This Easy Pumpkin Pie Recipe Is PERFECT For Thanksgiving
Make this easy pumpkin pie recipe that’s sure to be a crowd-pleaser on Thanksgiving!
Are you a pumpkin pie fan?
My family LOVES all the pumpkin desserts, especially around the holidays, and this amazing pumpkin pie is very simple and quick to make at home! It comes out perfect every time.
If you’re worried you don’t know how to make pumpkin pie, don’t be scared! I’m a dedicated fan of this no-fail recipe because all you have to do is mix up the EASY filling, pour on top of a pre-made crust, and then bake it in the oven. That’s it! Then you’ll be on your way to pumpkin heaven.
Eating Keto? Check out our homemade KETO pumpkin pie on Hip2Keto.com that’s also easy to make!
Tips for making an easy pumpkin pie with graham cracker crust:
- I usually buy a 9 oz. graham cracker pie crust, but you could always make a crust if you’d prefer! In all honestly, I’m usually an anxious mess trying to cook everything on Thanksgiving, so a prepared crust can come in handy in my opinion!
- You can use a can of pumpkin puree or make your own. I actually had some leftover homemade pumpkin puree on hand after making THIS recipe in my Instant Pot and used it for this pie which was delicious.
- If you don’t already have pumpkin pie spice, here’s how you can make it at home for all your sweet pumpkin desserts this season!
- Need a gluten-free vegan option? Check out this from-scratch vegan pumpkin pie I made last year!
- Pumpkin pie is the perfect dessert option for Thanksgiving because it can be made in advance! You can usually get away with baking it a day or two ahead fo time and storing it in the fridge.
- Wondering if you can freeze pumpkin pie? Yes, you can! Pumpkin pie can stay in the freezer up to 3 months, but Martha Stewart recommends eating within a month. Whether freezing a whole pie or a slice, make sure to wrap in airtight plastic!
How To Make Easy Pumpkin Pie
yield: 8 SERVINGS
prep time: 10 MINUTES
cook time: 55 MINUTES
total time: 1 HOUR 5 MINUTES
You'll want to make this no-fuss homemade pumpkin pie at home this year for easy holiday entertaining!
Ingredients
- 15 oz, can of pumpkin puree or homemade pumpkin puree (Click HERE for Recipe)
- 14 oz. can sweetened condensed milk
- 2 large eggs
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 9 oz. prepared graham cracker crust
- whipped cream for serving
Directions
1
Mix pumpkin, sweetened condensed milk, eggs, spices and salt in a bowl until smooth.
2
Pour onto pre-made crust.
3
Bake at 425 degrees for 15 minutes.
4
Reduce oven temperature to 350 degrees and continue baking 35 to 40 minutes or until knife inserted 1-inch from crust comes out clean.
5
Let cool on top of the stove for a few hours. I prefer cold pie, so I moved mine to the fridge after I let it cool for a couple of hours.
6
Serve with whipped cream and refrigerate leftovers.
Additional Notes
*Recipe adapted from AllRecipes.com
This beats a store-bought pumpkin pie by a mile and still pretty low effort.
Serve it with some whipped cream and enjoy this fabulous treat you’ve just created! The filling turns out soft, with a creamy and smooth yet firm texture, and has lots of delicious sweet pumpkin flavor. I love how the bottom of the crust sort of caramelizes, too!
I absolutely love that this recipe has minimal ingredients, but tastes so YUM and homemade. If you were to come to my house, this is the exact recipe I’d be making for delicious pumpkin pie! The leftovers are yummy too, and I love enjoying a slice alongside a cup of coffee.
Here’s what my teammate Jenna had to say after baking this pie:
“Not only is the flavor fantastic on this pumpkin pie, but it was also so easy to make! I usually make the filling and crust from scratch, which takes much more time. This super-easy pumpkin pie was JUST as good! I will absolutely be making this again, and love that this uses a pre-made graham cracker crust! They cost just as much as buying a box of graham crackers and save so much time. I use them for all kinds of pudding pies, but never for pumpkin pie. Genius!”
Not wanting to make your own? Check out our taste test of Costco Vs. Sam’s Club pumpkin pies to see which one is best!
Thanks Lina, can’t wait to try! I made A LOT of pies last holiday season, including eggnog pumpkin pie (surprisingly good!), but never found the “perfect” pumpkin pie that didn’t require a ton of work. This could be it! I’ve made more of your recipes than I can count, and several of them are in our regular rotation. Thanks again for all you do!
That is so nice! Thanks Rebecca 😀
Hi Rebecca could you share your eggnog pie recipe WE LOVE anything eggnog !! I would sooo appreciate it 🥰
Oh my, I want to jump out of bed and go make one right now! We usually eat a pumpkin pie a week in the Fall. This year we discovered our son has a dairy allergy. Anyone know of a good dairy free pumpkin pie recipe or substitute for condensed milk. TIA
I saw several dairy free & gluten free recipes for pumpkin pie on Pinterest.
You can use canned coconut milk.
My son has a severe dairy allergy. Use a typical pumpkin pie recipe like the one on the back of Libby’s pumpkin label. Then just sub full fat coconut cream or nut based coffee creamer for the evaporated milk.
This pumpkin pie looks so scrumptious! Love how easy this recipe is, saving it to make it later! This fall I have been baking more Dulce de Leche Hazelnut Pumpkin Cake Pop for my kids gotta change things up!
This is the recipe I use for the cake pops: https://www.munchkintime.com/hazelnut-pumpkin-cake-pop-recipe/
Sounds yummy and easy! Thank you!
Sure! Enjoy Lolie 😀
Sounds great! But Costco pumpkin pie is $5.99 for a giant one. So hard to get motivated to bake.
Yes we buy those too! Those are good. This is next level good! Lol – I love it all 🎃
lol, yes! My recipe is super easy–go to the store, pick one out, pay for it, head home! I even have time to enjoy a coffee 😉
Ha! I was just going to chime in & say that, Shannon! 🙂 Since I discovered Costco’s pumpkin pies several years ago, I never bake pumpkin pies anymore. You cannot beat the price and the time savings. And, they’re delicious!
Looks delish and easy as pie! I like how you did the whipped topping too…easy but fancy 😊 Adding this to my fave list so I can try. Thanks Lina!
Can’t wait to make this! Looks yummy!
Sounds delicious and SO easy to make. I must try it!
Thank you, for sure will try it.
Looks delicious! I bought a pumpkin and can’t wait to try it in the instant pot. I Just need to get some ginger and cool whip… or vanilla ice cream. Yum.
Looks yummy! Our family prefers the graham cracker pie crust too. I’ll have to give this a try! TY!
You’ll love this then! Thanks Shelley!
Anyone not able to have eggs know how to make a pumpkin pie without eggs?
There is a version where you use gelatin. I made one last year because I can’t have eggs, dairy or gluten and it was as close to a pumpkin pie as you can get.
Thank you! My 5 year old can’t have gluten and I’m nursing a baby who can’t tolerate me eating dairy, too!
Thanks for sharing!
You can use chia seeds too. 2tsp chia seeds mixed with 1/4 c water. I always grind the chia seeds first.
If it’s an allergy to chicken eggs, most have found they arent allergic to duck eggs.
Hi! There’s two options for egg substitutes : Chia https://theprettybee.com/chia-egg/ or Flax https://minimalistbaker.com/how-to-make-a-flax-egg/ I’ve used both and have had great success☺️
Looks delicious.
Thanks!!
They also have the bottles of ‘pumpkin pie’ spices for sale during this time..with the nutmeg, cinnamon, all spice, ginger etc. mixed all together so you can just throw that into the pumpkin pie mix.
Great idea!
Not doing the pumpkin cooking in the Instant Pot ever again. Used the purée and apparently fresh pumpkin has too much water content. My three loaves of pumpkin bread exploded then sunk. I wish I could upload a picture of what happened.
There’s nothing I love more than pumpkin pie! If you don’t have dietary restrictions and have a little extra time this variation will make your taste buds weep for what could have been in Thanksgivings past. Mix 3/4 c brown sugar and 3 tbs butter with a cup of pecans and sprinkle that on top, they will carmelize as it bakes. You can reduce the sugar in the main pie to compensate by using evaporated or otherwise unsweetened milk, and then add less than the usual 3/4 cups of sugar to the pumpkin mix.
That sounds great! Thank you, Jake.
For anyone fretting about using fresh pumpkin, America’s Test Kitchen did a big taste test several years ago and found that most people actually preferred the canned pumpkin.
Yes Libbeys canned pumpkin is 100% pumpkin and Whole Foods canned pumpkin as well.
And Aldi.
I can’t wait to try this!!
Thanks! It’s yummy!!
Going to try this for Thanksgiving looks so good. I would like to substitute pumpkin pie spice for the ground ginger and ground nutmeg, how much pumpkin pie spice would i use?
Lina this looks fabulous thank you
You’re so welcome 👍🏻
Yum! I haven’t tried pumpkin pie, but it’s definitely something I want to do!!!
You’ll love this version! Yum
Lina D, This Pumpkin Pie looks delicious!! I will be trying it!! Question for you! I am new to blogging. Wondered if you might look at my blog and give me any tips you may have??? I would greatly appreciate it. I am wading in!!! thank you =)
iamgracefullysouthern.wordpress.com
I’ve made this twice already this year but use allrecipes.com recipe with 1tsp cinnamon, 1/2 tsp nutmeg & 1/2 tsp ginger
My mom hates pie crust so I’ve always made one for her using one of those crusts or just no crust at all. She gets her own pie and she’s happy 😂
I have been making one like this for several years and my family loves it. Instead of the pre-made bought crust, I make my crust with Anna’s thin ginger cookies (crushed) and melted butter. My son in law asked for one for his birthday instead of a cake. It is the best pumpkin pie I’ve ever had! Before that I never liked pumpkin pie that much.
I just made this tonight and it came out awesome!! My pie was done 10 minutes earlier than the recipe states but not all ovens are created equal. Thank you Lina for such a delicious and easy recipe. Definitely a keeper!
Oh wow – well I’m so glad you enjoyed it as much as we do! Thanks Mary!
This sounds great…too bad there is zero canned pumpkin in the grocery stores.
I’m starting to see some again! I hope you do soon as well. I’ve been buying the Kroger brand of you have a frys or Kroger store.
Yes, I came to post that I can’t find any canned pumpkin. I’ve looked at Aldi, Meijer and local Schnucks. Nothing. What’s up?
My Meijer has a whole skid of pumpkin in the center aisle.
Weird. I’ve bought 3 cans at 3 different stores already this year & had no trouble finding it.
Great recipe! I used canned sweet potato instead of pumpkin then added a 1/2 tsp of vanilla extract…PERFECT!! This will make my holiday pie making much easier.
Oh that’s a great idea! Thanks for sharing 👏
I have been making this exact recipe for several years now and we like it. And it so easy to stir up and dump in a graham cracker crust. Even I don’t mind doing it and I am not into any difficult baking.
Yay! So glad to hear this recipe has been a hit! Awesome that it’s so easy too! 🙌❤️