Our Easiest Pumpkin Pie Ever

We sent our Southern Living Test Kitchen on a mission to find the easiest pumpkin pie recipe on the planet. And, boy, did they deliver. If the name alone didn't convince you, we'll happily brag on our easiest-ever version of traditional pumpkin pie.

Learn how to make our easy pumpkin pie. This perfect pumpkin pie recipe doesn't make it harder than it needs to be, and we guarantee that you and your family will love it.

What Sets This Pumpkin Pie Recipe Above Other Recipes?

Simple. We went with an ingredient that’s a Southern staple, buttermilk, which gives it extra creaminess and a tangy twist that can't be beaten. We also skipped the pumpkin pie spice blend and chose to highlight the classic flavors of cinnamon and vanilla. These two flavors blend into a perfectly spiced pumpkin flavor that doesn't overwhelm the senses yet tastes like everything you would expect a classic pumpkin pie to be.

Ingredients for Easy Pumpkin Pie

You will only need a handful of simple ingredients:

• Buttermilk: For tang and creaminess.
• Canned pumpkin puree: You can use homemade pumpkin puree if you like, but canned puree is consistent in taste and texture. When shopping for ingredients, pay close attention to ensure you buy the canned pumpkin puree and not the canned pumpkin pie mix, which already includes sugar and seasonings.
• Granulated sugar: For sweetness. You could also use light brown sugar.
• Ground cinnamon and vanilla extract: The perfect combination of flavors for this simple pumpkin pie.
• Whole eggs and one egg yolk: They provide the right texture and creaminess.
  
• Refrigerated pie crust: If you prefer to make your pie crust, check out this classic pie crust recipe we love using for homemade pies. Most store-bought pie crusts are sold in packs of two, giving you an extra pie crust to stamp out fun designs to adorn the edges of your pie.

Is Pumpkin Pie Spice Needed in This Recipe?

While we love the unique flavors of a pumpkin pie spice blend (which generally includes cinnamon, nutmeg, cloves, and ginger), we let cinnamon shine in this recipe. The familiar, warming spice we all know and love gives this pie a phenomenal flavor that everyone will enjoy.

How To Make Easy Pumpkin Pie

The filling for this pie is as simple as blending all the ingredients in a large mixing bowl.

• Prebake the crust: Bake the crust before you add the filling so it will stay crispy, not turn soggy.
• Mix filling: Using a whisk, combine the pumpkin puree, sugar, salt, cinnamon, vanilla, and egg until well blended, then stir in the buttermilk.
• Add to pie crust: Pour into the prebaked pie shell.
• Bake: Pouring the pie filling into the pie shell and transferring it to the oven can be tricky. To avoid any issues, consider putting the pie shell on a baking sheet to give you more stability in transferring it in and out of the oven.
• Cool pie: Finally, cool the pie on a wire rack for about an hour or until the pie is at room temperature.

How To Avoid Overbaking Pumpkin Pie

This pumpkin pie filling is technically a custard and will set completely as it cools; the key to avoiding any issues is to be sure not to overbake.

When a pumpkin pie is finished baking, you will notice that the sides have set, the pie will look slightly puffed up, and the top is slightly browned. All these are good indicators that the pie is finished baking. The center will also have a slight jiggle when it’s ready to take out of the oven.

Some signs of overbaking include: the filling shrinking and separating from the crust on the sides and the filling developing a crack. While you could cover up these issues with whipped cream, it is far easier to avoid them altogether by trusting your kitchen timer.

How To Store a Pumpkin Pie

Because this is a custard-based dessert, this easy pumpkin pie must be refrigerated. This is great news for home bakers who want to plan ahead and make it in advance. This pie will be best if stored, covered lightly with plastic wrap, in the refrigerator, and used within two days.

Pumpkin pie can also be frozen for up to a month if wrapped well. To defrost, set the pie in the refrigerator overnight, and it’ll be ready to go the following day.

Editorial contributions by Nik Pugmire.