Super Easy Pumpkin Pie Recipe

This award winning Pumpkin Pie Recipe is so good! Definitely the best pumpkin pie I've ever tasted!Pumpkin

This Pumpkin Pie Recipe is full of robust fall flavors, including cinnamon, nutmeg and brown sugar.

This award winning Pumpkin Pie Recipe is so good! Definitely the best pumpkin pie I've ever tasted!pinterestThis super easy Pumpkin Pie Recipe is so simple and always a hit during the holidays!

This recipe has been made by thousands in my Pumpkin Magic Cake recipe, so I thought I would re-share the recipe in it’s original pie form.
I’ve been making this pumpkin pie recipe for several years now, and it is ALWAYS a hit!

Every holiday table should have at least one pumpkin pie on it, and I’m letting you know right now, this one will not disappoint.

Pumpkin Pie Filling Recipe

The recipe couldn’t be any easier either.

The BEST Pumpkin Pie Recipe:

  • Just add all the ingredients to a large bowl and whisk to combine. I like to use an electric mixer and try to run it for a couple minutes to get the mixture nice and fluffy.
  • Pour the filling into an unbaked pie shell and pop in the oven.
  • Start with a higher oven temp, then reduce the temperature to finish baking for the perfect consistency.

Pumpkin Pie from scratch

Since I include a little heavy cream with the traditional evaporated milk, it’s a nice and rich pie that’s filled with that delightful pumpkin pie spice.

Pumpkin Pie Filling Ingredients:

  • Pumpkin Puree – make sure you’re using the puree, not the canned pumpkin pie filling.
  • Heavy Whipping Cream – at least 33% fat content
  • Evaporated Milk – adds a delicious richness to the pie filling
  • Brown Sugar
  • Pumpkin Pie Spice – use the store bought mix or you can use a homemade blend if desired.
  • Salt
  • Eggs

This award winning Pumpkin Pie Recipe is so good! Definitely the best pumpkin pie I've ever tasted!

Can I use store bought pie crust for my Pumpkin Pie?

When you make the pie, you can use either a store-bought pie crust dough, such as Pillsbury, or you can make your own pie crust.

I have a fantastic all butter recipe here, and a super flaky crust recipe here. Both will give you outstanding results.

This award winning Pumpkin Pie Recipe is so good! Definitely the best pumpkin pie I've ever tasted!

With a flaky crust and a rich and perfectly spiced pumpkin pie filling, you’re sure to have success when the big dinner comes.

More Pumpkin Dessert Recipes:

The filling recipe is the same filling that I use in my Pumpkin Magic Cake and Chocolate Pumpkin Magic Cake. It’s also the same filling for my Pumpkin Pie Bars so you know it’s been tested and approved. Award winning, even!

Best Pumpkin Pie Recipe

Don’t miss out on this delicious classic pie recipe!


Make sure you don’t miss a thing! Follow I Wash You Dry here:


Perfect Pumpkin Pie Recipe

This Pumpkin Pie recipe is filled with brown sugar and is the perfect consistency! Always a favorite!

  • Author: Shawn
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Category: Dessert
  • Method: Baked
  • Cuisine: American


  • 9pie crust, unbaked
  • 1 (15oz) can pumpkin puree
  • 1/2 cup heavy whipping cream
  • 1/2 cup evaporated milk
  • 1 cup brown sugar
  • 2 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 3 eggs


  1. Preheat oven to 400 degrees.
  2. Prepare your pie crust by rolling it out and putting it in a 9 inch pie pan.
  3. In a large bowl mix together all the ingredients except the eggs. Once blended together add eggs one at a time. Beat for an additional 3-5 minutes or until light and fluffy. Pour into prepared pie crust and bake for 10 minutes. Reduce heat to 350 degrees and bake for an additional 35-40 minutes. Make sure the center of the pie is set and is no longer jiggly.
  4. Remove from oven and let cool to room temperature. Cover and keep stored in the refrigerator until ready to serve.


You can use either store bought pie dough or make your own from scratch for this simple recipe.

*If you’re concerned that the pie crust will get soggy underneath, try pricking the pie dough with a fork several times in the pie pan, then bake for 5 minutes at 400 degrees F before filling with the pie filling.

Keywords: pumpkin, pie, Thanksgiving, easy

Don’t forget to PIN the recipe to SAVE it!

This award winning Pumpkin Pie Recipe is so good! Definitely the best pumpkin pie I've ever tasted!

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
102 Responses
  1. Carrie

    How long do you think this would be good for? I’m trying to figure out how to bake all my pies for Christmas when I have Christmas with the in-laws here 3 days before Christmas and they are not leaving till Christmas Eve. So if I need it for Christmas Eve/christmas, how many days prior can I make it? The person who suggested making it in a bag then pouring it in sounded like a good idea!

  2. Ida Pletz

    very very good and I used my own pumpkin from sugar pie pumpkins and turned out so good. Will make this one again. Did a different recipie last year and it was runny too much evap milk and kinda tasteless and light colored t his was not…a must try

  3. Amy

    Ok wish me luck. I made my first ever pumpkin pies with this recipe. I doubled it because I needed 2 pies. I had left over batter, used deep dish crust, and it was deffinetly not fluffy!

  4. Meghan Williams

    Mine just came out of the oven! Having a stand mixer really worked to my advantage with this to mix it for that 3-5 min after adding the last egg! Mine fluffed up some and only took a total of 50min to bake! It looks perfect and smells amazing! I used pumpkin spice and I added some cinnamon and vanilla extract! Thanks for the recipe! I’m excited to eat it!

  5. Sarah

    This never got light and fluffy for me. It stayed watery. I added a box of instant vanilla pudding while it was mixing and it thickened right up.

  6. Kaylee

    Did you use dark brown sugar or light? And is it a cup packed or no? I made this pie just now and for some reason it’s all liquidy and it didn’t bake.

    1. Light brown sugar, packed. You’ll want to bake until the center is no longer jiggly (make sure you didn’t forget the eggs). It can take longer depending on the type of pie pan you’re using.

      1. Rachel

        Mines all jiggly too! I’m about to pop it in the oven now…however. 2 years ago, I made this pie and it was perfect. Last year it was runny and didn’t bake, it’s runny again this year. I don’t know what I’m doing wrong! I haven’t changed anything…

  7. Lauren

    Could I make the pie filling the day before (store it in a bowl or gallon bag) and put it in the crust and bake it the next day? Or will the pie filling not last (lose its fluff or anything)?

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Shawn Syphus Hi, I'm Shawn and I'm a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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