There’s something so cozy about pumpkin pie, right? The sweet, spiced filling, that rich custard texture, and of course, that buttery pie crust (which you can find right here). This recipe is perfect for those times when you want a classic dessert without all the fuss. In fact, this version is as simple as they come, with just a handful of ingredients and no-blind baking of the crust needed.

And yes, you can still achieve that perfect, spiced, creamy filling without any of the stress. So grab your pie crust (I’ve got you covered with my easy homemade pie crust recipe right here) and let’s get baking!

Ingredients You’ll Need to Make Pumpkin Pie

• Pumpkin Puree
• Evaporated Milk
• Eggs
• Pumpkin Spice
• Sugar
• Salt
• Vanilla
• 1 prepared pie crust, store bought or homemade pie crust

Let’s Do This!

Preheat the oven: First thing’s first- preheat your oven to 425°F. This is the sweet spot for getting this pie started.

Whisk the filling: In a large bowl, whisk together the sugar, salt, and pumpkin spice. Whisk until combined. I don’t know about you, but there’s something magical about the smell of pumpkin spice, it instantly makes the kitchen feel warm and cozy. Once, thats all mixed together, add in the pumpkin puree, evaporated milk, eggs, and vanilla. Whisk until the filling is completely smooth. It should be silky, rich, and perfectly spiced – just what you want in a pumpkin pie filling.

Pour into the crust: Now, take your homemade pie crust (or if you’re short on time, store bought works too- no judgment here). Make sure to grab a fork and gently poke a few holes all over the bottom of the crust. This is called “docking,” and it’s essential for keeping your crust crisp and flat. The tiny holes let steam escape while it bakes, so you won’t end up with a puffed-up, uneven base. A quick, easy step that makes a big difference in the final result.

Once you do that, pour the filling into the pie crust.

Bake: Slide that pie into the oven and bake at 425°F for 15 minutes. Then reduce the temperate to 350°F and continue baking for another 45-50. You’ll know when its done when the edges are set, but the center has a slight jiggle (this is normal!).

Cool it down: Once it’s done, remove the pie from the oven and let it cool on for at least 2-3 hours. Then pop it in the fridge for a couple of hours to chill (or overnight).

Serve it up: Once your pie has chilled, slice it up and serve as is! Or if you want to get fancy, top it off with a dollop of whipped cream!

A Few Tips:

• Use room temperature eggs: For a smoother filling, make sure the eggs are at room temperature. This helps for the mixture to incorporate together well!
• Don’t over mix the filling: It’s tempting to keep whisking, but over mixing can cause air bubbles in the pie, which can result in cracks in the filling as it bakes. Just whisk until everything is fully incorporated.
• Check the pie’s doneness: The slight jiggle in the center is key. Don’t worry if the middle is just slightly wobbly; it will firm up as it cools.
• Cool and Chill: For the best texture, make the pie a day ahead. This gives the filling time to set fully and allows the flavors to develop, making the pie even better the next day.

And there you have it: a pumpkin pie recipe that’s just as easy as it is delicious! No blind baking, no complicated steps – just good, homemade goodness that’s perfect for pretty much any time you’re craving that perfect balance of pumpkin, spices, and sweetness.

So, what are you waiting for? Get your pie crust ready and make this pie happen. Your taste buds (and everyone around you) will thank you.

Share Your Pumpkin Pie Creations

I’d love to see your pumpkin pie masterpieces! If you make this recipe, be sure to snap a pic and tag me on Instagram @Sufratee. I can’t wait to see how you make it your own and share in the pie fun!