Easy Pumpkin Pie
Updated Sep 24, 2026
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This easy pumpkin pie has a smooth, creamy pumpkin filling sweetened with honey and warmly spiced with cinnamon, ginger, nutmeg, and pumpkin pie spice. It’s a lighter take on classic pumpkin pie made with low-fat evaporated milk, but it still has that rich, cozy flavor you want in a holiday pie.
Hey, hey! Who’s ready to dive into the holiday season? I’ve already made pumpkin bread, and the pumpkin muffins are in the freezer. Today, I’m sharing a pumpkin pie recipe that’s rich, creamy, and super simple to make.
Why You’ll Love This Pumpkin Pie Recipe
- Easy to make. No fancy steps, no stress. Just mix everything together, pour it in the crust, and bake. All you need are three steps and a handful of ingredients.
- Still rich and creamy. Even with a few lighter swaps, the filling turns out smooth, silky, and full of classic pumpkin pie flavor.
- Naturally sweetened. A touch of honey gives it just the right amount of sweetness without making it overly heavy.
- All the cozy vibes. Warm cinnamon, nutmeg, and pumpkin spice in every bite!
What You’ll Need
You can easily find everything you need at the grocery store, and believe it or not, this tastes just like a classic pumpkin pie. Here’s a quick look at what you’ll need. Don’t forget to scroll down to the recipe card for a printable list.
- Reduced-fat Pie Crust: I shamelessly follow the path of least resistance to the low-fat pie dough in the refrigerated aisle of my local supermarket. However, if making from scratch is more up your alley, I do have a never-fail, quick, and easy pie crust recipe.
- Pumpkin Puree: Make sure it’s the real, pure deal (all-natural) and not pumpkin pie filling.
- Low-fat Evaporated Milk: Cuts the sugar, not the consistency!
- Honey: You can also use pure maple syrup or agave. Some readers have used coconut sugar or brown sugar and loved it.
- Eggs: To make sure your pumpkin pie sets with the perfect texture.
- Pure Vanilla Extract: Just a teaspoon adds warmth and rounds out the pumpkin and spices.
- Spices: Pumpkin spice, along with ground cinnamon, ginger, and nutmeg for the best autumn flavors. Just listing these gets me in the mood for Thanksgiving day!
- Cornstarch: A smidgen to thicken the pie filling.
- Salt: A pinch to balance the sweetness.
- Whipped Cream: For serving.
How to Make Pumpkin Pie
This easy pumpkin pie comes together in just a few minutes before it goes into the oven. Let it cool completely afterward so the filling has time to set.
- Prepare the crust. Preheat the oven to 350°F. Fit the thawed pie crust into a 9-inch pie plate and set it aside.
- Make the pumpkin filling. Add the pumpkin puree, eggs, evaporated milk, honey, vanilla, cornstarch, salt, pumpkin pie spice, cinnamon, ginger, and nutmeg to the bowl of your mixer. Beat on medium-low until the filling is smooth and well combined.
- Fill the pie crust. Pour the pumpkin mixture into the prepared crust and smooth the top if needed. Place the pie plate on a baking sheet to make it easier to transfer in and out of the oven.
- Bake. Bake for 45 to 55 minutes, until the filling is set and a knife inserted near the center comes out clean. Transfer the pie to a wire rack and let it cool completely for about 2 hours before slicing.
Tips & Variation Ideas
- Go dairy-free: Swap out the evaporated milk for a dairy alternative like unsweetened almond or oat milk. The cornstarch should help to set your pie up.
- Make sure your filling is clump-free: No mixer mandatory for this recipe; still, be sure to give your pie filling an extra good whisk to break up any lumps.
- Keep an eye on the crusts while baking: Cover the edges with foil if you notice they’re getting too brown.
- Pie crust options: You can easily make this pumpkin pie without a crust. Just pour the filling into a greased pie pan and bake as usual. It’s a great option if you prefer a crustless pie or want a quicker version.
- Make it ahead: You can make the filling ahead of time! Just mix the pumpkin pie filling, store it in an airtight container, and keep it in the refrigerator for up to 4-5 days. When you’re ready, simply pour it into your pie crust and bake. It’s a perfect time-saver for Thanksgiving prep!
- Top it with ice cream: This pumpkin pie pairs perfectly with low-fat vanilla ice cream or frozen yogurt.
FAQs
Absolutely. Pumpkin pie is a great make-ahead dessert. Bake and cool it completely, then cover and refrigerate it. I actually think making it the day before Thanksgiving is ideal because it’s one less thing taking up oven space that day.
The edges of the filling should look set, while the very center can still have a slight jiggle when you gently move the pie. You can also insert a thin knife near the center; it should come out mostly clean. The filling will continue to set as the pie cools.
Yes. Since pumpkin pie contains eggs and milk, refrigerate it once it has completely cooled. Cover the pie and keep it in the fridge for up to 3 to 4 days.
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Pumpkin Pie Recipe
Ingredients
- 1 (9-inch) frozen, reduced-fat pie crust, thawed
- 15 ounce canned pumpkin puree, don't use pumpkin pie filling
- 2 large eggs
- 1 cup low-fat evaporated milk
- ½ cup honey, or use ⅔ cup packed brown sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon cornstarch
- ⅛ teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- light whipped cream and sprinkle of nutmeg, for serving
Instructions
- Prep. Preheat oven to 350ºF. Add the pie crust to a 9-inch pie plate and set aside.
- Make the filling. In your mixer's bowl, combine pumpkin puree, eggs, evaporated milk, honey, vanilla, cornstarch, salt, and spices. Set your mixer to medium-low speed and beat until well combined and thoroughly smooth.
- Fill the crust. Pour the pumpkin mixture into the previously prepared pie crust. Place the pie plate on a baking sheet.
- Bake. Bake the pie for 45 to 55 minutes, or until a knife inserted in the center comes out clean.*
- Cool. Remove from oven and cool on a wire rack for 2 hours, or until completely cooled.
- Serve. Serve immediately or refrigerate. When serving, garnish with whipped cream and sprinkle with nutmeg.
Notes
- Cover the crust edges with foil if they are browning too quickly.
- Follow this homemade pie crust recipe if you’d like to make it from scratch.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Store
- Fridge: Allow your pie to cool completely, then tightly wrap the entire thing with plastic wrap, followed by a layer of aluminum foil. Alternatively, you can store individual slices in an airtight container. Refrigerate for 3-4 days, and enjoy it straight from the fridge – no reheating needed!
- Can I freeze it? You sure can. Wrap the pumpkin pie tightly or store it in a freezer-safe container, and freeze for up to 1 month. When you’re ready to serve, simply let it thaw in the refrigerator overnight for the best texture and flavor.
I love any dessert lightened up! Pumpkin pie is my favorite!
I love anything with a healthier take and this pumpkin pie looks terrific. Who would have thought it is lighter!