Easy Pumpkin Pie

Pumpkin pie is the dessert most people picture on a Thanksgiving table, and it is one of the easiest pies to make. The filling is mixed in one bowl in about 5 minutes, and the oven does the rest.

This version uses a mix of brown and white sugar for a deeper, caramel-like sweetness, plus cinnamon, ginger, nutmeg and a little cloves. Evaporated milk gives the custard its classic silky texture without being heavy.

The two most common problems with pumpkin pie are a cracked top and a soggy crust. Both come down to temperature, and the steps below show you exactly when to lower the oven and how to tell when the pie is done.

Why You’ll Love This Recipe

• Filling mixed in one bowl in 5 minutes
• Smooth, creamy custard that slices cleanly
• Can be baked a day ahead
• Tips for avoiding cracks and a soggy crust

Ingredient Notes

Pumpkin puree: Use plain canned pumpkin puree, not pumpkin pie filling, which already has sugar and spices added.

Evaporated milk: It is milk with some water removed, which makes the custard rich and stable. Do not swap in sweetened condensed milk; it is much sweeter.

Pie crust: A refrigerated or frozen 9-inch deep dish crust works well. Check the label and choose one made with butter or vegetable shortening.

See the recipe card below for full measurements.

How to Make Easy Pumpkin Pie

1. Heat the oven

   Place a rack in the lower third of the oven and heat it to 425°F (220°C). Set the pie crust in its pan on a rimmed baking sheet.

2. Mix the filling

   In a large bowl, whisk the brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves and salt until no lumps remain. Whisk in the pumpkin, then the eggs and egg yolk, then the evaporated milk and vanilla until smooth.

3. Fill the crust

   Pour the filling into the crust. It should come almost to the top of a deep dish crust. Move the baking sheet to the oven carefully so the filling does not spill.

4. Bake hot, then lower the heat

   Bake at 425°F (220°C) for 15 minutes to set the crust. Without opening the door, lower the temperature to 350°F (175°C) and bake 40 to 50 minutes more.

5. Check for doneness

   The pie is done when the edges are set and the center still jiggles slightly when you gently shake the pan. A knife inserted 1 inch from the edge should come out clean, and the center should read about 175°F (80°C) on an instant-read thermometer.

6. Cool slowly

   Cool the pie on a wire rack for at least 2 hours, so the center finishes setting. Serve at room temperature or chilled, with whipped cream.

Tips for the Best Results

• If the crust edges brown too fast, cover them with strips of foil or a pie shield after the first 15 minutes.
• Overbaking is the main cause of cracks. Take the pie out while the center still has a slight wobble.
• Cool the pie away from drafts. A sudden temperature change can also cause cracks.
• Bake the pie a day ahead. The flavor of the spices gets even better overnight in the fridge.

Common Mistakes to Avoid

Substitutions

• Individual spices: 2 1/2 teaspoons pumpkin pie spice.
• Evaporated milk: 1 1/2 cups heavy cream or half and half for a richer custard.
• Brown sugar: All granulated sugar (3/4 cup total), or maple syrup for half of the sugar.

What to Serve With It

• Whipped cream or vanilla ice cream
• Coffee or hot cider
• A sprinkle of cinnamon or toasted pecans

Storage and Reheating

Fridge: Pumpkin pie is a custard pie, so refrigerate it within 2 hours of cooling. Cover loosely and keep up to 4 days.

Freezer: Freeze the baked, fully cooled pie wrapped tightly for up to 1 month. Thaw overnight in the fridge.

Reheat: Serve chilled or let slices sit at room temperature for 20 to 30 minutes.

Tools That Make This Easier