5-Ingredient Easy Pumpkin Pie
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Easy Pumpkin Pie – Homemade pie doesn’t get any easier than this! This stream-lined pie is made with just 5 ingredients (and a little salt) and the final outcome is undoubtably satisfying and has all those sweetly spiced autumnal flavors we love!
5 Ingredient Pumpkin Pie!
Wether you are novice pie maker or an experienced baker this no fuss pie is an absolute dream! It takes such minimal effort but makes a perfectly impressive homemade pumpkin pie!
The beneficial ingredients here are sweetened condensed milk and a pumpkin pie spice blend. These slim down the ingredient count, plus who doesn’t love sweetened condensed milk anyway? It’s such a treat.
It starts with a store-bought pie crust but if you’d prefer you could always swap that out for homemade. If doing so I’d just recommend partially blind baking first so crust doesn’t end up soggy, store-bought crusts tend to bake up nicely without this extra step.
This traditionally flavored pie is perfectly pumpkin-y, deliciously spiced, has just enough sweetness, and includes a nice flakey crust to enclose it.
It’s worthy of a holiday celebration and no one needs to know just how easy it was for you to prepare.
Just don’t forget the billowy, sweetened whipped cream for topping. I’d say that’s an absolute must for a pumpkin pie garnish it adds that creamy crowning finish that pairs beautifully with the pie.
Easy Pumpkin Pie Ingredients
See below for printable recipe with full amounts.
- Store-bought uncooked pie crust: I prefer a refrigerated pie crust here but a frozen deep dish pre-shaped pie crust will work too. Just thaw according to directions.
- Canned pumpkin: Only use canned pumpkin here not pumpkin pie filling.
- Canned sweetened condensed milk: Classic pumpkin pie is made with evaporated milk and sugar but by using this ingredient you don’t need separate ingredients. They are already combined into one.
- Eggs: These will bind the ingredients together in the pie.
- Pumpkin pie spice: You can make your own blend, see note below.
- Salt: This will balance the sweetness and compliment the flavors of the pie.
How to Make Pumpkin Pie
- Set oven rack in lowest position of oven and heat oven to 425 degrees.
- Thaw the chilled pie crust according to package directions, unroll and then fit into pie dish. Decorate as desired (I fold edges under just barely and push edges between fingertips to create a wavy design).
- In a mixing bowl whisk together pumpkin, sweetened condensed milk, eggs, pumpkin pie spice and salt until well blended.
- Pour mixture into pie crust then wiggle to level. Set on a baking sheet. If you don’t want the crust edges to get overly dark you can cover them with a ring of aluminum foil.
- Transfer pie on baking sheet to oven and bake in preheated oven 15 minutes. Leave in oven, reduce temperature to 350 degrees and continue to bake until pie is nearly set (filling no longer wiggling when moved), about 35 to 40 minutes.
- Transfer to a wire rack and let pie cool for at least 2 hours.
- For a chilled pie cool at room temperature 1 hour and then in the fridge for 2 hours.
Helpful Pumpkin Pie Tips
- Homemade pumpkin pie spice: If you don’t have the blend you can create your own by mixing 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger and 1/4 tsp cloves.
- Keep crust from over-browning: Before baking I just take a large sheet of foil then cut a circle from the center that’s just the width to cover those outer crust edges, then lay over pie crust (not touching filling and leaving a little room for it to expand). Then wrap under slightly so it doesn’t move.
- For a crisper pie crust: Bake a pie in the bottom rack of the oven so the bottom crisps up better. This is also helpful if you opt to not cover pie crust edges while baking, otherwise they’d definitely burn on a higher rack.
- Bake on a baking sheet: I like to set the pie on a baking sheet to bake so fat drips from the pie crust don’t burn at the bottom of the oven.
- Don’t use canned pumpkin pie filling: When making pumpkin pie never use canned “pumpkin pie filling” unless recipe clearly specifies pie filling. It has added sweeteners and spices and would throw a recipe off it its not intended to be used. It should not be used in this recipe.
Frequently Asked Questions
Can I use homemade pumpkin puree for pumpkin pie?
Homemade pumpkin puree will work well in place of canned in pie too as long as it is drained of excess liquid in a sieve.
How can you tell when it’s done?
The pie should not be jiggling when wiggled. The filling should appear nearly set, mostly puffed throughout but just slightly lower in the center.
Does pumpkin pie need to be refrigerated?
Yes homemade pumpkin pie should be stored in the refrigerator as it is an egg based custard type pie. Commercially produced pies may not need to be as they contain preservatives.
How long does it keep?
This homemade pumpkin pie should keep in the fridge for about 3 days.
Can you freeze pumpkin pie?
Yes pumpkin pie does freeze well for up to 3 months. Just wrap in foil and store leftovers in an airtight container.
Is it healthy?
Unfortunately no. Pumpkin pie is a dessert and doesn’t fall under the “healthy” category as it does contain a fair amount of sugar, refined flour, and fats. You can however make healthier variations with real maple syrup and whole grain crust.
More Delicious Pie Recipes to Try
Follow Cooking Classy
Easy Pumpkin Pie
Ingredients
- 1 (9-inch) refrigerated pie crust (store-bought)*
- 1 (15 oz) can pumpkin puree (not pie filling)
- 1 (14 oz) can sweetened condensed milk
- 2 large eggs
- 2 1/2 tsp pumpkin pie spice**
- 1/4 tsp salt
Instructions
- Set oven rack in lowest position of oven and heat oven to 425 degrees.
- Thaw the chilled pie crust according to package directions, unroll and then fit into pie dish. Decorate edges if desired (I fold edges under just barely and press edges between fingertips to create a wavy design).
- In a mixing bowl whisk together pumpkin, sweetened condensed milk (scrape in any excess from can), eggs, pumpkin pie spice, and salt until well blended.
- Pour mixture into pie crust then wiggle to level. Set on a baking sheet. If you don't want the crust edges to get overly dark you can cover them with a ring of aluminum foil.
- Transfer pie on baking sheet to oven and bake on lowest rack in preheated oven 15 minutes. Leave in oven, reduce temperature to 350 degrees and continue to bake until pie is nearly set (filling no longer jiggles when moved), about 35 to 40 minutes.
- Transfer to a wire rack and let pie cool at least 2 hours before slicing. For a chilled pie rest 1 hour at room temperature and then 2 hours in the fridge.
Notes
- *If you want to use this making a homemade pie crust that is just fine. I recommend partially blind baking it first as homemade crusts are more likely to come out soggy if not partially baked first with wet fillings.
- *You can also use a blend of spices in place of pumpkin pie spice. Use 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger and 1/4 tsp cloves.