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---
title: How to Make an Easy Pumpkin Pie
description: No Thanksgiving is complete without a pumpkin pie, so make sure your pie crust is crispy by using a metal pie pan.
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article:modified_time: 2026-04-13T09:03:57.040Z
og:title: This Easy Pumpkin Pie Recipe Is the Perfect Last-Minute Gift
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![](https://static.time.com/v3/assets/bltea6093859af6183b/bltd2222125582b1014/6988af77524fc0d7b7dfa544/easy-pumpkin-pie-recipe.jpg?branch=production&width=1200&quality=75&auto=webp&crop=16:9)


# This Easy Pumpkin Pie Recipe Is the Perfect Last-Minute Gift

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by 

[MyRecipes](https://time.com/author/myrecipes/)


## MyRecipes


Nov 24, 2016 1:00 PM UTC

![Homemade oldfashioned open round pumpkin pie on old painted wood](https://static.time.com/v3/assets/bltea6093859af6183b/bltd2222125582b1014/6988af77524fc0d7b7dfa544/easy-pumpkin-pie-recipe.jpg?branch=production&width=1200&quality=75&auto=webp&crop=3:2)

Homemade oldfashioned open round pumpkin pie on old painted wood table copyspace overhead view

Homemade oldfashioned open round pumpkin pie on old painted wood table copyspace overhead view Getty Images

by 

[MyRecipes](https://time.com/author/myrecipes/)


## MyRecipes


Nov 24, 2016 1:00 PM UTC

TIP: For a crisp crust (no more soggy bottom!), use a metal pie pan and prebake your crust with pie weights.

## Yield:

Makes 8 servings

Total time: 2 Hours, 15 Minutes

**_Read more:_** [_How to Make Classic Cranberry Sauce_](http://www.myrecipes.com/recipe/classic-cranberry-sauce)

### Ingredients

* 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

* 2 teaspoons ground cinnamon

* 1/2 teaspoon kosher salt

* 1 teaspoon vanilla extract

* 2 large eggs

* 1 large egg yolk

**_Read more:_** [_How to Make_ ](http://www.myrecipes.com/recipe/pumpkin-cheesecake-6)[_Pumpkin Cheesecake_](http://www.myrecipes.com/recipe/pumpkin-cheesecake-6)

### Preparation

1\. Preheat oven to 425°. Fit 1 piecrust into a 9-inch metal pie pan according to package directions, pressing 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° for 10 minutes. Reduce heat to 325°, 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.


**_Read more:_** [_How to Make Pumpkin Pie with Vanilla Whipped Cream_](http://www.myrecipes.com/recipe/pumpkin-pie-with-vanilla-whipp)

_This_ [_article_](http://www.myrecipes.com/recipe/our-easiest-pumpkin-pie-ever) _originally appeared on_ [_MyRecipes.com_](http://www.myrecipes.com)

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