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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

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.

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!


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


  • 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


  • 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

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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Recipe Rating


  1. This was my first time making a pumpkin pie and all I can say is… WOW. This was such a delicious, quick and easy recipe to make! I will most definitely be making this again. The next time I make it, I’ll end up making my own crust instead of buying the store bought crust. Warning, if you are a huge fan of pumpkin pie… good luck putting this down! You might eat the whole pie in one sitting, lol. Thank you for this wonderful recipe!

  2. This pie turned out great. I used ginger, allspice,nutmeg and cinnamon and added a little extra but this pie was so creamy and smooth I couldn’t stop eating it.

  3. Turned out great, everyone loved it. Will continue to use this recipe (thank you). Very silky smooth pumpkin flavor. Cooked it for nearly 50 minutes.

  4. I don’t know what I did wrong! I made this tonight for Thanksgiving, and it was just terrible. We ended up throwing the pie away. It tasted like a salty sweet potato. This Thanksgiving was just me and my husband, so I only made this dessert. So sad that we didn’t have anything else to eat after dinner. Any suggestions on how I could be successful next time? Thank you!

    1. I have no idea what happened there – did you make any substitutions? Did you make sure to use sweetened condensed milk and not evaporated?

  5. this recipe really is simple and tasty! i will probably not buy store baked again.our small gathering safe have fun baking for the holidays.crazy for crust pumpkin pie.

  6. 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! 😆

  7. 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!

  8. 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..