Easy Pumpkin Pie Recipe {5 Ingredients}
The best easy pumpkin pie recipe, made with 5 simple ingredients. This classic Thanksgiving dessert is loaded with spices, has flaky crust & creamy filling.
Thanksgiving just won’t be complete without this delicious classic pumpkin pie. This recipe has been in the family for years and it always gets rave reviews. It’s just as popular as my Easy Homemade Apple Pie and my Easy Pecan Pie Recipe and everyone is always asking for the recipes.
This is the best pumpkin pie recipe ever!
It has the perfect spiced flavor and velvety smooth texture and that homemade flavor without all the effort.
How to make pumpkin pie from scratch? How do you make homemade pumpkin pie?
- Prepare the pie filling by mixing 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.
Can I bake a pumpkin pie 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.
Does pumpkin pie need to be refrigerated?
Yes, leftovers should be refrigerated to prevent it from going bad.
Tips for easy Thanksgiving pie recipe
- 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.
- Adjust the amount of spice, based on your preference.
- 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.
- If the pie crust edges are becoming too brown and the filling still hasn’t set, cover the crust sides with foil to prevent them from burning.
- Do not add additional sugar in this recipe 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.
- Please note that there are 2 baking temperatures. I bake at high first to speed up the baking process but then lower it to prevent burning.
Pumpkin pie ingredients- Only 5!
- Pumpkin puree
- Condensed milk
- Eggs
- Pumpkin pie spice
- Pie crust
Canned pumpkin pie filling vs. Filling from scratch
Instead of canned filling, I recommend using only pumpkin puree because it creates the smoothest creamiest texture. This filling is made from scratch by combining together just 4 ingredients: pumpkin puree, eggs, condensed milk and spices.
Crustless pumpkin 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.
How to make pumpkin pie spice recipe? What is in pumpkin pie spice?/ Homemade pumpkin pie 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
Pumpkin pie spice substitute
Homemade spice blend, composed of cinnamon, nutmeg, ginger, allspice and cloves, is a great substitute.
Pumpkin pecan pie
Stir in some chopped roasted pecans in the pie filling, prior to baking.
Pumpkin pie crust recipe
You can make a homemade 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! You can also use a homemade graham cracker crust or even an Oreo crust!
Pumpkin pie bars
Line a rectangle pan with pie crust and pour the pumpkin 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 pumpkin slab pie is made too.
Cream cheese pumpkin pie
Instead of topping this pie with whipped cream, serve it with this cream cheese frosting.
Pumpkin pie with sweet condensed milk vs Pumpkin pie with evaporated milk
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.
Pumpkin pie cupcakes
Cut out small circle pieces of store-bought pie crust and place them in the cupcake pans. Pour the filling on top and bake until filling sets to enjoy mini pies.
Fresh pumpkin pie
Instead of canned pumpkin, fresh pumpkin puree can easily be used.
Other Pumpkin Recipes
- Easy Pumpkin Cake Recipe with Cake Mix
- Pumpkin Bars with Cream Cheese Frosting
- Easy Pumpkin Donuts Recipe
- Pumpkin Cheesecake with Gingersnap Crust
- Pumpkin Fudge with Gingersnap Crust
- Pumpkin Truffles
Other pie recipes
- Easy Caramel Apple Pie
- Homemade Oreo Pie Crust
- Homemade Graham Cracker Pie Crust
- Chocolate Pecan Pie Bars
- French Silk Pie
- Boston Cream Pie Cupcakes
- Apple Pie Cake
Easy Pumpkin Pie Recipe
Ingredients
- 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
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 for 15 minutes. Then, reduce the temperature to 350 degrees and bake for an additional 40-45 minutes or until pie is set an inserted knife in the center comes out clean.
- Let it cool completely at room temperature. Then, serve with whipped cream and enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 2 days.
Nutrition
Until next time, tata my lovelies!
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.
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.