Easy 5-Ingredient Pumpkin Pie
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
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. Here’s how to do it.
Why You’ll Love It
- It couldn’t be easier! With only five ingredients, making this pie might actually be easier than buying one.
- This recipe makes one or two pies, depending on how many you need to serve. Whether you’re hosting Thanksgiving or going to a potluck, we’ve got you covered. The best part is that this recipe only calls for 1 can of pumpkin purée, 1 can of sweetened condensed milk, 2 eggs, and pumpkin pie spice.
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 (store-bought crust is the easiest, but of course you can use a homemade crust). Bake for 15 minutes at 425 degrees. 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.
What If I Need to Make Two Pumpkin Pies?
This recipe makes enough filling for two standard pie shells. You’ll want to give the crusts a head start and blind-bake them first, since they’ll take less time to bake (there’s less custard in each one). Once ready, just divide the filling between the pie shells and bake.
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
- 1
unbaked 9-inch deep dish pie shell
Instructions
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.
Pour the filling into 1 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
To make 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.
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.