Easiest Ever Pumpkin Pie

Recipe Ingredients

Here are essential ingredients you’ll need to create this favorite pumpkin pie recipe.

Canned Pumpkin: The top choice for our pumpkin pie recipe with its smooth texture, vibrant color, and balanced sweetness. Unlike fresh pumpkin which can yield inconsistent results and often cause watery pies, canned pumpkin ensures consistency every time. Use plain canned pumpkin, not pumpkin pie mix, which contains added sugar and spices.

Pie Crust: We love using Pillsbury™ Deep Dish frozen pie crust. It saves time and comes with its own pie pan. For a scratch option, check out our homemade pie crust recipe.

Pumpkin Pie Spice: After many tests, we’ve found that pumpkin pie spice has the perfect blend of cinnamon, ginger, nutmeg, and cloves.

Evaporated Milk: We use evaporated milk, because it helps thicken the filling and achieve a rich, creamy texture. Half-and-half can be used as an alternative.

Eggs: 2 large eggs help bind together the filling for this homemade pumpkin pie.

Other Ingredients You’ll Need: Granulated sugar and salt.

Cookware You’ll Need

Here’s what you’ll need to make our easy pumpkin pie.

Mixing Bowl: A large bowl provides enough space to blend all the ingredients together.

Whisk: A wire whisk is great for quickly mixing the ingredients and ensuring the filling is smooth.

Cookie Sheet: Use a cookie sheet to place the pie crust on for easier handling and to catch any potential spills when filling the crust. A sheet with no sides makes it easy to slide the pie onto the cooling rack.

Other Cookware You’ll Need: Can opener, spatula, thin-bladed knife, and cooling rack.

How to Make Pumpkin Pie

Here’s how to make pumpkin pie in 4 simple steps.

1. Make Pumpkin Pie Spice Blend

If you don’t have pre-made pumpkin pie spice, mix ground cinnamon, ginger, nutmeg, and cloves to equal the amount needed. Adjust the ratio to your taste.

2. Mix Pumpkin and Remaining Ingredients

Beat all ingredients until smooth and creamy, ensuring there are no lumps when you're done mixing.

3. Fill Pie Crust

Our experts recommend placing the pie crust on a cookie sheet before filling. Pour filling into the center of the crust, using a spatula to scrape the bowl clean.

4. Bake Pie and Serve

Bake until the filling is set, and the crust is lightly browned. When you insert a thin-bladed knife near the center, it should come out clean. Gently shake the pan; the center should still look a little jiggly. Let the pie cool completely before slicing and serving.

Possible Variations

We’ve heard from you that you love the versatility of this pumpkin pie recipe, so here are a few ideas to try.

Add More Spices: Suzie987 said, “I felt it needed more pumpkin spice, so I added half a teaspoon more.” In addition to pumpkin pie spice, try adding up to a teaspoon of cinnamon, ginger, cloves, nutmeg, or cardamom for extra flavor.

Swap the Sugar: Suzie987 also shared, “I used brown sugar, which I had to make from molasses!” Others have adjusted the sugar amount to suit their preferences.

Add Fun Toppings: Top with whipped cream (homemade or store-bought), sprinkle chopped nuts, candy sprinkles, or toffee bits, drizzle caramel sauce, or add a scoop of vanilla ice cream.

We also have plenty more pumpkin pie recipes—everything from streusel topped to slab pie versions perfect for serving a crowd. If you’re looking for more delicious recipe ideas, check out our Thanksgiving Desserts for inspiration.

Storing and Reheating

Leftovers may be rare with this tasty pumpkin pie recipe, but if you have any (store them within 2 hours for food safety), here’s what to do.

Refrigerator

Cover loosely with plastic wrap or place in a tightly-covered food storage container. Store for up to 4 days.

Freezer

While it’s possible to freeze a baked pumpkin pie, the texture of the crust and filling may not hold up well. We recommend freezing only if necessary by tightly wrapping in plastic wrap and then, aluminum foil. Freeze for up to 2 months.

How to Thaw

Remove the pie from the freezer the day before serving. Unwrap the foil, and let it thaw in the refrigerator overnight.

Reheating

• From Refrigerator: Place an individual portion on a microwave-safe plate, and microwave on 50% power for 5 to 10 seconds or until warmed.

• From Freezer: Place a thawed individual portion on a microwave-safe plate, and microwave on 50% power for 10 to 15 seconds or until warmed.

Why Pillsbury Users Love This Recipe

We’ve heard from users that this easy pumpkin pie has become a favorite in many households. With its simple and quick preparation, it’s praised for being easy to follow, and many call it “the best and easiest pumpkin pie ever.” Reviewers rave about the pie’s delicious taste and creamy texture, highlighting its perfect balance of flavors. The versatility of this pumpkin pie recipe is another big win with fans adjusting spices and using substitutions like lactose-free condensed milk or brown sugar to suit their preferences.

Family feedback has been overwhelmingly positive with many sharing that their loved ones consistently rave about the pie. It’s a foolproof, crowd-pleasing dessert that delivers great results every time, making it a go-to for any occasion.