Easy One-Bowl Pumpkin Pie with Cream Cheese Topping
A simple one-bowl pumpkin pie with a smooth custard filling inside a buttery homemade crust. Top it with a cream cheese frosting design for a finished look.
- Prep
- 20 mins
- Cook
- 1 hr
- Total
- 1 hr 20 mins
- Makes
- 12 servings
This perfect pumpkin pie comes together in one bowl and pairs a silky pumpkin custard with a simple homemade butter crust. For a fancier finish, add a cream cheese frosting design on top, which is just as easy to make!
Why You Will Love This Recipe
- it is perfect, or at least I think so
- the filling comes together in one bowl with one whisk, so no mixer is needed
- smooth and creamy all the way through
- every bite is packed with pumpkin spice flavor
- the crust can be homemade or bought at the store
- simple to put together
- a great match for fall and the holidays
- top it with a basic cream cheese frosting design
Tips for Making Pumpkin Pie
Here are a few useful pointers for this easy pumpkin pie.
Skip the Mixer. Leave your hand mixer and stand mixer in the cupboard. You only need one large mixing bowl and a whisk to make the filling. That is all!
Start With a Chilled Crust. A cold crust holds its shape in the oven and is less likely to end up with a soggy bottom. More on this further down, in the section on avoiding a soggy bottom when you do not par-bake the crust.
Watch the Baking Times. This pie bakes in two stages: 15 minutes at 425ºF, followed by 40-45 minutes at 350ºF.
Do Not Worry About a Wobble. The pie should still jiggle slightly in the center when it comes out. That is expected, since the eggs keep setting as the pie rests after leaving the oven.
Let It Cool Fully. Once the pie is out of the oven, leave it at room temperature until it is completely cool, which can take 2-3 hours. Then cover it loosely with plastic wrap and refrigerate until fully set.
Frequently Asked Questions
Can I swap out the evaporated milk for sweetened condensed milk?No. The two are easy to mix up. This pie needs evaporated milk only. Sweetened condensed milk is much thicker and much sweeter, so it will not work here.
Should I par bake my pie crust?I know skipping the par-bake is a bit of a baking taboo, but I do it anyway. I have made this pie with and without a partially baked crust, and skipping the par-bake is simply my preference. For tips on avoiding a soggy bottom without par-baking, see below!
How to Prevent a Soggy Bottom Crust Without Par-Baking
Choose a Metal Pie Plate. I own glass, ceramic, and metal plates, and the metal one gives me the least soggy bottoms.
Chill the Crust Well. Once the crust is in the plate, I freeze it for 30 minutes to 1 hour. If I am making it a day ahead, I freeze it for that first 30 minutes to 1 hour, then wrap it in several layers of plastic and keep it in the freezer overnight.
Bake on a Hot Jelly Roll Pan. I put the jelly roll pan in the oven while it preheats, then set the pie right on top of it. I started this with fruit pies and now use it for every pie. The hot pan helps the bottom crust set before the filling has a chance to make it soggy.
Brush the Bottom Crust With Egg Wash. Before adding the filling, brush a thin layer of egg wash over the unbaked crust. It creates a barrier between the crust and the filling. I do not do this every time, but it helps alongside the tips above!
To make the egg wash, whisk together one egg, OR 1 egg white plus 1 tablespoon of water, in a small bowl. Brush it onto the bottom of the unbaked crust with a pastry or silicone brush.
How to Freeze Pumpkin Pie
Freeze the pie only once it has been fully baked, cooled completely, and set. Wrap it in plastic wrap several times, then add a final layer of aluminum foil. I write what it is and the date on the foil so I know what is inside.
Frozen homemade pumpkin pies keep well for up to a month.
The best way to thaw it is the day before serving. Remove the plastic wrap and foil, then refrigerate it for 10-12 hours.
Making the Cream Cheese Frosting Design
For a decorative top on this easy pumpkin pie, I strongly recommend this simple cream cheese frosting design tutorial. You only need a few tools, and no prior experience is needed!
More Pumpkin Desserts to Try
Easy One-Bowl Pumpkin Pie with Cream Cheese Topping
This pumpkin pie is simple to make in one bowl and features a smooth custard in a buttery homemade crust. For a finishing touch, add a cream cheese frosting design on top. It is easy to do!
- Prep
- 20 mins
- Cook
- 1 hr
- Total
- 1 hr 20 mins
- Makes
- 12 servings
Ingredients
Homemade Pie Crust (makes 2, 9-inch pie crusts – you only need one)
- 2 cups All-Purpose Flour
- 1 tsp Salt
- 6 tbsp Unsalted Butter, cold and cut into cubes
- 1/2 cup Vegetable Shortening, cold and cut into cubes
- 4-6 tbsp Ice Cold Water
Pumpkin Pie Filling
- 15 oz Pumpkin Puree
- 12 oz Evaporated Milk
- 2 Large Eggs, room temperature
- 3/4 cup Granulated Sugar
- 1/2 tsp Salt
- 1 tsp Pumpkin Pie Spice
- 1 tsp Ground Cinnamon
Egg Wash
- 1 Large Egg, whisked
Method
- In a large bowl, use a pastry blender (or two forks) to cut together the all-purpose flour, salt, cold cubed butter, and cold vegetable shortening until the pieces are pea-sized. Slightly larger pieces are fine, too!
- Mix in 1 tablespoon of the ice-cold water with a spatula or your hands, then keep adding ice-cold water 1 tablespoon at a time until the dough holds together and is no longer crumbly. If any crumbs remain, add just a tiny bit more cold water so they blend in.
- Shape the dough into a ball, set it on a lightly floured, clean surface, and cut it in half with a pastry cutter. Flatten each half into a disc 1″ to 1 1/2″ thick, wrap each one tightly in plastic wrap twice, and chill in the coldest part of the fridge (usually the back) for at least 1 hour.
- Fit the crust into a 9-inch pie plate and crimp the edges in whatever style you like. Chill it in the freezer for 30 minutes to 1 hour.
- Set an oven rack in the 2nd position from the top, just above the middle. Put a jelly roll pan or baking sheet on it and preheat the oven to 425ºF.
- In a large bowl, whisk together the canned pumpkin puree, evaporated milk, 2 eggs, granulated sugar, salt, pumpkin pie spice, and ground cinnamon until smooth.
- Pour the filling into the chilled crust. Using a pastry brush, lightly coat the crimped edges with egg wash. You will not need all of it.
- Set the pie directly on the hot jelly roll pan or baking sheet in the oven. Bake at 425ºF for 15 minutes.
- Lower the oven to 350ºF and bake another 40-45 minutes. If the crust browns too fast, cover the edges with a silicone pie crust shield, strips of aluminum foil, or a sheet of foil with a hole cut in the center.
- Take the pie out when the center still has a little jiggle.
- Remove it from the oven and let it cool and set on a wire rack for at least 2-3 hours. Then cover it loosely with plastic wrap and refrigerate until chilled.
Baker’s notes
- This homemade pie crust recipe gives 2, 9 inch pie crusts. You can use the 2nd one to make another pumpkin pie or freeze it for another pie.
- Adapted from a St. Stephen's Church cookbook and Libby's recipe.
