Yummy, yummy, pumpkin pie in your tummy! Pumpkin is the second most popular pie in the United States. Most recipes are similar but greatly vary on the spices used to create this memorable treat. If you’re wondering about the spices, be sure to check out our article on How To Make Pumpkin Pie Spice. If you must use store-bought pumpkin pie spice, I highly recommend McCormick.
This Quick & Easy recipe uses canned pumpkin pie filling. Be sure to buy a reputable brand and not one of those cheaper store brands that lack flavor and quality. I prefer Libby’s Pure Pumpkin Pie filling. Some canned pumpkin pie fillings already include the spices. Others are pure pumpkin, and you must add your own spice blend. A true pumpkin pie spice blend contains 5 spices – cinnamon, nutmeg, ginger, allspice, and ground cloves.
This classic pie can be whipped together in a mere 5 minutes. Whipping is the only thing you have to do. The filling is made by whipping together pumpkin pie filling and evaporated mil, then mixing in the dry ingredients. If there is a trick to making a super creamy pie, it’s to make sure the filling is extremely well mixed. Use a wire whisk and continue beating until there are no white streaks of evaporated milk.
Pumpkin pie made with canned pumpkin filling and a refrigerated crust delivers that classic holiday flavor with almost no effort. The canned pumpkin is already smooth, consistent, and ready to mix with evaporated milk, sugar, spices, and eggs, giving you a rich, velvety filling that tastes warm and comforting. As it bakes, the familiar blend of cinnamon, nutmeg, ginger, and cloves fills the kitchen with that unmistakable autumn aroma. The result is a pie that tastes traditional and homemade without the time‑consuming prep of roasting and pureeing fresh pumpkins.
Using a refrigerated crust is another time-saver that guarantees a flaky, golden crust that holds the custardy filling beautifully. There’s no rolling, chilling, or fuss—just unroll, fill, and bake. The crust browns evenly and provides a flaky contrast to the silky pumpkin center, making each slice feel balanced and satisfying. Pumpkin pie with canned filling and a premade crust is reliable, convenient, and delicious, which is exactly why it remains a go‑to dessert for holidays and cozy fall baking.
This creamy pumpkin pie recipe is the perfect dessert for busy fall baking days, holiday gatherings, or anytime you are craving a smooth and comforting homemade treat. The rich pumpkin filling pairs beautifully with warm spices and a flaky pie crust, creating a classic dessert that tastes like it came straight from a family bakery. One of the best things about this easy pumpkin pie recipe is how simple the ingredients are, making it a dependable choice for both beginner bakers and experienced pie lovers alike.
If you’re looking for a pumpkin pie with an extra creamy texture, this recipe delivers every single time. The balanced blend of pumpkin, spices, and creamy filling creates a silky smooth slice that is full of cozy flavor in every bite. Serve it chilled or slightly warm with a generous spoonful of your favorite ice cream or whipped cream for a dessert that is always a crowd favorite during Thanksgiving, Christmas, and the entire fall season.
What You’ll Need To Make This Pie
Utensils & Equipment
- Medium mixing bowl
- Small bowl
- Wire whisk
- Set of measuring spoons
- Measuring cup
- 9-inch deep dish pie plate
- Wire cooling rack
Key Ingredients
- Canned pumpkin
- Evaporated milk
- Granulated sugar
- Large eggs
- Pumpkin Pie Spice (learn how to make your own)
- Salt
- Refrigerated pie crust
Quick & Easy Creamy Pumpkin Pie Recipe
Utensils & Equipment
- 1 small bowl
- 1 medium bowl
- 1 wire whisk
- 1 9-inch deep dish pie plate
- 1 set of measuring spoons
- 1 measuring cup
- 1 wire cooling rack
Ingredients List
- 15 ounce can of pure pumpkin pie filling
- 12 ounce can of evaporated milk
- 3/4 cup granulated sugar
- 2 tsp Pumpkin Pie Spice
- 1/2 tsp salt
- 2 large eggs
- 1 Pillsbury pie crust
Instructions
Heat It Up
- Preheat oven to 425℉.
- Place sheet of aluminum foil on bottom rack of oven, directly under where you'll be placing the pie.
Prepare The Pie Shell
- Place crust in the pie plate. Be sure the edges are even along the top of the pie plate.
Mix Dry Ingredients
- In small mixing bowl whisk together the pumpkin pie spice, sugar, and salt.
Bring It All Together
- In medium bowl beat the two large eggs.
- Stir in the pumpkin and dry ingredients.
- Slowly add the evaporated milk, and mix well.
Fill It Up
- Pour the pumpkin mixture into the pie shell.
- Pinch the edges of the crust to give it a scalloped look.
Bake It
- Bake for 15 minutes at 425℉ then reduce the oven temp to 350℉. Bake for an additional 40-45 minutes.
- Pie is done when the filling is fully set. One way of checking is to gently shake the pie to see if the filling moves. When fully cooked the center of the filling will not jiggle like Jell-O. The most common method is to insert a knife in the center of the pie. The knife should come out clean.
Cool Down Time
- Place on wire cooling rack and allow to cool for at least 2 hours.
