Easy Pumpkin Pie Recipe

A bite has been taken out of a slice of pumpkin pie, topped with whipped cream and cinnamon. It sits on a white plate with a copper fork. The remaining pie and whipped cream sits in the background.

5 from 1 vote

Easy Pumpkin Pie Recipe

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.

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: servings

Author: Amber Goulden

Ingredients

1 pie crust, store-bought or homemade pie crust
3 eggs
1, 15- ounce can pumpkin
1 cup brown sugar, lightly packed
2 teaspoons pumpkin pie spice
2 teaspoons vanilla extract
Pinch sea salt
1 cup heavy cream
Whipped cream, for serving, store-bought or homemade whipped cream
Cinnamon, for garnish

Instructions

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.

Notes

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

Nutrition