Easy Pumpkin Pie Recipes
This easy pumpkin pie bakes up silky, spiced, and sliceable with minimal prep. Perfect make-ahead dessert for the holidays.
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Servings:
Ingredients
Main Ingredients
- 8 oz refrigerated 9-inch pie crust unbaked
- 1.75 cup pumpkin puree unsweetened
- 11.5 fl oz evaporated milk
- 3.8 oz eggs, lightly beaten about 2 large
- 0.67 cup granulated sugar
- 0.28 cup light brown sugar, packed
- 1.5 tsp pumpkin pie spice
- 0.5 tsp ground cinnamon
- 0.5 tsp fine sea salt
- 1 tsp vanilla extract
- 1 cup whipped cream for serving, optional
Instructions
Preparation Steps
- Preheat oven to 425°F. Set a rimmed baking sheet on the center rack to heat.
- Stir granulated sugar, brown sugar, pumpkin pie spice, cinnamon, and salt in a large bowl.
- Whisk in pumpkin puree until smooth and glossy.
- Beat in the eggs, then whisk in evaporated milk and vanilla until creamy.
- Fit the crust into a 9-inch pie plate and crimp. Place the pie plate on the hot baking sheet.
- Pour the filling into the crust. Bake 15 minutes at 425°F.
- Reduce oven to 350°F and bake 30–35 minutes more, until the center is mostly set with a slight jiggle.
- Cool on a rack for 2 hours. Chill 1 hour before slicing. Serve with whipped cream.
Notes
For a maple twist, swap 2 tbsp of the granulated sugar with maple syrup and reduce evaporated milk by the same amount. Add a pinch of fresh-grated nutmeg for extra warmth. Store leftovers covered in the fridge up to 3 days; serve chilled or at room temperature.
This recipe is an original creation inspired by classic Easy Pumpkin Pie Recipes flavors. All ingredient ratios and instructions are independently developed.