Our Easiest Pumpkin Pie Ever


We sent our test kitchen on a mission to create the tastiest, easiest pumpkin pie recipe on the planet.

Hands On Time:
15 mins
Total Time:
2 hrs 15 mins
8 servings

We sent our Southern Living test kitchen on a mission to find the easiest, tastiest 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.

Using only seven ingredients, this pumpkin pie punches more than its weight in flavor. We went with a Southern staple, buttermilk, to give it creaminess and a tangy twist that can't be beat, and we skipped the pumpkin spice for cinnamon and a touch of vanilla. The combination mellows into a perfect spiced pumpkin flavor that doesn't overwhelm the senses.

Since pumpkin pie is really all about the filling and, if so inclined, homemade whipped cream, we also slipped in a time-saving ingredient: refrigerated piecrust.

Cooking for Thanksgiving is like running a marathon at full sprint. Casseroles, biscuits, turkey, gravy, and all those pies? 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.

Our Easiest Pumpkin Pie Ever
Greg Dupree; Styling: Heather Chadduck Hillegas


  • 1 (14.1 oz.) package refrigerated piecrusts

  • 1 1/2 cups plus 2 Tbsp. buttermilk, divided

  • Parchment paper

  • 1 (15 oz.) can pumpkin

  • 3/4 cup sugar

  • 1/2 teaspoon kosher salt

  • 2 teaspoons ground cinnamon

  • 1 tablespoon vanilla extract

  • 2 large eggs

  • 1 large egg yolk


  1. Preheat oven to 425°F. Fit 1 piecrust into a 9-inch metal pie pan according to package directions, pressing the excess dough onto rim of pie pan. Cut shapes from remaining piecrust to use around pie edge. (We used a 1/2-inch round cutter.) Brush 1 Tbsp. buttermilk around pie edge; arrange shapes around pie edge, pressing to adhere. Brush shapes with 1 Tbsp. buttermilk. Prick bottom and sides of piecrust 8 to 10 times with a fork. Line piecrust with parchment paper, and fill with pie weights. Bake 15 minutes.

  2. Whisk together pumpkin, next 6 ingredients, and remaining 1 1/2 cups buttermilk in a large bowl. Pour mixture into piecrust.

  3. Bake at 425°F for 10 minutes. Reduce heat to 325°F, and bake 35 to 40 more minutes or until edge of filling is slightly puffed and center is slightly jiggly. Cool on a wire rack 1 hour. Store in refrigerator up to 2 days.

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