Easiest Homemade Pumpkin Pie Recipe (No Mixer Needed!)

After all the holiday cooking and festivities, there’s nothing better than ending the night with a slice of pie. This pumpkin pie is as easy as it gets—no mixer, no fancy skills, and no stress. You can whip it up in just minutes, making it perfect for both seasoned bakers and first-timers. With its creamy filling and warm spices, this pie is the ultimate cozy dessert to share with family and friends.

Why You’ll Love This Recipe

• Effortless to Make: No fancy equipment or advanced skills needed—just a whisk, a bowl, and a few pantry staples.

• Perfectly Balanced Flavor: The warm spices like cinnamon, nutmeg, and ginger shine without overpowering the pumpkin.

• Velvety Texture: The filling is creamy, smooth, and melts in your mouth.

• Foolproof with Store-Bought Crust: Skip the stress of making dough from scratch—this recipe works perfectly with a pre-made crust.

• Holiday Crowd-Pleaser: A classic dessert that’s always a hit at gatherings, from Thanksgiving to Friendsgiving.

• Make-Ahead Friendly: Prepare it a day in advance and save yourself time on the big day!

What You’ll Need

For the Filling:

• Pumpkin puree

• Eggs

• Brown sugar

• Cornstarch

• Salt

• Ground cinnamon

• Ground ginger

• Ground nutmeg

• Ground cloves

• Black pepper

• Heavy cream

• Milk

For the Crust:

• Store-bought pie crust (thawed, if frozen)

Optional Toppings:

• Whipped cream

• Vanilla ice cream

Tools You’ll Need:

• Mixing bowl

• Whisk or fork

• 9-inch pie pan (if needed)

• Baking sheet

• Aluminum foil or pie crust shield

Print

Easiest Homemade Pumpkin Pie Recipe (No Mixer Needed!)

Author Kim Alexander

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Ingredients

• 1 (15-ounce) can (425g) pumpkin puree
• 3 large eggs
• 1 1/4 cups (250g) packed light or dark brown sugar
• 1 tablespoon (8g) cornstarch
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground or freshly grated nutmeg
• 1/8 teaspoon ground cloves
• 1/8 teaspoon freshly ground black pepper
• 1 cup (240ml) heavy cream
• 1/4 cup (60ml) milk
• 1 store-bought pie crust

Instructions

1. Preheat your oven to 375°F (190°C). If your store-bought crust requires prebaking, follow the instructions on the packaging.
2. In a large bowl, whisk together the pumpkin puree, eggs, and brown sugar until smooth.
3. Add cornstarch, salt, cinnamon, ginger, nutmeg, cloves, and black pepper. Stir to combine.
4. Gradually whisk in the heavy cream and milk until the mixture is smooth and creamy.
5. Place the pie crust on a baking sheet and pour the pumpkin filling into the crust.
6. Bake for 50-60 minutes, or until the center is just set but still slightly jiggly. Check the crust halfway through and cover the edges with foil if they begin to brown too quickly.
7. Let the pie cool on a wire rack for 2-3 hours before serving.

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