I’ve always loved how a slice of pumpkin pie brings cozy moments to life. In this post, I’m sharing my spin on Simply Recipes Pumpkin Pie, a recipe that blends familiar comfort with pumpkin purée, warm spice, and flaky crust.
I walk you through making an easy pumpkin pie, showing you how to make pumpkin pie that tastes rich but feels simple to bake.
You’ll feel like you’re in my kitchen, stirring pumpkin filling in a pie dish, smelling the gentle perfume of pumpkin spice, and letting that crust brown just right.
How To Make Simply Recipes Pumpkin Pie At Home
Simply Recipes Pumpkin Pie is a classic dessert recipe that combines pumpkin purée, pumpkin spice, and a homemade pie crust for a perfectly balanced pie experience.
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Cuisine: American
- Course: Dessert
- Difficulty: Easy
- Yield: 8 servings
- Calories Per Serving: Approx. 320 kcal
What Are The Ingredients Of A Pumpkin Pie?
Ingredients
- 1 ½ cups homemade pumpkin purée (canned works too)
- ¾ cup dark brown sugar (packed)
- ¼ cup white sugar
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- A pinch (⅛ tsp) cardamom (optional, for warmth)
- Zest of ½ lemon (brightens flavor)
- 2 large eggs
- 1 egg yolk (richness extra)
- ¾ cup heavy cream
- 1 homemade pie crust (9-inch)
Ingredient Notes
- You can use substitute: evaporated milk instead of heavy cream for lighter filling.
- For crust, store-bought crust works if you’re short on time.
How To Make Quick Easy Pumpkin Pie?
Problem
Maybe you want a dessert everyone loves but you’re nervous about working with pumpkin purée or a homemade crust.
Agitate
You might worry that the filling will be too watery, the spices too strong, or the crust soggy.
Solution
I’ll guide you step by step, with tips to get creamy pumpkin filling, balanced pumpkin spice, and a crisp crust.
Instructions
- Preheat oven to 425°F (220°C). Roll out your pie crust and fit it into a 9-inch pie dish. Refrigerate while you make filling.
- In a bowl, whisk pumpkin purée, dark brown sugar, white sugar, salt, cinnamon, ginger, nutmeg, cloves, cardamom (if using), and lemon zest. You’ll feel the pumpkin filling smooth out and smell that signature pumpkin spice aroma.
- Crack in the eggs plus the extra yolk. Whisk until the mixture looks glossy and uniform.
- Stir in the heavy cream. The filling will look silky.
- Pour filling into chilled pie crust. Set pie dish gently on a baking sheet to catch any drips.
- Bake at 425°F for 15 minutes. Then reduce oven to 350°F (175°C) and bake another 35 minutes. When center just jiggles slightly, pie is done.
- Cool on a rack for at least 2 hours before slicing. A fully set pumpkin pie means perfect texture.
Tip: If crust edges brown too fast, shield them with foil strips halfway through baking.
Is It Better To Boil Or Bake Pumpkin For Pie?
Using homemade pumpkin purée, I bake pumpkin (halved, face down on a tray) for about 45 minutes until tender. Baked purée is thicker and richer than boiled—great for less watery pumpkin filling.
No-Fail Tips For First-Time Bakers
- Use room-temp eggs and cream so the filling blends smoothly.
- Chill pie crust before filling to keep crust from shrinking.
- Test doneness by lightly shaking the pie dish—the center should only wobble a bit.
- Let the pie cool fully so cutting gives neat slices, and filling firms up.
What Pastry Is Best For Pumpkin Pie?
A sturdy, all-butter pie crust gives flaky, buttery texture. You can use a shortcrust or a simple all-purpose crust. If you want a little flavor, brush crust edges with an egg wash and sprinkle a pinch of sugar before baking.
Can I Use Canned Pumpkin Purée?
Yes. Just use 1 ½ cups of canned pumpkin purée. Make sure it’s just pumpkin, not pumpkin pie filling.
Can I Use Evaporated Milk Instead Of Heavy Cream?
Yes. Evaporated milk is lighter but still gives creamy texture.
How Do I Store Leftovers?
Cover pie with plastic wrap and refrigerate. It stays good for about 3–4 days.
Can I Freeze The Pie?
Yes. Freeze cooled pie (wrapped in foil or freezer-safe storage) for up to 1 month. Thaw overnight in fridge before serving.
Why Did My Filling Crack?
Cracks happen when pie is overbaked. It’s still safe to eat; just aim to stop baking when the center jiggles slightly.
Give this Simply Recipes Pumpkin Pie your own spin—maybe swap spices, try citrus zest, or top it your way. I can’t wait for you to taste that gentle pumpkin filling in crisp crust.
Share how it went or drop a comment if you changed something—I’ll be cheering you on!
Simply Recipes Pumpkin Pie – Quick Baking Guide
Ingredients
- 1 ½ cups homemade pumpkin purée canned works too
- ¾ cup dark brown sugar packed
- ¼ cup white sugar
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- A pinch ⅛ tsp cardamom (optional, for warmth)
- Zest of ½ lemon brightens flavor
- 2 large eggs
- 1 egg yolk richness extra
- ¾ cup heavy cream
- 1 homemade pie crust 9-inch
Instructions
- Preheat oven to 425°F (220°C). Roll out your pie crust and fit it into a 9-inch pie dish. Refrigerate while you make filling.
- In a bowl, whisk pumpkin purée, dark brown sugar, white sugar, salt, cinnamon, ginger, nutmeg, cloves, cardamom (if using), and lemon zest. You’ll feel the pumpkin filling smooth out and smell that signature pumpkin spice aroma.
- Crack in the eggs plus the extra yolk. Whisk until the mixture looks glossy and uniform.
- Stir in the heavy cream. The filling will look silky.
- Pour filling into chilled pie crust. Set pie dish gently on a baking sheet to catch any drips.
- Bake at 425°F for 15 minutes. Then reduce oven to 350°F (175°C) and bake another 35 minutes. When center just jiggles slightly, pie is done.
- Cool on a rack for at least 2 hours before slicing. A fully set pumpkin pie means perfect texture.
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