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Mary holding a baked pumpkin pie.
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Easy Pumpkin Pie Recipe from Scratch with a No-Roll Crust

Make this easy pumpkin pie that can be prepared in minutes thanks to a no-roll crust!
Prep Time5 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: Americana
Servings: 8 servings
Calories: 76kcal
Author: Mary Bryant Shrader

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

Find this recipe and video at https://marysnest.com/easy-pumpkin-pie-recipe/
To make your own evaporated milk, visit my recipe and video at https://marysnest.com/how-to-make-evaporated-milk/
Copyright © 2019 Mary's Nest, LLC, All Rights Reserved

Nutrition

Calories: 76kcal | Carbohydrates: 16g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 0.4mg | Potassium: 22mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 0.4IU | Calcium: 3mg | Iron: 1mg