The EASIEST Pumpkin Pie Recipe You’ll Ever Make! (Seriously)

Introduction

Oh, pumpkin pie! Just thinking about it brings back so many cozy memories, doesn’t it? The crisp autumn air, the warm spices, that first forkful of creamy, dreamy filling… it’s pure comfort in a crust. And guess what? You don’t need to be a pastry chef to create a showstopper this year. I’m so excited to share this “Super Easy Pumpkin Pie” recipe with you. It’s the kind of recipe that makes you feel like a kitchen wizard, even if you’re just starting out. It’s quick, it’s delicious, and it’s guaranteed to impress everyone at your table!

Why You’ll Love This Recipe

• Fast: Minimal prep means you can get this in the oven in no time.
• Easy: Seriously, it’s almost foolproof. If you can stir, you can make this pie!
• Giftable: Imagine showing up to a friend’s house with a homemade pie – they’ll be singing your praises!
• Crowd-pleasing: This classic flavor combination is a guaranteed hit with pretty much everyone.

Ingredients

Let’s gather our goodies! This recipe is all about simple, wholesome ingredients that come together beautifully.

• 1 (9-inch) unbaked pie crust: You can totally make your own if you’re feeling ambitious, but a good quality store-bought one is a lifesaver and works like a charm!
• 15 oz pumpkin puree: Make sure it’s 100% pumpkin puree, not pumpkin pie filling. That’s our flavor base!
• 1/2 cup heavy whipping cream: For that luxurious, creamy texture.
• 1/2 cup evaporated milk: This gives the pie a wonderful richness and helps it set perfectly.
• 1 cup brown sugar: I love the slight molasses notes brown sugar adds – it just screams autumn!
• 2 tsp pumpkin pie spice: This magical blend of cinnamon, ginger, nutmeg, and cloves is what makes pumpkin pie taste like… well, pumpkin pie!
• 1/4 tsp salt: Just a pinch to balance out all the sweetness and bring out the flavors.
• 3 large eggs: These are essential for binding everything together and creating that smooth, custardy filling.

How to Make It

Alright, apron on, let’s do this! It’s so straightforward, you’ll be done before you know it.

1. Preheat your oven: Get it nice and toasty to 375°F (190°C).
2. Combine everything: Grab a large bowl. Add your pumpkin puree, heavy whipping cream, evaporated milk, brown sugar, pumpkin pie spice, salt, and those three large eggs.
3. Whisk it up: Now, grab a whisk (or a sturdy spoon) and mix everything together until it’s super smooth and well combined. No lumps allowed! I usually give it a good whisk for about a minute to ensure everything is perfectly incorporated.
4. Pour it in: Gently pour that gorgeous pumpkin mixture into your unbaked pie crust. Try not to spill too much, but if you do, a quick wipe is all it needs.
5. Bake to perfection: Carefully place your pie in the preheated oven. Let it bake for about 50-60 minutes. How do you know it’s ready? The best trick is to gently insert a knife near the center. If it comes out clean, you’ve nailed it! The center might still have a slight wobble, and that’s perfectly fine – it will continue to set as it cools.
6. Cool down: This is the hardest part – waiting! Let the pie cool completely on a wire rack. This allows the filling to set up properly. It usually takes a couple of hours, but trust me, it’s worth the patience.

Substitutions & Additions

Want to put your own spin on this classic? I love experimenting!

• For a deeper spice: Add an extra pinch of cinnamon or a tiny bit of ground cardamom to the spice mix.
• Sweetness adjustment: If you prefer a less sweet pie, you can reduce the brown sugar by a couple of tablespoons.
• Dairy-free dream: You can try using full-fat coconut milk (the canned kind) instead of heavy whipping cream and evaporated milk, though the texture might be slightly different.
• Whipped cream topping: For an extra special touch, top your cooled pie with a dollop of homemade whipped cream and a sprinkle of cinnamon!

Tips for Success

A few little tricks to make your pie even more amazing:

• Don’t overmix: While you want it smooth, over-whisking can sometimes lead to a slightly tougher crust or a more prone-to-cracking filling.
• Blind baking is optional: For this easy recipe, you don’t need to blind bake your crust, but if you find your crust often gets soggy, giving it a quick 10-minute bake before adding the filling can help.
• Cooling is key: Resist the urge to slice into a warm pie! It really needs that cooling time to set properly. If you’re short on time, you can speed up the cooling process by placing it in the refrigerator once it’s no longer hot to the touch.
• Prep ahead: You can mix the filling ingredients (minus the eggs) a day in advance and store them in the refrigerator. Just whisk in the eggs right before pouring into the crust and baking.

How to Store It

Once your masterpiece has cooled and been enjoyed (or if you have leftovers!), wrap it loosely with plastic wrap or aluminum foil, or place it in an airtight container. It’ll keep nicely in the refrigerator for about 3-4 days. It’s honestly delicious cold, too!

FAQs

• Q: My pumpkin pie cracked, what did I do wrong?
  A: Cracking usually happens if the pie bakes for too long or cools too quickly. Don’t worry, it still tastes amazing! Try to pull it out when the edges are set and the center is just slightly jiggly.
• Q: Can I make this pie ahead of time?
  A: Absolutely! You can bake it a day or two in advance and keep it in the refrigerator. It’s perfect for holiday entertaining!
• Q: What’s the difference between pumpkin puree and pumpkin pie filling?
  A: Pumpkin puree is just plain mashed pumpkin. Pumpkin pie filling usually has sugar, spices, and sometimes other thickeners already added. Always use plain pumpkin puree for this recipe!