Easy Classic Pumpkin Pie in Just 3 Simple Steps

Name: Easy Classic Pumpkin Pie in Just 3 Simple Steps
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 (9-inch) unbaked pie crust; 1 (15-oz) can pumpkin puree; 3/4 cup granulated sugar; 1 tsp ground cinnamon; 1/2 tsp ground ginger; 1/4 tsp ground cloves; 1/2 tsp salt; 2 large eggs; 1 (12-oz) can evaporated milk

Author: Carry

Published: November 18, 2025

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There’s something magical about a classic pumpkin pie—the warm spices, the creamy filling, that flaky crust. It’s the dessert that says “home” to me, especially around the holidays. I’ve been making this easy classic pumpkin pie for years, tweaking it here and there until it became my go-to recipe. What I love most? It’s simple enough for beginners but delicious enough to impress your pickiest relatives. Just a handful of pantry staples transform into that nostalgic flavor we all crave. Trust me, once you try this version, you’ll understand why it’s become my family’s Thanksgiving tradition.

Why You’ll Love This Easy Classic Pumpkin Pie

This pumpkin pie is everything you want in a classic dessert—simple, foolproof, and absolutely delicious. Here’s why it’s a winner:

Simple ingredients: Just pantry staples like pumpkin puree, spices, and evaporated milk. No fancy tricks here!
Foolproof method: Mix, pour, bake. Even if you’re new to baking, you’ll nail this recipe.
Perfect texture: Creamy, smooth filling with a flaky crust that holds up beautifully.
Nostalgic flavor: It tastes just like the pumpkin pie you remember from childhood, but even better.

Trust me, this pie will become your new holiday favorite.

Ingredients for Easy Classic Pumpkin Pie

Gather these simple ingredients – that’s all you need for the perfect classic pumpkin pie. I promise, nothing fancy here!

1 (9-inch) unbaked pie crust – store-bought works great (no shame!), but homemade is even better if you’re feeling ambitious
1 (15-oz) can pumpkin puree – NOT pie filling! Look for 100% pure pumpkin
3/4 cup granulated sugar – this gives just the right amount of sweetness without overpowering the pumpkin
2 large eggs – always use large eggs for baking unless specified otherwise
1 (12-oz) can evaporated milk – this is the secret to that creamy texture we all love
1 tsp ground cinnamon – fresh cinnamon makes all the difference
1/2 tsp ground ginger – adds that perfect warm kick
1/4 tsp ground cloves – just a hint for depth of flavor
1/2 tsp salt – don’t skip this! It balances all the flavors

See? Nothing complicated. Most of these are probably already in your pantry!

How to Make Easy Classic Pumpkin Pie

Making this pumpkin pie is as easy as 1-2-3. Follow these steps, and you’ll have a pie that looks and tastes like it came straight from a bakery. Don’t worry—I’ll guide you through every little detail!

Step 1: Prepare the Crust

Start by preheating your oven to 425°F (220°C). This ensures it’s nice and hot when the pie goes in. Take your 9-inch unbaked pie crust and gently press it into your pie dish. Don’t stretch it—just let it settle naturally. Trim any excess dough hanging over the edges with a knife or kitchen scissors. If you’re feeling fancy, you can crimp the edges with a fork or your fingers for a decorative touch. Easy, right?

Step 2: Mix the Filling

In a large bowl, combine the pumpkin puree, sugar, cinnamon, ginger, cloves, and salt. Mix these dry ingredients first so the spices distribute evenly. Then, crack in the 2 large eggs and beat them into the mixture until everything’s smooth. Slowly pour in the evaporated milk while stirring—this keeps the filling creamy and lump-free. Trust me, taking your time here makes all the difference!

Step 3: Bake to Perfection

Pour the filling into your prepared crust—it should come almost to the top. Carefully place the pie in the oven and bake at 425°F for 15 minutes. This high heat helps set the crust. After that, reduce the oven temperature to 350°F (175°C) and bake for another 40-45 minutes. You’ll know it’s done when the edges are set, and a toothpick inserted near the center comes out clean. Don’t overbake it, or the filling can crack! Let it cool completely before slicing—patience is key here.

And voilà! You’ve just made the easiest, most delicious classic pumpkin pie. Now, go ahead and take a bow—you’ve earned it!

easy classic pumpkin pie - detail 1

Pro Tips for the Best Easy Classic Pumpkin Pie

Want to take your pumpkin pie from good to wow? Here are my tried-and-true secrets after years of baking this classic:

Use fresh spices: That jar of cinnamon from last Thanksgiving? Toss it. Fresh spices make the flavors pop—I can always tell the difference!
Cool completely before slicing: I know it’s tempting, but let it set for at least 2 hours. Cutting too soon = sad, runny slices.
Blind bake the crust: For extra crispiness, bake the empty crust at 375°F for 10 minutes before adding filling.
Room temp ingredients: Let eggs and evaporated milk sit out for 30 minutes—they blend smoother into the filling.
Test doneness with a jiggle: The center should wobble slightly like jelly when shaken, not slosh.

Follow these, and you’ll get perfect pie every single time!

Ingredient Substitutions & Notes

Ran out of something? No worries! Here are my favorite swaps that still keep that classic pumpkin pie taste:

Fresh pumpkin puree: Roast a sugar pumpkin, scoop out the flesh, and blend until smooth. Use 1 3/4 cups per can.
Coconut milk works beautifully instead of evaporated milk – just shake the can well first!
Spice shortcuts: Use 1 3/4 tsp pumpkin pie spice if you don’t have individual spices.
Brown sugar can replace white sugar for deeper caramel notes – reduce to 2/3 cup.

Remember: substitutions change texture slightly, but the soul of the pie stays the same!

Serving & Storage for Easy Classic Pumpkin Pie

Oh, serving this pie is half the fun! I always dollop fresh whipped cream on top – that fluffy white cloud makes everything better. For extra flair, sprinkle a little cinnamon or nutmeg right over the cream. As for leftovers (if you’re lucky enough to have any!), just cover the pie tightly with plastic wrap or foil and refrigerate for up to 4 days. The crust might soften a tad, but the flavor? Even better on day two! Want it warm? Pop individual slices in the microwave for 15-second bursts until just heated through.

Nutritional Information

Just so you know what you’re enjoying (guilt-free, in my book!), here’s the nutritional breakdown per slice. Remember, estimates vary by ingredients and portion sizes:

Calories: About 300 per slice
Fat: 10g (4g saturated)
Carbs: 45g with 3g fiber
Protein: 6g
Sugar: 25g (mostly from the pumpkin’s natural sweetness!)

Not bad for a dessert that tastes this indulgent, right? Now go enjoy that slice!

FAQs About Easy Classic Pumpkin Pie

Got questions? I’ve got answers! Here are the most common ones I hear about this pie—and my honest, tried-and-true responses:

Can I freeze pumpkin pie? Absolutely! Bake, cool, and wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw in the fridge overnight and let it come to room temp before serving.
Can I use fresh pumpkin instead of canned? Yes! Roast a sugar pumpkin, scoop out the flesh, and blend until smooth. Use 1 3/4 cups per can of puree. Just note: fresh pumpkin has more moisture, so it might affect the texture slightly.
Why did my pie crack? Overbaking is usually the culprit. Pull it out when the center still has a slight jiggle. It’ll set as it cools!
Can I make this ahead of time? Totally! Bake it the day before and store it in the fridge. The flavors actually deepen overnight.
What’s the best way to reheat slices? Microwave in 15-second bursts or warm in a 300°F oven for 10 minutes. Just don’t overdo it—warm, not hot, is the goal.

Still stumped? Drop me a comment—I’m here to help!

I’d love to see your masterpiece! Did you nail this easy classic pumpkin pie? Snap a pic, tag me on social media, and let me know how it turned out. Or, drop a comment below with your thoughts—I read every single one. Sharing your baking wins (and even the oops moments) makes this pie even sweeter. Can’t wait to hear from you!