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whole pumpkin pie
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Easy Pumpkin Pie

This EASY 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!
Course Dessert
Cuisine American
Keyword pie, pumpkin, thanksgiving
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 slices
Calories 120kcal
Author Dorothy Kern
Cost $5

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.

Video

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