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Homemade Pumpkin Pie: Easy 30-Minute Recipe

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A quick and easy pumpkin pie recipe that uses canned pumpkin, store-bought crust, and simple ingredients to deliver a rich, custardy texture and classic autumn flavor in under 30 minutes of prep time.

Ingredients

Scale
  • 1 store-bought refrigerated pie crust
  • 1 tablespoon all-purpose flour
  • 1 can (15 ounces) pumpkin puree
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 can (12 ounces) evaporated milk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 425°F (220°C) with a rack in the lower third. Let the pie crust sit at room temperature if refrigerated.
  2. Unroll the pie crust and fit it into a 9-inch pie plate without stretching. Crimp the edges and prick the bottom and sides with a fork about 10 times.
  3. Line the crust with parchment paper or foil, fill with pie weights or dried beans, and bake for 8 minutes. Remove weights and paper, then bake for another 2 minutes until dry and lightly golden. Set aside to cool slightly.
  4. In a large bowl, whisk together sugar, cinnamon, ginger, nutmeg, cloves, and salt. In a separate small bowl, whisk eggs until uniform in color. Add pumpkin puree and whisk until smooth. Pour in evaporated milk and vanilla, then whisk until combined.
  5. Pour the pumpkin mixture into the bowl with dry ingredients. Whisk gently until no streaks remain. Do not overmix.
  6. Place the pre-baked crust on a baking sheet. Pour the filling into the warm crust, filling almost to the rim.
  7. Bake at 425°F for 15 minutes, then reduce oven temperature to 350°F (175°C) without opening the door. Continue baking for 10-15 minutes more. The pie is done when edges are set but center jiggles slightly.
  8. Transfer the pie to a wire rack and cool completely at room temperature for at least 2 hours before serving.

Notes

Don’t skip pre-baking the crust to avoid sogginess. Use the jiggle test to check doneness. Let the pie cool completely to allow the custard to set properly. Room temperature ingredients help prevent lumps.

Nutrition

Keywords: pumpkin pie, easy pumpkin pie, quick pumpkin pie, homemade pumpkin pie, fall dessert, Thanksgiving pie, 30-minute pie

Find it online: https://coracooks.com/homemade-pumpkin-pie-easy-30-minute-recipe/