Easy Pumpkin Pie {5 Ingredients}

The best easy pumpkin pie recipe, homemade with 5 simple ingredients. This classic Thanksgiving dessert has a flaky butter crust and creamy spiced filling.

Thanksgiving just won't be complete without this classic pie. This recipe has been in the family for years and it always gets rave reviews. It has the perfect spiced flavor and velvety smooth texture and that homemade flavor without all the effort. It's just as popular as my  Easy Homemade Apple Pie  and my Easy Pecan Pie Recipe and of course this Easy Sweet Potato Pie.

Jump to:

• Key ingredients for best spiced pumpkin pie
• Variations
• How to make easy homemade pumpkin pie recipe from scratch?
• Tips and techniques
• Recipe FAQs
• Storage
• More pumpkin desserts
• More easy pie recipes
• Recipe

Key ingredients for best spiced pumpkin pie

• Pumpkin puree- Thick and flavorful ingredient that adds to the overall texture. Cannot be replaced with pie filling.
• Sweetened condensed milk- This is not to be confused with evaporated milk. They are not interchangeable here.
• Eggs- For best results, use large eggs at room temperature.
• Pumpkin spice- This can be found at your local grocery store or you can make your own blend.
• Pie crust- Be sure it is an unbaked, 9 inch frozen shell.

Variations

• Pumpkin spice substitute- Just make your own unique homemade spice blend composed of  cinnamon, nutmeg, ginger, allspice and cloves. You can also get adventurous and try adding cardamom or star anise.
• Add pecans- Stir in some chopped roasted pecans in the pie filling, prior to baking.
• Pie crust recipe- You can make my Homemade Flaky Butter Pie Crust, but I like to use store-bought frozen unbaked pie shells. You can also use store-bought pie crust that you roll out into the pie dish. It's just so easy and convenient especially during the holiday season!
• Make bars- Line a rectangle pan with pie crust and pour the filling on top. Spread it out and bake until filling sets. Then, let it cool and top it off with whipped cream. Slice into squares or bars and enjoy. This is how slab pie is made too.
• Mini pies- Use smaller pie dishes and bake until filling sets to enjoy mini versions. My mom likes to use mason jar lids for this.
• Fresh pumpkin- Instead of canned pumpkin, fresh pumpkin puree can easily be used. Just make sure it has a thick consistency or else your topping will be very wet and won't set upon baking.
• Crustless pie- Prepare the pie filling, as per the recipe below. However, instead of pouring it in a pie crust, simply spread it in a pie dish and bake until set.
• Other crust options- Homemade Oreo Pie Crust and Homemade Graham Cracker Pie Crust .
• Decorate- You can use store-bought pie crust to make cut out shapes and stick them on top of the pie or just the edges, prior to baking. However, remember to cover the decorations in foil halfway through baking, in order to prevent them from burning or becoming too brown. I like to bake these pretty crust shapes separately and then stick them on top of the pie with icing, prior to serving. You can also decorate with Sugared Cranberries.
• Other topping options: Instead of topping with whipped cream, serve it with swirls of Cream Cheese Frosting. You can also try my Brown Sugar Frosting, Marshmallow Frosting, or even this White Chocolate Buttercream Frosting.

How to make easy homemade pumpkin pie recipe from scratch?

1. Mix together- Pumpkin puree, eggs, condensed milk, and spices.
2. Pour- Mixture in an unbaked pie crust.
3. Bake- And let it cool completely.
4. Slice- And serve with whipped cream.

Tips and techniques

• You must use sweetened condensed milk- Evaporated milk cannot be used because it has a thinner consistency and will make the pie watery and alter the texture of the pie. Also, it's not sweet and this pie needs the sweetness from the condensed milk.
• Can I bake it at 350 degrees F? I suggest baking at 425 degrees F for the first 15 minutes and then baking at 350 degrees F for another 40-45 minutes. After testing multiple temperatures, this yielded the best results and prevents burning.
• Do not replace pumpkin puree with canned pumpkin filling- Because the baking time will need to be adjusted and some of the other ingredients will no longer be necessary. It also creates the smoothest version.
• Adjust the amount of spice- Based on your preference.
• Cover crust with foil halfway- If it starts browning too much.
• Do not add sugar- Because there is already enough sugar in the condensed milk.
• All ingredients must be at room temperature- So that they blend together smoothly and evenly.
• Homemade pumpkin spice- Combine together the following spices and store in an airtight jar and use in recipes, as needed. 2 tablespoon ground cinnamon, 1.5 teaspoon ground nutmeg, 1.5 teaspoon ground ginger, ¾ teaspoon ground cloves, ¾ teaspoon allspice.

Recipe FAQs

Storage

• Room temperature- Only leave out for serving purposes for 1-2 hours and store in the fridge at all other times.
• Fridge- Leftovers can be stored in a sealed container in the fridge for up to 2 days. 
• Freezer- Store in a sealed container in the fridge for up to 1 month. Thaw, then add frosting or whipped topping before serving.

More pumpkin desserts

• Easy Pumpkin Cake Recipe (Cake Mix)
• Pumpkin Bars (With Cream Cheese Frosting)
• Easy Pumpkin Donuts
• Pumpkin Cheesecake with Gingersnap Crust
• Pumpkin Fudge
• Pumpkin Truffles

More easy pie recipes

• No Bake Caramel Apple Pie
• French Silk Pie
• Apple Pie Cake
• Apple Crumble Pie
• Crustless Cranberry Pie

Recipe