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!

The Best Pumpkin Pie Recipe

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.

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

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.

How To Make Pumpkin Pie

  • 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 custard-like consistency.

Watch Video On How To Make Pumpkin Pie –

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?

Yes! 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 two fantastic homemade pie crust recipes. Both will work great for this recipe.

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!

Here are a few more, must-make pumpkin treats for Fall!

Best Pumpkin Pie Recipe

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


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A piece of cake on a plate, with Pumpkin
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5 from 14 votes

Perfect Pumpkin Pie Recipe

This Pumpkin Pie recipe is filled with brown sugar and is the perfect consistency! Always a favorite!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Servings: 8
Calories: 318 kcal
Author: Shawn


  • 1 (9") pie crust, unbaked
  • 15 oz 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


  • Preheat oven to 400 degrees.
  • Prepare your pie crust by rolling it out and putting it in a 9 inch pie pan.
  • 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.
  • 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.


Calories: 318kcal | Carbohydrates: 44g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 86mg | Sodium: 216mg | Potassium: 249mg | Fiber: 2g | Sugar: 30g | Vitamin A: 8619IU | Vitamin C: 3mg | Calcium: 104mg | Iron: 2mg
Keywords: Easy, pie, pumpkin, Thanksgiving
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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.
122 Responses
  1. 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.

  2. 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.

  3. 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!

  4. 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,

  5. Katie

    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!!

  6. Katie

    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!!

  7. 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. Shawn

      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.

  8. 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!

    1. Shawn

      Oh yes, there will definitely be a difference if you use sweetened condensed milk and evaporated milk! I hope it turns out for you though.

  9. Kailey

    Just a heads up to those trying out this recipe for the first time, it took almost twice as long to bake as the recipe states, at least in my oven. I added a pie shield at a little over an hour in to protect the crust but nothing burned, thankfully, despite the much longer baking time. Made this with the recommended all-butter crust recipe (which is super easy, by the way–I think using frozen, cubed butter and a food processor is the secret to making easy pie crust) and it turned out quite delicious! Might add some additional spices in the future to add a little more kick. Thanks for the recipe, Shawn!

    1. Scarlett

      I was just about to write this very same comment. I was extremely surprised that it took almost 2hrs to cook all the way through without any jiggle. I was getting super nervous. I know my oven is working correctly because I’ve been baking all day and everything else came out at the right amount of time with the indicated oven temperature. It’s definitely a wet pie recipe, but I’ve never had a pumpkin pie take so long. Can’t wait to cut into it and try it tomorrow for Thanksgiving!!

      1. Shawn

        I’m stumped as to why it would possibly take you 2 hours to bake this pie. Did you make sure to cook it at 400 degrees for the first 10 minutes?

  10. Faith Featherstone

    I made this pie yesterday for our Christmas dessert! It was AmAzInG!! My hubby said it may be the best pumpkin pie he’s ever had!!

  11. Janet

    Made this for thanksgiving to take to my family’s house and I had to toss the whole pie out. Followed the recipe but it did not have the consistency that it should have had. Very soupy going into the oven and once I cut it the next day it was like pudding.

    1. Shawn

      Hi Janet, I’m so sorry you didn’t get the right consistency. The only thing I can think of is either you used too much liquid or you used pumpkin pie filling rather than pumpkin puree.

  12. Cristin

    I was nervous yesterday because I cooked it about 35-40 minutes longer than it said to. So I don’t know what I did differently. But today when we ate it for thanksgiving it was the best pumpkin pie I have ever had!!

  13. Tricia

    Oh my goodness. Hands down best pie I have ever made (pumpkin at least). I think her trick to flavorful pumpkin pie is brown sugar and cream! Sooooooooo goooooood. NEVER I mean NEVER follow the recipe on the back of the pumpkin pie cans. EVER! This is it people. Perfection.

  14. Abby

    unfortunately this was a fail for me…. I followed the recipe to a T the only difference was I didn’t have your flour, my flour did have xanthan gum among other things in it,, so there must be something else special about your flour 😉 I couldn’t get it to hold together, so I just ended up pressing it to the pie pan for the sake of time and not wasting the ingredients… hopefully it will taste good, that is what matters most anyway

  15. Deann

    The filling is a little soupy prior to baking. That is how it’s supposed to be. If you have too much filling don’t overfill your piecrust. it took about 45 minutes to bake. Delicious!

  16. Ashleyl

    This was so creamy and delicious. I’ve never made a pumpkin pie with brown sugar and cream, but there was definitely a noticeable taste difference. Thanks for the awesome recipe! It’s going in my thanksgiving/christmas family recipe collection.

      1. Judy

        Well, I’ve read through some comments. So the cream seems to be necessary for the best pie ever. I have to wait for hubby to get since I’m busy. I’m making 2 pies. I will let you know. Looks like a great recipe☕

  17. Mackie

    The cook time was a little off for my oven. After I turned the temp down to 350 I only did thirty minutes and my pie came out on the very edge of being burned (I think I may have saved it though). Overall good recipe :)! Im just going to leave the oven at 350 when I do my second pie 🙂

    1. Allison

      I’m having the same problem too. Filling is almost to top of pie crust and way too soupy. Trying bake a little longer to if that helps.

  18. Valerie Huff

    I just put mine in the oven, but it was soup! Not thick at all and way too much for one crust. I’m not sure what I did wrong, I followed directions exactly (of which my husband is proud…I often substitute ingredients, but this time I was true to your instructions!) 🙂 I will have to wait and see if it cooks up. Did I maybe not mix long enough after i added the eggs?

    1. Cristin

      Did yours ever form up. I have now cooked it about 30 minutes longer than she said. I don’t want to burn it but when I stick a toothpick in it still sticks to it?

      1. Sheri

        I had the same issue and made 2 pies. After about 2 hours baking the centers never firmed up. I was quite disappointed as I was taking these to a friends house for Thanksgiving dinner. While they tasted ok, they were goop in the middle. I always like to try new recipes but this one did not work for me. I had a bad feeling from the beginning when I saw how soupy the filling was, the portions of purée to liquid and eggs seems to be off. I believe more eggs are required.

        1. Shawn

          I’m thinking you must have used either pumpkin pie mix instead of pumpkin puree or you measured the liquid wrong. I’ve made this recipe dozens of times and have never had a soupy mixture. I’m sorry it didn’t work out for you.

  19. Svenja

    This is my first Thanksgiving Dinner ever (I am German, my fiance is American and we live in Germany). He kinda asked me to make a pumpkin pie, since it’d be his first Thanksgiving without one, so I am excited to try! I showed him the recipe since he is an experienced pumpkin pie eater (hihi) and he approved! I hope it works out 🙂

  20. Ali

    Please dont laugh! But I bought a frozen pie crust…do I cook it before hand? Or put the pumpkin pie mix in the still frozen crust then bake?

    1. Hillary

      I use frozen pie crusts all the time. I’ve never thawed them prior to use. I also use the Pillsbury refrigerated pie crust, too. I have a great from-scratch crust recipe, but when I have to make several pies, these are quick and easy and taste just fine!

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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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