5-Ingredient Pumpkin Pie

updated Nov 16, 2023

Make a classic pumpkin pie with just one bowl and five ingredients. No more pie stress!

Makes2 (9-inch) pies

Prep5 minutes

Cook35 minutes to 1 hour 5 minutes

Jump to Recipe
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Every Thanksgiving, it’s not the turkey or the stuffing or the potatoes that causes my family stress — it’s the pumpkin pie. It should be jiggly, but how jiggly? And what does it mean that it cracked in the oven? And do you think it has a soggy bottom? But not this year. We’re making the easiest pumpkin pie ever. With only five ingredients, making this pie might actually be easier than buying one. Here’s how to do it.

(Image credit: Joe Lingeman)

How to Make the Easiest Pumpkin Pie

  • Make the filling. Just open a can of pure pumpkin purée and add the whole thing to a mixing bowl — no measuring needed. Then, add a can of sweetened condensed milk, which adds richness to the filling and sweetens the pie without the need for sugar (most pumpkin pies call for both granulated sugar and brown sugar; you can now skip both). Whisk in two eggs and the pumpkin pie spice.
  • Bake the pie. Pour the filling into one deep-dish pie shell or two standard pie shells (store-bought crust is the easiest, but of course you can use a homemade crust). If you make two pies, they’ll take less time to bake (since there’s less custard in each one), so you’ll want to give the crusts a head start and blind-bake them first.

Can I Use Pumpkin Pie Filling Instead of Puree?

Canned pumpkin pie filling is already spiced and sweetened, giving you less control over the flavor of your pie and likely resulting in one that’s way too sweet. For this reason, canned pumpkin purée (or homemade purée, if you want to put in the extra effort) is the preferred choice.

Can I Freeze Pumpkin Pie for Later?

Absolutely! Simply bake the pie in a disposable aluminum pie pan, then cool completely on a cooling rack at room temperature. Next, wrap the pie tightly in several layers of plastic wrap to ensure it is tightly sealed. Lastly, freeze the pie on a level shelf for up to a month.

Easy Pumpkin Pie Recipe

Make a classic pumpkin pie with just one bowl and five ingredients. No more pie stress!

Prep time 5 minutes

Cook time 35 minutes to 1 hour 5 minutes

Makes 2 (9-inch) pies

Nutritional Info

Ingredients

  • 1 (15-ounce) can

    pumpkin purée

  • 1 (14-ounce) can

    sweetened condensed milk

  • 2

    large eggs

  • 1 tablespoon

    pumpkin pie spice

  • 2

    blind baked 9-inch pie shells, or 1 unbaked 9-inch deep dish pie shell

Instructions

  1. Arrange an oven rack in lowest position and heat the oven to 425°F. Place 15 ounces pumpkin purée, 14 ounces sweetened condensed milk, 2 large eggs, and 1 tablespoon pumpkin pie spice in a large bowl and whisk until combined.

  2. If making 2 (9-inch) pies: Divide the filling between 2 blind baked 9-inch pie shells. Bake for 15 minutes. Reduce temperature to 350°F and bake until a knife inserted in the center comes out clean, 15 to 20 minutes more. Let cool on a wire rack for 2 hours. Serve immediately or refrigerate until ready to serve.

  3. If making 1 (9-inch) deep dish pie: Pour the filling into an unbaked 9-inch deep dish pie shell. Bake for 15 minutes. Reduce temperature to 350°F and bake until a knife inserted in the center comes out clean, 35 to 40 minutes more. Let cool on a wire rack for 2 hours. Serve immediately or refrigerate until ready to serve.

Recipe Notes

Blind baking: To blind bake the pie shells, bake at 425°F until the edges just start to brown, 15 to 20 minutes. Let cool before adding the filling.

Storage: Refrigerate leftovers for up to 4 days.