Easy Pumpkin Pie is the perfect comforting dessert for fall and holiday gatherings! This dish combines rich pumpkin puree, warm spices, and a flaky crust for a mouthwatering pie that everyone will love. It’s simple to prepare, making it a go-to recipe when you want to impress your guests with minimal effort!
Table of Contents
- Easy Pumpkin Pie Recipe
- Ingredients for Easy Pumpkin Pie
- How to Make Easy Pumpkin Pie
- Tips for Making Easy Pumpkin Pie
- Make-Ahead Instructions
- Storing Leftovers
- Freezing Easy Pumpkin Pie
- Reheating Easy Pumpkin Pie
- Serving Suggestions
- FAQs
- Try these Easy Pumpkin Pie related recipes next!
- Easy Chocolate Pie
- Classic Apple Pie
- Sugar-Free Pumpkin Pie
- Pumpkin Cheesecake
Easy Pumpkin Pie Recipe
- Perfect for Fall Feasts. This easy pumpkin pie recipe is ideal for Thanksgiving or any fall gathering. Its creamy filling and spiced flavor create the perfect seasonal dessert everyone looks forward to.
- No Roller Required! This recipe skips the traditional pie crust process, using a pre-made crust to save time without sacrificing flavor.
Ingredients for Easy Pumpkin Pie
- 1 (9-inch) pre-made pie crust: This will save you time and effort while ensuring a perfect flaky base.
- 1 can (15 oz) pumpkin puree: Pure pumpkin adds natural sweetness and flavor; do not use pumpkin pie filling.
- 3/4 cup granulated sugar: Sweetens the filling perfectly.
- 1/2 cup evaporated milk: Adds creaminess without making the pie too rich.
- 2 large eggs: Binds the pie filling and provides stability.
- 1 teaspoon ground cinnamon: Adds warmth and flavor.
- 1/2 teaspoon ground nutmeg: Complements the cinnamon with a unique spicy note.
- 1/2 teaspoon ground ginger: Enhances the earthiness of the pumpkin.
- 1/4 teaspoon salt: Balances the sweet flavors of the pie.
How to Make Easy Pumpkin Pie
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the pumpkin puree, granulated sugar, evaporated milk, eggs, cinnamon, nutmeg, ginger, and salt. Whisk until smooth and thoroughly combined.
- Pour the pumpkin mixture into the prepared pie crust, smoothing out the top.
- Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 35-40 minutes, or until the pie is set.
- Remove from the oven and let the pie cool completely on a wire rack before serving.
Tips for Making Easy Pumpkin Pie
- Use Fresh Pumpkin: Although canned pumpkin is convenient, using fresh pumpkin will enhance the flavor immensely.
- Keep an Eye on Baking Time: Every oven is different; check for doneness with a knife inserted in the center. It should come out clean when the pie is ready.
- Chill Before Serving: Allow the pie to chill in the refrigerator for a few hours for enhanced flavor and texture.
Make-Ahead Instructions
- You can prepare the filling up to 2 days in advance. Just store it in an airtight container in the refrigerator until you’re ready to bake.
- The crust can also be prepared and frozen ahead of time for convenience. Simply line the pie dish and wrap it with plastic wrap before freezing.
Storing Leftovers
Store any leftover pumpkin pie in the refrigerator, covered tightly with plastic wrap or in an airtight container. It will keep well for up to 4 days.
Freezing Easy Pumpkin Pie
- You can freeze baked pumpkin pie. Allow it to cool entirely, then wrap tightly in plastic wrap, followed by a layer of aluminum foil.
- Thaw the pie overnight in the refrigerator when you’re ready to enjoy it again.
Reheating Easy Pumpkin Pie
- To reheat, place the pie in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until warmed through.
- You can also microwave individual slices on a microwave-safe plate for 30-45 seconds.
Serving Suggestions
FAQs
Can I use pumpkin pie filling instead of pumpkin puree?
It’s best to use pure pumpkin puree for this recipe, as pumpkin pie filling has added sugar and spices, which can affect the flavor and texture.
How do I know when my pie is done?
The pie is done when the edges are set and the center has a slight jiggle. A knife inserted should come out clean.
Can I make this pie gluten-free?
Absolutely! Just use a gluten-free pie crust, and the filling will remain gluten-free.
How long does pumpkin pie last?
Covered and stored in the refrigerator, pumpkin pie lasts for up to 4 days.
Can I freeze pumpkin pie?
Yes, pumpkin pie can be frozen. Just be sure to wrap it well to prevent freezer burn.
