This easy pumpkin pie recipe is one that I plan to pass down for generations to come! This is a no-frills recipe that brings the perfect silky texture and tons of spiced pumpkin flavor. Evaporated milk is my secret ingredient for an ultra-thick and rich homemade pumpkin pie. Made with store-bought crust, I kept things simple– no one will be able to tell!
I look forward to my first bite of this homemade pumpkin pie all year long. This pie takes just over an hour to make, but trust me when I say you don’t want to rush the cooling process because it tastes absolutely divine cold or at room temp. Made with pantry staple ingredients, this is the easiest pumpkin pie recipe I have ever made, and it’s the best one I’ve ever tasted, too!
What’s in This Pumpkin Pie Recipe Recipe?
- Pie Crust: Buttery and flaky– the perfect base for pumpkin pie.
- Pumpkin Puree: Also known as 100% pure pumpkin, this is the base of our pie.
- Eggs: Add richness and structure to the pie.
- Evaporated Milk: Makes the pie light and airy.
- Brown Sugar: Sweetens the pie.
- Cornstarch: Thickens the filling.
- Pumpkin Pie Spice: Adds that classic warm and spicy flavor.
- Vanilla Extract: Enhances the sweetness of the pie.
- Salt: Kosher salt balances the flavor of the pie.
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How to Store
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.
Tips for Success
- In this recipe, I chose to use evaporated milk because it yields a light and airy pie. Sweetened condensed milk has sugar added and will make the pie much denser and sweeter, so I do not recommend using it in this recipe.
- I haven’t had issues with this pie being soggy, but if you are concerned about it, you can blind bake the crust (with pie weights) for about 15 minutes before adding the filling.
- Don’t forget to add foil to the edges of the crust after the first 15 minutes of baking! This will help ensure the edges cook to a golden brown color but don’t burn.
- Make sure the pie is completely cooled before serving. In fact, I like to chill mine for a little bit once it’s room temperature before I slice into it.
Pumpkin Pie Recipe
Ingredients
For the Egg Wash
- 1 large egg
- 2 teaspoons water
For the Pie
- 1 (9-inch) refrigerated pie crust (see note)
- 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
Equipment
- Kitchen Scale (optional)
- Pie Pan
Instructions
- Preheat oven to 400°F.
- In a small bowl, prepare the egg wash. Beat 1 egg with 2 teaspoons of water. Set aside.1 large egg, 2 teaspoons water
- Place the pie dough into an ungreased 9 or 10-inch pie dish. If using an already prepared pie crust in a tin, skip to step 7.1 (9-inch) refrigerated 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.
- 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.
- Bake for 15 minutes. Reduce the oven temperature to 350°F, cover the crust with tin foil or a pie shield, and bake for another 40-45 minutes.
- Let the pie cool for 2 hours before serving.
Notes
- Pie Dough: For this pumpkin pie recipe, use 1) frozen unbaked pie crust already prepared in a pie tin, 2) unbaked store-bought pie dough, or 3) unbaked homemade pie dough. All 3 of these options work great!
How to Make Pumpkin Pie Step-by-Step
Mix the Egg Wash: Preheat oven to 400°F. In a small bowl, prepare the egg wash. Beat 1 egg with 2 teaspoons of water. Set aside.
Prep the Crust: Place 1 (9-inch) refrigerated pie crust 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. Pinch the edges of the dough around the pie dish. Brush the pie dough edges with the egg wash. Set aside.
Mix the Filling: In a large bowl, whisk together 15 ounces (1 can) of pumpkin puree, 2 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 pie shell.
Bake the Pie: Bake for 15 minutes. Reduce the oven temperature to 350°F, cover the crust with tin foil or a pie shield, and bake for another 40-45 minutes. Let the pie cool for 2 hours before serving.
Hi,Becky,I was planning to make this for christmas and will use your homemade crust recipe.Do I need to baked the crust first before I put on the filling?