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This easy pumpkin pie recipe can be made in one bowl with a few simple ingredients. A delicious Thanksgiving dessert everyone will love.
It just wouldn’t be Thanksgiving without pumpkin pie for dessert. Thanks to this easy recipe for homemade pumpkin pie, you can make this traditional Thanksgiving dessert in no time — even if you are not an experienced baker!
My grandma always made pumpkin pie from scratch, using our Halloween pumpkins. But I’m a firm believer in making holiday meals easy, so I take the easy way out and use canned pumpkin puree.
This is actually our version of the classic Libby’s pumpkin pie. My youngest daughter makes this pie, while I make pecan pie and my oldest daughter makes eggnog pie. I also believe you can never have too many Thanksgiving desserts!
Ingredient Notes
Here’s a quick overview of the simple ingredients to make this classic pie recipe. Full amounts are in the printable recipe card below.
- Eggs — large eggs
- Pumpkin puree — make sure you get pure pumpkin puree and not pumpkin pie filling, as that contains extra ingredients and won’t work with this recipe.
- Evaporated milk — makes the filling nice and creamy. Be careful not to get sweetened condensed milk by mistake.
- White sugar — for sweetness
- Spices — nutmeg, ground cinnamon and pumpkin pie spice, plus sea salt to enhance the flavor.
- Pie crust — Premade pie crust is what helps keep this recipe super easy. I use a deep dish frozen pie crust, but you can use a refrigerated pie crust. Or use a homemade crust, if you have a recipe you like. Follow the directions on the package for preparation.
How to Make Easy Pumpkin Pie
Beat the eggs first in a large bowl. This helps prevent over mixing the filling.Then, add the remaining ingredients and mix until combined. Pour into a prepared pie crust, and bake until the filling is set and the center is not overly jiggly. How easy is this?!
Allow the pie to cool down at room temperature for about 2 hours. Then, transfer the pie to the refrigerator until ready to serve. Topped with a dollop of whipped cream, this delicious dessert is the perfect ending to this holiday meal!
Recipe Tip
Be careful not to over bake the pie. It is done when the filling on the outside is firm and the filling in the middle jiggles slightly.
To prevent the pie from cracking, allow the pie to cool slightly in the oven with the heat turned off and the door propped open.
Storage
This homemade pie needs to be stored in the refrigerator and will keep fresh for 3-4 days. You can make the pie ahead of time and freeze for up to 3 months. Store leftover pumpkin pie in an airtight container in the fridge or freeze for up to 3 months for best taste.
More Easy Thanksgiving Desserts
Want more dessert options? Try our pumpkin dip, or pumpkin cream cheese dip, pecan pie dip or this easy pumpkin cheesecake pie. We also love these pumpkin cheesecake bars and frosted pumpkin bars and pumpkin dump cake!
Easy Pumpkin Pie
Ingredients
- 1 prepared 9 inch deep dish pie crust
- 2 large eggs
- 1 15 oz can pure pumpkin
- 1 12 oz can evaporated milk
- ¾ cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
Instructions
- Add the eggs to a large mixing bowl and beat slightly
- Add the remaining ingredients and mix until fully combined
- Pour the batter into the prepared pie crust
- Bake at 425℉ for 15 minutes
- Reduce the oven temperature to 350℉ and bake for an additional 35-40 minutes or until filling is firm and center jiggles slightly but is not wet.
- Allow pie to cool completely and refrigerate until ready to serve
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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