Easy Pumpkin Pie Recipe

Introduction

Nothing screams fall quite like a homemade pumpkin pie. This easy pumpkin pie recipe is simple yet impressive, perfect for both baking newbies and seasoned pros. With a creamy filling and flaky crust, it’s a delightful dessert to enjoy all season long.

Ingredients

• 1 1/2 cups (190g) all-purpose flour, spooned and leveled
• 1/2 teaspoon salt
• 1/2 cup (115g) unsalted butter, cold and cubed
• 4-6 tablespoons (60-90ml) ice water
• 1 can (15oz/425g) pure pumpkin puree (not pumpkin pie filling)
• 3 large eggs, at room temperature
• 1 cup (200g) granulated sugar
• 1 tablespoon (15g) pumpkin pie spice
• 1 cup (240ml) heavy cream
• 1 teaspoon (5ml) vanilla extract

Instructions

1. Step 1: Combine flour and salt in a large bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Use a pastry cutter or two forks.
2. Step 2: Gradually add ice water, one tablespoon at a time, just until the dough holds together. Wrap the dough and chill for 1 hour.
3. Step 3: On a floured surface, roll out the chilled dough to fit a 9-inch pie dish. Transfer carefully, trim edges, and crimp the crust. Chill again while prepping the filling.
4. Step 4: In a large bowl, whisk together pumpkin puree, eggs, sugar, pumpkin pie spice, heavy cream, and vanilla extract until smooth and lump-free.
5. Step 5: Pour the filling into the chilled crust. Bake at 425°F (220°C) for 15 minutes, then reduce heat to 350°F (175°C) and bake for another 40-45 minutes. The center should jiggle slightly when done.
6. Step 6: Cool the pie for at least 2 hours before slicing. Refrigerate if not serving immediately; flavors improve after resting overnight.

Tips & Variations

• Swap half the sugar for 1/2 cup maple syrup for a richer sweetness.
• Add 2 tablespoons bourbon to the filling for a subtle warmth.
• Mix 1/4 cup finely chopped pecans into the crust dough for extra crunch.
• Replace heavy cream with full-fat coconut milk for a dairy-free tropical twist.
• Increase pumpkin pie spice to 1.5 tablespoons for a spicier pie.
• Drizzle melted dark chocolate over cooled pie for a decadent finish.
• Use crushed ginger snap cookies as a crust for a spicy, crunchy base.

Storage

Store leftover pumpkin pie covered in the refrigerator for 3-5 days. For longer storage, freeze whole or sliced pie in an airtight container for up to 2 months. Thaw overnight in the fridge. Reheated or chilled, the pie tastes delicious the next day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a store-bought crust?

Absolutely! A deep-dish store-bought crust works well and saves time. Just bake as directed for the filling.

Can I make it ahead?

Yes, you can bake the pie 1-2 days in advance. Keep it refrigerated to let the flavors meld, which often improves the taste.

Easy Pumpkin Pie Recipe

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★★★★★

4.7 from 130 reviews

This Easy Pumpkin Pie Recipe offers a classic, creamy, and flavorful dessert that’s perfect for autumn and holiday gatherings. With a buttery flaky crust and a rich pumpkin filling seasoned with pumpkin pie spice, this pie is straightforward enough for beginners yet satisfying for any pumpkin pie lover. Whether you make the crust from scratch or use store-bought, the step-by-step instructions ensure perfect results every time.

• Author: Kai
• Prep Time: 20 minutes
• Cook Time: 55-60 minutes
• Total Time: 1 hour 20 minutes (plus at least 2 hours cooling time)
• Yield: 8–10 slices 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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For the Crust

• 1 1/2 cups (190g) all-purpose flour, spooned and leveled
• 1/2 teaspoon salt
• 1/2 cup (115g) unsalted butter, cold and cubed
• 4–6 tablespoons (60-90ml) ice water, added gradually

For the Filling

• 1 can (15oz/425g) pure pumpkin puree (not pumpkin pie filling)
• 3 large eggs, at room temperature
• 1 cup (200g) granulated sugar
• 1 tablespoon (15g) pumpkin pie spice
• 1 cup (240ml) heavy cream
• 1 teaspoon (5ml) vanilla extract

Instructions

1. Make the Crust: In a large bowl, mix the flour and salt. Cut in the cold, cubed butter using a pastry cutter or two forks until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough just holds together. Wrap the dough in plastic and chill for 1 hour to help achieve a flakier crust.
2. Roll and Shape: On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish. Carefully transfer the dough to the dish, trim any excess, and crimp the edges with your fingers or a fork. Return the crust to the refrigerator to keep it firm while preparing the filling.
3. Mix the Filling: In a large bowl, whisk together the pumpkin puree, eggs, granulated sugar, pumpkin pie spice, heavy cream, and vanilla extract until smooth and lump-free. The aroma of the pumpkin spice will add to the cozy fall vibe.
4. Bake It Up: Pour the filling into the chilled pie crust. Bake in a preheated oven at 425°F (220°C) for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 40-45 minutes. The pie is done when the center wobbles slightly but is mostly set. Avoid overbaking to prevent cracking.
5. Cool and Serve: Allow the pie to cool completely for at least 2 hours before slicing. This step ensures clean slices and the best texture. Refrigerate if not serving immediately; flavors improve after chilling overnight.

Notes

• Use pure pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
• Chilling the crust dough is essential for a flaky, less crumbly crust.
• Don’t overbake the pie to avoid cracks in the filling; the center should jiggle slightly when done.
• You can substitute store-bought crust for convenience, just ensure it’s a deep-dish variety to hold the filling well.
• For pumpkin pie spice substitute, mix 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp each of ginger and cloves.
• Letting the pie cool and refrigerating it enhances flavor and makes slicing neater.

Keywords: pumpkin pie, easy pumpkin pie recipe, creamy filling, autumn dessert, classic pumpkin pie