Easy Pumpkin Pie Recipe (Bake It a Day Ahead of Thanksgiving)
This easy pumpkin pie uses canned pumpkin, a can of evaporated milk and a simple spice mix, and it tastes even better the day after you bake it. With Thanksgiving coming up on 26 November, it is the one dessert you can finish on Wednesday and forget about until the plates are cleared.
Why this easy pumpkin pie works
- Pantry ingredients. Canned pumpkin and evaporated milk keep for months, so you can buy them now.
- Mix in one bowl. The filling takes about 5 minutes with a whisk. No mixer needed.
- Made for making ahead. Pumpkin pie is a custard, so it needs time to set. A night in the fridge gives clean slices.
- Store-bought crust is fine. Use your favorite homemade crust or a frozen deep-dish crust.
What you need
- Pie crust: one unbaked 9-inch deep-dish crust, homemade or store-bought.
- Pumpkin puree: one 15-ounce can. Buy plain pumpkin puree, not “pumpkin pie filling”, which already has sugar and spices in it.
- Evaporated milk: one 12-ounce can. Not sweetened condensed milk.
- Eggs: 2 large eggs plus 1 egg yolk.
- Brown sugar: 3/4 cup packed (150 g), for a slightly caramel flavor.
- Spices: 1 1/2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves. You can use 2 1/2 teaspoons pumpkin pie spice instead.
- Salt and vanilla: 1/2 teaspoon salt and 1 teaspoon vanilla extract.
How to make an easy pumpkin pie
- Heat the oven. Set a rack in the lower third of the oven and heat it to 425°F. Put a baking sheet on the rack to heat too; it helps the bottom crust bake.
- Prepare the crust. Fit the crust into a 9-inch deep-dish pie plate and crimp the edge. Chill it while you make the filling.
- Mix the filling. In a large bowl, whisk the eggs and yolk. Add the pumpkin, brown sugar, spices, salt and vanilla and whisk until smooth. Slowly whisk in the evaporated milk.
- Fill. Set the pie plate on the counter and pour in the filling. It will be quite runny. Carefully move the pie to the hot baking sheet in the oven.
- Bake hot, then lower. Bake at 425°F for 15 minutes. Then turn the oven down to 350°F and bake for 35 to 45 minutes more.
- Check if it is done. The edges should look set and slightly puffed, and the center should still wobble a little, like jelly, when you gently shake the pan. A knife pushed in about 1 inch from the edge should come out clean. If the crust edge browns too fast, cover it with a strip of foil.
- Cool and chill. Cool the pie on a rack for at least 2 hours. It keeps setting as it cools. Then chill it, loosely covered, until serving.
Tips for a smooth, crack-free pie
- Do not overbake. Cracks in the middle almost always mean the pie baked too long. Take it out while the center still wobbles.
- Cool it slowly. Big changes in temperature can crack the top. Let it cool on a rack at room temperature, not in the fridge straight from the oven.
- Want a crisper bottom? Blind bake the crust first: line it with parchment, fill with pie weights or dry beans, and bake at 400°F for 15 minutes. Remove the weights, then fill and bake as above.
- Whisk, do not beat. Beating in lots of air can make the filling puff up and then sink.
A simple pumpkin pie plan for Thanksgiving week
- Weekend before: buy the canned pumpkin, evaporated milk and a frozen crust if you are not making your own. Check that your spices are fresh; old ground spices taste flat.
- Tuesday: if you make your own crust, make the dough and chill it overnight. A frozen crust can thaw in the fridge.
- Wednesday: bake the easy pumpkin pie in the morning or early afternoon, cool it for 2 hours, then chill it overnight.
- Thursday: whip the cream a few hours before dinner and keep it in the fridge. Take the pie out about 30 minutes before dessert if you like it less cold.
Make ahead and storage
- Make ahead: bake the pie 1 to 2 days before Thanksgiving. Once cool, cover it loosely and keep it in the fridge.
- Storage: pumpkin pie is an egg and milk custard, so it belongs in the fridge. Put it there within 2 hours of cooling, and eat it within 3 to 4 days. That is the same 2-hour rule USDA gives for leftovers and food safety.
- Freezing: you can freeze the baked, cooled pie, wrapped well, for up to 1 month. Thaw it overnight in the fridge. The crust softens a little.
How to serve it
Serve each slice cold or at room temperature with whipped cream and a light dusting of cinnamon. A drizzle of maple syrup or a scoop of vanilla ice cream also works.
Pumpkin pie is the classic end to the meal after an easy roast turkey and our easy Thanksgiving side dishes. If you love pumpkin, try our easy pumpkin bread for breakfast the next morning, and see our quick and easy desserts for more simple sweets.
Frequently asked questions
Can I use fresh pumpkin instead of canned?
Yes. Use 1 3/4 cups of smooth, well-drained cooked pumpkin or sugar pumpkin puree. Fresh puree is often wetter than canned, so drain it in a sieve for 30 minutes first.
Why did my pumpkin pie crack?
Usually it baked too long or cooled too fast. Take it out while the center still wobbles slightly and let it cool slowly on a rack.
Does pumpkin pie need to be refrigerated?
Yes. It is made with eggs and milk, so keep it in the fridge once it has cooled, and eat it within 3 to 4 days.
Can I use regular milk instead of evaporated milk?
Evaporated milk gives the classic rich, firm texture. Heavy cream or half-and-half also work in the same amount. Regular milk makes a softer, wetter filling, so we do not suggest it.
Easy Pumpkin Pie
Ingredients
Method
- Place a baking sheet on a rack in the lower third of the oven and heat the oven to 425°F.
- Fit the crust into a 9-inch deep-dish pie plate, crimp the edge and chill it while you make the filling.
- Whisk the eggs and yolk in a large bowl. Whisk in the pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves, salt and vanilla until smooth, then slowly whisk in the evaporated milk.
- Pour the filling into the crust and carefully set the pie on the hot baking sheet.
- Bake at 425°F for 15 minutes, then lower the oven to 350°F and bake 35 to 45 minutes more, until the edges are set and the center still wobbles slightly. A knife inserted 1 inch from the edge should come out clean. Cover the crust edge with foil if it browns too fast.
- Cool on a rack for at least 2 hours, then refrigerate until serving.
Notes
- You can use 2 1/2 teaspoons pumpkin pie spice instead of the four spices.
- Bake 1 to 2 days ahead and keep it covered in the fridge.
- Refrigerate within 2 hours of cooling; eat within 3 to 4 days.
This recipe was developed with the help of AI tools and reviewed before publishing. It may not have been independently kitchen-tested — use your judgment, check for allergens, and cook to safe temperatures. See our AI Content Disclosure. Spotted an issue? Tell us.
