I love making this easy pumpkin pie recipe because it’s a no-fuss, classic dessert that always comes out silky and perfectly-spiced. I use canned pumpkin, evaporated milk, and brown sugar to get a rich yet light custard, and I keep things simple with a store-bought pie crust. It’s my go-to Thanksgiving pumpkin pie when I want homemade flavor without the stress!
Pumpkin Pie with Evaporated Milk and Brown Sugar
I look forward to my first bite of this brown sugar pumpkin pie all year long! It’s rich, custardy, and has just the right mix of warm spices. I make my pumpkin pie filling with evaporated milk and brown sugar for a light, silky texture and deep caramel flavor. Using canned pumpkin puree and a refrigerated pie crust keeps things simple, so I can whip it up in just over an hour. This beauty is always the crowd-favorite Thanksgiving pie, and no one would believe how easy it is!
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Bake on the Lower Rack for a Crisp Crust
For the crispiest bottom crust, I always bake my easy pumpkin pie on the lower third rack of the oven. It puts the crust closer to the heat, so it browns evenly while the filling sets gently on top. I love this simple trick because it keeps the crust from getting soggy (no blind baking or extra prep needed), and my Thanksgiving pumpkin pie always comes out looking and tasting perfect.
Easy Pumpkin Pie Recipe
Equipment
- Kitchen Scale (optional)
- Pie Pan
Ingredients
For the Egg Wash
- 1 large egg
- 2 teaspoons water
For the Pie
- 1 (9-inch) refrigerated pie crust *
- 15 ounces pumpkin puree (1 can)**
- 2 large eggs
- 12 ounces evaporated milk (1 can)***
- ¾ cup brown sugar
- 1 tablespoon cornstarch
- 2 teaspoons pumpkin pie spice ****
- 1 teaspoon pure vanilla extract
- ½ teaspoon kosher salt
Instructions
- Preheat oven to 400°F and set the rack to the lowest position.
- In a small bowl, prepare the egg wash. Beat 1 egg with 2 teaspoons of water and set aside.1 large egg, 2 teaspoons water
- Place the pie dough into an ungreased 9 or 10-inch pie dish. Gently press the pie dough into the bottom and up the sides of the dish. Trim any excess crust from the edges. If using an already prepared pie crust in a tin, simply make sure to take it out of the refrigerator.1 (9-inch) refrigerated pie crust
- Pinch the edges of the dough around the pie dish. Brush the pie dough edges with the egg wash. Set aside.
- In a large bowl, whisk together the pumpkin puree, 2 eggs, evaporated milk, and brown sugar.15 ounces pumpkin puree, 2 large eggs, 12 ounces evaporated milk, ¾ cup brown sugar
- Add the cornstarch, pumpkin pie spice, vanilla, and salt. Stir to combine.1 tablespoon cornstarch, 2 teaspoons pumpkin pie spice, 1 teaspoon pure vanilla extract, ½ teaspoon kosher salt
- Pour the filling into the pie shell, and bake for 15 minutes.
- Reduce the oven temperature to 350°F, cover the crust with aluminum foil or a pie shield, and bake for another 40-45 minutes.
- Let the pie cool for 2 hours before serving.
Notes
- If you prefer a crispier crust, blind bake the crust for 10 minutes at 350°F before adding the filling. Just be sure to line it with parchment paper and pie weights (or dried beans) to prevent bubbling.
- You can also place your pie dish on a preheated baking sheet to help the bottom crust crisp up and prevent sogginess.
- I used the second crust in the package I bought (along with some mini leaf cookie cutters) to cut out leaves and overlay them on top of part of the pie before baking.
- Pumpkin pie is done when the edges are set, but the center still has a slight jiggle. It should read 175-180°F if probed with a thermometer. The pie will continue to set as it cools.
- Cool the pie slowly on a wire rack, away from drafts, to prevent cracks.
- For clean slices, chill the pie before cutting, then wipe the knife clean between each slice.
- Serve with homemade whipped cream or a sprinkle of cinnamon sugar!
How to Make Pumpkin Pie Step-by-Step
Mix the Egg Wash: Preheat your oven to 400°F and set your oven rack to the lowest position. This will help the pie bake more evenly and reduce the chances of an underbaked crust. In a small bowl, prepare the egg wash by beating 1 large egg with 2 teaspoons of water. Set aside while you prepare the crust.
Prep the Crust: Place 1 (9-inch) refrigerated pie crust into an ungreased 9 or 10-inch pie dish. Alternatively, you can prepare my quick and easy food processor pie crust. Gently press the pie dough into the bottom and up the sides of the dish. Trim any excess crust from the edges. Pinch the edges of the dough around the pie dish. Brush the pie dough edges with the egg wash. Set aside while you make the filling.
Mix the Filling: In a large bowl, whisk together 15 ounces (1 can) of pumpkin puree, 2 large eggs, 12 ounces (1 can) of evaporated milk, and ¾ cup of brown sugar. Add 1 tablespoon of cornstarch, 2 teaspoons of pumpkin pie spice, 1 teaspoon of vanilla extract, and ½ teaspoon of kosher salt. Stir to combine. Pour the filling into the prepared pie shell.
Bake the Pie: Bake your pumpkin pie on the bottom rack of your preheated oven for 15 minutes. I like to place mine on a baking sheet to protect my oven from any accidental spills (it also helps the pie bake more evenly). Reduce the oven temperature to 350°F, cover the crust with aluminum foil or a pie shield, and bake for another 40-45 minutes, or until the pie is set around the edges but still slightly jiggly in the center (175-180°F). Let the pie cool for 2 hours before serving.
How to Store and Freeze
Store leftover pumpkin pie in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months. Let thaw overnight in the refrigerator before enjoying chilled or at room temperature.
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