Seriously Easy Pumpkin Pie Recipe

Some recipes just stick with you. I remember my first time baking this easy pumpkin pie recipe on a chilly November afternoon, flour dust floating in golden light, the smell of cinnamon curling through the house. The crust crinkled just right, and the filling? Creamy, rich, and deeply spiced. That moment is why this pie still has a place on my table every fall. If you’re looking for a no-fuss, big-reward dessert, this easy pumpkin pie recipe is the one.

Just 6 ingredients and 10 minutes of prep.

Why This Pumpkin Pie is the Easiest

There’s no mixer. No blind baking. And absolutely no stress. All you do is stir everything in a bowl and pour it into a crust. That’s it. This recipe keeps things simple but cozy, just how pumpkin pie should be.

Whether you’re baking for the first time or throwing together an easy pumpkin pie recipe at the last minute before guests arrive, it works every time.

Plus, it chills beautifully, making it a dream for planning ahead.

Ingredients You’ll Need

Pantry & Fridge Basics

You don’t need a packed pantry here—just a few staples:

• Pumpkin puree (not pumpkin pie filling—big difference!)
• Sweetened condensed milk for that silky texture
• Eggs to bind everything
• Salt and pumpkin pie spice to balance the sweetness

Crust Options

I usually reach for a refrigerated pie crust because it’s easy and reliable. Let it sit for 10 minutes before unrolling so it doesn’t crack.

If you’re starting from frozen, that works too. Just bake it straight from the freezer—no thawing needed. For a twist, a graham cracker crust adds a nutty crunch and a touch more sweetness.

How to Make Seriously Easy Pumpkin Pie

Step-by-Step Instructions

First, preheat your oven to 425°F. Roll out your pie crust into a 9-inch plate, crimping the edges if you like a little flair. Pop it in the fridge while you make the filling.

In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, salt, and pumpkin pie spice. Stir until smooth and creamy.

Now pour the filling into the chilled crust. I like placing the pie dish on a baking sheet—it helps catch any drips and keeps the oven clean.

Wrap foil strips around the crust edges or use a pie shield to keep them from browning too fast.

Bake at 425°F for 10 minutes, then reduce the heat to 350°F and keep baking for another 30–40 minutes. You’ll know it’s ready when the center is slightly jiggly but not liquidy. A few cracks at the edge? Totally fine.

Cool completely, then chill before serving this easy pumpkin pie recipe to your favorite people.

Pro Tips for Best Results

• Let the crust sit at room temp for 10 minutes before rolling to prevent tearing.
• Always use foil or a pie shield to protect those crust edges.
• Don’t overbake—slight jiggle in the center is perfect.

Storage and Make-Ahead Tips

Once cooled, cover your pie and pop it in the fridge. It’ll stay fresh for up to 3 days.

Want to freeze it? Wrap the whole pie in plastic wrap and store in a freezer-safe bag. It keeps beautifully for about a month.

You can bake this pie a full day in advance, and it actually tastes even better the next day once the spices settle.

Seriously Easy Pumpkin Pie Recipe Card

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Related Recipes to Try

If you’re on a pumpkin kick, you’ll love my pumpkin bars with cream cheese frosting—they’re soft, spiced, and topped with a dreamy swirl. For cozy breakfasts, this pumpkin baked oatmeal for cozy fall mornings warms up any day.

You might also enjoy my moist pumpkin chocolate chip muffins recipe or this classic easy pumpkin bread recipe. They all start with the same pantry basics you’re already using here.

And if you’re looking for more inspiration, I keep a whole collection of cozy fall bakes on my Pinterest board.

FAQ: Easy Pumpkin Pie