You Don’t Need My Recipe, Just Bake a Pumpkin Pie

plate with slice of pumpkin pie with a dollop of whipped cream

If you have a can of pumpkin, you have a pumpkin pie recipe. Every label has one.

So why would I post a recipe for something as easy as pie? Because sometimes we forget how simple and quick it is to bake one of America’s favorite pies. And I like eating creamy pumpkin pie all year long, not just at the Thanksgiving table when I’m stuffed full of turkey and gravy.

I’m posting this pumpkin pie recipe mostly for my 10-year-old 16-year-old 20-year-old niece, Katera, who loves pumpkin pie. She reads my blog and bakes on Sundays before the Indianapolis Colts take the field. And for my nephews, the T-Boys, who suddenly appeared in my kitchen when they heard “pumpkin pie” at Christmas.

pumpkin pie ingredients

And don’t freak out about making a pie crust because unless you have an extraordinary family recipe, Pillsbury, Trader Joe’s, Hy-Vee, and other brands, sell refrigerated and frozen pie dough that is as good as any homemade crust (that I’ve ever made anyway).

Alright kiddo, let’s bake some pie!

Place pie crust dough in pie plate. Set aside.

pie crust in pie plate before baking

In a large mixing bowl, add the can of pumpkin.

can of pumpkin puree in mixing bowl

In a small bowl, lightly beat 2 eggs with a small whisk or a fork.

2 beaten eggs with a whisk in a measuring cup

Add the beaten eggs to the pumpkin.

beaten eggs and pumpkin in mixing bowl

Add 3/4 cup sugar.

sugar eggs and pumpkin in mixing bowl

Add 1/2 teaspoon salt.

salt sugar eggs and pumpkin in mixing bowl

Add 1 teaspoon cinnamon.

add cinnamon to pumpkin pie batter in a bowl

Add 1/2 teaspoon ground ginger.

adding ginger to pumpkin pie filling in a bowl

Add 1/4 teaspoon nutmeg.

adding nutmeg to pumpkin pie filling in mixing bowl

My secret is that I add a couple of dashes of pumpkin pie spice.

add pumpkin pie spice to pumpkin pie filling in mixing bowl

Pour in a 12-ounce can of evaporated milk.

add evaporated milk to mixing bowl

Beat on medium speed until well combined.

mix pumpkin pie filling in stand mixer

Pour into the unbaked pie crust.

pouring pumpkin pie filling into pie shell

Baked the pie for 15 minutes at 425°. Reduce the oven temperature to 350° and cover the crust with a pie shield or foil so it doesn’t get too brown. Bake an additional 50-55 minutes.

pie shield on pie crust before baking

Remember to do the dishes while you wait for the pie to bake. Your mom will appreciate it. You can probably put everything in the dishwasher.

sink full of dirty dishes

See how easy that was, Katera? When you bake yours, text me a picture. And maybe save me a slice?

Love, Aunt Staci

Pumpkin Pie

Staci at Random Sweets
Thanksgiving's quintessential pumpkin pie is so easy to make, I wonder why they sell frozen ones. A novice baker can even do this without an electric mixer. If you don't have all the spices, substitute 1 tablespoon of pumpkin pie spice and omit the cinnamon, ginger and nutmeg.
5 from 1 vote
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8
Calories 238 kcal


  • 1 9-inch pie dish


  • 1 ready-to-bake pie crust
  • 15 oz pure pumpkin puree, NOT pumpkin pie mix
  • 2 large eggs
  • ¾ cup sugar
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon pumpkin pie spice, OR substitute 1 tablespoon of pumpkin pie spice and omit the cinnamon, ginger and nutmeg.
  • 12 oz evaporated milk
  • whipped cream for topping, optional


  • Heat oven to 425°F. Place pie crust dough in pie plate according to package directions. Set aside.
  • Crack eggs into small bowl and gently beat with whisk or fork. 
  • In large mixing bowl, combine pumpkin, eggs, sugar, salt, cinnamon, ginger, nutmeg, pumpkin pie spice (optional), and evaporated milk. Beat on medium speed until well combined.
  • Pour pie mixture into the pie crust.
  • Bake at 425°F for 15 minutes. Then pull out of the oven and cover edge of crust with foil or a pie shield.
  • Turn oven down to 350°F and bake an additional 50-55 minutes. The edges will look done and the middle will be just a little bit jiggly. If you stick a knife in the middle of the pie, it should come out clean. Remove from the oven. Let cool and set completely.
  • Serve pie once cooled to room temperature or store in the refrigerator. Eat it with a generous pile of whipped cream.


Calories: 238kcalCarbohydrates: 39gProtein: 7gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.004gCholesterol: 43mgSodium: 300mgPotassium: 290mgFiber: 2gSugar: 25gVitamin A: 8501IUVitamin C: 3mgCalcium: 151mgIron: 2mg
Keyword fall baking, pumpkin, pumpkin pie, Thanksgiving

All text and images © Staci Mergenthal • Random Sweets

Tried this recipe?Mention @RandomSweets and tag #OurSweetMidwestLife

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    1. Paula – this morning, I had a piece for breakfast and when Jason got up, all he saw was the crust on my plate and thought I had eaten toast. I just let him think it. 🙂 I hear Katera is making it this weekend…

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