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Written ByDorothy Kern
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This EASY Pumpkin Pie 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!
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Easy Pumpkin Pie Recipe everyone loves
Come holiday time, it’s really important for me to celebrate with my friends as well as my family, which is why I love hosting Friendsgiving. Have you ever attended a Friendsgiving? Let’s be honest: holidays with friends have less drama than those with family, am I right? I look forward to ours every year!
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.
If you think you can’t make pie, think again – this pumpkin pie will be a success no matter what!
Why you’ll love this recipe
This pie is a dessert with a spiced pumpkin-based custard filling. Even if you don’t love a cooked custard pie, I urge you to try this one. It’s smooth and creamy and more like a thick pudding!
Best Crust for Pumpkin Pie
Honestly, I love my all butter 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 a refrigerated crust like I did
- 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 a can of 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!
Using sweetened condensed milk in pumpkin pie makes it thicker and smoother than using evaporated milk.
PRO TIP
How to make EASY 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!
FAQs
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.
Does homemade pumpkin pie need to be refrigerated?
Yes you must refrigerate pumpkin pie. Cover it tightly with plastic wrap and chill for up to 3 days.
Can pumpkin pie be frozen?
Yes it can! Cool completely then wrap with plastic wrap and freeze for up to a month.
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.
Easy Pumpkin Pie Recipe
4.96 from 157 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 minutes minutes
Cook Time 50 minutes minutes
Total Time 1 hour hour
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
Serving: 1slice | Calories: 120kcal | Carbohydrates: 11g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 53mg | Sodium: 253mg | Potassium: 40mg | Fiber: 1g | Sugar: 1g | Vitamin A: 96IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern
Did you try this recipe? Click the stars to rate the recipe below
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!
Last Updated on October 14, 2022
Dorothy Kern
Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.
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47 Comments
Super easy and fast to make, and it was delicious!!
ReplyI made this recipe, and idk what I did wrong, but it turned out like a brick – heavy and very unpleasant. What could it be? I LUV pumpkin pie, and I LUV easy!
ReplyDid you substitute anything? Did you use evaporated milk instead of sweetened condensed? Did you over bake it?
ReplyCan’t wait to try this recipe! How should I adapt if I have deep dish (9″) pie pans?
ReplyYou may want to do 1.5 the recipe, or double it and fill the crust almost full and make mini pies with the leftover. A deep dish with the recipe as written will be too empty.
ReplyActually it was a perfect fit. I also did homemade pie puree instead of canned.
I made one last week and just put another in the oven. This is a really good pie!
ReplyI didn’t write “amore” it was auto corrected I mean A LOT LONGER🤣
ReplyIt was so easy but mine took amore longer than expected it was like 1hr. I’m pretty sure it’s my oven!! Now sure how long to cook it for but can’t wait to try it!
ReplyFeatured In
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