree. Halve a medium baking or sugar pumpkin, remove the seeds, place cut-side down on a lined baking sheet, and roast at 350°F for 1–1.5 hours, until tender. Cool, scoop out the flesh, and puree until smooth.
- To simplify the spices, substitute the individual spices with 1 teaspoon of pumpkin pie spice plus the cinnamon, if desired. Adjust to taste.
Recipe FAQs
Can this pumpkin pie be made in advance?
Yes. You can prepare the pie filling and assemble the pie ahead of time. Refrigerate the assembled pie for up to two days before baking, or bake and then refrigerate for serving later.
How do you know when pumpkin pie is done?
The pie is done when a knife tip inserted into the center comes out mostly clean but still a little wet. The center should jiggle slightly but not be liquid.
Fresh or canned pumpkin: which is better?
Both have merits. Canned pumpkin puree is convenient and consistently smooth and sweet, while homemade puree offers fresh pumpkin flavor and control over texture. For ease and reliability, many bakers choose canned puree.
Can I use canned pumpkin pie filling?
Do not use canned pumpkin pie filling for this recipe; it is already sweetened and spiced. Use plain canned pumpkin puree instead so you can control the sugar and spices.
More favorite pumpkin desserts
Pumpkin Praline Cake With Cream Cheese Icing
Pumpkin Cranberry Nut Bread
No-Bake Pumpkin Cheesecake
Pumpkin Spice Cupcakes with Cream Cheese Icing
Pumpkin Crumb Cake
Quick and Easy Pumpkin Spice Cinnamon Rolls
Easy Pumpkin Pie
Pin Recipe
Ingredients
- Store-bought pie crust or homemade
- 1 can pumpkin puree should be 2 cups
- 3 large eggs
- 1 1/4 cups dark brown sugar
- 1 tbsp cornstarch
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground or freshly grated nutmeg
- 1/8 tsp ground cloves
- 1/8 tsp freshly ground black pepper
- 1 cup heavy cream
- 1/4 cup milk Almond, 2%, or your preferred milk works fine
Instructions
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Preheat oven to 375°F.
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For the filling: stir together the pumpkin, eggs, and brown sugar until smooth. Add cornstarch, salt, cinnamon, ginger, nutmeg, cloves, black pepper, heavy cream, and milk, then whisk vigorously to combine.
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Pour the filling into the warmed, pre-baked pie crust, filling about three-quarters full. There may be a little extra filling.
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Bake for 55–60 minutes, until the center is nearly set and still slightly wobbly. After 25 minutes, cover the crust edges with foil to prevent over-browning. Check at 50 minutes, then every 5 minutes until done.
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Cool on a wire rack until completely set, at least 3 hours. Top with sugared cranberries and whipped cream before serving, if desired.