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

Table of Contents

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!

pie with dollops of whipped cream and slice missing

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 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 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
pie with dollops of whipped cream

How to make EASY Pumpkin Pie

  1. Whisk all ingredients in a large bowl.
  2. Place your pie crust in a pie dish (9-inch).
  3. Add the pie filling to the crust.
  4. Bake!
slice of pumpkin pie

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.

whole pumpkin pie

Easy Pumpkin Pie Recipe

4.97 from 107 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
Cook Time 50 minutes
Total Time 1 hour
Yield 8 slices
Serving Size 1 slice
Save RecipeRate RecipePrint Recipe

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:

These recipes will go great on your Thanksgiving table:

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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36 Comments

  1. I made this for Thanksgiving, my husband (of 37 years) said it’s the best pumpkin pie he’s ever eaten. Naturally, I’m making it again for Christmas. Thanks

    Reply

  4. I been craving pie, there’s isn’t any at any store; not even frozen. I stumbled upon this gem! Super easy, the hardest part is baking & waiting. Its so good … not even annoyed that It’s 12:24 am on a summer night. Will become my new dessert to take during the holidays. Thank you for sharing!

    Reply

  5. These pumpkins pies are so delicious! I used this recipe last year and this year I need to make 2, can I bake both at the same time?

    Reply

  6. Hi My Name Is Rachel Jacobs, I Like This Recipe, If I Was Going To Make This Pie Tomorrow, Saturday, October 9th, 2021, For Thanksgiving Dinner, This Sunday, October 10th, Would Be Good, I Am Asking Because The Last Step, Step 6, Said Should Be Refrigerated For Up To 3 Days. Is The Pie Filling, Better When It Been Sitting In The Fridge, For Up To 3 Days?

    Sincerely,
    Rachel Jacobs

    Reply

  7. Was craving a pumpkin pie and saw this recipe. I was skeptical, but wow. I was wrong. Smooth and yummy. Will make this again! Soon, too. 🙂

    Reply

  8. Love this recipe. I used evaporated milk w/ truvia instead of sweetened condensed milk but the recipe was still delicious. Thank you!!!

    Reply