Simple Pumpkin Pie is a timeless, cozy dessert that delivers creamy texture, delightful aroma, and fall-time nostalgia in every slice. Whether you’re crafting this for a special occasion or everyday indulgence, it’s effortless to prepare and deeply satisfying. With the flavors of pumpkin, warm spices, and condensed milk, this pie brings comfort straight to your table.
Why You’ll Love This Simple Pumpkin Pie
This pie strikes an ideal harmony between sweet and spiced notes, offering luscious pumpkin flavor with hardly any hassle. Its simple baking process consistently yields a silky-smooth custard texture every time. It uses straightforward ingredients, making it accessible for novice bakers and seasoned cooks alike.
Ingredients
- 1 (9‑inch) unbaked pie crust
- 1 (16‑ounce) can pumpkin puree
- 1 (14‑ounce) can sweetened condensed milk
- 2 large eggs
- 1 teaspoon pumpkin pie spice
(Note: Pumpkin pie spice typically includes cinnamon, nutmeg, ginger, and cloves or allspice.)
Step‑by‑Step: How to Make Simple Pumpkin Pie
- Preheat oven to 425 °F (220 °C).
- Press the pie crust into a 9-inch pie dish and set it on a baking tray to catch any overflow during baking.
- Combine pumpkin puree, sweetened condensed milk, eggs, and pumpkin pie spice in a mixing bowl, whisking until the mixture is silky and thoroughly blended.
- Pour the mixture into the prepared crust.
- Bake at 425 °F for 15 minutes to set the filling, then lower oven temp to 350 °F (175 °C) and continue baking for 35–40 minutes, or until the filling is just set (center should slightly jiggle).
- After baking, transfer the pie to a wire rack and let it cool fully so the filling can set properly before slicing.
Helpful Tips
- Avoid a cracked top: Bake on a rimmed sheet and keep an eye on the pie during the lower-temperature phase; if the crust browns too fast, tent lightly with foil.
- Test doneness: A toothpick inserted near the center should come out mostly clean. Slight jiggle is okay—they solidify as they cool.
- Use high-quality spices: A fresh spice blend or homemade mix (with equal parts cinnamon, nutmeg, ginger, and a pinch of cloves) enhances aroma and flavor.
Substitutions And Variations
- Crust swaps: Use graham cracker or gingersnap crusts for added texture and spice contrast.
- Filling tweaks: Replace sweetened condensed milk with evaporated milk plus sugar (1/2 cup sugar per 14 oz can) for a less sweet version. Or use coconut milk (light or full-fat) for a dairy‑free twist.
- Boost the spice: Mix in a pinch of ground cardamom or allspice for optional warmth.
- Go savory‑sweet: Add a tablespoon of maple syrup or bourbon for depth, or top with cinnamon‑sugar before baking.
- Make it healthier: For a lighter version, opt for evaporated milk in place of sweetened condensed milk and cut back on the sugar. You can also make it healthier by using a whole-grain or nut crust and minimizing added fats.
Storage Instructions
- Room temperature: Up to 2 days, covered.
- Refrigerator: Store covered for up to 4–5 days—keep in the crust or sealed in an airtight container.
- Freezer: Wrap well (foil + plastic wrap) and freeze for up to 1 month. Thaw overnight in the fridge and reheat slices gently at 300–325 °F for a warm treat.
Nutritional Information (Per Slice, Approximate)
- Calories: ~478 kcal
- Total Fat: 20 g (Saturated Fat: 9 g)
- Cholesterol: 69 mg
- Sodium: 313 mg
- Total Carbohydrates: 67 g (Dietary Fiber: 3 g; Sugars: 39 g)
- Protein: 10 g
- Vitamin C: 4 mg; Calcium: 220 mg; Iron: 2 mg; Potassium: 426 mg
(Based on estimate of 1/8 of pie)
Serving Suggestions
- Pair it with a steaming cup of coffee, chai, or spiced cider for the ultimate comforting treat.
- Top with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream for extra indulgence.
- Dust with powdered sugar or drizzle with caramel sauce for a festive finish.
Frequently Asked Questions About Simple Pumpkin Pie
How can I tell when the pie is fully baked? The edges should be set, and the center should wiggle just slightly—about 1–2 cm when nudged. As it cools, it continues to set, so err on the side of slight under‑baking.
Can I make the pie in advance? Absolutely! You can bake it a day ahead. Cool completely, then wrap and refrigerate. Serve chilled or reheat slices at 300 °F for 10 minutes to bring back that fresh‑baked feel.
What’s the best pumpkin puree to use? Canned 100% pumpkin puree works great and ensures consistent texture. If making fresh, roast a sugar‑pumpkin (aka pie pumpkin), remove the skin and mash until smooth. It may need thickening if too watery.
Is there a healthier version? For a lighter version, opt for evaporated milk in place of sweetened condensed milk and cut back on the sugar. Pumpkin itself brings nutrients like fiber, vitamins A and C, potassium, and antioxidants.
Conclusion
Thanks a ton for trying this recipe—Simple Pumpkin Pie truly feels like a warm embrace in every bite. I absolutely adore how the spiced, creamy pumpkin comes together in a flaky crust with minimal effort. May it bring warmth, comfort, and a touch of seasonal magic to your table. I’m grateful you’re part of our food-loving community—happy baking and even happier indulging!
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Simple Pumpkin Pie
- Total Time: 1 hour
- Yield: 8 servings 1x
Description
Simple Pumpkin Pie is the ultimate fall dessert—creamy, warmly spiced, and made with just 5 ingredients. This easy classic is perfect for Thanksgiving or any cozy gathering!
Ingredients
1 (9-inch) unbaked pie crust
1 (16-ounce) can pumpkin puree
1 (14-ounce) can sweetened condensed milk
2 large eggs
1 teaspoon pumpkin pie spice
Instructions
- Preheat oven to 425 °F (220 °C).
- Press the pie crust into a 9-inch pie dish and set it on a baking tray to catch any overflow during baking.
- Combine pumpkin puree, sweetened condensed milk, eggs, and pumpkin pie spice in a mixing bowl, whisking until the mixture is silky and thoroughly blended.
- Pour the mixture into the prepared crust.
- Bake at 425 °F for 15 minutes to set the filling, then lower oven temp to 350 °F (175 °C) and continue baking for 35–40 minutes, or until the filling is just set (center should slightly jiggle).
- After baking, transfer the pie to a wire rack and let it cool fully so the filling can set properly before slicing.
Notes
For a lighter version, use evaporated milk and less sugar. Swap crust with graham cracker or nut-based options for variation.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 478
- Sugar: 39g
- Carbohydrates: 67g
- Protein: 10g