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
