The best easy pumpkin pie recipe, homemade with 5 simple ingredients. This classic Thanksgiving dessert has a flaky butter crust and creamy spiced filling.
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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.
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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?
- Mix together- Pumpkin puree, eggs, condensed milk, and spices.
- Pour- Mixture in an unbaked pie crust.
- Bake- And let it cool completely.
- 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
The filling will slightly darken on top and the top would look a bit puffed up. If you're still unsure, stick a toothpick in the center to see if it comes out mostly clean.
This usually happens due to over-baking. The protein in eggs tightens up, and as it cools, it causes cracks.
A cracked pie might not look pretty but it still tastes good. Just cover it in whipped cream and serve. No one can even tell.
The filling has not been baked long enough to set. Another reason could be that there is an inaccuracy in your measurements and you added too much liquid in your recipe.
Some people also like to Blind Bake Pie Crust first and that's the easiest solution.
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
Recipe
Easy Pumpkin Pie (5 Ingredients)
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Ingredients
- 1 can Pumpkin puree 15 oz. can
- 1 can Sweetened condensed milk 15 oz. can
- 2 Eggs Large
- 1 tablespoon Pumpkin pie spice
- 1 Pie crust Unbaked, Frozen shell, 9 inches
Instructions
- In a large mixing bowl, add pumpkin puree, condensed milk, eggs, pumpkin pie spice and mix until smooth.
- Pour this pumpkin filling in the pie crust.
- Bake at 425 degrees F for 15 minutes. Then, reduce the temperature to 350 degrees F and bake for an additional 40-45 minutes or until pie is set and an inserted knife or toothpick in the center comes out clean.
- Let it cool completely at room temperature.
- Then, serve with whipped cream and enjoy!
Video
Notes
- Condensed milk cannot be replaced with evaporated milk because evaporated milk is thinner and not sweetened. They are not interchangeable.
- If the pie crust edges are becoming too brown but the filling still needs time to cook, simply cover the crust sides with aluminum foil and continue baking.
- Leftovers can be stored in a sealed container in the fridge for up to 2 days.
- Read additional variations and tips above.
Nutrition
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
Jen
It's not Thanksgiving without pumpkin pie! Seriously my favorite dessert of the season!
Jamielyn
This looks SO easy and delicious! That pumpkin pie filling has the perfect texture!
Amanda
Such an amazing easy recipe on one of the classic and my all time favorite desserts !!
Alyssa Brantley
You just can't have Thanksgiving without a pumpkin pie! This one looks so delicious! Love how easy it is to make!
Leslie
I've used this recipe every year for pumpkin pie since I discovered it here. Super easy, especially when I'm running around cooking everything else. And my step-son who likes pumpkin pie but is picky about the flavor, LOVES it as do we. Thank you for this!
Katerina
Absolutely gorgeous!! Perfect for the holidays!
Toni
I love this! Looks and sounds so easy to make!
Jessica
This is the perfect holiday pie!
Amber
Can I bake a pumpkin pie at 350 degrees?
I suggest baking at 425 degrees for the first 15 minutes and then baking at 425 degrees for another 40-45 minutes. After testing multiple temperatures, this yielded the best results
Abeer Rizvi
No, I don't recommend that for this recipe because you will have to alter the baking time, if you change the temperature and I haven't tested that.
Jacqueline
If using a refrigerator pie dough when should I cover the edges with a tin foil?
Abeer Rizvi
You cover it when the edges are perfectly baked and golden brown and you don't want them to over-brown. All ovens are slightly different. So, keep a close eye halfway through the baking time.
Just.that.guy
Yo, ur "substitute"for pumpkin pie spice is just the ingredients of what pumpkin pie spice is...?
Abeer Rizvi
Yes, you can either buy the pre-made spice mix or make it yourself at home. Most people have those individual spices in their pantry.
Nancee Krieger
Seriously I’ve been working too hard making other
PP recipes. This one is SIMPLE and tastes great!
The condensed milk makes all the difference!
Thank you for making my baking day much easier!
Abeer Rizvi
I am super happy to hear that!
beverly smith
In this recipe you begin by saying bake the pumpkin pie for 15 min at 425 degrees.Then down to actual recipe you say bake 15 min at 425 then turn down to 350 for another 40-50 minutes. Which way did you intend?
Abeer Rizvi
There was a typo in the paragraph in the beginning which I have fixed (thanks). Please follow what it says in the recipe card. Start at 425 degrees F and then bring it down to 350 degrees F.
Jasper Barfield
I'd just like to tell everyone that the (can of condensed milk) -CAN BE EASILY REPLACED-
'by substituting it with approximately 1/3 cup white sugar mixed very warm 2% or fat free milk and after your sugar and milk mixture has returned to room temperature you need 2 to 3 medium to large eggs, separate the yolks from the white of the eggs [do what u want with the whites of the eggs, but now you'll need to add each yolks separate and mix briskly with a whisk until each egg yolk has mixed and become a homogeneous liquid.
I PROMISE YOU THAT MY SUBSTITUTE WILL HELP with the setting of the pie as it cooks.
AND YOU'LL NEVER WASTE YOUR MONEY ON ANOTHER CAN OF SWEETENED CONDENSED KILK.
Raggetyass
I am 85 and a widower for 8 years. I used this recipe to bake my first pie ever. A friend gave me some pumpkins and I made my own puree. A little less firm than I would like but my puree may have been a little too wet. Flavor was out of this world. Thank you for this easy recipe.