There’s something undeniably cozy about a slice of pumpkin pie fresh from the oven — the warm spices, creamy texture, and that flaky crust. This Quick Pumpkin Pie Recipe brings all those comforting flavors to your kitchen without the fuss, perfect for when you want a homemade dessert in no time.

The image shows four slices of pumpkin pie on white plates with scalloped edges, arranged diagonally on a white marbled surface. Each slice has two layers: a thick, smooth, orange pumpkin filling and a golden-brown crust with a crimped edge. A swirl of white whipped cream sits on top of each pie slice. The slice in the front is closest and has a silver fork placed on the right side of the plate. To the bottom left of the image, there are small decorative pumpkins, one orange with a shiny gold stem and one white with a gold stem. A dark green cloth napkin is casually placed in the top right area of the frame. There are also two silver forks visible in the upper left corner. The overall lighting is soft and natural, highlighting the texture and colors of the pie slices. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Quick Pumpkin Pie Recipe
Top Tip
How to Serve Quick Pumpkin Pie Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Quick Pumpkin Pie Recipe

Why You'll Love This Recipe

I remember the first time I made this pie — it was a last-minute dessert for a family get-together, and I was amazed how quickly it came together. The flavors are spot-on, and it always gets rave reviews!

Speedy Convenience: Uses a store-bought crust and simple ingredients for a fast process.
Perfectly Balanced Flavors: The pumpkin pie spice blend blends beautifully with the sweetened condensed milk for a creamy, flavorful filling.
Beginner Friendly: No complicated steps here — just whisk, pour, and bake.
Versatile Serving: Enjoy warm right out of the oven or chilled after resting in the fridge.

A pumpkin pie with a golden brown, crimped crust sits in a clear glass pie dish on a white marbled surface. The pie is sliced into five pieces, with one piece slightly pulled out showing a smooth, rich, orange filling that is shiny and dense. The filling has a slightly textured surface with visible spice specks. In the background, there are small decorative pumpkins in white and orange, and a folded dark teal cloth. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Quick Pumpkin Pie Recipe relies on a few pantry staples that come together in harmony. Each ingredient has its role, balancing texture and spice for that classic taste you'll love.

Flat lay of a small unbaked 9-inch pie crust in a simple white ceramic pie dish, a small white bowl filled with smooth deep orange pumpkin puree, a small white bowl containing thick pale caramel-colored sweetened condensed milk, two whole large brown eggs with clean shells, a small white bowl holding warm brown pumpkin pie spice powder, and a small white bowl with fine white salt crystals, all arranged in perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Refrigerated pie crust: Makes life easier and creates a delicious flaky base without extra work.
Pumpkin puree: The star of the show, ensuring the right creamy texture and pumpkin flavor without added sugar.
Sweetened condensed milk: Adds sweetness and creaminess in one go, saving you measuring sugar and cream separately.
Eggs: Essential for setting the filling and achieving that smooth, custard-like consistency.
Pumpkin pie spice: The magical blend of cinnamon, nutmeg, ginger, and cloves that defines pumpkin pie’s classic aroma.
Salt: Just a pinch to brighten flavors and balance sweetness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

Here’s the fun part: you can tweak this pumpkin pie to suit your taste or dietary preferences. I love adding a little extra cinnamon when I want it spicier, but feel free to play around and find your perfect version.

Spice it up: Swap pumpkin pie spice for your own mix — try 1 ½ teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ground ginger, and a pinch of cloves for a homemade touch.
Crust options: Use a homemade pie crust if you like. Just a heads-up: I usually partially blind bake it first to avoid sogginess since this filling is quite wet.
Dairy-free version: Though sweetened condensed milk is key for creaminess here, you can try sweetened coconut condensed milk alternatives for a dairy-free twist.

Step-by-Step: How I Make Quick Pumpkin Pie Recipe

Step 1: Prepare the Crust

I start by thawing the refrigerated pie crust just as the package suggests — don’t rush this part, it makes the crust easier to handle. Once thawed, I unroll it gently and fit it into my pie dish. I like to fold the edges under slightly and press with my fingertips to create a pretty wavy edge — it’s simple, but adds charm.

Step 2: Whisk the Filling

In a bowl, I whisk together the pumpkin puree, sweetened condensed milk (scraping every last bit from the can — nothing goes to waste!), eggs, pumpkin pie spice, and salt until everything’s smooth and well combined. It’s important not to over-whisk — just enough to mix everything together for a perfect custard.

Step 3: Fill and Bake

Pour the silky filling into the crust, then give the pie a little wiggle to level things out. I place it on a baking sheet to catch any drips and sometimes shield the crust edges with a strip of aluminum foil to prevent over-browning (this step is a lifesaver!).

Pop the pie on the oven’s lowest rack preheated to 425°F and bake for 15 minutes. Then, without opening the oven door, turn down the heat to 350°F and bake for another 35-40 minutes or until the filling is almost set — it should barely jiggle when you gently shake the pan.

Step 4: Cooling Is Key

This part is crucial: Let your pie cool on a wire rack for at least two hours before slicing so it finishes setting beautifully. If you prefer chilled pie, let it rest at room temperature for an hour, then chill it for 2 hours in the fridge. Trust me, it’s worth the wait.

Top Tip

After making this quick pumpkin pie a dozen times, I’ve learned a few things to make it turn out perfect every time. These tips can save you from common pitfalls and get that flawless pumpkin pie just right.

Don’t Skip the Baking Sheet: Placing your pie dish on a baking sheet not only catches drips but also makes handling easier when moving in and out of the oven.
Foil for the Crust: Cover edges loosely with foil halfway through baking if they brown too fast — I avoid burnt crust edges this way every time.
Check the Jiggle: The filling should still have a slight wobble in the center when done; it will set as it cools, preventing over-baking and cracks.
Patience Pays Off: Resist the urge to slice right out of the oven — letting it cool ensures clean slices and a creamy texture.

How to Serve Quick Pumpkin Pie Recipe

Garnishes

I’m a big fan of keeping it simple with a dollop of freshly whipped cream sweetened just lightly with a touch of vanilla. Sometimes I sprinkle a little ground cinnamon or nutmeg on top for extra aroma and a pretty finish. Pecans add a lovely crunch if you want to get fancy.

Side Dishes

This pie pairs beautifully with spiced coffee or a scoop of vanilla ice cream, especially when the pie is served warm. For Thanksgiving meals, I like to have it alongside a simple green salad to balance richness.

Creative Ways to Present

For holiday gatherings, I’ve served this pie in mini tart pans to make individual servings — so cute and practical! Another time, I topped each slice with a cinnamon stick for garnish, which made it feel extra special.

Make Ahead and Storage

Storing Leftovers

Leftover pumpkin pie stays fresh covered in the fridge for up to 3-4 days. I cover it tightly with plastic wrap or store in a pie keeper to keep moisture in and other fridge odors out.

Freezing

Though not my go-to, you can freeze this pie wrapped well in plastic wrap and foil for up to a month. Thaw in the fridge overnight before serving. The texture stays good, though creaminess may soften slightly.

Reheating

I usually reheat slices gently in the microwave for 15-20 seconds if I want warm pie, or just enjoy chilled right from the fridge. Avoid overheating as it can dry out the filling.

Frequently Asked Questions:

Can I use homemade pie crust instead of store-bought?

Absolutely! Homemade crust is fantastic and adds a personal touch. I recommend partially blind baking it first to prevent sogginess since the filling is quite moist. This helps the crust stay crisp and flaky.

What can I substitute for pumpkin pie spice?

You can combine your own mix using 1 ½ teaspoons cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ground ginger, and ¼ teaspoon cloves as a great homemade alternative to pumpkin pie spice blend.

How do I know when the pumpkin pie is done baking?

The pie is done when the filling is mostly set and no longer jiggles significantly in the center when you gently shake the pan. It should have a slight wobble, as the filling will continue setting as it cools, ensuring it is neither under nor overbaked.

Can I make this pumpkin pie dairy-free?

Sweetened condensed milk provides key creaminess and sweetness here, so substituting can be tricky. However, some brands offer dairy-free sweetened condensed milk alternatives made from coconut milk, which can work well. Testing with small batches is recommended.

Final Thoughts

Taking just under an hour from start to finish, this Quick Pumpkin Pie Recipe has become my go-to for easy, comforting fall desserts. It’s rewarding to pull a warm pie from the oven and see everyone’s happy faces, especially when it’s so straightforward. I hope you enjoy making and sharing it as much as I do – it really is pumpkin pie without the hassle.