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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!
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!
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 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!
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
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.
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.
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
Recipe Video
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 Notes
Recipe Nutrition
Try my other classic Thanksgiving pie recipes:
- Mom’s Pecan Pie
- Chocolate Chip Pumpkin Pie
- Elmer’s Brown Sugar Pecan Pie
- Chocolate Chip Chess Pie
- Crumb Apple Pie
These recipes will go great on your Thanksgiving table:
- Cornbread Stuffing with andouille
- Knoepfle
- Buttery Homemade Dinner Rolls
- Mom’s Thanksgiving Turkey
- Green Beans with bacon
- Or check out all my other pie recipes!
I was very much looking forward to this pie. I’ve never made my own pumpkin pie before. I was extremely disappointed as I ended up having pumpkin pudding with Cool Whip, and the only part of the crust that baked was the top part where it was flooded all the dough below the pudding Unbaked. So I was very disappointed and they were probably not use this recipe again sorry
Did you use a packaged crust? What kind? Was there a crack in the bottom? That sounds like there was a hole in your crust – then the filling can escape through it.
This pumpkin pie recipe came out perfect and delicious. I can’t believe how simple it is to make. We finished the whole pie.
So glad you enjoyed it!
This was super easy and super tasty!! It will be my go-to pumpkin pie. I added about 1/2 tsp extra pumpkin pie spice and 1 tsp vanilla bean paste.
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