In need of a stellar Thanksgiving dessert? We’ve got you. There’s nothing like a slice of homemade pumpkin pie to hit the spot. This easy-peasy recipe brings together that rich, creamy, spiced pumpkin goodness, a buttery crust, and a dollop of whipped cream.
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Who’s ready for a slice of pure pumpkin bliss? As the leaves change color, there’s no better way to embrace the fall season than with a homemade pumpkin pie. But guess what? We’re not here for complicated, we’re here for deliciously easy. This no-fuss pumpkin pie recipe is your ticket to enjoying that warm, spiced goodness without breaking a sweat. It’s all about the perfect blend of creamy, luscious pumpkin pie filling, a buttery crust, and a dollop of whipped cream.
Whether you’re a seasoned baker or brand-new in the kitchen, this recipe’s got your back. Say goodbye to the fuss and hello to savoring the flavors of the season.
Looking for more fall favorites? We have no shortage! Bake this pumpkin spice coffee cake for a delicious, fancy addition to your fall brunch gatherings, prep a batch of these pumpkin spice cookies to keep in your freezer for grab-and-go deliciousness all season long, and, if you’re looking for a fun spin on a classic Thanksgiving favorite, bring these pecan pie bars to your next Friendgiving!
Why You’ll Love This Recipe
- It’s easy – first of all, this pumpkin pie is EASY to pull together and only calls for a few ingredients (many of which you may already have on hand). No fussy ingredients and no fussy instructions.
- It’s flavorful – another reason we say that this pie is the best is because it has a TON of flavor thanks to the spices and brown sugar. So many pumpkin pie recipes turn out to be bland and boring, but not this guy!
- It’s creamy – we made a really simple swap here to create an ultra-creamy filling. Swapping heavy cream for traditional evaporated milk makes an incredible difference texture-wise.
Pumpkin Pie Recipe Ingredients
As mentioned above, this recipe only calls for a handful of ingredients! Find ingredient notes (including substitutions and swaps) below.
- Pie crust – you can go a few different routes here! Keep things super easy with a store-bought pie crust, or go homemade with either our gluten-free pie crust (so, so yummy), our Paleo pie crust, or, the easiest option, our graham cracker crust.
- Pumpkin puree – similarly to the pie crust, you can keep things super easy with canned pumpkin puree or make your own homemade pumpkin puree.
- Whipped Cream – again, go store-bought here or make your own whipped cream. If you’re looking for a classic heavy cream option, our homemade whipped cream is the recipe for you. If you’re looking for a dairy-free option, pick our coconut whipped cream!
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Variations and Modifications
- Make it dairy-free – to make this pumpkin pie recipe dairy-free, simply sub in an equal amount of full-fat coconut milk for the heavy cream.
- Make it refined sugar-free – replace the brown sugar with coconut sugar to make this recipe refined sugar-free.
How to Make Easy Pumpkin Pie
Just 5 steps stand between you and a delicious, gluten-free pumpkin pie! Follow the steps below for the full how-to.
Step 1: Preheat the oven to 350°F, and place your pie crust (homemade pie crust or store-bought) in a 9.5-inch pie pan.
Step 2: To make the filling, crack the eggs into a large bowl and whisk them. Then, add in the pumpkin puree, brown sugar, pumpkin pie spice, vanilla extract, and salt, and whisk to combine. Finally, stir the heavy cream into the pumpkin mixture.
Step 3: Pour the pumpkin pie filling into the pie crust.
Step 4: Bake the pumpkin pie, uncovered, at 350°F for one hour, until the pie no longer jiggles in the middle when gently shaken. Once out of the oven, let the pie cool for one hour at room temperature, then transfer the pie to the refrigerator to cool completely.
Step 5: Once the pie has cooled completely, slice it and serve with whipped cream and a sprinkle of cinnamon!
For a prettier pie crust, brush it with egg wash (1 whisked egg + 1 tablespoon water) before baking.
Bake the pie until it is just set and doesn’t jiggle in the middle anymore. Overbaking will lead to cracking!
If you don’t have pumpkin pie spice on hand, don’t worry! Just use 1½ teaspoon ground cinnamon, a ½ teaspoon ground ginger, a ¼ teaspoon ground nutmeg, and ⅛ teaspoon ground cloves instead.
Let the pie come completely to room temperature before transferring it to the refrigerator!
How to Serve
Serve your pumpkin pie topped with a dollop of whipped cream and a sprinkle of cinnamon. If you’re looking for some Thanksgiving inspo for the rest of your meal, here’s our go-to menu:
- Main: Oven Roasted Turkey (topped with traditional turkey gravy, of course)
- Starchy Side: Semi-Homemade Stuffing
- Starchy Side: Easy Creamy Mashed Potatoes
- Veggie Side: Roasted Balsamic Brussels Sprouts with Bacon
- Dessert: this delicious pumpkin pie!
How to Store
Store leftover pumpkin pie covered in the refrigerator. Stored this way, it’ll last for up to 5 days. Enjoy a slice of pumpkin heaven whenever your heart desires!
Frequently Asked Questions
You’ve got several options when it comes to this – choose to make your own or grab a store-bought crust! Here are a few of the best homemade options:
Gluten-Free Pie Crust – our gluten-free pie dough is made from a gluten-free flour blend and is egg and dairy-free! This a great option if you’re serving this pie to someone with food sensitivities.
Paleo Pie Crust – made from a paleo-friendly flour blend (almond flour, arrowroot flour, and coconut flour) and coconut sugar, this paleo-ish (we used grass-fed butter) crust is a great option!
Graham Cracker Crust – our quickie graham cracker pie crust is made with just graham crackers (these gluten-free graham crackers are our favorite!) and grass-fed butter. You’ll need a food processor to pull this one-off, but it’s the easiest crust option (besides store-bought!) and is super yummy!
You’ll need pumpkin puree for this recipe – you can either make your own homemade pumpkin puree with a pie pumpkin or small baking pumpkin. If you’d rather press the easy button, grab a can of 100% pumpkin puree at the store instead.
Pumpkin pie is an excellent make-ahead option! It can be made up to 2 days in advance and then stored in the refrigerator until you’re ready to serve it. This is a great way to check an item off of the Thanksgiving prep list.
That said, a pumpkin pie made on the day you plan on enjoying it is also a great option! Just be sure to give it enough time to cool in the fridge.
If you tried this Easy Pumpkin Pie recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Easy Pumpkin Pie Recipe
- Preheat the oven to 350°F and place the pie crust in a 9.5-inch pie plate.
- Crack the eggs into a large bowl, then whisk them. Add in the pumpkin, brown sugar, pumpkin pie spice, vanilla extract, and salt, and whisk to combine.
- Stir the heavy cream into the pumpkin mixture, then pour it into the pie crust.
- Bake for 1 hour, until the pie no longer jiggles in the middle.
- Let cool for 1 hour, then transfer the pie to the refrigerator. Serve with whipped cream and cinnamon.
- For dairy-free: use full-fat coconut milk in place of the heavy cream
- For refined sugar-free: use coconut sugar in place of the brown sugar