Simple Pumpkin Pie Recipe: Your Easiest Thanksgiving Dessert!

The aroma of pumpkin pie baking in the oven is practically synonymous with Thanksgiving. It’s a classic dessert, a comforting flavor, and a tradition that brings families together. But let’s be honest, sometimes the thought of making a pie from scratch can feel a little daunting. That’s where this recipe comes in! This is your go-to, foolproof, incredibly delicious, and simple pumpkin pie recipe. We’ve streamlined the process without sacrificing any of the rich, spiced flavor that makes pumpkin pie so beloved. Whether you’re a seasoned baker or a complete beginner, you can confidently bake this pie and impress everyone at your holiday gathering. So, ditch the store-bought version and get ready to create a homemade masterpiece with minimal effort!

Why This Recipe Works

This recipe isn’t just simple, it’s also designed for success. Here’s why it works so well:

• Canned Pumpkin Puree: We’re embracing the convenience of canned pumpkin puree. It’s readily available, consistent in texture and flavor, and saves you the hassle of roasting and pureeing a pumpkin yourself.
• Pre-Made Pie Crust: Let’s face it, making pie crust from scratch can be intimidating. Using a store-bought crust significantly cuts down on prep time and guarantees a perfectly flaky base (as long as you choose a good brand!).
• Balanced Spice Blend: We use a simple yet effective blend of cinnamon, ginger, nutmeg, and cloves to achieve that classic pumpkin pie spice flavor. No need for fancy spice mixes!
• Condensed Milk: Using sweetened condensed milk adds sweetness and richness while also helping to create a smooth and creamy texture.
• Easy Mixing Method: Simply whisk all the ingredients together! No fancy equipment or complicated techniques required.

Ingredients

• 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
• 1 (14 ounce) can sweetened condensed milk
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 (9-inch) pre-made pie crust

Instructions

1. Preheat the Oven: Preheat your oven to 425°F (220°C).
2. Prepare the Pie Crust: Place the pre-made pie crust in a 9-inch pie plate. Crimp the edges as desired. You can use a fork to create a simple pattern, or get creative with your crimping!
3. Mix the Filling: In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, cloves, and salt until smooth and well combined. Make sure there are no lumps of pumpkin.
4. Pour the Filling: Pour the pumpkin mixture into the prepared pie crust.
5. Bake: Bake for 15 minutes at 425°F (220°C). Then, reduce the oven temperature to 350°F (175°C) and bake for an additional 40-50 minutes, or until the filling is set but still has a slight jiggle in the center.
6. Cool: Remove the pie from the oven and let it cool completely on a wire rack. This is important, as the pie will continue to set as it cools.
7. Chill: Once cooled, cover the pie and refrigerate for at least 2 hours before serving. This allows the flavors to meld and the filling to firm up completely.
8. Serve: Slice and serve chilled. Top with whipped cream, a dollop of ice cream, or a sprinkle of cinnamon, if desired.

Tips for Success

Here are a few extra tips to ensure your pumpkin pie turns out perfectly:

• Don’t Overbake: Overbaking can lead to a cracked and dry pie. The filling should be set but still have a slight jiggle in the center when you remove it from the oven. It will continue to set as it cools.
• Check for Doneness: To check for doneness, gently shake the pie. The edges should be set, and the center should only have a slight wobble. You can also insert a knife into the center; it should come out mostly clean.
• Prevent a Soggy Crust: To prevent a soggy crust, you can blind bake the pie crust for about 10 minutes before adding the filling. To blind bake, line the crust with parchment paper and fill it with pie weights or dried beans. Bake at 350°F (175°C) for 10 minutes, then remove the parchment paper and weights and continue with the recipe.
• Use Quality Ingredients: While this recipe is simple, using good quality ingredients will make a difference in the final flavor. Choose a reputable brand of canned pumpkin puree and a pie crust that you enjoy.
• Spice it Up (or Down): Adjust the spices to your liking. If you prefer a stronger spice flavor, add a bit more cinnamon, ginger, nutmeg, or cloves. If you’re not a fan of a particular spice, you can leave it out.
• Let it Cool Completely: Resist the urge to cut into the pie while it’s still warm. Allowing it to cool completely and chill in the refrigerator is essential for achieving the perfect texture and flavor.

Storage Instructions

Store leftover pumpkin pie in the refrigerator, covered, for up to 3-4 days. To prevent the crust from becoming soggy, you can place a layer of plastic wrap directly on the surface of the pie filling before covering it. You can also freeze pumpkin pie for up to 2-3 months. Wrap the pie tightly in plastic wrap and then in foil. Thaw overnight in the refrigerator before serving.

FAQ

Q: Can I use pumpkin pie filling instead of pumpkin puree?

A: No, you should only use pumpkin puree. Pumpkin pie filling already contains spices and sugar, which will throw off the balance of the recipe.

Q: Can I use a homemade pie crust?

A: Absolutely! If you prefer to make your own pie crust, go for it. Just make sure it’s a 9-inch crust.

Q: Can I reduce the amount of sugar?

A: Sweetened condensed milk adds sweetness to the recipe. While you can reduce the amount slightly, it will affect the texture and flavor of the pie. Experiment at your own risk!

Q: My pie cracked. What did I do wrong?

A: Cracking is usually caused by overbaking. Make sure to reduce the oven temperature after the initial 15 minutes and keep a close eye on the pie. Also, avoid drastic temperature changes, such as placing a hot pie directly into a cold refrigerator.

Q: Can I make this pie ahead of time?

A: Yes! Pumpkin pie is a great make-ahead dessert. You can bake it a day or two in advance and store it in the refrigerator until you’re ready to serve it.

Conclusion

There you have it – a simple pumpkin pie recipe that’s guaranteed to be a hit! With just a few ingredients and easy-to-follow instructions, you can create a delicious and impressive dessert that everyone will love. So, this Thanksgiving (or any time you’re craving a taste of fall), skip the store-bought pie and bake this easy pumpkin pie instead. You’ll be amazed at how simple it is to create a homemade masterpiece. Happy baking!