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+ servings
head-on view of bite missing from piece of pie with brown filling and sugared cranberries

BEST Easy Pumpkin Pie Recipe

If your holidays aren't complete without a pumpkin pie then this recipe is for you! It’s easy, foolproof, no-fuss, the perfect texture and flavor, and will leave you with just one bowl to clean up!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Calories 420kcal
Author Tiffany


  • 1 ⅓ cups pumpkin puree
  • 1 14-ounce can sweetened condensed milk
  • 2 eggs slightly whisked
  • 1 ¼ teaspoon ground cinnamon
  • 3 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 homemade or store-bought refrigerated shortbread pie crust
  • optional toppings: chopped nuts, whipped cream
  • 1 egg whisked
  • coarse sugar optional

easy shortbread pie crust

  • 3 cups flour
  • ½ teaspoon cinnamon
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1 cup salted butter cold, cut into ½-inch cubes
  • cup cold water
  • 2 teaspoons apple cider vinegar
  • ice cubes


  • Preheat oven to 425 degrees. If using homemade pie crust, prepare crust as written in the recipe. ( If using store-bought make sure the crust is thawed.)

for the filling

  • In a large bowl mix together pumpkin, sweetened condensed milk, and eggs. Add cinnamon, pumpkin pie spice, and salt and stir well. Pour into prepared crust.
  • Brush crust with egg wash.
  • Bake on lowest rack for 15 minutes at 425 degrees, then change oven temperature to 350 and bake 35-40 minutes longer. Pie is done when the crust is browned and only the center of the pie jiggles when you lightly shake the pan.
  • Allow to cool on a cooling rack to room temperature or cover and chill up to 2 days. When ready to serve, allow to come to room temperature and serve with chopped nuts and whipped cream if desired.

for the pie crust

  • In a food processor combine flour, sugar, salt, and cinnamon and pulse several times.
  • Add butter cubes and pulse until mixture resembles coarse crumbs.
  • In a liquid measuring cup combine water, vinegar, and enough ice cubes to reach 1 cup.
  • Add liquid to the flour mixture (strain the ice so that it stays in the measuring cup) 2 tablespoons at a time, pulsing after each addition, until mixture resembles streusel (it will not come together like a dough, it will be somewhat dry but should stick together when you smoosh come of it between your fingers).
  • Shape dough into a ball with your hands. Divide in half and place each half on a large piece of plastic wrap. Pat into a 1/2-inch thick disc and wrap tightly in plastic wrap. Place in the freezer for 20 minutes.
  • Roll each disc into a 12-inch circle. Gently shape one into the bottom of a 9-inch pie dish . Fold the overhanging dough back toward the center of the dish and crimp edges with your fingers to make the crust.
  • Optional: Cut shapes from the second crust, brush with egg wash and sprinkle generously with sugar. Place on a baking sheet and bake at 350 for 10 minutes. Cool and decorate baked pie.


Sugared cranberries: combine 1/2 cup sugar and 1/2 cup water in a small sauce pan. Whisk over medium heat (do not boil) for 3-5 minutes until sugar is dissolved. Stir in 1 cup fresh cranberries. Use a slotted spoon to transfer to a cooling rack over paper towels or foil. Cool 1 hour, then roll in 1/3 cup sugar. Use to garnish cooled pumpkin pie. 


Calories: 420kcal | Carbohydrates: 41g | Protein: 8g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 122mg | Sodium: 666mg | Potassium: 169mg | Fiber: 3g | Sugar: 3g | Vitamin A: 7153IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 3mg