Easy Pumpkin Pie Recipe from Scratch with a No-Roll Crust
Here is an Easy Pumpkin Pie Recipe from Scratch with a No-Roll Crust that is perfect for your Thanksgiving or holiday table. With such a simple crust, this pie can be pulled together and be ready to pop into the oven in no time!
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A No-Roll Crust!
When you already have so much to do on Thanksgiving, why worry about having to roll out a traditional pie crust?
Instead, try this no-roll crust, which involves mixing only four ingredients together and then dumping everything into a pie dish. Pour in your pumpkin pie filling, and you’re all set to pop this pie into the oven. The prep time for this recipe is literally only minutes!
Pumpkin Pie or Tart
Plus, this pie crust is so flexible that you can easily convert this recipe into a fancy pumpkin tart by using a springform pan or a traditional tart pan. Just drop the pie crust mixture in, press it down with your hands, pour in your pumpkin pie mixture, and you’re done. In about an hour, you can have what looks like a gourmet pumpkin custard dessert!
Little House on the Prairie Cookbook Pumpkin Pie
The Little House on the Prairie books contain delightful stories about the Ingalls family and their experience as pioneers in the American Midwest. In the following video, you can learn how to make the Little House on the Prairie Cookbook pumpkin pie with a rolled crust—just like Ma Ingalls made!
More Thanksgiving Recipes
For more great ideas for your Thanksgiving table, be sure to check out the videos below, including my Homemade Evaporated Milk (perfect for using with this pumpkin pie recipe!), along with my Cornbread Dressing made in a cast-iron pan and a “Copy Cat” mixture for Bell’s Poultry Seasoning.
More Holiday Side Dishes
Here are more delicious holiday side dishes with printable recipes that you can make ahead of time.
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Easy Pumpkin Pie Recipe from Scratch with a No-Roll Crust
Equipment
- Deep Dish Pie Plate, Springform Pan, or Traditional Tart Pan
Ingredients
For the Pie Crust
- 1 1/3 cups All-purpose flour Can be substituted with whole grain flour
- 2/3 cup Sugar
- 1/2 teaspoon Cinnamon, ground
- 1 1/2 sticks Butter, cold 12 tablespoons of butter or 3/4 cup
For the Pie Filling
- 3/4 cup Sugar White sugar, brown sugar, or dried cane juice can be used. If you use molasses, then decrease evaporated milk to one cup (8 ounces).
- 1 teaspoon Cinnamon, ground
- 1/2 teaspoon Salt
- 1/2 teaspoon Ginger, ground
- 1/4 teaspoon Cloves, ground
- 2 large Eggs, slightly beaten
- 2 cups Pumpkin puree Or a 15 ounce can of pumpkin. Make sure it is pure pumpkin and NOT pumpkin pie filling.
- 1 1/2 cups Evaporated milk Or one 12-fluid ounce can of evaporated milk
- 1/2 cup Heavy whipping cream, optional
Instructions
For the Pie Crust
- Preheat oven to 425°F.
- Add all ingredients to a bowl and mix with a pastry cutter, two forks, or two knives until the mixture resembles pea-sized shapes.
- Using clean hands, press mixture into pie plate coming just up the sides of the pie plate but do not cover the outer rim of the pie plate. If using a springform pan, press mixture up to 1-inch on the sides of the pan. If using a tart pan, press mixture to completely cover the sides of the pan.
- Place pie plate on a parchment paper or aluminum foil lined baking sheet. Set aside.
For the Pie Filling
- Mix all ingredients together in a bowl until a smooth mixture is achieved.
- Pour mixture into pie crust.
- Place pie (which should be on a lined baking sheet) into the 425°F oven for 15 minutes. After 15 minutes, adjust oven heat to 350°F. Bake pie for an additional 40-50 minutes until a knife inserted in the center comes out clean.
- Check on the pie once during baking to make sure that the rim of the crust is not over-browning. If so, use a pie shield or a rim of aluminum foil to protect the crust during the remaining baking time.
- Allow pie to cool for 2 hours at room temperature (or refrigerate) before serving.
- If desired, whip cream and dollop onto pie. Whipped cream can be mixed with cinnamon, but I recommend not adding sugar as this pie is quite sweet and the unsweetened cream offers a nice complement to the pie.
Video
Notes
Shop for items used in this blog post or video
Favorite Kitchen Supplies
- Metal Pie Crust Protector Shield
- Silicone Pie Crust Protector Shield
- Deep Dish Pie Plate
- Glass Bowl Set
- Spatula
- Baking Sheet
- Parchment Paper
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**Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, including text, images, videos, eBooks or eGuides, social media, or other formats, were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched in a video or read on this website. Use caution when following the recipe in this video. The creator and publisher of this video and website will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this website or corresponding video channel.
For this pumpkin pie recipe you don’t need to buy a prepared crust, and no rolling is necessary. You start by making a simple press-in crust, then assemble a simple filling from canned pumpkin puree, spices, eggs, and condensed milk—it takes only a few minutes to mix. Pop it in the oven for an hour, and what you get is a proper pumpkin pie to end Thanksgiving or other holiday dinners. Serve with Easy Whipped Cream . Make-ahead note: This pumpkin pie can be made and refrigerated up to 1 day in advance. Let it come to room temperature before serving.