pumpkin pie ingredients in bowls on black background

Thanksgiving is a time of thankfulness, family, and food, and very few things are as essential to your holiday meal as pumpkin pie. Here’s an easy pumpkin pie recipe to brighten up your holiday table.

The Family Pie Experience

Every year when my sisters and I get together for Thanksgiving, we have a pie bake-off, so we can sample a variety of different options. One sister loves to make a chocolate mousse pie with a perfect flaky homemade crust and slightly jiggly middle. Another will make a deep-dish pecan pie or we might mix up flavors and have some fruit or key lime pies.

As one who doesn’t love spending my total time in the kitchen, my go-to dessert is often the easy, no-fail pumpkin pie. It has minimal ingredients, you don’t have to make your pie dough from scratch, and as long as you pay attention to the pumpkin pie recipe details, you’re good to go!

Because in the flurry of my many sisters sharing the mixing bowls, cracking large eggs, inevitably spilling condensed milk, and arguing over whose turn it is to use the food processor, something magical happens. It doesn’t matter if we have a store-bought crust, crustless dishes, or a gourmet pie shell. The beautiful combination of flavors blends together to create Thanksgiving magic. I can almost smell the cinnamon and allspice now!

easy pumpkin pie recipe sisters

Pie making can be a great Thanksgiving family activity.

Why Pumpkin Pie?

Though we often equate pumpkin pie with American Thanksgiving, as pumpkins were one of the first foods European explorers brought back from the New World in 1536.  Nor surprisingly, pumpkin dishes, in various forms made their way onto the table of the early settlers. While we have records of pumpkin pie dating from the 17th century, it didn’t really make its mark until the 1920s when the Libby canning company manufactured the first pumpkin puree. This new product made it significantly easier for Americans nationwide to bring joy to the Thanksgiving table.

pumpkin pie turkey themed

Photo Credit: @thepieous

Easy Pumpkin Pie Recipe

Today, you, too, can enjoy this delicious dessert, whether you make a pie crust from scratch, or just buy a pie crust at the grocery store. If you would like to make your own pie crust, there are plenty of recipes across the internet for that. This pumpkin pie recipe, however, just covers the easiest, most basic way to make a pie. So this recipe includes pre-made crust. If you want a healthier version of pumpkin pie, check out this recipe for pumpkin pie protein bombs!

Since I have a gluten intolerance, I’m a big fan of these “Wholly Wholesome” pie shells. Other great pie crust options with gluten include Pillsbury, Marie Callendar, or really whatever’s available at your local grocery store.

High angle shot of a pumpkin pie that has been cut into. Shot on a rustic wood table with a Autumn themed napkin and server by its side. Horizontal format.
Print Recipe
4.8 from 5 votes

Easy Pumpkin Pie

This pumpkin pie makes it simple to create a delicious pumpkin pie for your Thanksgiving table.
Prep Time8 mins
Cook Time1 hr 10 mins
Course: Dessert
Cuisine: American
Keyword: dessert, easy, pie, pumpkin, quick, thanksgiving
Servings: 8 people
Calories: 250kcal
Cost: $6


  • bowl, mixer or mixing spoon, and oven.


  • 3/4 cup sugar
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1 can pumpkin (unsweetened, just canned pumpkin)
  • 1 1/4 cups condensed milk (usually exactly 1 can)
  • 2 eggs
  • 1 frozen pie crust of your choice.


  • Preheat oven to 425 degrees.
  • Mix all ingredients in a large bowl. You can stir by hand or use mixer.
  • Pour pumpkin pie filling into pie crust.
  • Bake pie for 15 minutes at 425. Then adjust the temperature to 350 and bake for 40 more minutes.
  • Cool pie for at least 2 hours and refrigerate until you're ready to serve.
  • Bon Appetit!


  • Nutrition info. will vary slightly depending on which pie crust you use. This was calculated using a standard Pillsbury premade pie crust.


Calories: 250kcal | Carbohydrates: 39g | Protein: 6g | Fat: 8g | Cholesterol: 60mg | Sodium: 290mg

Pumpkin Pie Tips

  • Just because this is a simple recipe, doesn’t mean you have to have a boring dessert. Add a little personality to your pumpkin pie like Jessica Lee Clark-Bojin from Pies are Awesome and the Pieous.
  • Don’t wait until the last minute to buy a pie crust! They might be harder to find than you’d like if you wait until Thanksgiving morning.
  • Be sure to preheat the oven and chill the pie for about 2 hours after it comes out of the refrigerator.
  • This recipe is a basic template. Feel free to experiment with extra spices like cinnamon, or swap out granulated sugar for brown sugar. Maybe some vanilla would add an extra oomph? Be creative!
  • If the thought of creativity in the kitchen terrifies you, stick with the pumpkin pie recipe exactly as written. That’s ok, too.
  • Use a large bowl to mix your ingredients. You can use a mixer but should be able to whisk things together pretty easily.
  • This recipe is really easy, so you can get your kids involved in the action, too. Have fun!
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Laura KrausAuthor posts

Laura Kraus

Laura was born with many stories to tell and has been writing in one way or another ever since. She's written TV news stories, blogs, children's cartoons, legal briefs, commercials, and everything in between. In addition to working for FamilyApp, she's also architecting the Faithful Beginnings School Readiness Guide for preschoolers. She loves traveling, new adventures, finding a great bargain, and reading to her three children.

1 Comment

  • 5 stars
    I know it’s not pumpkin pie season anymore, but my family is now obsessed with it and keeps asking for more! This is a great recipe and so easy!

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