Steam rising, a nutty toasted scent drifting through the kitchen—this Easy Pumpkin Pie always draws me in. After three rounds of testing crust thickness and spice ratios, I discovered that chilling the dough for a full hour gives that flaky bottom we all crave. Cozy autumn flavors, minimal fuss, and that glossy orange filling make every bite feel like celebration.
Why You’ll Love Easy Pumpkin Pie
- Flaky crust with golden edges from an ice-cold butter method
- Silky smooth pumpkin filling spiced just right for warmth
- Simple pantry staples—no specialized equipment required
- A slice of North American fall tradition on your table
A Little Background
On my first attempt, I mashed fresh roasted pumpkin, only to find the filling too watery. Switching to a 425 g can of unsweetened puree gave consistent moisture every time. Over crisp mornings and quiet evenings, this recipe became my go-to slice of autumn nostalgia.
Key Ingredients for Easy Pumpkin Pie
- Plain flour (200 g): Builds the crust; try half wholemeal for a nutty note.
- Cold unsalted butter (113 g): Cubed and chilled to create layers in the dough.
- Pumpkin puree (425 g can): Use 100% unsweetened for reliable texture.
- Evaporated milk (375 ml can): Adds rich creaminess without diluting the custard.
- Brown sugar (135 g): Brings caramel depth; swap white sugar if needed.
- Spice mix: Cinnamon, ginger, cloves, nutmeg, salt—together they define the aroma.
How to Make Easy Pumpkin Pie
- Combine 200 g flour, ½ tsp salt and 1 tsp sugar, then rub in 113 g cold butter until the mix looks like fine breadcrumbs. Drizzle in 4–6 tbsp ice water until it just comes together, press into a disc and chill for at least 30 minutes.
- Preheat oven to 220 °C (200 °C fan). Roll out chilled dough and line a 23 cm pie pan. Freeze the shell for 10 minutes, then fit baking paper and pie weights in and bake for 15 minutes.
- Remove weights and paper, bake crust 5 minutes more until pale gold. Meanwhile whisk 425 g pumpkin puree, 135 g brown sugar, 1 tsp cinnamon, ½ tsp ginger, ¼ tsp cloves, ¼ tsp nutmeg, ½ tsp salt, 2 large eggs and 375 ml evaporated milk until silky smooth.
- Pour filling into hot crust, bake at 220 °C for 15 minutes, then reduce to 175 °C (160 °C fan) and bake for 40–45 minutes until the edges are set but the center still jiggles slightly. Cool on a wire rack for at least 2 hours before slicing.
Pro Tips & Troubleshooting
- After testing, I found that freezing the lined shell prevents shrinkage during blind bake.
- If your filling cracks or bubbles up too much, lower the high‐heat bake by 10 °C or cover edges with foil.
- Blend in a teaspoon of maple syrup or a splash of bourbon for a seasonal flavor twist.
- Doubling? Prepare two crusts and bake one at a time; halving works just as well in a small tart pan.
Storage & Make-Ahead Guide
Let the pie cool completely, then refrigerate within 2 hours. Store covered in the fridge for up to 5 days or freeze tightly wrapped for 1 month. To refresh, thaw overnight in the fridge and reheat slices at 160 °C for 5–7 minutes. I tested freezing single slices—texture held beautifully after 3 weeks!
Serving Suggestions
Top with softly whipped cinnamon cream, a scoop of vanilla bean ice cream or a drizzle of salted caramel. For a bright contrast, scatter pomegranate seeds or fresh cranberries around each slice.
Frequently Asked Questions
- How long does pumpkin pie keep in the refrigerator? Store covered for up to 5 days; ensure it cools completely and is wrapped or in an airtight container.
- Can I use fresh pumpkin instead of canned pumpkin? Yes—roast, mash and drain homemade pumpkin until thick. Measure 2 cups (≈425 g) for the recipe.
- Why did my pumpkin pie crack on the surface? Overbaking at high heat causes cracks. Reduce the second bake by 5–10 °C or cover edges with foil.
- Can I prepare Easy Pumpkin Pie ahead of time? Absolutely—bake, cool, then wrap and refrigerate up to 2 days before serving.
- What oven temperature is best for baking pumpkin pie? Start at 220 °C for 15 minutes, then drop to 175 °C for 40–45 minutes for a silky set.
- How do I prevent a soggy pie crust? Use a blind bake step with weights, chill the shell before baking, and remove excess moisture from filling ingredients.
Final Thoughts
Every bite of this Easy Pumpkin Pie brings fragrant spice and buttery flakiness together. My favorite way to enjoy it is warm with a dollop of maple-spiked cream. Give it a try, and let me know how your slice turned out!
More Recipes You’ll Love
- Libby’s Pumpkin Pie – a classic canned-pumpkin take for comparison
- Sweet Potato Pie – another cozy holiday pie with creamy sweetness
- Pumpkin Cheesecake – blends velvety cheesecake with pumpkin spice for rich contrast
Easy Pumpkin Pie
Ingredients
Crust
- 200 g plain flour
- ½ tsp salt
- 1 tsp sugar
- 113 g cold unsalted butter cubed
- 4 –6 tbsp ice water
Filling
- 425 g pumpkin puree 1 can
- 135 g brown sugar
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- ½ tsp salt
- 2 large eggs
- 375 ml evaporated milk 1 can
Instructions
Crust
- In a bowl combine flour, salt and sugar. Rub in cold cubed butter until mixture resembles fine breadcrumbs.
- Stir in ice water, one tablespoon at a time, until dough just comes together. Shape into a disc, wrap and chill for 30 minutes.
Blind Bake
- Preheat oven to 220°C (200°C fan). Roll dough and line a 23 cm pie pan. Freeze shell for 10 minutes. Line with baking paper and pie weights, bake 15 minutes. Remove weights and paper, bake 5 minutes more until pale gold.
Filling & Bake
- Lower oven to 175°C (160°C fan). Whisk pumpkin puree, brown sugar, spices, salt, eggs and evaporated milk until smooth.
- Pour filling into hot crust. Bake at 220°C for 15 minutes, then reduce to 175°C for 40–45 minutes until edges are set and center jiggles slightly.
- Cool on a wire rack for at least 2 hours before slicing.