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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

  2. 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!

    Reply

  3. 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.

    Reply

  4. 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.

    Reply

  5. 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!

    Reply

    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?

      Reply