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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!
this recipe really is simple and tasty! i will probably not buy store baked again.our small gathering enjoyed.be safe have fun baking for the holidays.crazy for crust pumpkin pie.
Just made this pie! Was so easy & looks so nice. Can’t wait to bring to Thanksgiving 🥧 my only comment would be to check your nutrition facts. As a dieititan at a glance could see that 1g of sugar can’t be right with an ingredient like sweetened condensed milk. Good thing calories and sugar don’t count on Thanksgiving tho! 😆
Made this tonight and it’s excellent!! Definitely on the sweet side but not excessively so. I used a frozen crust from Whole Foods and did thaw and blind bake it first. I let the frozen crust sit at room temperature for 15 minutes. Then I pricked the dough in the bottom of the pan with a fork, lined the inside of the crust with parchment paper and filled the crust (on top of the liner) with dry beans and baked at 375 degrees for 12 minutes. Then I took out the weights and liner, and baked for an additional 5 minutes. Then I added the filling and followed the rest of the recipe, doing only 30 minutes for the final bake, and probably could have done a little less. Thanks for a delicious and easy addition to the Thanksgiving festivities!
So easy and so delicious!!! Love it
This WAS easy. I have a 20 year old stove / oven, and it took about 10 minutes longer than the recipe called for to fully bake; close to one hour..
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