This easy pumpkin pie recipe is better than Libby's pumpkin pie! No need to pre-bake the refrigerated pie crust, which means this pie comes together very quickly.
If you're reading this post, that means you either like pumpkin pie, or you know someone who does and need a recipe for it. Sure, you can find an easy pumpkin pie recipe on the can of Libby's pumpkin puree, but trust me when I tell you that THIS pumpkin pie recipe is much better.
About this Recipe
Why is this easy pumpkin pie recipe better than Libby's? Because this pumpkin pie has more flavor. We have heavy cream, lots of pumpkin pie spice, and dark brown sugar to add a depth of sweetness that isn't overpowering but caramelizes the taste. It's incredible.
If you want to make your pumpkin pie completely from scratch, including the crust, you can find that recipe in my older archives by clicking here. But, the "from scratch" pumpkin pie recipe is very laborious and dirties a thousand bowls. This recipe? Not at all. It's easy and requires just a saucepan and bowl.
This pumpkin pie is made without sweetened condensed milk or evaporated milk. Instead we use a combination of heavy cream and regular milk. Below is a list of ingredients you need to make this easy pumpkin pie recipe.
Grocery List for Pumpkin Pie:
- Refrigerated pie crust - Thawed and ready to line the pan. No need to pre-bake.
- Pumpkin puree - The 15 oz. can. Make sure it's not the canned pumpkin pie filling that already includes spices. Just pure pumpkin.
- Dark brown sugar - I prefer the dark brown over light brown for a more caramelized flavor.
- Pumpkin pie spice - If you do not have pumpkin pie spice, you can try my homemade combination of spices.
- Salt - Almost everything requires salt, right?
- Heavy cream - Makes the pie silky and smooth.
- Milk - I typically use 2% but any will do.
- Eggs - 4 large for this recipe.
Click here or scroll to the bottom of this post for the full recipe ingredients and instructions.
For this easy pumpkin recipe, we cook heavy cream and milk with the pumpkin and sugar, then combine with the eggs. This step is not very hard. In fact, it's very quick and simple, and takes only about 5 to 10 minutes!
Scroll to the recipe card at the bottom of this post for the step-by-step on how to make pumpkin pie. The general steps are as follows:
- Preheat oven to 375°F.
- Line pie plate with refrigerated pie crust.
- Cook pumpkin, brown sugar, spice and salt in a large saucepan.
- Whisk in heavy cream and milk; simmer.
- In separate bowl, whisk eggs and slowly add to saucepan.
- Pour mixture into pie plate.
- Bake 30 to 40 minutes.
- Let cool before serving.
Pie crust: I love fluting the edges of my pie crusts. It's really easy to do using just your fingers. Maybe someday I'll post a "how-to" but for now I'll tell you to do a YouTube search of "how to flute pie crust" and you can find a video to teach you. Trust me, it's worth the 2 minutes of your time to learn because it makes your pie that much prettier!
Cool Whip: Do you top your pumpkin pie with whipped cream? We do! It's not pictured, but I always have a tub of Cool Whip on hand during the holidays because there's inevitably some pie that needs a dollop! Ben tops with a double dollop.
Serving temperature: You can serve this pumpkin pie cold, warm or at room temperature. I think most people like room temperature, but for some reason I love it cold from the fridge!
Top Tips and Tricks
- There is a difference between pumpkin puree and pumpkin pie filling. Do not buy the canned "pumpkin PIE FILLING". This is not the same as pure pumpkin puree. Pumpkin pie filling is pumpkin puree made WITH other sweeteners and spices.
- You can use fresh pumpkin puree instead of canned, but this recipe works best with canned. The fresh pumpkin doesn't bake as well into the pie although it is edible and fine. It's your choice.
Your Questions Answered
How do you make pie crust for pumpkin pie?
This easy pumpkin pie recipe calls for a pre-made refrigerated pie crust that you can find in any grocery store. Make sure you read the directions on the package to thaw and come to room temperature. Then, line a 9-inch pie plate with the unbaked crust. Next, you cook the filling ingredients and pour into the pie crust. No need to bake the crust first!
What is the best pumpkin for pumpkin pie?
For pumpkin pie, you can use your favorite brand pumpkin puree. I opt for the cheaper generic store brands (like Kroger and Great Value) and have been fine with the results. No need to spend more money on the more well-known brands!
Can I substitute heavy cream for evaporated milk?
Yes, you can use evaporated milk in this recipe instead of heavy cream at a 1:1 ratio.
Storage and Leftovers
Store: Cover tightly and store in the refrigerator up to 5 days.
Freeze: Pumpkin pie can be stored in the freezer for up to 3 months. Thaw in the fridge overnight.
More Thanksgiving Pie Recipes
This recipe was originally published November 2018.
Easy Pumpkin Pie
- 1 unbaked refrigerated pie crust , thawed according to package directions
- 15 oz. can pumpkin puree
- 1 cup packed dark brown sugar
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 2/3 cup heavy cream
- 2/3 cup milk
- 4 large eggs
- Adjust oven rack to lowest position. Preheat oven to 375°F. Line 9-inch pie plate with refrigerated pie crust; set side.
- In a large saucepan, whisk together the pumpkin, brown sugar, spice and salt. Cook over medium-high heat for about 5 minutes until thick and shiny, stirring constantly. Whisk in the heavy cream and milk, bring to a simmer.
- In a separate bowl, whisk the eggs virgorously together, then slowly add the pumpkin mixture to eggs while constantly whisking. Pour mixture into pie plate.
- Bake for 30 to 40 minutes until edges are cracked and filling is puffed and dry looking. Cool on wire rack for at least one hour.
- Serve warm, room temperature or cold.
- Top with whipped cream, if desired.
- For a prettier presentation, try fluting the edges of the crust with your fingers before filling. You can find YouTube videos to teach you, it's easy!
- Nutrition information is an estimate only based on 1 pie = 8 servings.