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5.0 from 186 votes

BEST Easy Pumpkin Pie Recipe

If your holidays aren't complete without a creamy pumpkin pie (with pumpkin pie spice and sweetened condensed milk!) then this recipe is for you. It’s easy, foolproof, no-fuss, the perfect texture and flavor, and will leave you with just one bowl to clean up! 

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings: 8 servings
Calories: 420 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 ⅓ cups pumpkin puree
  • 1 ounce can sweetened condensed milk
  • 2 eggs slightly whisked
  • 1 ¼ teaspoon ground cinnamon
  • 3 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 homemade or store-bought refrigerated shortbread pie crust
  • optional toppings: chopped nuts, whipped cream
  • 1 egg whisked
  • coarse sugar optional
easy shortbread pie crust
  • 3 cups flour
  • ½ teaspoon cinnamon
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1 cup salted butter cold, cut into ½-inch cubes
  • ⅔ cup cold water
  • 2 teaspoons apple cider vinegar
  • Ice cubes

Instructions

    Cup of Yum
  1. Preheat oven to 425 degrees. If using homemade pie crust, prepare crust as written in the recipe. ( If using store-bought make sure the crust is thawed.)
for the filling
  1. In a large bowl mix together pumpkin, sweetened condensed milk, and eggs. Add cinnamon, pumpkin pie spice, and salt and stir well. Pour into prepared crust.
  2. Brush crust with egg wash.
  3. Bake on lowest rack for 15 minutes at 425 degrees, then change oven temperature to 350 and bake 35-40 minutes longer. Pie is done when the crust is browned and only the center of the pie jiggles when you lightly shake the pan.
  4. Allow to cool on a cooling rack to room temperature or cover and chill up to 2 days. When ready to serve, allow to come to room temperature and serve with chopped nuts and whipped cream if desired.
for the pie crust
  1. In a food processor combine flour, sugar, salt, and cinnamon and pulse several times.
  2. Add butter cubes and pulse until mixture resembles coarse crumbs.
  3. In a liquid measuring cup combine water, vinegar, and enough ice cubes to reach 1 cup.
  4. Add liquid to the flour mixture (strain the ice so that it stays in the measuring cup) 2 tablespoons at a time, pulsing after each addition, until mixture resembles streusel (it will not come together like a dough, it will be somewhat dry but should stick together when you smoosh come of it between your fingers).
  5. Shape dough into a ball with your hands. Divide in half and place each half on a large piece of plastic wrap. Pat into a 1/2-inch thick disc and wrap tightly in plastic wrap. Place in the freezer for 20 minutes.
  6. Roll each disc into a 12-inch circle. Gently shape one into the bottom of a 9-inch pie dish . Fold the overhanging dough back toward the center of the dish and crimp edges with your fingers to make the crust.
  7. Optional: Cut shapes from the second crust, brush with egg wash and sprinkle generously with sugar. Place on a baking sheet and bake at 350 for 10 minutes. Cool and decorate baked pie.

Notes

  • Sugared cranberries: combine 1/2 cup sugar and 1/2 cup water in a small sauce pan. Whisk over medium heat (do not boil) for 3-5 minutes until sugar is dissolved. Stir in 1 cup fresh cranberries. Use a slotted spoon to transfer to a cooling rack over paper towels or foil. Cool 1 hour, then roll in 1/3 cup sugar. Use to garnish cooled pumpkin pie. 
  • Pro Tips: 
  • Get your pie crust out to thaw about 30 minutes before you're ready to make this pie. You don't want to be all ready to bake and find out your crust is still frozen. Plus, if you try to unroll a frozen crust, it will just break up into pieces. 
  • I prefer to bake the whole pie — crust and all — at the same time. But, this does make the pie crust a little soggy. If you want your crust a little flakier, you can poke the bottom of the crust with a fork a few times (to release steam), then pre-bake it at 375 for 10-12 minutes before adding the filling. Then, cover the outside edges of the crust with foil or a pie shield. 
  • You know what's better than whipped cream on top of pumpkin pie? That's right, ice cream! Especially if the pie is still warm (and even if it isn't!). 

Nutrition Information

Calories 420kcal (21%) Carbohydrates 41g (14%) Protein 8g (16%) Fat 25g (38%) Saturated Fat 15g (75%) Cholesterol 122mg (41%) Sodium 666mg (28%) Potassium 169mg (5%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 7153IU (143%) Vitamin C 2mg (2%) Calcium 42mg (4%) Iron 3mg (17%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 420

% Daily Value*

Calories 420kcal 21%
Carbohydrates 41g 14%
Protein 8g 16%
Fat 25g 38%
Saturated Fat 15g 75%
Cholesterol 122mg 41%
Sodium 666mg 28%
Potassium 169mg 4%
Fiber 3g 12%
Sugar 3g 6%
Vitamin A 7153IU 143%
Vitamin C 2mg 2%
Calcium 42mg 4%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.