With a super short ingredient list and a method so easy the toddlers can almost make it on their own, this is our-go easy Pumpkin Pie. It's reliable, delicious, and so easy.
Add the pumpkin, milk, eggs, pumpkin pie spice, and vanilla to a medium bowl and whisk to combine.
Pour into one 9 inch deep dish unbaked pie shell and bake for 15 minutes, then lower the temperature to 350 degrees F and bake for another 35-40 minutes, or until the center is set, firm to a light touch, and a knife inserted into the middle comes out cleanly. (If the crust starts to brown too deeply towards the end of baking, cover the pie loosely with foil.)
If making 2 9-inch pies, blind bake them (so bake them empty, without filling) for 15 minutes. Divide the filling between the pies and bake for 15 minutes, then lower the temperature and bake for an additional 15-20 minutes, or until the center is set, firm to a light touch, and a knife inserted into the middle comes out cleanly.
Remove from the oven and set on a wire rack to cool completely, about two hours.
Serve at room temperature or chilled with whipped cream or ice cream, if desired.
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Notes
Once cool, store tightly wrapped or in an airtight container in the refrigerator for up to 5 days. You can make it ahead of time, chill it, and serve it cold as needed.
Use pumpkin puree, not pumpkin pie filling in this recipe.
Be sure to whisk the eggs all the way into the mixture.
Use vanilla to add a little extra flavor or feel free to omit it.
When unbaked pie crust with pumpkin pie as we do here, you'll want to bake it briefly before filling to ensure that it's properly baked by the end of the cooking time for the pie. See the recipe for the information.
Feel free to use a graham cracker crust if you prefer.
Allergy swaps: Use a gluten-free pie crust. Use full fat coconut milk or a thick nondairy milk in place of the cream. Use a liquid egg replacer to replace the eggs as needed.