If you’re craving a dessert that captures the cozy vibes of autumn and is surprisingly simple to make, this Easy Pumpkin Pie Recipe is just what you need. With a perfectly flaky homemade crust and a luscious, spiced pumpkin filling, it’s a dessert that truly feels like a warm hug on a plate. Whether it’s your first time baking a pumpkin pie or you’re a seasoned pro searching for that foolproof recipe, this version combines basic ingredients and straightforward steps to deliver a stunning pie that’s bursting with classic fall flavor.

Ingredients You’ll Need

This recipe keeps it beautifully simple, relying on trusty ingredients that you might already have on hand. Each one plays a special role—the flour and butter come together for a tender crust, while the pumpkin puree and spices create that signature autumnal taste and inviting color.

1 1/2 cups all-purpose flour: The foundation for our flaky crust, spooned and leveled for precision.
1/2 teaspoon salt: Just enough to bring out the subtle sweetness and balance flavors.
1/2 cup unsalted butter, cold and cubed: Key to creating that buttery, flaky texture everyone loves.
4-6 tablespoons ice water: Added gradually to bring the dough together—keep it cold for the best crust.
1 can (15oz) pure pumpkin puree: The star of the pie, adding natural sweetness and vibrant orange color.
3 large eggs, room temperature: Help bind the filling and give it just the right structure.
1 cup granulated sugar: Sweetens the filling perfectly without overpowering.
1 tablespoon pumpkin pie spice: That magical blend of cinnamon, nutmeg, and cloves that defines the season.
1 cup heavy cream: Adds rich creaminess and silky texture to the filling.
1 teaspoon vanilla extract: A subtle aroma boost that rounds out all the flavors.

How to Make Easy Pumpkin Pie Recipe

Step 1: Make the Crust

Start by combining the flour and salt in a large bowl. Then, cut in the cold butter with a pastry cutter or, if you’re like me, two forks work just fine. You’re aiming for coarse crumbs with little pea-sized bits of butter—that’s the secret to flaky crust. Add ice water one tablespoon at a time until the dough holds together. Wrap it up and toss it in the fridge for about an hour; chilling is totally worth it for that flaky, tender finish.

Step 2: Roll and Shape the Crust

Once your dough is nicely chilled, dust your surface with flour and roll it out to fit a 9-inch pie dish. Transferring it carefully is key—try rolling the dough around your pin, then unrolling it over the dish to avoid tears. Trim any excess dough from the edges and press or crimp with your fingers or a fork for a rustic finish. Pop the crust back in the fridge while you prepare the filling to keep everything nice and firm.

Step 3: Prepare the Filling

In a large bowl, whisk together the pumpkin puree, eggs, sugar, pumpkin pie spice, heavy cream, and vanilla extract until super smooth. Using a whisk helps avoid any lumps or uneven texture, leading to that perfectly silky filling everyone loves. The aroma from the pumpkin spice here is honestly one of the best parts—it instantly puts you in a cozy, festive mood.

Step 4: Bake It Up

Pour your smooth filling into the chilled crust and bake at 425°F (220°C) for the first 15 minutes to give the crust a head start. Then reduce the temperature to 350°F (175°C) and bake for another 40 to 45 minutes. The trick to a flawless pumpkin pie is to watch for a slight jiggle in the center—overbaking can cause cracks, and you want that creamy texture in the middle.

Step 5: Cool and Serve Your Pie

Patience is a virtue when it comes to pumpkin pie! Let your Easy Pumpkin Pie Recipe cool at room temperature for at least two hours to set the filling completely. This keeps your slices clean and sharp when you cut them. If you’re not serving immediately, refrigerate the pie; it actually tastes even better the next day once all those flavors have had time to mingle.

How to Serve Easy Pumpkin Pie Recipe

Garnishes

Top your slice with a generous dollop of freshly whipped cream or a scoop of vanilla ice cream for that classic autumn indulgence. A sprinkle of cinnamon or a few toasted pecans add a lovely crunch and extra warmth that perfectly complements the pie’s creamy filling.

Side Dishes

This pie pairs beautifully with a hot cup of coffee or spiced chai tea, making your dessert feel like a cozy ritual. If you’re serving it at a holiday meal, pumpkin pie is fantastic alongside roasted nuts, caramelized apples, or a light salad to balance the richness.

Creative Ways to Present

Want to jazz up your Easy Pumpkin Pie Recipe? Try serving it in individual ramekins for a charming, personalized touch. You can also drizzle caramel sauce or honey on top, or sprinkle graham cracker crumbs for an added texture twist. Presentation can take this classic dessert from simple to truly special.

Make Ahead and Storage

Storing Leftovers

Keep your leftover pumpkin pie covered tightly with plastic wrap or foil in the refrigerator. Properly stored, it will stay fresh and delicious for up to 3 to 4 days—perfect for sneak attacks on your snack cravings!

Freezing

This pie freezes wonderfully. Wrap it firmly in plastic wrap, followed by foil, and freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge to maintain that smooth texture and to avoid sogginess.

Reheating

To warm slices of leftover pie, pop them in a preheated oven at 325°F (165°C) for about 10-15 minutes. Avoid the microwave if possible, as it can make the crust tough or soggy. A gentle warm-up brings back that freshly-baked magic.

FAQs

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

It’s best to use pure pumpkin puree because canned pumpkin pie filling already contains added sugars and spices, which could throw off the balance of flavors in this Easy Pumpkin Pie Recipe.

How do I prevent my pumpkin pie crust from getting soggy?

Chilling the crust before baking and pre-baking it slightly can help, but in this recipe, the cold crust and baking method work together to keep things flaky and firm.

Is it necessary to chill the dough before baking?

Yes, chilling the dough helps the butter firm up again, which leads to a flakier crust. Skipping this step can result in a less tender crust, so the hour in the fridge is totally worth it.

Can I make this pie vegan or dairy-free?

You can swap out the butter for a vegan margarine or coconut oil and replace the heavy cream with coconut cream, but note that the texture and flavor might differ slightly from the original Easy Pumpkin Pie Recipe.

How long can I let the pie cool before refrigerating?

Letting the pie cool completely at room temperature for about two hours is important to set the filling before refrigerating. Putting it in the fridge too early can cause condensation and sogginess.

Final Thoughts

This Easy Pumpkin Pie Recipe is truly a game-changer for anyone wanting that perfect slice of fall without fuss. Its approachable ingredients and clear steps make baking a joy, and the results will win over family and friends alike. Give this recipe a try, and let the warm spices and creamy filling become your new seasonal favorite!

Easy Pumpkin Pie Recipe

★★★★★

4.7 from 19 reviews

Author: Hugo
Total Time: 1 hour 20 minutes plus 1 hour chilling time
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Easy Pumpkin Pie Recipe delivers a classic, flaky crust filled with a smooth, spiced pumpkin custard. Perfect for autumn and holiday gatherings, this recipe balances rich creaminess with warm pumpkin pie spice, creating a comforting dessert that’s as impressive as it is simple to prepare.

Instructions

Make the Crust: Combine flour and salt in a large bowl. Cut in the cold butter using a pastry cutter or two forks until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough holds together. Wrap the dough in plastic wrap and chill for 1 hour to achieve a flaky 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, and crimp the edges with your fingers or a fork. Place the crust back in the refrigerator to keep it firm while preparing the filling.
Mix the Filling: In a large bowl, whisk together the pumpkin puree, eggs, sugar, pumpkin pie spice, heavy cream, and vanilla extract until smooth and silky. Using a whisk helps prevent lumps and evenly incorporates all ingredients.
Bake It Up: Pour the pumpkin filling into the chilled pie crust. Bake in a preheated oven at 425°F (220°C) for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 40-45 minutes. The pie is done when the center jiggles slightly but is mostly set. Avoid overbaking to prevent cracks.
Cool and Serve: Allow the pumpkin pie to cool completely for at least 2 hours before slicing to ensure clean cuts. Refrigerate if not serving immediately; the flavors deepen and the texture improves after overnight chilling.