This easy pumpkin pie recipe is my Mom’s recipe, tested and tried for many years. It is smooth and creamy, flavored with traditional spices but not too overpowering. This recipe uses less pumpkin and more milk, to create a milder, creamier pumpkin pie.
How to make pumpkin pie
This recipe couldn’t be easier! First, you need a prepared pastry crust, ready to bake. Then, just place all the filling ingredients into a blender and blend well.
Pour the filling into the prepared pie crust, and sprinkle with a little cinnamon, if desired. Bake it at 350* for 45-50 minutes.
Tips for baking
This filling is quite runny! I like to have the crust sitting on the stovetop when I fill it, so it is near the oven. Because it will be full, and spills very easily.
If there is too much filling for your pie crust, you can pour the remainder into a small baking dish and bake as a custard.
The filling will raise up when it bakes, which is normal. When the filling cools, it will slowly sink back down.
Good for beginners
This recipe is so easy that you can make it even if you’ve never made a pie before! I will tell you a secret for beginners: go to the grocery store and buy a refrigerated crust. Then, mix up this filling and pour into the ready-made crust, and bake it.
That’s it! Super easy; anyone can make it.
If you are an experienced baker or just want to make it all from scratch, you can find my Flaky Pie Crust recipe here. It is a large recipe, and makes 5 crusts. You can certainly freeze the rest of the dough for later use, if you don’t need it all right now. Pie crust is not that difficult, so be sure and try it soon!
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Easy Pumpkin Pie
- 1 cup pumpkin puree
- 1¼ cup evaporated milk can use regular milk
- ½ cup brown sugar
- ½ cup white sugar
- 2 eggs
- 1 TBL flour
- 1 tsp cinnamon
- ¼ tsp cloves optional
- ¼ tsp nutmeg optional
- 1 9 in prepared pastry crust
- Preheat the oven to 350°.
- Place all filling ingredients into a blender, blend well. You can also use an electric mixer or whisk, if desired.
- Pour filling carefully into a 9 inch pastry crust, bake at 350° for 45-50 minutes.