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Easy Pumpkin Pie

5 from 1 vote
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 8


  • 9.5" Pie Pan (Preferably glass)


  • 1 pie crust
  • 2 cups homemade pumpkin puree or 15 oz can
  • 1 ¼ cup heavy cream
  • ¾ cup light brown sugar
  • ½ tsp salt
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground clove
  • 3 eggs


  • Preheat the oven to 400°F (204°C).
  • In a large bowl: combine pumpkin puree, brown sugar, salt, cinnamon, nutmeg, clove, heavy cream and 1 egg; whisk until smooth. Add the other eggs one at a time while continuing to whisk.
  • In a 9.5" pie pan: roll out the crust, place it in the pan and press the edges with your fingers together (see video for reference).
  • Pour the pumpkin mixture into the pie shell.
  • Bake the pie for 15 minutes, then reduce to 350°F (176°C) and bake another 45 minutes or until the mixture has set in the center. If the crust begins to get too dark, cover with aluminum foil. Cool for 2 hours.

Serve room temperature.

    Cover the leftover in the refrigerator up to 5 days.

      Keyword best pumpkin pie recipe, easy pumpkin pie recipe, pumpkin pie recipe, pumpkin recipe
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