Easy pumpkin pie is the dessert that belongs on every Thanksgiving table. This version has a silky, lightly spiced custard filling in a flaky crust, and it uses simple canned pumpkin so it comes together fast.
This classic pumpkin pie with evaporated milk is the homemade pumpkin pie from canned pumpkin everyone remembers. A few small tricks help you make pumpkin pie without cracks every time.
Recipe at a Glance
| Prep Time | 20 minutes |
| Cook Time | 1 hour 5 minutes |
| Total Time | 1 hour 25 minutes (plus cooling) |
| Servings | 8 slices |
| Category | Dessert / Thanksgiving |
Why You’ll Love This Easy Pumpkin Pie
- Silky, creamy custard with warm pumpkin spice flavor
- Made with simple canned pumpkin and pantry staples
- Easy enough for beginners and reliable every time
- Can be baked a day ahead
- Pairs perfectly with whipped cream
Ingredients You’ll Need
- 1 unbaked 9-inch pie crust (homemade or store-bought)
- 1 can (15 ounces) pumpkin puree
- 1 can (12 ounces) evaporated milk
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, and ½ teaspoon salt
- Whipped cream, for serving
How to Make Homemade Pumpkin Pie from Canned Pumpkin
- Preheat the oven to 425°F (220°C) and fit the pie crust into a 9-inch pie plate, crimping the edges.
- Whisk the pumpkin, sugar, spices, and salt together in a large bowl until smooth.
- Whisk in the eggs, then slowly stir in the evaporated milk until just combined.
- Pour the filling into the crust and place the pie on a baking sheet.
- Bake at 425°F for 15 minutes, then reduce the heat to 350°F (175°C) and bake for 40 to 50 minutes until the edges are set and the center jiggles slightly.
- Cool the pie completely on a wire rack for at least 3 hours before slicing and serving with whipped cream.
Tips for the Best Pumpkin Pie Without Cracks
- Do not overbake; the center should still have a slight wobble.
- Cool the pie slowly at room temperature to prevent cracking.
- Whisk the filling gently so you do not add too much air.
- Shield the crust with foil if the edges brown too quickly.
- Chill the pie before slicing for clean pieces.
Variations to Try: Classic Pumpkin Pie Ideas
- Add a splash of maple syrup or bourbon to the filling.
- Top with a pecan streusel before baking.
- Swap evaporated milk for heavy cream for an even richer filling.
- Serve with cinnamon whipped cream or salted caramel.
How to Store It
Cover and refrigerate the pie for up to 4 days. For best texture, serve it chilled or at room temperature. Freeze the baked, cooled pie for up to 2 months and thaw overnight in the fridge.
Frequently Asked Questions
Why did my pumpkin pie crack?
Cracks come from overbaking or cooling too fast. Remove the pie when the center still jiggles slightly and cool it gradually.
Does pumpkin pie need to be refrigerated?
Yes. Because it is a custard pie, refrigerate it within 2 hours of baking.
Can I make pumpkin pie ahead of time?
Yes. Bake it up to 2 days ahead, cool completely, and refrigerate.
Can I use fresh pumpkin instead of canned?
Yes, but roast and puree it well and drain extra moisture so the filling sets properly.
Easy Pumpkin Pie
Ingredients
Equipment
Method
- Step 1: Preheat the oven to 425°F and fit the crust into a 9-inch pie plate.
- Step 2: Whisk the pumpkin, sugar, spices, and salt until smooth.
- Step 3: Whisk in the eggs, then the evaporated milk.
- Tip: Whisk gently to avoid adding air.
- Step 4: Pour into the crust and place on a baking sheet.
- Step 5: Bake 15 minutes at 425°F, then 40 to 50 minutes at 350°F until the center barely jiggles.
- Tip: Shield the crust with foil if it browns too fast.
- Step 6: Cool completely for at least 3 hours before slicing.
- Tip: Slow cooling prevents cracks.
Notes
Refrigerate within 2 hours of baking.