Simple Pumpkin Pie Recipe

Easy Pumpkin Pie Recipe


Crust -
  • 1 cup flour
  • 1/2 tsp salt
  • 1 stick frozen cubed butter
  • 1 egg yolk
  • 3 tbs ice cold water

Cream Cheese Filling -
  • 1 (8 oz) cream cheese, softened
  • 3 tbsps confectioners’ sugar
  • 1/2 tsp vanilla extract

Pumpkin Filling -
  • 1 2/3 cups heavy whipping cream
  • 1 1/2 cups canned pumpkin
  • 2 eggs, lightly beaten
  • 3/4 cup sugar
  • 1 3/4 tsp pumpkin pie spice


Crust - In a food processor (e.g. Cuisinart Prep 9), pulse 1 cup flour, 1/2 tsp salt and 1 stick frozen cubed butter until the butter chunks are as big as peas.  Turn On, add egg yolk and cold water through tube.  Mix until blended, then form into disk.  Set aside in refrigerator until ready to use.

Preheat oven to at 350 deg F.

Cream cheese filling - In a small mixing bowl, beat the cream cheese, confectioners’ sugar, and vanilla until smooth. Pour and spread into the cold crust shell.

Pumpkin filling - In a separate bowl, whisk heavy whipping cream, canned pumpkin, eggs, sugar, and pumpkin pie spice until smooth. Pour over cream cheese layer. Cover edges loosely with foil.

Bake at 350° for 70-80 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. Store in the refrigerator.

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