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.

Easy Pumpkin Pie With Flaky Butter Pie Crust on White Dish.

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 pie spice- This can be found at your local grocery store or you can make your own.
  • Pie crust- Be sure it is an unbaked, 9 inch frozen shell.


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 a 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.

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 decorations 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.

Other topping options: Instead of topping with whipped cream, serve it with this Cream Cheese Frosting. It creates a subtle cheesecake version. You can also try my Brown Sugar Frosting, Marshmallow Frosting, or even this White Chocolate Buttercream Frosting.

Classic Homemade Pumpkin Pie From Scratch With One Slice Removed in Foil Tray.

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? I suggest baking at 425 degrees for the first 15 minutes and then baking at 350 degrees for another 40-45 minutes. After testing multiple temperatures, this yielded the best results and prevents burning.

Do not replace condensed milk with evaporated milk– Because evaporated milk is thinner and not sweet and the results are entirely different.

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- To prevent it from getting too brown or even burned.

Do not add additional 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 tbsp Ground cinnamon, 1.5 tsp Ground nutmeg, 1.5 tsp Ground ginger, 3/4 tsp Ground cloves, 3/4 tsp Allspice.

Fork Full of Pie- Closeup Shot.

Recipe FAQs

How do you know pie is done baking?

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.

Why did my pie crack?

This usually happens due to over-baking. The protein in eggs tightens up, and as it cools, it causes cracks.

How to fix a cracked pie?

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.

Why is my pie so wet and moist?

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.

How do you keep the bottom crust of pie from getting soggy?

Some people also like to Blind Bake Pie Crust first and that’s the easiest solution.

Best Thanksgiving Pie on Wood Background- Overhead Shot.


Room temperature– Only leave out for serving purposes 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.

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Easy Pumpkin Pie With Flaky Butter Pie Crust on White Dish.
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Easy Pumpkin Pie (5 Ingredients)

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
The best easy pumpkin pie recipe, homemade with 5 simple ingredients from scratch. This classic Thanksgiving dessert has a flaky butter crust and creamy spiced filling.
Yield: 8 Slices


  • 1 can Pumpkin puree, 15 oz. can
  • 1 can Sweetened condensed milk, 15 oz. can
  • 2 Eggs, Large
  • 1 tbsp Pumpkin pie spice
  • 1 Pie crust, Unbaked, Frozen shell, 9 inches


  • 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!


  • 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.


Calories: 292kcal, Carbohydrates: 42g, Protein: 7g, Fat: 11g, Saturated Fat: 4g, Cholesterol: 57mg, Sodium: 168mg, Potassium: 333mg, Fiber: 2g, Sugar: 28g, Vitamin A: 8460IU, Vitamin C: 3.7mg, Calcium: 169mg, Iron: 1.7mg
Course: Dessert
Cuisine: American
Calories: 292
Author: Abeer Rizvi

19 comments on “Easy Pumpkin Pie {5 Ingredients}”

  1. 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.

  2. 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.5 stars

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