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Make this easy pumpkin pie recipe that’s sure to be a crowd-pleaser on Thanksgiving!
Are you a pumpkin pie fan?
My family LOVES all the pumpkin desserts, especially around the holidays, and this amazing pumpkin pie is very simple and quick to make at home! It comes out perfect every time.
If you’re worried you don’t know how to make pumpkin pie, don’t be scared! I’m a dedicated fan of this no-fail recipe because all you have to do is mix up the EASY filling, pour on top of a pre-made crust, and then bake it in the oven. That’s it! Then you’ll be on your way to pumpkin heaven.
Eating Keto? Check out our homemade KETO pumpkin pie on Hip2Keto.com that’s also easy to make!
Tips for making an easy pumpkin pie with graham cracker crust:
- I usually buy a 9 oz. graham cracker pie crust, but you could always make a crust if you’d prefer! In all honestly, I’m usually an anxious mess trying to cook everything on Thanksgiving, so a prepared crust can come in handy in my opinion!
- Pumpkin pie is the perfect dessert option for Thanksgiving because it can be made in advance! You can usually get away with baking it a day or two ahead fo time and storing it in the fridge.
- Wondering if you can freeze pumpkin pie? Yes, you can! Pumpkin pie can stay in the freezer up to 3 months, but Martha Stewart recommends eating within a month. Whether freezing a whole pie or a slice, make sure to wrap in airtight plastic!
How To Make Easy Pumpkin Pie
yield: 8 SERVINGS
prep time: 10 MINUTES
cook time: 55 MINUTES
total time: 1 HOUR 5 MINUTES
You’ll want to make this no-fuss homemade pumpkin pie at home this year for easy holiday entertaining!
1
Mix pumpkin, sweetened condensed milk, eggs, spices and salt in a bowl until smooth.
2
Pour onto pre-made crust.
3
Bake at 425 degrees for 15 minutes.
4
Reduce oven temperature to 350 degrees and continue baking 35 to 40 minutes or until knife inserted 1-inch from crust comes out clean.
5
Let cool on top of the stove for a few hours. I prefer cold pie, so I moved mine to the fridge after I let it cool for a couple of hours.
6
Serve with whipped cream and refrigerate leftovers.
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This beats a store-bought pumpkin pie by a mile and still pretty low effort.
Serve it with some whipped cream and enjoy this fabulous treat you’ve just created! The filling turns out soft, with a creamy and smooth yet firm texture, and has lots of delicious sweet pumpkin flavor. I love how the bottom of the crust sort of caramelizes, too!
I absolutely love that this recipe has minimal ingredients, but tastes so YUM and homemade. If you were to come to my house, this is the exact recipe I’d be making for delicious pumpkin pie! The leftovers are yummy too, and I love enjoying a slice alongside a cup of coffee.
Here’s what my teammate Jenna had to say after baking this pie:
“Not only is the flavor fantastic on this pumpkin pie, but it was also so easy to make! I usually make the filling and crust from scratch, which takes much more time. This super-easy pumpkin pie was JUST as good! I will absolutely be making this again, and love that this uses a pre-made graham cracker crust! They cost just as much as buying a box of graham crackers and save so much time. I use them for all kinds of pudding pies, but never for pumpkin pie. Genius!”
Not wanting to make your own? Check out our taste test of Costco Vs. Sam’s Club pumpkin pies to see which one is best!
About the writer:
Lina has a Bachelor’s Degree from Northern Arizona University with 11 years of blogging and photography experience having work featured in Today.com, Martha Stewart, Country Living, Fox News, Buzzfeed, and HGTV.
