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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!

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

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!

Why This Recipe Works

I’ve made this recipe too many times to count and it works every time!

  • 5 ingredients plus a store bought crust
  • Mixes up and is in the oven in under 5 minutes
  • Sets perfectly, smooth and creamy like pudding or my buttermilk pie recipe.
ingredients in pumpkin pie with words on photo

Pumpkin Pie Ingredients

  • 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, so you can use a refrigerated crust or a frozen pie shell (or even a graham cracker crust).
  • 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.
pie with dollops of whipped cream and slice missing

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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!

4.95 from 176 votes

Easy Pumpkin Pie Recipe

By: Dorothy Kern
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
Servings: 8 slices
slice of pumpkin pie on white plate with whipped cream and fork
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Ingredients

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.

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!

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

Nutrition information is automatically calculated, so should only be used as an approximation.

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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.

pumpkin pie ingredients in large bowl.
pumpkin mixture in pie crust

How to make Easy Pumpkin Pie

  1. You can simply add all the ingredients to a large bowl all at once.
  2. The filling will fill a 9-inch pie crust. The filling is thick.

FAQ

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.

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.

What do I use if I don’t have pumpkin pie spice mix?

Use 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon cloves, 1/4 teaspoon nutmeg. You can also add 1/4 teaspoon allspice.

Try my other classic Thanksgiving pie recipes:

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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4.95 from 176 votes (140 ratings without comment)

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112 Comments

  1. 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.

    Reply

  2. 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! 😆

    Reply

  3. 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!

    Reply

  5. 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..

    Reply