The Absolute Easiest 5-Ingredient Pumpkin Pie

updated Oct 26, 2022
thanksgiving
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Every Thanksgiving, it seems, it’s not the turkey or the stuffing or the potatoes that causes my family stress — it’s the pumpkin pie, which 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. This year, we are making the easiest pumpkin pie ever. With only five ingredients, I think this pie might actually be easier than buying one. Here’s how to do it.

Easy Pumpkin Pie

How to Make Our Easiest Pumpkin Pie Recipe

A can of pure pumpkin purée is the first item to go into the mixing bowl. Just open the can and plop the whole thing in — no measuring. Next up is 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). Go ahead and pour the whole can straight into the bowl.

In go two eggs, and then the pumpkin pie spice. This convenient, deliciously scented spice blend eliminates the tedious step of measuring tiny amounts of cinnamon, ginger, nutmeg, cloves, and allspice. You want about a tablespoon of pumpkin pie spice, but you can eyeball it. Just shake several dashes straight into the mixing bowl.

Whisk it all together, then pour 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 this 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

Prep time 5 minutes

Cook time 35 minutes to 1 hour 5 minutes

Makes2 (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 the pumpkin purée, sweetened condensed milk, eggs, and 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.