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 pie for Thanksgiving dinner and you will receive plenty of compliments on your delicious homemade pie!
Recipe Ingredient Notes
- 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
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How To Make Easy Pumpkin Pie:
- Preheat oven to 425 ℉.
- Spread unbaked pie crust into a pie pan or use a pre-made crust.
- In a large bowl, beat the canned pumpkin puree, sweetened condensed milk, brown sugar, eggs, vanilla, cinnamon, pumpkin pie spice, and salt together.
- Pour pumpkin filling into prepared crust and bake for 15 minutes.
- 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.
- Remove pie from oven and let cool.
- 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:
No, this easy pumpkin pie recipe does not need the pie crust to be blind baking ahead of time. Just simply fill the store-bought pie crust with the pumpkin pie filling and bake as instructed.
If you prefer to use fresh pumpkin puree in this pumpkin pie mix with your own pumpkin you will want to make sure that you have done your due diligence to puree the fresh pumpkin flesh to make sure there are no lumps or stings in the fresh pumpkin puree for the pumpkin pie.
For the best homemade pumpkin puree, be sure that you have pie pumpkins or a sugar pumpkin. These pumpkins are great for making pumpkin purée.
When making this amazing pumpkin pie recipe you will be using sweetened condensed milk instead of evaporated milk.
Sometimes when you are trying to make the perfect pumpkin pie recipe they don’t always turn out exactly as you wish. When you make a homemade pumpkin pie recipe there are times you might come out with a pie that has water on the top. Often this means that the pie is underbaked the pie is not able to thicken up properly and the moisture is forced out of the pie filling.
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
Video
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
Instructions
- Preheat oven to 425 ℉.
- Spread unbaked pie crust into a pie pan or use a pre-made crust.
- In a large bowl, beat pumpkin puree, sweetened condensed milk, brown sugar, eggs, vanilla, cinnamon, pumpkin pie spice, and salt together.
- Pour pumpkin filling into prepared crust and bake for 15 minutes.
- 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.
- Remove pie from oven and let cool.
- Top with whipped cream and serve.
Notes
Nutrition
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.
Questions & Reviews