Why You’ll Love This Recipe
I love how ridiculously simple this recipe is. No need for fancy tools or a long ingredient list—just a handful of common items I already have at home. It’s perfect when I want a homemade dessert that’s cozy, classic, and absolutely delicious. Plus, the texture is smooth and custardy, with just the right balance of sweet and spice. It’s a one-bowl wonder I can throw together in minutes.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 (9 inch) unbaked pie crust, store-bought or homemade
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1 (15 oz) can pumpkin puree (not pumpkin pie filling)
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1 (14 oz) can sweetened condensed milk
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2 large eggs, lightly beaten
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1 1/2 teaspoons pumpkin pie spice
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1/2 teaspoon kosher salt
Directions
I start by preheating the oven to 425°F and setting a rack in the lower third. I leave the unbaked pie crust in the pan and give the edges a little crimp if they look rough.
In a large bowl, I combine the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and kosher salt. I whisk it all together until smooth, but I don’t overmix—just enough to bring everything together.
I pour the mixture into the pie crust and gently shake the pan to level the top and pop any air bubbles. Then I place the pie on a rimmed baking sheet for easier handling and cleanup.
The pie bakes at 425°F for 15 minutes. After that, I lower the temperature to 350°F and continue baking for another 35–40 minutes. I keep an eye on the edges—they should be set, and the center should have a soft jiggle, kind of like jello.
If the crust starts to brown too quickly, I tent it loosely with foil about 20 minutes into the second baking stage. No need to press it down—just a light cover.
Once it’s done, I take it out and let it cool on a rack at room temperature for about 2 hours. After that, I chill it in the fridge for at least another 2 hours (or overnight) so the slices come out clean.
I serve it with a dollop of whipped cream or vanilla ice cream and savor every bite.
Servings and timing
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Servings: 8 slices
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Prep time: 10 minutes
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Cook time: 50–55 minutes
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Total time: About 1 hour + chilling time
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Calories: Approximately 263 kcal per slice
Variations
If I want to mix things up, I sometimes swap the pumpkin pie spice for a homemade blend of cinnamon, nutmeg, and cloves. For an extra layer of flavor, I’ll add a splash of vanilla extract or a bit of maple syrup. And when I’m craving a crunch, I sprinkle some chopped pecans on top before baking.
Storage/Reheating
Once cooled, I cover the pie tightly and store it in the fridge for up to 4 days. I usually eat it cold straight from the fridge, but if I want a warm slice, I microwave it for about 20 seconds. It holds up well and still tastes amazing after a few days.
FAQs
Can I use evaporated milk instead of sweetened condensed milk?
No, I wouldn’t recommend it for this recipe. Sweetened condensed milk adds both sweetness and richness, and skipping it would throw off the balance of the pie.
Do I need to blind bake the pie crust first?
Nope, not for this version. I pour the filling right into the raw crust and bake it all at once. It comes out perfectly set with a tender crust every time.
How can I tell when the pie is fully cooked?
I look for set edges and a slightly jiggly center. To be sure, I sometimes insert a thin knife near the center—it should come out mostly clean with just a few moist crumbs.
Can I freeze this pumpkin pie?
Yes, I can! After it’s fully cooled, I wrap it tightly and freeze it for up to a month. When I’m ready to eat, I thaw it in the fridge overnight.
What if I don’t have pumpkin pie spice?
No problem. I just mix 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon ground ginger. If I want extra warmth, I might add a pinch of cloves or allspice too.
Conclusion
This Seriously Easy Pumpkin Pie is everything I want in a quick dessert: fast, flavorful, and foolproof. It’s a recipe I can count on whether I’m baking ahead for a big dinner or just treating myself to a slice of something special. With rich pumpkin flavor and cozy spices, this pie is proof that simple really is best.
Print
Seriously Easy Pumpkin Pie Recipe
- Total Time: 1 hour 5 minutes + chill time
- Yield: 8 servings
- Diet: Vegetarian
Description
This seriously easy pumpkin pie recipe uses just six pantry staples and delivers a rich, spiced dessert with minimal effort—perfect for holiday baking or any cozy fall day.
Ingredients
1 (9-inch) unbaked pie crust (store-bought or homemade)
1 (15 oz) can pumpkin puree (not pumpkin pie filling)
1 (14 oz) can sweetened condensed milk
2 large eggs, lightly beaten
1½ teaspoons pumpkin pie spice
½ teaspoon kosher salt
Instructions
Preheat oven to 425°F (218°C) and place an oven rack in the lower third.
Keep the unbaked pie crust in a 9-inch pan. Crimp edges if needed.
In a large bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and salt until smooth (don’t overmix).
Pour filling into the crust. Gently shake to level and release air bubbles.
Place the pie on a rimmed baking sheet and bake at 425°F for 15 minutes.
Lower oven temperature to 350°F (177°C) and bake for 35–40 more minutes, until edges are set and the center has a slight jiggle.
Tent foil over crust edges if they brown too quickly (about 20 minutes into the second bake).
Remove and cool on a wire rack for 2 hours, then refrigerate for at least 2 hours or overnight before slicing.
Serve with whipped cream or vanilla ice cream. Store leftovers in the fridge for up to 4 days.
Notes
Don’t use pumpkin pie filling—only pure pumpkin puree.
For easier cleanup, always bake the pie on a rimmed baking sheet.
Knife test: Insert near center—should come out mostly clean with moist crumbs.
Make ahead for holidays—this pie slices best after an overnight chill.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Pies & Tarts
- Method: Baking
- Cuisine: American
