Okay, friends, let’s talk Thanksgiving. And let’s be real – can you even *have* Thanksgiving without pumpkin pie? I think not! But sometimes, all those fancy recipes with a million steps? Nah, not for me. I’m all about keeping it simple, delicious, and stress-free. That’s where this easy pumpkin pie recipe comes in, and trust me, it’s a game-changer.

My first pumpkin pie? Oh man, it was a disaster. I was maybe ten, and I tried to make it all by myself from scratch. The crust was rock solid, and the filling? Let’s just say it tasted… interesting. But hey, we all start somewhere, right? What I learned is that amazing pumpkin pie doesn’t have to be complicated. This recipe proves it. Get ready for a holiday dessert that’s so good, you’ll wanna make it all year round!

Why You’ll Love This Easy Pumpkin Pie Recipe

Seriously, what’s not to love? I’m telling you, this is *the* easy pumpkin pie recipe you’ve been searching for. Here’s why it’s about to become your new go-to:

Quick and Simple Preparation

We’re talking minimal effort, maximum flavor. You can whip this baby up faster than you can say “second slice!”

Classic Holiday Flavors

That warm, spiced pumpkin taste? It’s all here. Every bite is like a cozy hug on a chilly day. My favorite part is the smell that fills the kitchen!

Perfect for Thanksgiving and Beyond

Sure, it’s a Thanksgiving superstar, but don’t limit yourself! This easy pumpkin pie recipe is amazing any time you’re craving a little bit of fall.

A Family Favorite Easy Pumpkin Pie Recipe

From your little ones to your great-grandma, everyone will be begging for a slice. It’s a guaranteed crowd-pleaser!

Impressively Simple Easy Pumpkin Pie Recipe

It tastes like you slaved away all day, but really? It’s ridiculously easy. You’ll impress everyone without breaking a sweat. That’s my kind of baking!

Ingredients for This Easy Pumpkin Pie Recipe

Alright, let’s gather our goodies! The best part about this easy pumpkin pie recipe? You probably already have most of this stuff in your pantry. Here’s what you’ll need:

1 (15 ounce) can pumpkin puree (not pumpkin pie filling, okay?)
1 (14 ounce) can sweetened condensed milk (the *sweetened* kind is key!)
2 large eggs (because everything’s better with eggs!)
1 teaspoon ground cinnamon (for that warm, cozy vibe)
1/2 teaspoon ground ginger (a little kick!)
1/4 teaspoon ground cloves (don’t overdo it, cloves are potent!)
1/2 teaspoon salt (balances the sweetness, trust me)
1 (9-inch) unbaked pie crust (store-bought is totally fine, no judgement here!)

And that’s it! Told ya it was easy. Now, let’s get baking this easy pumpkin pie recipe!

How to Make This Easy Pumpkin Pie Recipe: Step-by-Step Instructions

Okay, here’s where the magic happens! Don’t be intimidated – this easy pumpkin pie recipe is seriously foolproof. Just follow these steps, and you’ll be golden.

Step 1: Getting Started

First things first, let’s preheat that oven to 350°F (175°C). This is super important! You want a nice, even temperature so your easy pumpkin pie recipe bakes perfectly all the way through. If the oven’s too hot, the crust will burn before the filling sets. Too cold? You’ll be waiting forever! So, 350 it is!

Step 2: Mixing the Filling for the Easy Pumpkin Pie Recipe

Now, grab a big ol’ bowl, and let’s get mixing! Dump in your pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, cloves, and salt. The order doesn’t *really* matter, but I usually go wet ingredients first. Now, mix it all up! I like to use a whisk to get it super smooth, but a spoon works just fine too. Just make sure there aren’t any lumps! You want a silky, dreamy filling for your easy pumpkin pie recipe, right?

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Step 3: Pouring and Baking Your Easy Pumpkin Pie Recipe

Carefully pour that gorgeous pumpkin filling into your unbaked pie crust. Try not to spill! (Oops, I always make a little mess). Now, gently slide that pie into your preheated oven. Bake for 50-60 minutes. How do you know when it’s done? A knife inserted near the center should come out clean. If it’s still jiggly in the middle, give it a few more minutes. Keep an eye on it! You don’t want a burnt pie! Every oven is different, ya know?

Step 4: Cooling and Serving the Easy Pumpkin Pie Recipe

This is the hardest part, I swear! You gotta let that easy pumpkin pie recipe cool *completely* before serving. I know, I know, it smells amazing, and you just wanna dig in, but trust me on this one. As it cools, the filling sets up and becomes perfectly sliceable. If you cut into it while it’s still warm, it’ll be a gooey mess (still delicious, but messy!). So, be patient! Once it’s cool, slice it up and enjoy the fruits (or veggies?) of your labor. You did it!

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Tips for the Best Easy Pumpkin Pie Recipe

Want to take this easy pumpkin pie recipe from “good” to “OMG amazing”? Here are a few of my secret weapons!

Achieving a Smooth Filling

Okay, if you *really* want that filling to be next-level silky, here’s a trick: give it a whiz in a blender or food processor before pouring it into the crust. Trust me; it makes all the difference! Just a few pulses will do the trick!

Preventing a Burnt Crust

Uh oh, is your crust starting to get a little *too* golden brown around the edges? Don’t panic! Just loosely cover the edges with foil. That’ll protect it from burning while the filling finishes baking. Crisis averted!

Storing Your Easy Pumpkin Pie Recipe

Got leftovers? (If you do, you’re stronger than I am!). Just pop that easy pumpkin pie recipe in the fridge. It’ll keep for a few days, but honestly, it’s usually gone way before then at my house! Make sure to cover it, though, so it doesn’t dry out.

Ingredient Notes and Substitutions for This Easy Pumpkin Pie Recipe

Wanna get a little creative with this easy pumpkin pie recipe? I’m all for it! Here are a few notes on ingredients, plus some fun swaps you can try.

Pumpkin Puree Variations

Alright, listen up: pumpkin *puree* is NOT the same as pumpkin *pie filling*. Big difference! Pie filling has spices and sugar already added, which we don’t want. Make sure you’re grabbing the plain ol’ pumpkin puree, okay?

Spice Adjustments

Not a huge fan of cloves? Tone it down! Love cinnamon? Go crazy! The spices in this easy pumpkin pie recipe are totally customizable. Play around and find your perfect blend. That’s what cooking is all about, right?

Crust Options for the Easy Pumpkin Pie Recipe

Don’t have a regular pie crust? No problem! A graham cracker crust works like a charm. Just crush up some graham crackers, mix ’em with melted butter and a little sugar, press it into your pie plate, and bake for a few minutes. Boom! Instant crust for your easy pumpkin pie recipe! Genius, right?

Serving Suggestions for Your Easy Pumpkin Pie Recipe

Okay, you’ve got this gorgeous easy pumpkin pie recipe, now what? Let’s talk toppings and sides! Here are a few of my faves:

Classic Toppings

You can’t go wrong with a dollop of whipped cream or a scoop of vanilla ice cream. Seriously, it’s the perfect complement to that warm, spiced pumpkin flavor. So yummy!

Festive Garnishes

Want to get a little fancy? Sprinkle a dash of cinnamon or nutmeg on top. It looks pretty and adds an extra layer of flavor. Plus, it smells amazing! Win-win!

Frequently Asked Questions About This Easy Pumpkin Pie Recipe

Got questions? I’ve got answers! Here are a few things folks often ask about this easy pumpkin pie recipe:

Can I Use Pumpkin Pie Filling Instead of Pumpkin Puree in This Easy Pumpkin Pie Recipe?

Okay, so I kinda mentioned this before, but it’s important! Pumpkin pie filling already has spices and sugar added. If you *absolutely* have to use it, reduce the cinnamon, ginger, and cloves in the recipe, and maybe even cut back on the sweetened condensed milk a little. Otherwise, it might be *too* sweet and spicy, ya know?

How Do I Prevent Cracks in My Easy Pumpkin Pie Recipe?

Ugh, cracks! Nobody wants ’em. The best way to avoid cracks is to bake your easy pumpkin pie recipe at a slightly lower temperature (like 325°F) and for a bit longer. You can also try a water bath – just set your pie plate inside a larger pan and add hot water to reach halfway up the sides. It’s a little extra effort, but it helps bake the pie more evenly and prevents cracking. Fancy, right?

Can I Make This Easy Pumpkin Pie Recipe Ahead of Time?

Heck yeah! In fact, I usually do! This easy pumpkin pie recipe is even better the next day, after the flavors have had a chance to meld. Just bake it, let it cool completely, wrap it tightly in plastic wrap, and store it in the fridge. Then, when you’re ready to serve, just slice and enjoy! Easy peasy!

Nutritional Information

Alright, friends, let’s talk numbers! Now, I’m no nutritionist, so take this with a grain of salt (or maybe a sprinkle of cinnamon!). The nutritional info for this easy pumpkin pie recipe can vary *a lot* depending on the brands you use and how big you slice it. So, I’m not gonna give you exact figures, because honestly, they wouldn’t be super accurate anyway.

Just know that pumpkin pie has some good stuff (like vitamins from the pumpkin!), but it also has sugar and fat (hey, it’s dessert!). Enjoy it in moderation, and savor every delicious bite! That’s my motto, anyway!

Rate This Easy Pumpkin Pie Recipe!

Okay, you made it! Now tell me – how did your easy pumpkin pie recipe turn out? Leave a comment below and let me know! And if you loved it, be sure to give it a star rating! Share your amazing creations on social media and tag me! I wanna see your pie masterpieces!