Seriously Easy Pumpkin Pie Recipe

Name: Easy Pumpkin Pie Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 1 refrigerated pie crust, (from a pack of two (or use a frozen crust)); 1 15 ounce can pumpkin puree; 1 14 ounce can sweetened condensed milk; 2 large eggs; 1/2 teaspoon salt; 2 teaspoons pumpkin pie spice; Whipped cream, (for serving)

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This EASY Pumpkin Pie Recipe is the best and easiest ever! It’s the PERFECT pumpkin pie recipe and has just 6 ingredients. This is a NO FAIL pie that will be perfect every time! If you don’t think you can make pumpkin pie, think again: you CAN make this one!

slice of pumpkin pie on white plate with whipped cream and fork

The Pumpkin Pie Recipe everyone loves

Pumpkin pie is one of the best traditional Thanksgiving desserts, if you ask me. My mom’s pumpkin pie is delicious but I love this one more because it’s so easy. It’s the BEST pumpkin pie recipe you’ll ever eat – and it tastes like the holidays!

If you’re hosting the holiday this year, try this pie recipe: it’s foolproof and you can make it even if you’ve never made pie before!

The name of this pie says it all: it really is the easiest pie ever! With just 6 ingredients (including a refrigerated pie crust) it’s made in no time at all. It’s smooth and creamy and more like a thick pudding! The texture is similar to my buttermilk pie recipe.

If you think you can’t make pie, think again – this pumpkin pie will be a success no matter what!

pie with dollops of whipped cream and slice missing

Best Crust for Pumpkin Pie

Honestly, I love my all butter homemade pie crust recipe, but one of the things I hear most often from readers and friends is that pie crust is hard to make from scratch. It’s really not that hard if you use my recipe, but I get it.

Use refrigerated crust store-bought crusts (I prefer Pillsbury brand)
Use a frozen pie crust
You could also use a graham cracker crust instead!

ingredients in pumpkin pie with words on photo

Ingredients Needed

What’s so easy about this Pumpkin Pie with sweetened condensed milk? For one, there are only 6 ingredients. One of those is the pie crust, so the custard filling only has 5 ingredients:

Sweetened Condensed Milk: Get regular, not fat free, and make sure it’s NOT evaporated milk. This gives the liquid and the sweetness the pie needs. Since you’re using sweetened condensed milk you don’t need to add any brown sugar or granulated sugar!
Pumpkin Puree: You’re going to use canned pumpkin – not a can of pumpkin pie filling.
Eggs: Use large eggs
Salt: Just a bit as a flavor enhancer
Pumpkin Pie Spice: This gives it all the pumpkin pie flavor! DIY Pumpkin Spice is a mixture of cinnamon and other spices.

How to make Pumpkin Pie

Whisk all ingredients in a large bowl.
Place your pie crust in a pie dish (9-inch).
Add the pie filling to the crust.
Bake!

How do you know when pumpkin pie is ready?

The custard bakes for a long time in this pie, almost an hour! You’ll know it’s done when the edges just start to puff and crack and the center is no longer wet or liquidy. There may be a little jiggle when it’s done, but it will set up as it cools.

To make sure your crust is done completely, it’s important that you bake the pie at 425°F for 10 minutes then lower your oven temperature for the rest of the bake time.

I like to use a pie crust shield (or cover the edges of the pie with foil) to make sure the crust doesn’t overcook.

Cool the pie completely, then chill it before serving. We love serving it with whipped cream!

Storing and Making Ahead

You must refrigerate pumpkin pie. Cover it tightly with plastic wrap and chill for up to 3 days. It’s the perfect pie to make ahead – you can make it a day or two before serving. Can pumpkin pie be frozen? Yes – cool completely then wrap with plastic wrap and freeze for up to a month.

FAQ

What makes pumpkin pie watery on top?

If you’re noticing liquid on top of your pumpkin pie while it’s still warm or right out of the oven it means that it’s been over baked. It means the proteins in the custard have thickened too much. If you’re noticing this after chilling, that’s normal condensation.

Is Evaporated milk or condensed milk better for pumpkin pie?

For this recipe you must use sweetened condensed milk. There is no additional sugar in the recipe so the milk is where all the sweetness comes from. You can swap evaporated milk in place or milk or cream in regular pumpkin pie recipes with added granulated and/or brown sugar.

What do I use if I don’t have pumpkin pie spice mix?

Use 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon cloves, 1/4 teaspoon nutmeg. You can also add 1/4 teaspoon allspice.

Easy Pumpkin Pie Recipe

4.96 from 159 votes

This Pumpkin Pie is the best and easiest ever! It's a simple pumpkin pie recipe that's made with condensed milk and has just 6 ingredients! Basically, this is a NO FAIL pie that will be perfect every time!

Prep Time 10

Cook Time 50

Total Time 1

Yield 8 slices

Serving Size 1 slice

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Ingredients

▢ 1 refrigerated pie crust, from a pack of two (or use a frozen crust)
▢ 1 15 ounce can pumpkin puree
▢ 1 14 ounce can sweetened condensed milk
▢ 2 large eggs
▢ 1/2 teaspoon salt
▢ 2 teaspoons pumpkin pie spice
▢ Whipped cream, for serving

Instructions

Preheat oven to 425°F.
Place pie crust in 9-inch pie plate and crimp edges as desired. Chill until ready to fill.
Whisk pumpkin, sweetened condensed milk, eggs, salt, and pumpkin pie spice. Pour into prepared pie crust. Place pie crust on a baking sheet. Cover edges with foil strips or a pie shield.
Bake at 425°F for 10 mintues then lower the temperature to 350°F and bake for an additional 30-40 minutes or until the pie looks almost set – it will be a teeny bit jiggly in the center but not liquidy. The edges may start to crack slightly.
Remove from oven and let cool, then chill before serving.
Store covered in the refrigerator for up to 3 days. You can freeze this pie for up to one month.

Recipe Video

Recipe Notes

When using refrigerated pie crust, be sure to let it sit out for about 10 minutes before trying to unroll it or it will rip. You can also use a frozen crust for this pie, just keep it frozen until ready to fill. Or try a graham cracker crust!

Recipe Nutrition

Nutritional information not guaranteed to be accurate

Course Dessert

Cuisine American

Author Dorothy Kern