Easy Pumpkin Pie Recipe
Silky, warmly spiced pumpkin custard in a flaky crust—simple to make and perfect for holidays or any cozy gathering.
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Servings:
Ingredients
Main Ingredients
- 8 oz chilled pie dough for a 9-inch crust
- 15 oz pumpkin puree
- 3.6 oz beaten eggs about 2 large
- 12 fl oz evaporated milk
- 0.67 cup granulated sugar
- 0.25 cup packed brown sugar
- 1 tbsp cornstarch
- 2 tsp pumpkin pie spice
- 0.5 tsp ground cinnamon
- 0.5 tsp fine sea salt
- 1 tsp vanilla extract
Instructions
Preparation Steps
- Heat oven to 425°F. Place a rimmed baking sheet on the center rack to preheat.
- Fit the pie dough into a 9-inch pie plate, trim, and crimp. Refrigerate while you mix the filling.
- Whisk granulated sugar, brown sugar, cornstarch, pumpkin pie spice, cinnamon, and salt in a large bowl.
- Whisk in the beaten eggs until smooth and lightly thickened.
- Add pumpkin puree and vanilla; whisk until no streaks remain.
- Slowly whisk in evaporated milk until fully blended and silky.
- Pour the filling into the chilled crust. Tap the pan gently to release bubbles.
- Bake 15 minutes at 425°F. Reduce to 350°F and bake 35–40 minutes more, until the center jiggles slightly.
- Cool on a rack for at least 3 hours to set. Slice and serve.
Notes
For a maple twist, swap 2 tbsp of the granulated sugar with pure maple syrup and reduce milk by the same amount. Want extra crunch? Sprinkle the rim with coarse sugar before baking. Store leftovers covered in the fridge for 3–4 days; serve chilled or gently warmed.
This recipe is an original creation inspired by classic Easy Pumpkin Pie Recipe flavors. All ingredient ratios and instructions are independently developed.