Easy Pumpkin Pie Recipe
Easy Pumpkin Pie Recipe photo by Taste of Home
Next Recipe

Easy Pumpkin Pie Recipe

Read Reviews
4.5 25 31
Publisher Photo
Pumpkin pie does not have to be difficult to make. This recipe has a wonderful taste and will be a hit at your holiday meal. —Marty Rummel, Trout Lake, Washington
TOTAL TIME: Prep: 10 min. Bake: 50 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Bake: 50 min. + cooling
MAKES: 8 servings


  • 3 large eggs
  • 1 cup canned pumpkin
  • 1 cup evaporated milk
  • 1/2 cup sugar
  • 1/4 cup maple syrup
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon maple flavoring
  • 1/2 teaspoon vanilla extract
  • 1 frozen deep-dish pie shell (9 inches)
  • Additional pie pastry, optional
  • Whipped cream, optional

Nutritional Facts

1 piece: 275 calories, 11g fat (5g saturated fat), 94mg cholesterol, 306mg sodium, 38g carbohydrate (24g sugars, 1g fiber), 6g protein.


  1. In a large bowl, beat the first 10 ingredients until smooth; pour into pastry shell. Cover edge loosely with foil.
  2. Bake at 400° for 10 minutes. Reduce heat to 350°; bake 40-45 minutes longer or until a knife inserted near the center comes out clean. Remove foil. Cool on a wire rack.
  3. If decorative cutouts are desired, roll additional pastry to 1/8-in. thickness; cut out with 1-in. to 1-1/2-in. leaf-shaped cookie cutters. With a sharp knife, score leaf veins on cutouts.
  4. Place on an ungreased baking sheet. Bake at 400° for 6-8 minutes or until golden brown. Remove to a wire rack to cool. Arrange around edge of pie. Garnish with whipped cream if desired. Yield: 8 servings.
Originally published as Easy Pumpkin Pie in Taste of Home October/November 2009, p97

Reviews for Easy Pumpkin Pie

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
jmkasprak User ID: 2880256 167103
Reviewed Aug. 29, 2014

"While the recipe was very good as written, I've made some changes to get perfect for us: replaced maple syrup with molasses, decreased cinnamon to 1/2 tsp, and eliminated the maple flavoring."

malrose User ID: 7511130 96659
Reviewed Dec. 6, 2013

"I made my first pumpkin pie on Thanksgiving and i use this recipe and my friends and family love it."

msmonika User ID: 7440802 167101
Reviewed Oct. 28, 2013

"This recipe was a good one! I gave it a 4 star because it was a good base (starter) pie. Next time I make it I wont be using ANY of the maple ingredients as it was too strong a flavor for my tastes. Also, all that liquid left the pie runny and I had to leave it in the oven for 40 minutes longer (90 minutes total). Not that it was a big deal, just unexpected.. But other than that, I recommend giving it a shot!"

lizjohnston1 User ID: 1064710 169121
Reviewed Apr. 1, 2013

"Just remember not to let them just how easy it was .Recieved many compliments on this pumpkin pie! Definetly a keeper"

MmeBlaise User ID: 1081390 155144
Reviewed Feb. 6, 2013

"Yummy! I omitted the maple flavoring and it still tasted great."

Outwestpat User ID: 7042681 96822
Reviewed Dec. 23, 2012

"Easy & delicious"

Cincy81 User ID: 6412292 96821
Reviewed Nov. 26, 2012

"Best pumpkin pie. Everyone loved it at Thanksgiving and wanted the recipe."

K.Kircher User ID: 1989851 171489
Reviewed Nov. 22, 2012

"I made this for Thanksgiving this year. Everyone liked the hint of maple flavor in it. I used fresh pumpkin instead of canned. I would make this again."

Machensmama User ID: 6955561 98592
Reviewed Nov. 22, 2012

"Very yummy and easy to make. Wonderful maple flavor. The only negative to me was that I couldn't taste the pumpkin. I was glad I still made my pumpkin pie along with this."

falltimecakes User ID: 6904393 153166
Reviewed Oct. 7, 2012


Loading Image