Easy Pumpkin Pie
Easy Pumpkin Pie is a easy American recipe that serves 8. 350 calories per serving. Recipe by Preppy Kitchen on YouTube.
Prep: 50 min | Cook: 1 hr 10 min | Total: 2 hrs 15 min
Cost: $6.38 total, $0.80 per serving
Ingredients
- 1 pie crust Store-bought 9‑inch pie crust (pre‑made, kept refrigerated)
- 160 g Light brown sugar (packed)
- 0.5 tsp Ground cinnamon (freshly ground if possible)
- 0.5 tsp Ground ginger
- 0.125 tsp Ground cloves (pinch)
- 0.25 tsp Ground nutmeg (freshly grated if possible)
- 0.5 tsp Salt (kosher or table salt)
- 425 g Pumpkin puree (15‑oz can, not pumpkin pie filling)
- 354 ml Evaporated milk (12‑oz can, full‑fat)
- 3 pieces Large eggs (room temperature, cracked into a separate bowl first)
Instructions
Prepare the crust (optional homemade)
If using a homemade crust, flour your work surface and rolling pin, roll the chilled dough into a 13‑14‑inch circle, and gently transfer it into the 9‑inch pie dish, crimping the edges.
Time: PT15M
Chill the crust
Place the assembled crust in the freezer for about 20 minutes to firm up before baking.
Time: PT20M
Par‑bake the crust
Preheat oven to 425°F. Line the crust with parchment paper, add a triple‑layer of heavy‑duty foil, and fill with pie weights or dried beans. Bake for 15 minutes.
Time: PT15M
Temperature: 425°F
Mix dry spices and sugar
In a large bowl, combine 160 g light brown sugar, ½ tsp ground cinnamon, ½ tsp ground ginger, ⅛ tsp ground cloves, ¼ tsp ground nutmeg, and ½ tsp salt. Whisk briefly to break up lumps.
Time: PT5M
Add wet ingredients
Stir in the 15‑oz canned pumpkin puree, the 12‑oz can of evaporated milk, and the three cracked eggs. Whisk gently until the custard is smooth and free of bubbles.
Time: PT5M
Egg wash the crust edges
Remove the parchment, foil, and weights. Brush the crust edge lightly with a beaten egg (optional) for a golden finish.
Time: PT5M
Fill the crust
Pour the pumpkin custard into the par‑baked crust, spreading gently to the edges.
Time: PT2M
Initial bake
Place the pie on a rimmed baking sheet and bake at 400°F for 15 minutes.
Time: PT15M
Temperature: 400°F
Finish bake
Reduce oven temperature to 350°F and continue baking for about 40 minutes, or until the edges are set and the center jiggles slightly. Tent with foil if the crust browns too quickly.
Time: PT40M
Temperature: 350°F
Cool and serve
Allow the pie to cool completely on a rack (about 60 minutes) before slicing. Serve with whipped cream and a sprinkle of cinnamon if desired.
Time: PT60M
Nutrition Facts
- Calories
- 350
- Protein
- 5 g
- Carbohydrates
- 45 g
- Fat
- 15 g
- Fiber
- 2 g
Dietary info: Vegetarian, Contains gluten, Contains dairy
Allergens: Eggs, Dairy, Gluten
Ingredient Substitutions
- Instead of Store-bought 9‑inch pie crust: Homemade pie crust
- Instead of Light brown sugar: Dark brown sugar
- Instead of Ground cinnamon: Cinnamon powder
- Instead of Ground ginger: Ground ginger
- Instead of Ground cloves: Ground cloves
- Instead of Ground nutmeg: Ground nutmeg
- Instead of Salt: Sea salt
- Instead of Pumpkin puree: Homemade pumpkin puree
- Instead of Evaporated milk: Half‑and‑half
- Instead of Large eggs: Egg replacer (for vegans)
Equipment Needed
- Rolling pin
- Pastry mat (silicone)
- 9‑inch pie dish
- Parchment paper
- Heavy‑duty aluminum foil
- Pie weights or dried beans
- Large mixing bowl
- Whisk
- Small bowl (for cracking eggs)
- Oven
- Rimmed baking sheet
- Cooling rack
- Measuring spoons
- Kitchen scale (optional)
- Pastry brush (for egg wash) (optional)
Critical Steps — Do Not Skip
- Par‑bake the crust to prevent sogginess.
- Gentle whisking of the custard to avoid bubbles.
- Initial high‑heat bake followed by lower‑heat finish for a set center.
- Cool completely before slicing.
Chef Tips from the Video
- Use browned butter in the crust for a nutty flavor; chill it before mixing.
- Freshly grated nutmeg and ground spices give a brighter aroma than pre‑ground.
- Roll the dough between two sheets of parchment to prevent sticking and reduce flour waste.
- For a decorative top, cut small pastry leaves, brush with egg wash, and arrange in a wreath.
Troubleshooting
Soggy bottom crust
Make sure to par‑bake the crust and use pie weights. If the crust still sags, bake an extra 5‑10 minutes at 425°F before adding the filling.
Cracked or dry custard
Whisk gently to avoid bubbles and bake at the correct temperatures. Over‑baking or high heat can cause cracks; tent with foil if the top browns too fast.
Filling too runny after cooling
Check that the eggs are fully incorporated and the custard reaches the proper set (center should jiggle slightly). If using homemade pumpkin puree, add a tablespoon of extra evaporated milk to balance moisture.
Storage
Refrigerator: Cover loosely and store up to 2 days.
Freezer: Wrap tightly in plastic and foil; freeze up to 1 month.
Room temperature: Not recommended; pie may become soggy.
Make-Ahead Tips
- The crust can be prepared up to 2 days ahead and kept refrigerated, or frozen for up to 2 months.
- Mix the filling a day ahead; store covered in the fridge and give it a quick whisk before pouring.
- Fully baked pies freeze well; wrap tightly and reheat gently in a 300°F oven.
Frequently Asked Questions
What is the cultural significance and history of pumpkin pie in American Thanksgiving cuisine?
Pumpkin pie has been a staple of American Thanksgiving since the early 19th century, when settlers began using native pumpkins for sweet desserts. It symbolizes the harvest season and is traditionally served as the finale of the Thanksgiving feast.
What are the traditional regional variations of pumpkin pie in the United States?
In the Southern U.S., pumpkin pie often includes a touch of bourbon or pecan streusel, while New England versions may use a graham‑cracker crust. Some Midwestern cooks add a swirl of caramel or maple syrup for extra sweetness.
How is pumpkin pie traditionally served in American Thanksgiving celebrations?
Pumpkin pie is typically served at room temperature or slightly chilled, topped with a generous dollop of freshly whipped cream and a light dusting of cinnamon. It is often presented on a dessert plate alongside coffee or tea.
What occasions or celebrations is pumpkin pie traditionally associated with in American culture?
Besides Thanksgiving, pumpkin pie is popular during the fall harvest festivals, Halloween parties, and even as a seasonal treat on coffee shop menus throughout October and November.
How does pumpkin pie fit into the broader American dessert tradition?
Pumpkin pie represents the American love for comfort desserts that combine seasonal produce with simple, buttery crusts. It sits alongside other classic pies like apple and pecan as a quintessential home‑cooked dessert.
What are the authentic traditional ingredients for pumpkin pie versus acceptable substitutes?
Traditional pumpkin pie uses canned pumpkin puree, light brown sugar, evaporated milk, eggs, and warm spices. Acceptable substitutes include homemade pumpkin puree, half‑and‑half instead of evaporated milk, or dark brown sugar for a deeper molasses flavor.
What other American dishes pair well with pumpkin pie?
Pumpkin pie pairs beautifully with roasted turkey, cranberry sauce, and a side of buttery mashed potatoes for a full Thanksgiving meal. For a lighter pairing, serve it with a crisp green salad dressed with apple cider vinaigrette.
What makes pumpkin pie special or unique in American cuisine?
Its silky custard filling flavored with warm spices and a buttery, flaky crust creates a comforting contrast that captures the essence of autumn. The balance of sweet, spice, and creamy texture is uniquely American.
What are the most common mistakes to avoid when making pumpkin pie?
Common mistakes include skipping the par‑bake, over‑whisking the custard (which creates bubbles), and baking at too high a temperature, which can crack the filling. Also, using a soggy store‑bought crust without pre‑baking leads to a wet bottom.
Why does this pumpkin pie recipe use a high‑heat par‑bake before the custard instead of baking the crust and filling together from the start?
Par‑baking creates a barrier that prevents the crust from soaking up the liquid custard, ensuring a crisp bottom. It also helps the crust hold its shape during the long bake time of the filling.
Can I make this pumpkin pie ahead of time and how should I store it?
Yes. The crust can be prepared up to 2 days ahead and refrigerated, or frozen for up to 2 months. After baking, let the pie cool completely, then cover loosely and refrigerate for up to 2 days or freeze for up to a month.
What does the YouTube channel Preppy Kitchen specialize in?
The YouTube channel Preppy Kitchen specializes in approachable, home‑cooked American comfort food with a focus on seasonal recipes, quick weeknight meals, and classic holiday dishes.
How does the YouTube channel Preppy Kitchen's approach to American Thanksgiving cooking differ from other cooking channels?
Preppy Kitchen emphasizes simple, step‑by‑step instructions, budget‑friendly ingredient choices, and practical tips like par‑baking crusts, which make classic Thanksgiving dishes like pumpkin pie accessible to home cooks of all skill levels.
Last updated: August 21, 2026
