This easy pumpkin pie recipe is made with just 4 ingredients. It’s creamy-delicious, flavorful, and looks completely homemade! A pumpkin pie topped with whipped cream along the edge on a piece of burlap.

Why this recipe is so great:

  • Super easy to make – This shortcut recipe uses store-bought pie crust and pumpkin pie mix to make life easy. Most of the prep is already done, all you have to do is assemble and bake!
  • Tastes and looks homemade – Because the pie is freshly baked and topped with freshly whipped cream, it tastes like you made it from scratch. It also has an impressive homemade rustic charm appearance to it, so your guests won’t know the difference unless you tell them.
  • Last-minute dessert or make in advance – You can whip this up for any last-minute company or make it in advance so you have more time to enjoy your company the day of.

Pumpkin pie with half cut and a slice on a plate.

Ingredients you’ll need for one pie:

  • a single store-bought refrigerated pie crust
  • small carton of whipping or heavy cream
  • small can of pumpkin pie mix (not pumpkin puree)
  • 2 large eggs

Note: E.D. Smith’s brand of pumpkin pie mix (540 ml) makes one pie. Libby’s brand of pumpkin pie mix (30 oz) makes two shallow pies or one 4″ deep dish pie. Follow the instructions on the label. Whipping/heavy cream can be used instead of evaporated milk in the filling. This way you can use the rest of the carton to make whipped cream for topping the pie. Ingredients for an easy pumpkin pie recipe.

How to make easy pumpkin pie:

  1. In a large bowl, whisk together the pumpkin pie mix, cream, and eggs until smooth. Set aside.
  2. Fit a single pie crust into a 9″ pie plate and crimp the edges. Pour the pie filling mixture into the prepared pie plate.
  3. Bake at 425F for 15 minutes. Reduce the temperature to 350F and continue to bake for another 50-60 minutes or until a thin knife inserted near the center comes out clean. Cool on a wire rack for 2 hours.

Pumpkin pie filling and an unbaked pumpkin pie on a baking sheet.

Expert tip:

Bake the pie in the lower third of the oven on a baking sheet to help prevent a soggy bottom crust.

FAQ:

What to do with the other pie crust?

It will keep in the fridge until the expiry date or you can store it in the freezer for up to 3 months. Thaw overnight in the fridge.

What can I replace the whipping cream with to make it dairy-free?

You can replace it with coconut cream for the filling and for making the whipped cream.

Why use evaporated milk in pumpkin pie?

It’s used as a thickener and adds richness and a milky flavor. However, it can be substituted with sweetened condensed milk, heavy cream, or coconut cream. A slice of pumpkin pie with whipped cream on a black plate.

You might also like:

Did you make this recipe? Please kindly leave a comment with your star rating below.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Pumpkin Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Lily Ernst
  • Prep Time: 10 min
  • Cook Time: 50 min
  • Total Time: 1 hour
  • Yield: 8
  • Category: dessert
  • Method: bake
  • Cuisine: American
Print Recipe

Description

This easy pumpkin pie recipe is made with just 4 ingredients. It’s creamy-delicious, flavorful, and looks completely homemade!

Ingredients

Pumpkin pie:

  • 1 can (540ml) pumpkin pie mix (not pumpkin puree) **see notes below
  • 1/3 cup whipping cream
  • 2 large eggs
  • 1 single refrigerated pie crust

Whipped cream topping (optional):

  • rest of the whipping cream cartoon
  • 2 tbsp of granulated or powdered sugar
  • ground cinnamon for sprinkling

Instructions

  1. Preheat oven to 425F and set aside a 9″ pie plate.
  2. In a large bowl, whisk together the pumpkin pie mix, cream, and eggs until smooth. Set aside.
  3. Fit the crust into the pie plate and crimp the edges. Pour in the pie filling mixture.
  4. Bake at 425F for 15 minutes. Keeping the pie in the oven, reduce the oven temp to 350F and bake for another 50-60 minutes until the center is almost set. Cover the edge with aluminum foil if it starts to brown too quickly ( I covered mine after 45 minutes). Cool on wire rack for 2 hours.
  5. Beat the whipping cream and sugar together until medium-stiff peaks. Pipe along the edge of the pie or serve alongside. Dust with cinnamon if desired.

Notes

Leftovers can be covered and stored in the fridge for up to 3 days.

**E.D. Smith’s brand of pumpkin pie mix (540 ml) makes one pie. Libby’s brand of pumpkin pie mix (30 oz) makes two shallow pies or one 4″ deep dish pie. Follow the instructions on the label. Whipping/heavy cream can be used instead of evaporated milk in the filling. This way you can use the rest of the carton to make whipped cream for topping the pie.

Nutrition

  • Serving Size:
  • Calories: 186
  • Sugar: 1.2 g
  • Sodium: 289.6 mg
  • Fat: 5.5 g
  • Carbohydrates: 31.4 g
  • Protein: 3.9 g
  • Cholesterol: 37.2 mg