You don’t need a holiday as an excuse to make this cozy, creamy homemade pumpkin pie. It’s so easy, you can whip it up on a random Tuesday!

Did you know that you don’t have to wait until Thanksgiving to make a pumpkin pie?

I just made this one on a random Tuesday because I had a can of pumpkin staring at me and it was either that or muffins (and I didn’t feel like washing the muffin tin).

This homemade pumpkin pie is so easy, like mix-everything-in-one-bowl easy.

The crust is store-bought if I’m being honest (zero shame), and the filling is the tastiest mix of warm spices and creamy pumpkin.

You know when something tastes even better cold the next day?

This is one of those.

Ingredients for Homemade Pumpkin Pie

This is my go-to pumpkin pie when I want something yummy without a million steps.

You probably already have most of this stuff in your pantry, and if not, none of it’s hard to find.

Here’s what you’ll need:

Pie crust – Store-bought is totally fine (but a homemade flaky crus bumps this recipe up for sure)
Pumpkin purée – Just the plain kind, not pumpkin pie filling
Evaporated milk – Makes the filling super creamy
Eggs – Helps everything set up nice and firm
Brown sugar – Adds that deep, cozy sweetness
Cinnamon – Can’t make pumpkin pie without it
Ground ginger – Just a little for warmth
Nutmeg – Adds that classic fall flavor
Cloves – Don’t skip it, it makes a difference
Salt – Balances all the sweet stuff out

How to Make Homemade Pumpkin Pie

1. Heat the Oven

Set your oven to 425°F so it’s good and hot by the time you’re ready to bake.

Don’t skip this or the crust can get soggy.

2. Mix the Wet Stuff

Grab a big bowl and whisk together the pumpkin, evaporated milk, and eggs until it’s smooth and creamy.

No need for a mixer, just some elbow grease!

3. Add the Spices and Sugar

Dump in the brown sugar, cinnamon, ginger, nutmeg, cloves, and salt.

Give it a good mix until it looks like pumpkin pie filling (because it is).

If your brown sugar is clumpy, smoosh it with the back of your spoon as you go.

4. Fill the Crust

Pour the filling into your pie crust slowly so it doesn’t splash over the edges.

Set the pie on a baking sheet just in case it tries to leak.

And if your crust is frozen, no need to thaw…just fill and go!

5. Bake in Two Parts

Bake at 425°F for 15 minutes, then drop the temp to 350°F and keep baking for 40–50 minutes.

The edges should be set and the center just a little wobbly.

6. Let it Cool

Once it’s out of the oven, leave it alone on the counter until it’s fully cool.

I know, it smells so good, but cutting it too early makes a mess!

Easy Pumpkin Pie That Smells Like Fall and Tastes Like Magic

This homemade pumpkin pie is the kind of recipe that makes your kitchen smell amazing and your life feel slightly more put together, even on a random weeknight.

No stress, no fuss…just the tastiest pie you’ll be glad you didn’t save for November!