If you’ve ever wanted to impress your friends and family with a classic dessert that screams cozy fall vibes, this Easy Pumpkin Pie Recipe is just what you need. It’s the perfect balance of creamy pumpkin filling and buttery flaky crust, all made approachable and straightforward — no intimidating techniques or fancy ingredients required. Whether you’re a seasoned baker or trying your hand at pie for the first time, this recipe will deliver a slice of happiness every single time.

Ingredients You’ll Need

Getting the ingredients right is half the battle, and for this pie, simplicity is key. Each element works beautifully to create the texture, flavor, and traditional color that pumpkin pie lovers adore.

All-purpose flour: 1 1/2 cups – the base of the crust that provides structure and a tender bite.
Salt: 1/2 teaspoon – a small pinch that enhances all the other flavors.
Unsalted butter: 1/2 cup, cold and cubed – essential for a flaky, rich crust that melts in your mouth.
Ice water: 4-6 tablespoons, added gradually – helps bind the dough without making it tough.
Pure pumpkin puree: 1 can (15oz/425g) – not pumpkin pie filling, this keeps the flavor fresh and authentic.
Eggs: 3 large, room temperature – they bring richness and help the filling set perfectly.
Granulated sugar: 1 cup – adds just the right amount of sweetness to balance the pumpkin’s earthiness.
Pumpkin pie spice: 1 tablespoon – the aromatic heart of the filling that evokes fall instantly.
Heavy cream: 1 cup – creates a luscious, creamy texture every bite will thank you for.
Vanilla extract: 1 teaspoon – rounds out the flavor with subtle warmth and depth.

How to Make Easy Pumpkin Pie Recipe

Step 1: Make the Crust

Start by combining the all-purpose flour and salt in a large bowl. Then, cut in the cold, cubed butter using a pastry cutter or two forks until the mixture resembles coarse crumbs. Slowly add the ice water, one tablespoon at a time, just until the dough starts sticking together. Wrap it in plastic and chill for an hour — this little pause makes the crust flakier and easier to handle.

Step 2: Roll and Shape the Dough

Once your dough has chilled, roll it out on a lightly floured surface until it fits a 9-inch pie dish. Transfer it carefully to the dish; trust me, this step gets easier with practice. Trim any excess dough from the edges, then crimp the edges using your fingers or a fork for a charming homemade look. Pop the crust back in the fridge to keep it firm while you prepare the filling.

Step 3: Mix the Filling

In a big mixing bowl, whisk together the pumpkin puree, eggs, sugar, pumpkin pie spice, heavy cream, and vanilla extract until smooth and silky. Using a whisk here really helps to avoid lumps and ensures that classic smooth texture everyone loves in pumpkin pie.

Step 4: Bake It Up

Pour the velvety filling into your chilled pie crust, then bake at a hot 425°F (220°C) for 15 minutes to set the edges. After that, lower the oven temperature to 350°F (175°C) and bake for another 40-45 minutes. You’ll know the pie is perfectly baked when the center still jiggles just a bit — that slight wobble means creamy perfection without cracking.

Step 5: Cool and Serve

Patience truly is a virtue with this Easy Pumpkin Pie Recipe. Let your pie cool at room temperature for at least two hours before slicing. If you can resist, refrigerate it overnight — the flavors deepen, and the texture becomes even more delightful. This step really takes your pie from good to unforgettable.

How to Serve Easy Pumpkin Pie Recipe

Garnishes

Whipped cream is the classic companion to pumpkin pie — its airy sweetness melts beautifully against the rich filling. For a special touch, sprinkle some cinnamon or nutmeg on top, or add a few toasted pecans for crunch. If you’re feeling adventurous, a drizzle of caramel sauce adds a lovely decadent twist.

Side Dishes

This pie pairs wonderfully with a warm cup of spiced cider or your favorite coffee blend. If you’re serving it as part of a dessert spread, consider adding a simple scoop of vanilla ice cream or a crisp apple crumble for a variety of textures and flavors. The balance between warm spices and creamy indulgence makes for an unforgettable autumn gathering.

Creative Ways to Present

To elevate the presentation, serve individual mini pumpkin pies or tartlets, perfect for parties or potlucks. You can also place a small dollop of mascarpone cheese on each slice for a tangy contrast. For a festive look, use pie crust cutouts shaped like leaves or pumpkins to decorate the edges before baking.

Make Ahead and Storage

Storing Leftovers

If you have any pie left over — which is rare, I know! — wrap it tightly with plastic wrap or place it in an airtight container in the refrigerator. It will keep well for up to 4 days, and actually tastes even better after the flavors have had time to mingle.

Freezing

You can freeze the pie either before or after baking. For best results, freeze the baked pie uncovered on a baking sheet until firm, then wrap it carefully in foil and place it in a freezer-safe bag. It will keep for 1-2 months. Thaw it overnight in the fridge before serving.

Reheating

To reheat, place slices on a baking sheet and warm in a 300°F (150°C) oven for about 10-15 minutes until heated through. Avoid the microwave if you want to maintain that flaky crust and creamy filling texture.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

For the best texture and flavor, pure pumpkin puree is recommended for this Easy Pumpkin Pie Recipe. Pumpkin pie filling usually contains added sugar and spices, so using it can throw off the balance of the filling.

Do I have to chill the dough?

Chilling the dough is key to achieving that flaky crust everyone loves. While you can skip it if you’re in a hurry, you might end up with a crust that shrinks or feels tougher.

What’s the best way to prevent cracking on top of my pie?

A gentle bake with attention to cooling is your best bet. Avoid overbaking by checking for that slight jiggle in the center, and be sure to let the pie cool completely before slicing.

Can I make this pie gluten-free?

Yes! Substitute the all-purpose flour in the crust for a gluten-free flour blend designed for baking. Just keep in mind that the texture might vary slightly.

How far ahead can I make this pie?

This pie can be made up to two days in advance, stored covered in the fridge. This way, you’ll have more time to enjoy the company rather than fussing over dessert!

Final Thoughts

I truly hope you give this Easy Pumpkin Pie Recipe a try because it’s one of those desserts that brings comfort, warmth, and a smile with every bite. It’s approachable, rewarding, and perfect whether you’re making it for a holiday feast or just because the season calls for a little pumpkin indulgence. Happy baking, friend!

Easy Pumpkin Pie Recipe

★★★★★

4.8 from 30 reviews

Author: Olivia
Total Time: 1 hour 20 minutes plus 1 hour chilling and 2 hours cooling
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Easy Pumpkin Pie Recipe offers a homemade twist on the classic fall dessert with a flaky, buttery crust and a smooth, spiced pumpkin filling. Perfect for Thanksgiving or any cozy occasion, this recipe is straightforward yet yields a deliciously creamy pie with warm pumpkin pie spice that fills your kitchen with nostalgic aromas.

Instructions

Make the Crust: Combine the flour and salt in a large bowl. Cut in the cold, cubed butter until the mixture resembles coarse crumbs using a pastry cutter or two forks. Gradually add ice water, one tablespoon at a time, just until the dough comes together. Wrap the dough in plastic wrap and chill in the refrigerator for at least one hour for a flakier crust.
Roll and Shape: On a floured surface, roll out the chilled dough to fit a 9-inch pie dish. Carefully transfer the dough to the dish, trim excess edges, then crimp the edges with your fingers or a fork. Place the pie shell back in the fridge to keep it firm while preparing the filling.
Mix the Filling: In a large bowl, whisk together the pumpkin puree, eggs, granulated sugar, pumpkin pie spice, heavy cream, and vanilla extract until smooth and lump-free. A whisk works best to achieve a silky texture and combine flavors evenly.
Bake It Up: Preheat your oven to 425°F (220°C). Pour the filling into the chilled pie crust and bake for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for 40-45 minutes until the center jiggles slightly when shaken gently. Avoid overbaking to prevent cracking.
Cool and Serve: Allow the pumpkin pie to cool at room temperature for at least 2 hours before slicing. For cleaner cuts and enhanced flavor, refrigerate if not serving immediately. The pie tastes even better the next day!

Notes

Chilling the dough is essential for a flaky crust—don’t skip this step.
Use pure pumpkin puree instead of pumpkin pie filling to control sweetness and spice.
Let the pie cool completely before slicing to allow the filling to set properly.
If the crust edges brown too quickly, cover them with foil or a pie shield during baking.
Store leftovers covered in the refrigerator and consume within 3-4 days for best freshness.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American