I’ve Made Dozens of Pumpkin Pies, But THIS Is the Only One Worth Making

Pumpkin pie always deserves a seat at the holiday table, from Thanksgiving to Christmas. It’s a seasonal classic, and it delivers the flavors of fall in every bite. I’ve never been much of a store-bought pumpkin pie fan because I always find it a bit bland. That said, I’m happy to report that isn’t the case with this delicious homemade option — I make it every Thanksgiving.

While pie baking can be daunting, this quick pumpkin pie recipe makes the task so much easier. You can choose to make your flaky pie crust from scratch or use store-bought. Plus, the filling, which calls for just six ingredients plus salt, comes together in a single bowl. After an hour in the oven and plenty of time to cool, your pie will be ready (and you’ll be ready to dig in). Serve with fluffy whipped cream, salted caramel sauce, or even a scoop of pumpkin ice cream.

Why You’ll Love It

• Wonderfully classic. This pie is similar to the easy recipe on the back of a Libby’s can of pumpkin, but elevated with vanilla extract and an extra touch of sugar for better flavor.

• Low ingredients and minimal prep. The filling comes together in minutes with easy-to-find ingredients.

Key Ingredients in Pumpkin Pie

• Pie dough: Make your own flaky pie crust or use a store-bought option for the base of this pumpkin pie.

• Pumpkin purée: Puréed pumpkin provides a base of flavor and texture for pumpkin pie. Use purée instead of pumpkin pie filling.

• Evaporated milk: Evaporated milk is the liquid in the filling. It makes for a smooth and creamy pumpkin pie.

• Pumpkin pie spice: This spice mixture includes cinnamon, ginger, allspice, cloves, mace, and nutmeg for excellent flavor. You can make your own pumpkin spice or use a store-bought blend.

How to Make Pumpkin Pie

1. Prep the pie dough. Roll out 1 disk of pie dough and transfer it to a deep-dish pie plate. Crimp the edges of the dough and place it in the refrigerator for at least 30 minutes.

2. Make the filling. Whisk together pumpkin purée, evaporated milk, granulated sugar, eggs, pumpkin pie spice, vanilla extract, and salt. Pour the filling into the pie crust.

3. Bake the pie. Bake the pie for 1 hour and let it cool for at least 4 hours.

Storage and Make-Ahead Tips

Pumpkin pie should be stored in the refrigerator once cooled. You can bake the pie up to one day ahead of when you plan to enjoy it and keep it in the refrigerator until serving.

More Delicious Pies to Try

• Chocolate Pecan Pie

• Cranberry Crumb Pie

• Banana Cream Pie

• Apple Pie

• Chocolate Cream Pie

Pumpkin Pie Recipe

This quick and easy pumpkin pie is perfect on every Thanksgiving table.

Prep time 10 minutes to 15 minutes

Cook time 1 hour

Serves 8 to 10

Ingredients

• 1/2 recipe Flaky Pie Dough, chilled (or 1 store-bought pie crust, thawed if frozen)

• All-purpose flour, for dusting

• 1 (15-ounce) can pumpkin purée (not pumpkin pie filling)

• 1 (12-ounce) can evaporated milk

• 1 cup granulated sugar

• 2 large eggs

• 2 teaspoons pumpkin pie spice

• 1 teaspoon vanilla extract

• 1/2 teaspoon kosher salt

Instructions

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1. Let 1 disk pie dough sit at room temperature for 10 minutes. Dust a work surface generously with all-purpose flour. Roll out the dough on the work surface into a 12-inch round. If the dough cracks when you first start rolling, let it sit for 1 minute to warm slightly before rolling again. Transfer into a 9 1/2- to 10-inch deep-dish pie dish and crimp the edges.

2. Refrigerate for at least 30 minutes. Meanwhile, arrange a rack in the lower third of the oven and heat the oven to 425°F.

3. Whisk 1 (15-ounce) can pumpkin purée, 1 (12-ounce) can evaporated milk, 1 cup granulated sugar, 2 large eggs, 2 teaspoons pumpkin pie spice, 1 teaspoon vanilla extract, and 1/2 teaspoon kosher salt together in a large bowl until smooth. Pour into the pie crust.

4. Bake for 15 minutes. Without opening the oven door, reduce the temperature to 350°F. Bake until the pie is slightly puffed in the middle with a light jiggle if you gently tap the pan, 45 to 50 minutes more. Check after 30 minutes after you turn the temperature down: If the crust is browning too quickly, loosely cover the pie with aluminum foil. Let cool to room temperature before serving, at least 4 hours.

Recipe Notes

Make ahead: The pie can be baked up to 1 day ahead. Let cool, tightly wrap in plastic wrap, and refrigerate. Serve chilled or let sit at room temperature for 20 minutes before serving.

Storage: Cover leftover pie and refrigerate for up to 3 days.

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