Easy Pumpkin Pie

This easy pumpkin pie recipe only needs six simple ingredients. We used a premade pie crust!) for an easy, no-fuss pumpkin dessert recipe.

This is a great make-ahead dessert recipe. You can store this pie for a few days in the fridge and it won’t lose any of it’s flavor! 

Since you can use store-bought crusts when making this recipe (no blind-baking here!), all you need to worry about making is the pumpkin pie filling. Talk about the best of both worlds. 

Serve this easy pumpkin pie for Thanksgiving dinner and you will receive plenty of compliments on your delicious homemade pie!

Recipe Ingredients:

• Crust: get store-bought pie crusts (9-inch) that are not baked
• Pumpkin: you will need a can of pumpkin puree, not to be confused with pumpkin pie filling
• Milk: grab a can of sweetened condensed milk from the baking aisle
• Sugar: use light brown sugar to make the best pumpkin pie recipe
• Eggs: don’t worry the eggs don’t need to be at room temperature
• Extract: use either homemade vanilla extract or store-bought vanilla extract
• Spices: you will need to use ground cinnamon and pumpkin pie spice for the best flavor
• Seasoning: then just a little salt to balance the sweet and savory flavors in this filling recipe

How To Make Easy Pumpkin Pie:

1. Preheat oven to 425 ℉.
2. Spread unbaked pie crust into a pie pan or use a pre-made crust.
3. In a large bowl, beat the canned pumpkin puree, sweetened condensed milk, brown sugar, eggs, vanilla, cinnamon, pumpkin pie spice, and salt together.
4. Pour pumpkin filling into prepared crust and bake for 15 minutes.
5. Reduce the oven temperature to 350℉. Continue to bake pie (leave it in there while the temperature drops) for 35-40 more minutes or until an inserted toothpick comes out clean. To keep edges of the pie crust from burning, wrap the crust with some aluminum foil about half way through baking time and leave it on until the pie is finished baking.
6. Remove pie from oven and let cool.
7. Top with whipped cream and serve.

Expert Tips:

• If you don’t have pumpkin pie spice, you can make your own. Combine 2 teaspoons  ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground cloves, and ¼ teaspoon ground nutmeg. Combine all the spices and store in an airtight container.
• The edges of the pie crust may burn. To prevent that wrap the crust with some aluminum foil about halfway through baking time and leave it on until the pie is finished baking.

Frequently Asked Questions about making this traditional pumpkin pie: 

Storage Instructions:

Fridge: Make this pie ahead of time, then let the pie cool to room temperature and store it for 3-4 days and store it covered with aluminum foil in the fridge.

Other pumpkin recipes:

• Mini Pumpkin Cheesecakes
• Mini Pumpkin Pies
• No Bake Pumpkin Pie
• Pumpkin Pecan Cobbler
• Pumpkin Spice Cheesecake

Easy Pumpkin Pie

5 from 2 votes

Our easy pumpkin pie recipe needs six ingredients, one bowl, a large bowl, and a premade pie crust for an easy, no-fuss delicious dessert.

ServingServing: 8 slices

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

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Ingredients

• ▢ 1 unbaked pie crust, (9-inch)
• ▢ 15 ounces pumpkin puree
• ▢ 14 ounces sweetened condensed milk
• ▢ ¼ cup brown sugar
• ▢ 2 eggs
• ▢ 1 teaspoon vanilla extract
• ▢ 1 ½ teaspoons ground cinnamon
• ▢ 2 teaspoons pumpkin pie spice
• ▢ ¼ teaspoon salt

Equipment

• Pie Plate (9 inches)
• Mixing Bowl (Large)

Instructions

1. Preheat oven to 425 ℉.
2. Spread unbaked pie crust into a pie pan or use a pre-made crust.
3. In a large bowl, beat pumpkin puree, sweetened condensed milk, brown sugar, eggs, vanilla, cinnamon, pumpkin pie spice, and salt together.
4. Pour pumpkin filling into prepared crust and bake for 15 minutes.
5. Reduce the oven temperature to 350 ℉ and continue to bake pie (leave it in there while the temperature drops) for 35-40 more minutes or until an inserted toothpick comes out clean. To keep edges of the pie crust from burning, wrap the crust with some aluminum foil about half way through baking time and leave it on until the pie is finished baking.
6. Remove pie from oven and let cool.
7. Top with whipped cream and serve.

Notes

If you don’t have pumpkin pie spice, you can make your own by combining 2 teaspoons  ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground cloves, and ¼ teaspoon ground nutmeg. Combine all the spices and store in an air-tight container.

The edges of the pie crust may burn, so to prevent that wrap the crust with some aluminum foil about half way through baking time and leave it on until the pie is finished baking.

Recipe adapted from Eagle Brand.

Nutrition

Calories: 320 kcal · Carbohydrates: 49 g · Protein: 7 g · Fat: 11 g · Saturated Fat: 5 g · Cholesterol: 58 mg · Sodium: 243 mg · Potassium: 338 mg · Fiber: 2 g · Sugar: 36 g · Vitamin A: 8464 IU · Vitamin C: 4 mg · Calcium: 178 mg · Iron: 2 mg

Cuisine: American

Cost: $8

Author: Steph Loaiza

Course: Dessert

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.