Easy Pumpkin Pie
This Easy Pumpkin Pie recipe captures all the classic flavors of fall in a simple, approachable way.
With a buttery pie crust, creamy pumpkin filling and warm spices like cinnamon, ginger and nutmeg, it’s a comforting dessert that looks as good as it tastes. This is one of the Best Pie Recipes you’ll find for the season!
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Perfect for holidays, family gatherings, or just a cozy night at home, this pie comes together quickly while still delivering that homemade, flaky, melt-in-your-mouth experience everyone loves.
Table of Contents
Why You’ll Love This Easy Pumpkin Pie
- Classic comfort: Smooth, spiced pumpkin filling captures the warm flavors of fall in every bite.
- Simple to make: Basic ingredients come together quickly for a homemade pie without fuss.
- Perfectly balanced sweetness: Light and brown sugars create a rich, subtly sweet custard.
- Family-friendly: A crowd-pleasing dessert that’s ideal for holidays, gatherings or cozy nights at home.
This easy pumpkin pie delivers creamy, flavorful filling in a tender crust, making it a timeless treat for any occasion.
A special thanks to Green Giant Pumpkin for this fall pumpkin dessert.
What Goes with Easy Pumpkin Pie
This classic pumpkin pie pairs beautifully with warm beverages and simple accompaniments that enhance its spiced, creamy filling:
- Whipped cream or crème fraîche: Adds a light, creamy contrast to the rich pumpkin filling.
- Hot coffee or espresso: Balances the sweetness while highlighting the warm spices.
- Chai tea or spiced latte: Echoes the cinnamon, ginger, and nutmeg for a cozy pairing.
- Vanilla ice cream: A chilled scoop complements the pie’s creamy texture and spices.
- Candied pecans or toasted walnuts: Adds a crunchy, nutty element to each bite.
These pairings make easy pumpkin pie perfect for fall desserts, holiday meals or afternoon treats.
Frequently Asked Questions
Can Pumpkin Pie Be Frozen
Yes, pumpkin pie can be frozen. For best results:
- Cool completely after baking.
- Wrap tightly in plastic wrap and then in aluminum foil, or store in an airtight freezer-safe container.
- Freeze for up to 2 months.
- Thaw in the fridge overnight before serving, and you can reheat slightly if desired.
This preserves the pie’s texture and flavor without making it soggy.
Can Pumpkin Pie Sit Out
Pumpkin pie should not sit out for more than 2 hours.
Because it contains eggs and dairy, leaving it at room temperature longer can allow harmful bacteria to grow.
After serving, store leftovers in the refrigerator, where it will keep for 3–4 days.
Can Pumpkin Pie Go Bad
Yes, pumpkin pie can go bad because it contains eggs and dairy, which are perishable.
- At room temperature: It can spoil in about 2 hours.
- In the fridge: It stays good for 3–4 days.
- In the freezer: Properly wrapped, it can last up to 2 months.
Signs it’s gone bad include a sour smell, mold, or a watery/curdled texture.
Easy Pumpkin Pie Recipe
This Easy Pumpkin Pie features a smooth, spiced pumpkin filling baked in a flaky pie crust, delivering a classic, comforting dessert perfect for any holiday table.
Prep time: 15 minutes
Cook time: 55 minutes
Total time: 1 hour 10 minutes
Servings: 8
Kitchen Tools You’ll Need
For Easy Pumpkin Pie, you’ll need the following kitchen tools:
- Rolling pin: to roll out the pie crust evenly
- Pie dish: to bake the pie in
- Knife or pastry cutter: to trim crust edges
- Aluminum foil: to protect pie edges while baking
- Large mixing bowl: to combine filling ingredients
- Whisk: to mix eggs, sugars, and pumpkin filling smoothly
- Measuring cups and spoons: for precise ingredient measurements
- Spatula or wooden spoon: to stir and scrape filling mixture
- Wire cooling rack: to allow pie to cool evenly
Pie Ingredients
These ingredients come together to make a classic and creamy pumpkin pie with warm spices and a buttery, flaky crust.
- pie crust
- large eggs
- granulated sugar
- light brown sugar
- Green Giant 100% Pure Pumpkin
- heavy whipping cream
- vanilla extract
- ground cinnamon
- ground ginger
- ground nutmeg
- salt
How to Make Easy Pumpkin Pie Recipe
These tools ensure a smooth process and a perfectly baked, creamy pumpkin pie every time.
Roll dough out to be 2 inches larger than your pie dish. Gently press it into the dish, lining the bottom and sides, then trim to within 1/2 inch of the edge. Fold the edges under to create a 1/4-inch-thick border and crimp with your fingers. Refrigerate while preheating oven to 375°F.
In a large bowl, whisk eggs and sugars until smooth. Stir in pumpkin, cream, vanilla, cinnamon, ginger, nutmeg, and salt until well combined.
Slowly pour the filling into the pie shell. Cover the edges with thin strips of aluminum foil and bake 25 minutes. Remove the foil and continue baking 25–30 minutes, or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
More Pumpkin Recipes
Explore more pumpkin recipes that bring warm, spiced flavors to your seasonal favorites.
- No Bake Pumpkin Pie Bites with Pecans
- Beef Pumpkin Stew Recipe
- Pumpkin Butter
- Pumpkin Spice Hot Chocolate
- Walnut Pumpkin Cream Cheese Tart
- How to Make Pumpkin Puree
- Easy Homemade Pumpkin Spice Mix
- Instant Pot Pumpkin Chili
- Mini Pumpkin Pies
- Pumpkin Pasta with Spicy Sausage
- Pumpkin Ice Cream
- Pumpkin Kentucky Mule
- Easy Pumpkin Bundt Cake
Discover Recipes for Fall that celebrate cozy flavors, seasonal produce and comforting meals.
For more delicious pie recipes!
The Book On Pie: Everything You Need to Know to Bake Perfect Pies
Art of the Pie: A Practical Guide to Homemade Crusts, Fillings, and LifeThe Perfect Pie: Your Ultimate Guide to Classic and Modern Pies, Tarts, Galettes, and MorePieometry: Modern Tart Art and Pie Design for the Eye and the Palate
Easy Pumpkin Pie
This Easy Pumpkin Pie features a smooth, spiced pumpkin filling baked in a flaky pie crust, delivering a classic, comforting dessert perfect for any holiday table.
Ingredients
- 1 pie crust (store-bought or homemade), at room temperature
- 3 large eggs
- 1/2 cup granulated sugar
- 1/3 cup light brown sugar
- 1 can (15 ounces) Green Giant 100% Pure Pumpkin
- 3/4 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
Instructions
- Roll dough out to be 2 inches larger than your pie dish. Gently press it into the dish, lining the bottom and sides, then trim to within 1/2 inch of the edge. Fold the edges under to create a 1/4-inch-thick border and crimp with your fingers. Refrigerate while preheating oven to 375°F.
- In a large bowl, whisk eggs and sugars until smooth. Stir in pumpkin, cream, vanilla, cinnamon, ginger, nutmeg, and salt until well combined.
- Slowly pour the filling into the pie shell. Cover the edges with thin strips of aluminum foil and bake 25 minutes. Remove the foil and continue baking 25–30 minutes, or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 318Total Fat: 16gSaturated Fat: 8gUnsaturated Fat: 8gCholesterol: 97mgSodium: 261mgCarbohydrates: 40gFiber: 1gSugar: 28gProtein: 5g
Nutrient values are only estimates provided by online calculators. Various factors can change the nutritional information in any given recipe.
For more delicious Fall Recipes:
The Great Big Pumpkin Cookbook: A Quick and Easy Guide to Making Pancakes, Soups, Breads, Pastas, Cakes, Cookies, and MoreThe Complete Autumn and Winter Cookbook: 550+ Recipes for Warming Dinners, Holiday Roasts, Seasonal Desserts, Breads, Food Gifts, and MoreHalf Baked Harvest Super Simple: More Than 125 Recipes for Instant, Overnight, Meal-Prepped, and Easy Comfort FoodsFix-It and Forget-It Best of Fall Recipes: Quick and Delicious Slow Cooker Meals
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