Easy Pumpkin Pie Recipe {5 Ingredients} - CakeWhiz

Easy Pumpkin Pie Recipe {5 Ingredients}

This post may contain affiliate links. Please read my disclosure policy.

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.

Easy Pumpkin Pie Recipe From Scratch

How to make pumpkin pie from scratch? How do you make homemade pumpkin pie?

  1. Prepare the pie filling by mixing 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.

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.

Does pumpkin pie need to be refrigerated?

Yes, leftovers should be refrigerated to prevent it from going bad.

Classic Homemade Pumpkin Pie Recipe

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!

  1. Pumpkin puree
  2. Condensed milk
  3. Eggs
  4. Pumpkin pie spice
  5. 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.

Best Pumpkin Pie Recipe- 5 Simple Ingredients

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.

How to Make Pumpkin Pie From Scratch

Other Pumpkin Recipes

Other pie recipes

Easy Homemade Pumpkin Pie Recipe From Scratch
Print
5 from 6 votes

Easy Pumpkin Pie Recipe

Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

The best easy pumpkin pie recipe, made with 5 simple ingredients. This classic Thanksgiving dessert is loaded with spices, has flaky crust & creamy filling.

Servings: 8 Slices
Course: Dessert
Cuisine: American
Calories: 292 kcal
Author: CakeWhiz

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

  1. In a large mixing bowl, add pumpkin puree, condensed milk, eggs, pumpkin pie spice and mix until smooth. 

  2. Pour this pumpkin filling in the pie crust. 

  3. 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. 

  4. Let it cool completely at room temperature. Then, serve with whipped cream and enjoy!

Recipe Notes

  • Read all my tips above. 
  • Leftovers can be stored in a sealed container in the fridge for up to 2 days. 
Nutrition Facts
Easy Pumpkin Pie Recipe
Amount Per Serving
Calories 292 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 4g 20%
Cholesterol 57mg 19%
Sodium 168mg 7%
Potassium 333mg 10%
Total Carbohydrates 42g 14%
Dietary Fiber 2g 8%
Sugars 28g
Protein 7g 14%
Vitamin A 169.2%
Vitamin C 4.5%
Calcium 16.9%
Iron 9.5%
* Percent Daily Values are based on a 2000 calorie diet.

Until next time, tata my lovelies!

11 comments on “Easy Pumpkin Pie Recipe {5 Ingredients}”

  1. 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

  2. If using a refrigerator pie dough when should I cover the edges with a tin foil?

    • 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.

Leave a Reply

Your email address will not be published. Required fields are marked *