Pumpkin Pie

Pumpkin Pie is the quintessential holiday pie recipe! This quick and easy recipe means everyone can make their own pie at home for Thanksgiving this year. You can either use a homemade or store bought crust. Then make the filling and bake. It’s the easy! Don’t forget a dollop of whipped cream on top!

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So, this pumpkin pie is a back-pocket recipe for the holidays and you are going to want to make this easy pie this year. So, let’s get ahead on our planning a bit, okay? I promise, you’ll be glad you filed this one away – it’s one less thing to think about!

I’m definitely not trying to rush things but you know you’ll blink and suddenly it will be Thanksgiving and the last thing I want for you is a mad-dash scramble wondering how you’re going to pull together your holiday dinner! Not quite ready? Well, you know I have plenty of pumpkin recipes to get you warmed up like my Pumpkin Spice Granola and Chocolate Chip Pumpkin Muffins.

Creamy pumpkin pie spiced with fall flavor and baked up in a flaky crust. Is there anything that celebrates the fall season more than that? It’s such a classic dessert recipe!

If you’ve never made a homemade pie I am here to tell you this recipe is the easiest recipe and I guarantee everyone will love it. No one will guess that it only has five ingredients for the filling. For the pie crust, you can use your favorite homemade pie dough or just buy an unbaked pie shell at the store. I’ve done both and the pie is always great.

Why this recipe works:

• Five Ingredients!
• Creamy filling that’s easy to make.
• Top it with whipped cream or cool whip.

Ingredients Needed

This classic pie is made with just a few simple ingredients:

• If we had all kinds of time on our hands (if you do, let me know how you do it!), we could bake our own fresh pumpkins and puree them to make homemade pumpkin puree. Yeah, right. For those of us in the real world, we use canned pumpkin puree. Canned pumpkin is not the same as canned pumpkin pie filling, which has other ingredients like sugar and spices. Canned pumpkin is just plain pumpkin puree. Look for it in the baking aisle.
• Pumpkin spice is another important ingredient and is a mixture of cinnamon, nutmeg, cloves, ginger and (sometimes) allspice. You know, basically all the best fall spices blended up together. You can, of course, use all of those spices individually but if you do a lot of fall baking with pumpkin or apples having one jar of pumpkin spice makes it really easy. Fewer spice bottles cluttering up the pantry!
• Sweetened condensed milk is a shelf-stable milk product that has had most of the water removed so that it’s thick and creamy. It’s sweetened with sugar and used in lots of desserts.
• Of course, eggs are important, too! They give the pie filling structure and also add richness and moisture.

Steps to Prepare

If you’d rather skip my (very helpful, I think) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this delicious recipe – simply scroll to the bottom of the page where you can find the printable recipe card.

1. Mix – in a large mixing bowl, combine the cinnamon, pumpkin pie spice, pumpkin puree, sweetened condensed milk and eggs until smooth. Pour the filling into the unbaked pie shell.
2. Bake – the pie at 425 degrees F for 15 minutes. Lower the temperature to 350 degrees F and bake the pie for 35 to 40 minutes or until the pie is set and an inserted knife comes out clean.
3. Cool – leave the pie out at room temperature for two hours to cool. If you’re not serving it right away, keep it in the refrigerator.
4. Serve – top each slice with a dollop of whipped cream!

What tools do I need to make it?

• Large mixing bowl
• Spatula or spoon
• 9″-inch pie pan (or store-bought unbaked pie shell)

Tips and Tricks!

• Whether you use homemade pie dough or a prepare unbaked pie shell, make sure the dough is cold when you add the filling. This will help make your baked pie crust flaky.
• Keep an eye on your pie while it bakes. If you bake it too long you could end up with cracks on the top. One way to tell your pie is done is by checking the middle. It will be slightly jiggly. As it cools it will continue to bake.
• If you do end up with cracks in the top of your pie, no worries! It will still taste great – just cover up the imperfections with whipped cream!
• If your pie is wet on top you might have overbaked it. If the eggs are cooked too long in the filling they release moisture which will collect on the surface of your pie.
• The pie will smell amazing while it bakes, but don’t be tempted to slice it while it’s still warm! The filling needs time to fully set – if you slice it too soon the filling might ooze out all over the place.
• You can use store-bought whipped cream, but it’s so easy to make your own! Get all my best tips and tricks in my post How to Make Whipped Cream.
• Make your pie ahead of time. Up to a day in advance works well and gives the pie time to develop its flavors.

More easy Pie Recipes!

• Apple Pie
• Strawberry Pie
• Apple Pie with Crumb Topping
• Rhubarb Pie
• Pecan Pie
• French Silk Pie

Pumpkin Dessert Recipes!

• Pumpkin Bars
• Pumpkin Angel Food Cake
• Earthquake Pumpkin Cake
• Pumpkin Cheesecake Bars

WATCH THE STEP BY STEP VIDEO FOR THIS RECIPE BELOW:

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Try it and love it? Rate it, please!!! ? Seriously though a five-star rating below will make my day! If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your beautiful apple pies!!

Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

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4.87 from 22 votes

Pumpkin Pie

Quick and easy pumpkin pie that is perfect for the holidays with only 5 ingredients!

Prep:15 minutes mins

Cook:55 minutes mins

Cooling:2 hours hrs

Total:3 hours hrs 10 minutes mins

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Ingredients

• ▢ 1 tsp cinnamon
• ▢ 1 ½ tsp pumpkin pie spice
• ▢ 15 oz can pumpkin not pumpkin pie mix
• ▢ 14 oz can sweet condensed milk
• ▢ 2 eggs beaten
• ▢ 1 pie shell unbaked
• ▢ Whipped cream for topping

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Instructions

• Heat oven to 425 degrees F.
• In a large bowl combine all the ingredients except pie shell. Pour mixture into pie crust.
• Bake for 15 minutes. Reduce oven temperature to 350 degrees and bake an additional 35-40 minutes or until a knife inserted into the center comes out clean.
• Cool 2 hours.
• Serve or refrigerate until serving time. We recommend serving with a dallop of whipped cream!
• Store in refrigerator.

Tips

TIPS AND TRICKS!

• Whether you use homemade pie dough or a prepare unbaked pie shell, make sure the dough is cold when you add the filling. This will help make your baked pie crust flaky.
• Keep an eye on your pie while it bakes. If you bake it too long you could end up with cracks on the top. One way to tell your pie is done is by checking the middle. It will be slightly jiggly. As it cools it will continue to bake.
• If you do end up with cracks in the top of your pie, no worries! It will still taste great – just cover up the imperfections with whipped cream!
• If your pie is wet on top you might have overbaked it. If the eggs are cooked too long in the filling they release moisture which will collect on the surface of your pie.
• The pie will smell amazing while it bakes, but don’t be tempted to slice it while it’s still warm! The filling needs time to fully set – if you slice it too soon the filling might ooze out all over the place.
• You can use store-bought whipped cream, but it’s so easy to make your own! Get all my best tips and tricks in my post How to Make Whipped Cream.
• Make your pie ahead of time. Up to a day in advance works well and gives the pie time to develop its flavors.

Video

Nutrition Information

Calories: 292kcal (15%), Carbohydrates: 42g (14%), Protein: 7g (14%), Fat: 11g (17%), Saturated Fat: 5g (31%), Cholesterol: 58mg (19%), Sodium: 168mg (7%), Potassium: 329mg (9%), Fiber: 2g (8%), Sugar: 29g (32%), Vitamin A: 8464IU (169%), Vitamin C: 4mg (5%), Calcium: 170mg (17%), Iron: 2mg (11%)

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We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.