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Perfect Pumpkin Pie

pumpkin pie with whipped cream

Perfectly baked and covered with whipped cream this Pumpkin Pie recipe is the best out there! It’s so easy to make too!

Five ingredients and a quick bake later and you have the Perfect Pumpkin Pie for Thanksgiving! Top with whipped cream, a dusting of pumpkin spice and toasted pecans.

pumpkin pie with whipped cream

Pumpkin Pie Ingredients

Start out this Pumpkin Pie Recipe by gathering up these ingredients!

  • Pie Crust – for this recipe, I used a frozen pie shell that I bought from the store, however, feel free to make your pie crust from scratch. (Pie Crust with Shortening and All Butter Pie Crust are both really easy!)
  • Pumpkin Puree – this is canned unsweetened pumpkin puree NOT pumpkin pie filling.
  • Sweetened Condensed Milk – this sweetens and keeps the pie moist!
  • Pumpkin Pie Spice + Salt – for all things Pumpkin Spice flavored and salt to balance out the sweet. If you don’t have pumpkin spice you can also use a mixture of cinnamon and nutmeg.
  • Eggs – these are used for structure!
  • Whipped Cream – I love to top my pie with homemade whipped cream, but you could also just use store-bought or vanilla ice cream. Yum!

Looking for even more pie recipes? Here you go: Apple Pie Recipe, Key Lime Pie, and Strawberry Jello Pie.

How to Make Pumpkin Pie

This is probably one of the easiest pumpkin pie recipes out there. Simply mix your ingredients together, pour in a prepared pie shell then bake! For full details see the recipe card down below.

  1. Preheat the oven.
  2. Combine pumpkin, condensed milk, eggs, pumpkin pie spice, and salt together. Pour mixture into an unbaked pie shell and spread evenly.
  3. Bake until the center is set. Remove from oven to cool completely.
  4. Refrigerate until ready to serve.
  5. Cut into slices, then top with whipped cream or vanilla ice cream!

Leftovers

To keep this pumpkin pie fresh, you are going to need to refrigerate it! Cover with plastic wrap (to prevent it from drying out) and refrigerate for up to 7 days!

Although, I doubt it will last that long before being gobbled up, it’s that good.

finished pumpkin pie on cake stand

Freezing Instructions

Pumpkin Pie is perfect for Holiday Meal Prepping! Especially because you can freeze this recipe up to 3 months in advance. Major win!

  • Freeze: Mix the pumpkin pie filling then freeze right in the unbaked pie shell, being sure to cover with plastic wrap and/or foil (to protect from freezer burn).
  • Bake: When you are ready to bake, there’s no need to defrost the pie. Simply bake as normal, adding a couple of minutes to the bake time. If you are still feeling unsure about this, you can defrost it in the fridge for 24 hours before baking.
slice of pumpkin pie on grey plate

A Note on Cracking

Cracking occurs because of over baking or because of the wrong ratio of ingredients in the filling. Luckily for you, this pie filling is perfect! As long as you don’t over bake it, it shouldn’t crack.

To check if your pie has set correctly, jiggle it! If the filling hardly moves, it’s ready and will finish as it cools down. And if it does happen to crack, cover it with whipped cream!

whole pumpkin pie with whipped cream

More Thanksgiving Recipes!

Be sure to check out all of my other festive desserts this Holiday season!

The printable recipe card is below, enjoy ๐Ÿ™‚

pumpkin pie with whipped cream

Pumpkin Pie

Perfectly baked and covered with whipped cream this Pumpkin Pie recipe is the best out there! Itโ€™s so easy to make too!
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Dessert
Cuisine American
Servings 8 servings
Calories 287 kcal

Ingredients
  

  • 1 9" unbaked pie shell I used a frozen Marie Callender’s
  • 15 oz pumpkin 1 can
  • 14 oz sweetened condensed milk 1 can
  • 2 eggs
  • 1 1/2 teaspoons pumpkin pie spice or a mixture of cinnamon and nutmeg
  • pinch salt
  • sweetened whipped cream for garnish if desired

Instructions
 

  • Preheat the oven to 350 degrees.
  • Combine pumpkin, condensed milk, eggs, pumpkin pie spice, and salt together. Pour mixture into an unbaked pie shell and spread evenly.
  • Bake 40-45 minutes. Remove from oven to cool completely.
  • Refrigerate until ready to serve.
  • Cut into slices, then top with whipped cream or vanilla ice cream!

Nutrition

Calories: 287kcalCarbohydrates: 41gProtein: 7gFat: 11gSaturated Fat: 5gCholesterol: 58mgSodium: 166mgPotassium: 401mgFiber: 1gSugar: 29gVitamin A: 4717IUVitamin C: 6mgCalcium: 165mgIron: 1mg
Keyword pumpkin pie
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