Why You’ll Love This Recipe

I love this pumpkin pie because it’s incredibly easy to make but tastes like something that took hours. The smooth, custard-like filling blends beautifully with warm spices and a crisp crust. It’s the kind of dessert that feels nostalgic, cozy, and festive all at once. Plus, using store-bought crust keeps things simple without sacrificing that homemade touch.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 store-bought refrigerated or frozen pie crust
1 ¾ cups pumpkin puree (one full can)
¾ cup brown sugar, firmly packed
3 large eggs
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon salt
1 ¾ cups whole milk

Directions

First, I preheat the oven to 375°F (190°C). While that warms up, I press the pie crust into a 9-inch pie dish—it doesn’t have to look perfect. I like placing the dish on a baking sheet to catch any overflow.

In a large mixing bowl, I whisk together the pumpkin puree, brown sugar, eggs, cinnamon, nutmeg, ginger, and salt. Once that’s well mixed, I pour in the milk and whisk again until the filling is silky smooth. I make sure the eggs are fully incorporated so the pie sets just right.

I pour the mixture into the prepared crust, then loosely cover the crust edges with foil so they don’t brown too quickly (optional but helpful).

The pie bakes for about 70 minutes, though I start checking around the 60-minute mark. I look for a mostly set filling with a gentle jiggle in the center. Once done, I let it cool completely on a wire rack—this is the hardest part because it smells so good!

After cooling, I wrap it up and chill it in the fridge for about 5 hours to let it firm up. Then I slice, top with whipped cream, and enjoy that perfect taste of fall.

Servings and timing

Servings: 8 slices
Prep time: 10 minutes
Cook time: 1 hour 10 minutes
Total time: 1 hour 20 minutes
Calories: Approximately 310 kcal per slice

Variations

I sometimes like to swap in a graham cracker crust for a different texture and flavor. If I’m feeling bold, I add a pinch of cloves or cardamom to deepen the spice profile. For a dairy-free option, I’ve tried using full-fat coconut milk instead of whole milk, and it turns out rich and creamy every time.

Storage/Reheating

Once the pie is fully cooled and chilled, I wrap it tightly with plastic wrap or aluminum foil and store it in the fridge for up to 4 days. To serve again, I prefer eating it cold or letting it sit at room temperature for about 30 minutes. If I want it slightly warm, I reheat individual slices in the microwave for 15–20 seconds.

FAQs

How do I know when pumpkin pie is done baking?

I check for a mostly set center with just a little jiggle. A knife inserted near the center should come out clean or mostly clean. Overbaking can cause cracks, so I start checking around 60 minutes in.

Can I use homemade pumpkin puree?

Yes, I can substitute homemade puree, but I make sure it’s thick and not watery. I usually drain it with a cheesecloth if needed to match the consistency of canned puree.

What can I use instead of whole milk?

I sometimes use evaporated milk, half-and-half, or full-fat coconut milk for a richer texture. Each option gives a slightly different but delicious result.

Can I make pumpkin pie ahead of time?

Absolutely. I often bake it the day before and let it chill overnight. It actually tastes better the next day after the flavors have had time to meld.

Why did my pumpkin pie crack?

Cracks usually mean it was overbaked or cooled too quickly. I try to remove the pie while the center still has a slight wobble, then let it cool gradually on a wire rack.

Conclusion

This pumpkin pie is everything I want in a fall dessert: creamy, warmly spiced, and effortless to make. With just a few simple ingredients and a bit of patience, I can enjoy a slice of classic comfort that never goes out of style. Whether it’s for a holiday table or a personal indulgence, this pie always delivers.