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.


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

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.

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

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.

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.

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!

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

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 Syphus | I Wash You Dry
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes


  • 9″ pie 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.


  • Serving Size: 8

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 with a bit of life sprinkled in. Mom to 4 adorable children and dwells in the desert of Southern Utah.
76 Responses
  1. Karen Knox
    If I wanted to not use pumpkin pie spice what amount of each spice should I add? I was thinking it should still equal 2 tsp. I know that cloves,nutmeg and ginger would have smaller amounts than the cinnamon and nutmeg. Also would it be okay to add an extra 1/2 tsp cinnmon to the recipe?
    1. Use this combination of spices if you can’t find pumpkin pie spice: 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp ground allspice, 1/4 tsp ground cloves and just a pinch of ginger. You can increase the cinnamon if you like though! Hope you enjoy it!
    1. That's a great question! I've never taken the internal temperature of the pie when it's been baked, but the next time I do bake this I'll check and report back.
      1. Sarah
        This is off subject of the internal temp. But my question is, could I make this a week ahead of time? If I did, would you recommend baking it, letting it cool and then storing in the fridge until we want to serve it? Or should I mix it all and store in the fridge before baking? Thanks!
        1. I would bake first, let cool and store covered in the fridge. If you're wanting to bake it a whole week ahead of time, you could wrap it tightly and freeze the pie too. I would take it out of the freezer the day before serving and let defrost in the fridge. Enjoy!
  2. Tracey
    The subject line said there is suppose to be cinnimon and nutmeg...but those items are not listed in the ingredients list. This is my first time trying to make pumpkin am I missing something? Also, is 100% pure pumpkin the same as pumpkin puree...because that's all I could find. Lol. Sorry for the questions. Thank you very much in advance.
  3. Lolo
    Is there supposed to be cinnamon and nutmeg in this recipe? The opening line to the post said pumpkin pie recipe is “full of robust fall flavors including cinnamon, nutmeg and brown sugar“. I just want to make sure I don’t leave out those yummy ingredients.
  4. Anne
    First time making pumpkin pie and was nervous because filling was pretty soupy and not fluffy at all. Baked for about an hour and 15 min so had to put tinfoil around the crust so it didn't burn. Turned out great and tasted awesome! Made some homemade whipped cream and the pie went fast! Will be making again but may cut back on liquid to get that fluffy consistency.
  5. Brittany
    With this recipe I ended up making mini pumpkin pies with frozen egg tart crusts using my homemade purée, and it worked out great! After I added all the ingredients, the mixture was quite soupy and I couldn't get it to be "fluffy." So I added two extra eggs one at a time and it still didn't help...after researching I found that pumpkin pie filling can be decieving and might be runny instead of thick at times and if it's not turning out, you might have to just go for it to see how it turns out. I know I was quite worried I ruined it because it wasn't getting fluffy at all. I decided to go for it with my soupy filling. Since mine were mini pies I changed the cooking time to 15 minutes at 450F (200C) and then another 15 minutes at 350F (180C). Everyone loved them, and the filling turned out better than I expected! Such a great recipe, and so easy to follow. Thank you for sharing!
  6. Dgnlp
    Oh my. Excellent recipe. Did exactly what your recipe calls for. About 65 min for baking. Knife finally came out clean. Not too sweet and very creamy but firm. Loved it,
  7. I cannot find pumpkin puree anywhere, what do i do to make this right using pumpkin pie from the can? Also if you bake with a convection oven what time and temperature do you recommend? Hoping to make this for turkey day tomorrow! Thank you!!
  8. I was not able to find pumpkin puree only pumpkin pie mix. Will this not work for this pie as I read a few comments where you mention that people using the pie mix will not get it to come out right. How long would you bake if using a convection oven? Hoping to make this pie for thanksgiving tomorro!!
  9. Sib
    I am excited to try out this recipe for Thanksgiving this year. I've been reading a lot of reviews that say their pies are way too soupy and not setting up well. I read through the recipe and it all looks clear except for one place that made me stop and wonder. When adding the eggs one at a time, I'm assuming we beat them in as we add them, though it's not specifically stated. Would that be an accurate assumption?
    1. Yes, you'll want to beat in between each addition AND make sure you mix it for a good 3 minutes after everything is added. This will make the mixture less soupy and thicken up.
  10. Brianne
    So I was thinking, the confusion might be over condensed milk vs. evaporated milk.... I bought condensed and my pie was runny as well..... covered the edges of the crust with foil after I saw how soupy it was after the 30 min bake time, just so the crust wouldn't burn....baked for an additional 15 min at 350 degrees and set out to cool. Wasn't as jiggly when I removed from the oven the second time. Letting it cool now. I'll let you know how it turns out!

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Shawn Syphus Hi, I'm Shawn and I'm a busy mom of four; 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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