Easy Pumpkin Pie
on Oct 25, 2021, Updated Aug 30, 2024
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Smooth and creamy, spiced with cinnamon and cloves, this is the pumpkin pie we dream about. Thanksgiving, here we come!
In our family, a pumpkin pie or two is as integral to the holiday as the turkey itself. Creamy and rich with warm spices, it’s the classic ending to a Thanksgiving meal. This recipe goes out to all of the pumpkin pie lovers out there, but most particularly to Markie, my brother-in-law, who is kind and gentle yet would probably punch me in the neck if I didn’t make it every year.
Don’t forget to top it with some Homemade Whipped Cream and think about making a nice pitcher of Mulled Cider or a Hot Toddy.
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Table of Contents
Easy Pumpkin Pie: Smooth and creamy, spiced with cinnamon and cloves, this is the pumpkin pie we dream about.
FAQs
The most common cause of cracks in pumpkin pie is overcooking or too high a baking temperature. This pie is baked at 375 degrees. You can read more below on how to know when your pumpkin pie is done.
Baking the crust until it firms up before the pumpkin filling is added results in a flaky, not soggy, crust. This is called blind baking. You’ll want to line the crust with foil and fill it with pie weights or dried rice or beans to prevent it from buckling as it bakes. Then, the crust finishes baking once the pumpkin filling is poured in.
If the edge of the crust starts to get too brown while you are baking the pie itself, you can cover the crust with a strip of aluminum foil or use a pie crust shield. This is a metal ring designed to fit over the crust edges and a smart item to have around if you bake a lot of pies.
Learn more about partially baking or blind baking pie crusts!
Slide a butter knife into the center of the pie. If it comes out clean, the pie is done. You can also use the jiggle test; simply jiggle the pie gently, and if the center barely wiggles, it’s done. Cool the pie completely on a wire rack before slicing.
Pumpkin Pie Ingredients
- Pie crust – You can use a frozen pie crust or your favorite pie crust recipe.
- Brown sugar – Light or dark brown sugar works perfectly.
- Granulated sugar – The combo of white and brown sugar contributes to the taste and texture.
- Cornstarch – Helps thicken and stabilize the pie.
- Salt – Enhances all of the flavors.
- Spices – ground cinnamon, ground ginger, and ground cloves offer warm flavors.
- Canned pumpkin – Don’t use pumpkin pie filling, which has additional sugar and spices added, and you don’t need those in this recipe. I like Green Valley pumpkin puree.
- Eggs – Provides structure.
- Half-and-half – Makes the pie silky and creamy.
Canned Pumpkin in Pumpkin Pie
We all rely heavily on our stash of canned pumpkin during the holidays (see What to Do with Leftover Canned Pumpkin), and with good reason. A few cans of pumpkin in the pantry mean that a pie (or an Iced Pumpkin Spiced Latte or a Pumpkin Gingerbread) is just around the corner.
Green Valley’s canned pumpkin is made with organic pumpkin grown and harvested in the U.S. at the peak of ripeness. The pumpkin is then prepared and canned within hours and just down the road from where they are picked.
How to Make Pumpkin Pie
- Par-bake the crust: Partially bake the pie crust to firm it up (this is also called blind baking — see directions below!). Let the crust cool completely on a wire rack.
- Make the filling: Combine the dry ingredients in a mixing bowl. Add the pumpkin, eggs, and half-and-half, and whisk until well blended.
- Assemble and bake: Pour the filling into the par-baked pie shell and bake for 55 to 60 minutes.
- Cool and Serve: Allow the pie to cool to room temperature for at least 3 hours. Top with decorative baked crust leaves (see below for instructions), and serve with sweetened Whipped Cream and/or vanilla ice cream. Try making your own no-churn vanilla ice cream for a wonderful finishing touch!
Deep Dish Pumpkin Pie
The amount of filling in this pie recipe is for a 9-inch deep dish pie crust. Once you pour in the filling, transfer the pie carefully into the oven, so that the filling doesn’t sloosh over the edge of the pastry.
If you have a shallower pie pan, fill the partially baked crust with filling for this pie almost to the top, stopping 1/2-inch before the filling reaches the top of the crust. Reduce the baking time to 45 to 50 minutes. The remaining cup or so of filling can be poured into a small ramekin or baking dish and baked for about 25 to 30 minutes until set (bonus for the pie baker!).
How To Make Pastry Leaves
This is totally optional, but a fun finishing touch to the pie, and it takes only about 3 extra minutes. This whole recipe is a great way to get the kids into the kitchen during the holidays. They can help with everything from mixing up the filling to cutting out the cute crust shapes. So, if you have willing little helpers, it’s a good simple holiday baking project.
- Unroll a refrigerated pie crust.
- Cut out decorative shapes: Use small decorative cookie cutters to cut out some shapes (think about little pumpkins, fall leaves, or anything else that feels seasonal).
- Refrigerate the pastry cut outs.
Kitchen Smarts
If you are using leaf cookie cutters, use a sharp small knife to carefully score the top of the leaves to mimic the marking on a leaf. See the photo above!
- Brush the leaves with a bit of heavy cream, half-and-half, or milk.
- Bake the crust cut-outs: You can bake these at the same time as you bake the shell or the pie itself.
- Cool: Decorate the cooled pumpkin pie with baked pastry decorations.
Storage
Cover the pie with plastic wrap and store it in the fridge for up to 3 days. The pie is best eaten cold directly from the fridge.
What to Serve With Pumpkin Pie
More Recipes Using Canned Pumpkin
- Iced Pumpkin Spiced Latte
- Pumpkin Spice Pancakes
- Best Pumpkin Bread
- Pumpkin Gingerbread
- Pumpkin Cream Cheese Brownies
Also read: What to Do with Leftover Canned Pumpkin
More Pie Recipes
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Easy Pumpkin Pie
Ingredients
- 1 frozen 9-inch deep dish pie crust (or use your favorite pie crust recipe)
- ½ cup brown sugar (light or dark)
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- ½ teaspoon kosher salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 (15-ounce) can Green Valley pumpkin puree
- 3 large eggs (lightly beaten)
- 1 ½ cups half-and-half
- Vanilla ice cream or Sweetened Whipped Cream (to serve)
- Pastry Leaves for decorating (optional; see Note)
Instructions
- Place an oven rack in the lower third of the oven, and preheat the oven to 375 F.
- Allow the pie crust to defrost slightly for about 20 minutes, so it’s still chilled, but not frozen. Use a fork to poke holes in the bottom of the pie crust.
- Line the still-chilled pie crust with aluminum foil, gently folding the foil to drape over the edges of the crust so the edges don’t brown too quickly. Fill the pan about 3/4 full with pie weights or dried beans. Bake the pie crust for 25 minutes until the crust is slightly golden and a bit firm, but not cooked through. Remove the crust from the oven, and take out the foil with the weights and beans. Leave the oven on and cool the crust on a wire rack.
- Make the filling: In a large bowl, combine the brown sugar, granulated sugar, cornstarch, salt, cinnamon, ginger, and cloves. Whisk in the pumpkin, eggs, and half and half until blended.
- Pour the filling into the cooled pie shell and transfer the pie carefully into the oven, so that the filling doesn’t sloosh over the edge of the pastry. Bake for about 55 to 60 minutes, until the filling is set. If the edges of the pie start to brown too quickly, you can cover them with a strip of aluminum foil or use a pie crust shield, which is a great thing to have around if you bake a lot of pies. Transfer the pie to a wire rack and allow to cool to room temperature for at least 3 hours. Refrigerate, covered with plastic wrap, until ready to serve, up to 2 days.
- To serve, decoratively place the baked crust cut outs on the pie before serving. Serve with vanilla ice cream or whipped cream as desired.
