Here’s a simple pumpkin pie recipe you can make with pantry staples. Core answer

• A classic, smooth pumpkin pie with a tangy-sweet custard filling in a flaky crust. Easy to mix, bake, and chill before serving.

Simple pumpkin pie recipe

• Crust: 1 pre-made 9-inch pie crust (or your favorite homemade crust)
• Filling:
  • 15 oz can pumpkin puree (about 425 g)
  • 14 oz can sweetened condensed milk (or use evaporated milk for a lighter version)
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • Optional: 1/4 cup brown sugar for deeper sweetness
• Whipped cream for serving (optional)

Instructions

• Preheat oven to 425°F (220°C).
• Fit crust into a 9-inch pie plate and crimp the edges. If you’re using a frozen crust, bake it for 6–8 minutes first to prevent sogginess; if you’re using a chilled store-bought crust, you can skip pre-baking or blind bake as directed on the package.
• In a large bowl, whisk together pumpkin puree, sweetened condensed milk (or evaporated milk), eggs, spices (cinnamon, ginger, nutmeg, cloves), salt, and optional brown sugar until smooth.
• Pour filling into the prepared crust. Place the pie on a baking sheet to catch any spills.
• Bake at 425°F for 10 minutes, then reduce oven temperature to 350°F (175°C) and continue baking for 35–45 minutes, or until the filling is set around the edges but still slightly jiggles in the center.
• Remove from oven and let cool completely on a wire rack. Refrigerate for at least 2 hours before serving to ensure clean slices.
• Serve with whipped cream if desired.

Tips

• If the crust edges brown too quickly, cover with a foil shield or strips during baking.
• For a denser filling, use full-fat milk or a mix of milk and condensed milk. For lighter filling, swap in evaporated milk.
• Want extra depth? Add 1–2 tablespoons unsalted butter to the filling for richness, or swap a portion of the pumpkin puree with canned roasted pumpkin for deeper flavor.

Variations

• Quick crust-free version: Bake the filling in a tart pan with a crumble topping (but this changes texture).
• Spiked variant: Add 1–2 tablespoons rum or brandy to the filling for festive flavor (best done after removing from heat and letting it cool slightly).

If you’d like, tell me your dietary needs (vegan, dairy-free, or gluten-free) and I’ll tailor a simple version.