I will be making this easy Pumpkin Pie recipe this year and every year from now on for Thanksgiving! It’s made with a buttery crust with a sweet, creamy filling that has the most perfect texture. With just a 15 minute prep time, I love how easy this one is to make! And it’s topped with a homemade pumpkin-spiced whipped cream that takes it to another level. If you’re looking for the perfect pumpkin pie recipe, you’ll love this one for Thanksgiving, Friendsgiving, or any holiday occasion!
Why You’ll Love This Easy Pumpkin Pie Recipe
This easy pumpkin pie is my hands-down favorite recipe for the holidays. After testing tons of pumpkin pie recipes, I can honestly say this is the best one! And with just a few simple ingredients, it’s quick to prep, bakes beautifully, and can be made ahead for stress-free entertaining. Here’s why we love it and know you will, too:
- Classic Flavor – I love a good classic pumpkin pie! The smooth pumpkin filling is spiced with cinnamon and pumpkin pie spice, giving every bite the warm flavor you know and love. But then it has just a little something extra with the pumpkin spice whipped cream!
- Simple Ingredients – A frozen pie crust, pumpkin puree, and pantry staples make this pie effortless to pull together.
- Make-Ahead Friendly – Chill the pie in advance, and it’s ready to slice and serve whenever you need it, which is a lifesaver when prepping for the holidays!
- Great for a Crowd – This recipe makes 12 generous servings, so it’s ideal for serving a crowd. You might want to go ahead and make two, though, because it disappears fast!
RELATED: Bourbon Pumpkin Cheesecake
Ingredients
Pumpkin Pie
- Pie Crust – You can use our homemade pie crust if you want, but sometimes I save time here with a frozen pie crust!
- Sugar – A combination of granulated sugar and light brown sugar sweetens the filling, keeping it moist, and adding a subtle molasses taste.
- Spices – Ground cinnamon and pumpkin pie spice
- Eggs – Whole eggs and egg yolks create a decadent filling that stays soft and moist.
- Pumpkin Puree – Make sure to use pure pumpkin, not pumpkin pie filling! The only ingredient on the can should be pumpkin.
- Milk – Whole milk will create the best taste and texture, but any regular or non-dairy milk will work.
- Heavy Whipping Cream – This creates a creamier, silkier filling that makes this the best pumpkin pie you’ll ever taste.
Whipped Cream
- Heavy Whipping Cream – Forms the base of the whipped cream.
- Confectioners’ Sugar (powdered sugar) – Do NOT substitute granulated sugar, or your whipped cream will be grainy!
- Vanilla
- Pumpkin Pie Spice
How to Make the Best Pumpkin Pie Recipe
This recipe comes together with just 15 minutes of prep time. All you need is two large bowls and a mixer! Here’s how to make an Easy Pumpkin Pie Recipe:
- Parbake – Follow the pie crust directions, parbaking the crust, if needed. Many crusts can be filled straight from the freezer!
- Create the filling – Whisk the filling ingredients in a large bowl until smooth.
- Bake – Pour the filling into the pie crust, and bake for 15 minutes. Then, reduce the temperature, and continue to bake until the filling is set. It should be set but not jiggly!
- Cool – Turn off the oven, and let the pie cool in the oven with the door closed. Then, transfer the pie to the fridge to chill.
- Prepare the whipped cream – Whisk the ingredients in a bowl until stiff peaks form.
- Serve – Slice the pie, add a dollop of whipped cream to each slice, and enjoy!
Tips
- Check the crust packaging – Some frozen pie crusts work best baked straight from the freezer, while others recommend parbaking. Follow the directions on the package for the best results.
- Don’t overbake – The pie is ready when the center is just set and no longer jiggly. It will continue to firm up as it cools. Keep a close eye on it, and be careful not to overcook!
- Cool slowly – Leaving the pie in the oven (with the heat off) for 30 minutes helps prevent cracks and keeps the filling creamy.
- Use foil if needed – If the crust edges start to brown too quickly, lightly cover them with foil midway through baking.
- Chill before serving – Allow at least 4-6 hours for the pumpkin pie to chill in the fridge. This allows the filling to set completely, so it holds its shape once sliced.
You’ll Also Love: Pumpkin Swirl Cheesecake Bars
Variations
- Spice – Add extra cinnamon, nutmeg, or ginger for a stronger spice flavor.
- Maple Pumpkin Pie – Replace some of the sugar with pure maple syrup for a bolder sweetness and stronger molasses taste.
- Dairy-Free Option – Swap the milk and cream for full-fat coconut milk to make the pie dairy-free.
- Mini Pumpkin Pies – Use mini pie crusts or a muffin tin to make individual pumpkin pies.
- Ginger Snap Crust – Instead of a traditional pie crust, use crushed ginger snap cookies mixed with melted butter for a spiced, crunchy base. I love this fun holiday twist!
- Bourbon Pumpkin Pie – Stir 1-2 tablespoons of bourbon into the filling for a warm, slightly boozy twist that gives the pie lots of depth.
How to Store
Store – Once cooled, cover the pumpkin pie tightly with plastic wrap or foil, and store it in the refrigerator for up to 4 days. Store the whipped cream in a separate airtight container for up to 2 days. Just rewhip it quickly before serving if it starts to deflate.
Freezer – Wrap the cooled pie or individual slices tightly with plastic wrap, followed by aluminum foil, and freeze for up to 2 months. Thaw in the fridge overnight to serve. We don’t recommend freezing whipped cream!
More Holiday Pumpkin Recipes
- Pumpkin Delight
- Pumpkin Cheesecake Cookies
- Pumpkin Bread with Cream Cheese Frosting
- Pumpkin Spice Espresso Martini
- Pumpkin Olive Oil Cake
- Pumpkin Banana Muffins
Looking for more? Find 31+ of the best pumpkin recipes!
Did you make this recipe? Rate it below and sign up for our email list to get the BEST dessert and drink recipes delivered straight to your inbox!
Easy Pumpkin Pie Recipe
Equipment
Ingredients
- 1 9-inch frozen pie crust
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 large egg
- 2 large egg yolks
- 1 15-ounce can pumpkin puree
- 1/4 cup whole milk
- 1/4 cup heavy whipping cream
Pumpkin Spice Whipped Cream
- 1 cup heavy whipping cream
- 2 Tablespoons confectioners sugar
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon pumpkin pie spice
Instructions
- Follow pie crust directions to parbake, if recommended. Many pie crusts can be removed right from the freezer, add the filling & bake.
- Preheat the oven to 400°F.
- In a large bowl, whisk together the sugar, cinnamon, pumpkin pie spice, eggs, pumpkin puree, whole milk and heavy cream until combined.
- Pour the pumpkin pie filling into the par-baked crust and bake at 400°F for 15 minutes. Then, reduce the oven temperature to 350°F and bake for 40-45 minutes until the pumpkin filling is set and no longer jiggly.
- Turn off the oven, leave the pie in the oven and let cool inside the oven for 30 minutes before transferring to the fridge for 4-6 hours to chill.
- Before serving, in a large bowl whisk together the whipping cream ingredients until stiff peaks form.
- Slice the pie and serve with a dollop of whipped cream on each slice.
Leave a Reply