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Easy pumpkin pie next to serving spatula, plates and forks.

How to Make Easy Pumpkin Pie

Yield: 8 servings
Prep Time: 10 mins
Cook Time: 1 hr
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Make good old fashioned pumpkin pie with this easy recipe. Add some whipped cream and dessert is served!


  • 1 pie crust, unbaked
  • 3 large eggs
  • 1 can pumpkin, 15 oz.
  • 1 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 tsp. nutmeg
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 can evaporated milk, 12 oz.
  • whipped cream, optional


  • Preheat: Preheat the oven to 350°F. 
  • Prep Crust: Roll out the pie crust and put it in the bottom of the pie dish. Use your fingers to gently press the crust against the bottom and sides of the pie dish. Trim any excess crust. 
  • Prep Filling: In a large bowl whisk together the eggs, pumpkin, sugar, cinnamon, ground ginger, nutmeg, ground cloves and salt until well combined. Slowly add the evaporated milk and whisk until combined. Pour the filling into the pie crust. 
  • Bake: Cover the edges of the pie with strips of foil to keep the crust from burning. Put the pie in the preheated oven for 50 minutes. Remove the foil from the edges of the pie and bake for an additional 10 -20 minutes or until a knife comes out clean after being inserted in the center.* Cool completely at room temperature. Serve immediately with whipped cream (optional) or cover and refrigerate until needed.  


*The center of the pie will still have a bit of jiggle to it when it is done. Even if you don't think the pie is done, test it anyway by sticking a knife in the center of the pie. If it comes out clean, the pie is done even if it is still jiggly. It will continue to cook and firm up as it cools. 


Serving: 1/8 of pie | Calories: 299kcal | Carbohydrates: 45g | Protein: 7g | Fat: 11g | Cholesterol: 75mg | Sodium: 231mg | Fiber: 2g | Sugar: 31g
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