Easy Pumpkin Pie Recipe

This easy pumpkin pie recipe is the only one I use for Thanksgiving dessert, fall dinner parties, or Christmas menus. It’s got pure pumpkin, sweetened condensed milk, and a ready made graham cracker crust. Plus you can put it all together in 5 minutes.

overhead view of pumpkin pie with whipped cream on top, on table with pumpkins

Quick & Easy Pumpkin Pie

You know the old saying that something is as “easy as pie“? Well, if you’ve ever made a pie from scratch you know that it’s not so easy…or quick.

This pumpkin pie is the opposite of that. It’s so simple to prepare and it tastes fantastic!

This is my go-to recipe when I host Thanksgiving and Friendsgiving, and I always put it in the oven before we sit down to dinner. It cooks while we eat and then cools while we digest.

I think what I like about this pumpkin pie is that the sweetness is more subtle than pecan pie or chess pie, even though I love those too.

hands shaving fresh nutmeg over pie with whipped cream

Why You’ll Love It

You’re holiday dessert table just got a little easier to manage with this delicious easy pumpkin pie recipe.

  • This pie isn’t cloyingly sweet so it’s the perfect addition to a dessert buffet or pie table. When presenting it, you can sprinkle a little nutmeg or cinnamon lightly over the top.
  • It’s delicious with a cup of hot coffee or a glass of milk.
  • It simply tastes like the holidays and is best served warm with whipped cream AND vanilla ice cream if you hate to choose.
  • Both adults and kids love it so it’s great for Thanksgiving meal plans.
  • It works for fall dinner party menus as well as family holidays.
  • It gets compliments every time I serve it!

PRO TIP: If you have leftovers, store in the refrigerator. To serve later, put a slice in the microwave to warm up for 12-15 seconds.

table with pie cut and slices on white plates

How to Make It

This recipe is the one our family has been making for years! Here’s what you need.

Prepared graham cracker crust – use the large 10 inch size (9-ounce) so all the filling will fit inside. Plus it gives you 8 servings instead of 6. I typically use Keebler brand.

Pure pumpkin – make sure you get pure pumpkin and not pumpkin pie filling.

Sweetened condensed milk – I like to use the fat free version.

Eggs – set them out on the counter for a couple of hours so they come to room temperature; or put them in a bowl of warm water for 15 minutes. Baking recipes always use room temperature eggs unless otherwise noted.

Pumpkin pie spice – you can make your own using equal amounts of ground cinnamon, nutmeg, ginger, and allspice.

Salt – you may be surprised to know that a little bit of salt added to dessert recipes helps bring depth to the sweetness.


Combine all ingredients together and pour into the pie crust. Bake for 50 minutes to an hour or until the center is set.

Let the pie cool for 20 to 30 minutes before slicing so it can set completely.

Best Tips

  • Mold a large piece of aluminum foil into a dome shape to cover the entire pie before baking. The dome doesn’t have to be too tall; just high enough to loosely sit over pie so the crust doesn’t burn.
  • Place the pie shell on a baking sheet before adding the filling. That way it’s easy to transfer the pie to the oven without spilling it.
close up of pumpkin pie with whipped cream and mini pumpkin on table

PARTY TIP: Serve with homemade whipped cream, thawed Cool Whip, or vanilla ice cream.


I’ve only made this pie with graham cracker crust. However, there’s no reason you can’t substitute a ready made chocolate crust, Nilla wafer crust, or shortbread crust.

In theory you could make the filling and add it to a pastry crust, but I don’t recommend it. The sweet crunch of the graham cracker crust is a big part of the flavor and texture.

slice of pie on plate with bite taken, and coffee

PARTY TIP: If you have a 10-inch pie pan you can actually transfer the prepared crust to that instead of serving the pie from the disposable tin it comes in. Simply loosen the tin’s “grip” around the outer edge and invert the pie so it’s upside down but is held together by the “lid.” Remove the tin and replace it with your own pie pan. Carefully turn the shell back over keeping the lid firmly in place. Once it’s upright you can remove the lid and fill the pie.

More Pumpkin Recipes

If you love making desserts and savory dishes with pumpkin as much as I do, here are some recipes to add to your fall and winter meals.

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slice of pumpkin pie with whipped cream on top, on white plate

Easy Pumpkin Pie in Graham Cracker Crust

Yield: 8 servings
Prep Time: 5 minutes
Cook Time: 1 hour
Additional Time: 20 minutes
Total Time: 1 hour 25 minutes

Easiest pumpkin pie recipe with sweetened condensed milk and a ready made graham cracker crust. Prepare it in just 5 minutes for a Thanksgiving dessert the whole family will love.


  • 1 (9-ounce) prepared graham cracker crust
  • 15-ounce can pure pumpkin
  • 14-ounce can sweetened condensed milk {I like to use the fat free}
  • 2 eggs, lightly beaten
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt


  1. Preheat oven to 375 degrees.
  2. In a large bowl combine all the filling ingredients together with a whisk.
  3. Place graham cracker crust on a baking sheet and pour pumpkin mixture into it. Lightly cover the pie with a sheet of aluminum foil that's been molded into a slight dome shape (so it doesn't disturb the pie filling).
  4. Bake for 50 minutes to 1 hour, or until a pick inserted in the center comes out clean.
  5. Remove pie to a cooling rack and let rest for 20 to 30 minutes before cutting.
  6. Serve with whipped cream or ice cream, and sprinkle lightly with nutmeg, cinnamon, or pumpkin spice if you like.
  7. Refrigerate any leftovers.

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  1. I never made pumpkin pie before, because honestly, it intimidates me. I really want to give it a try though, and this seems like the perfect recipe to get my feet wet! Thanks for sharing!

  2. I don’t make too many pies but I am totally down for a slice of this pie! I love the idea of sprinkling a little nutmeg and cinnamon on top.

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