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Judy John

Simple Pumpkin Pie Recipe

This simple pumpkin pie bakes with creamy filling, flaky crust, and cozy pumpkin spice flavor. It makes an easy homemade dessert perfect for holidays or family gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Pie Crust
  • 1 piece pie crust store-bought or homemade
Pumpkin Filling
  • 1 cup pumpkin puree
  • 3/4 cup brown sugar packed
  • 2 large eggs room temperature
  • 1/2 cup heavy cream
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Equipment

  • Mixing Bowl
  • Whisk
  • Measuring Cups
  • Measuring Spoons
  • Pie Dish
  • Baking Sheet
  • Cooling Rack
  • Freezer
  • Spatula
  • Oven

Method
 

  1. Preheat the oven to 375 degrees Fahrenheit and place a baking sheet inside.
  2. Press the pie crust gently into the pie dish and crimp the edges.
  3. Whisk pumpkin puree, brown sugar, eggs, heavy cream, pumpkin pie spice, vanilla, and salt until smooth.
  4. Pour the pumpkin filling evenly into the prepared pie crust.
  5. Bake for 12 minutes until the filling looks mostly set with a slight center jiggle.
  6. Cool pie completely before slicing for cleaner pieces and creamy texture.

Notes

For creamier pumpkin pie, avoid overbaking and remove it while the center still jiggles slightly. Bake longer for firmer texture. Freeze baked slices tightly wrapped for future desserts later. Chill pie before slicing cleaner pieces. Add maple whipped cream, pecans, or extra cinnamon for flavor changes. Store pie covered for up to four days.