Easy Pumpkin Pie
This Easy Pumpkin Pie is a classic fall dessert made simple with a store-bought pie crust, creamy pumpkin puree, sweetened condensed milk, and warm pumpkin pie spice.
With just six ingredients and 15 minutes of prep, it’s an easy Thanksgiving dessert that delivers a smooth, perfectly spiced pumpkin filling every time.
Why This Recipe is a Winner!
- Only 6 ingredients – A short and simple ingredient list makes this pumpkin pie incredibly easy to prepare.
- Quick prep – It takes just 15 minutes to get the pie ready for the oven.
- Store-bought crust shortcut – Refrigerated pie crust saves time while still giving you that flaky, classic pie crust.
- No complicated techniques – Just whisk the filling ingredients together, pour, and bake.
- Great for beginners – Even if you've never made pumpkin pie before, this straightforward recipe is easy to tackle.
Prep Time:
15 minutes
Cook Time:
50 minutes
Yield:
Serves 8
Ingredients You'll Need
- 1 store bought refrigerated pie crust
- 15 ounces pumpkin puree
- 14 ounces sweetened condensed milk
- 2 large eggs
- 2 tsp. pumpkin pie spice
- ¼ tsp. salt
Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.
Be sure to read through the entire post so that you don't miss out on any important tips and tricks!
Step By Step Instructions
STEP 1:
I thawed a store bought pie crust and placed it into a greased pie dish pinching the top edges to create a design.
STEP 2:
I whisked together pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and salt in a mixing bowl.
STEP 3:
I poured the pie filling into the pie crust.
STEP 4:
I baked the pie until it was set and no longer jiggly.
I allowed it to rest for about an hour and then placed it in the refrigerator to chill.
Every bite of this pumpkin pie is smooth, creamy, and perfectly spiced, with a flaky golden crust that balances the rich pumpkin filling.
Serve it chilled with a generous swirl of whipped cream for a classic fall dessert that tastes like Thanksgiving on a plate.
If you are looking for a classic fall dessert recipe that's easy to make, then you need to try this Easy Pumpkin Pie!
Frequently Asked Questions
Can I make this pumpkin pie ahead of time?
- Yes! This pumpkin pie is perfect for making ahead. Prepare and bake it the day before, allow it to cool completely, then cover and refrigerate until you're ready to serve.
Do I need to prebake the pie crust?
- No. The refrigerated pie crust goes into the pie dish unbaked, and the pumpkin filling is poured directly into it before baking.
Why does the recipe start at 425°F and then lower to 350°F?
- The initial higher temperature helps the crust begin baking, while lowering the temperature allows the pumpkin filling to finish cooking gently and evenly.
Can I use pumpkin pie filling instead of pumpkin puree?
- No. Be sure to use 100% pumpkin puree, since canned pumpkin pie filling already contains sweeteners and spices and would change the finished pie.
Can I use evaporated milk instead of sweetened condensed milk?
- Not as a direct substitute. Sweetened condensed milk provides both sweetness and richness, while evaporated milk is unsweetened and would require adjustments to the recipe.
Can I freeze pumpkin pie?
- Yes. Once completely cooled, wrap the pie tightly and freeze it. Thaw it overnight in the refrigerator before serving.
Easy Pumpkin Pie
This Easy Pumpkin Pie is a classic fall dessert made simple with a store-bought pie crust, creamy pumpkin puree, sweetened condensed milk, and warm pumpkin pie spice.
With just six ingredients and 15 minutes of prep, it’s an easy Thanksgiving dessert that delivers a smooth, perfectly spiced pumpkin filling every time.
Ingredients
- 1 store bought refrigerated pie crust
- 15 ounces pumpkin puree
- 14 ounces sweetened condensed milk
- 2 large eggs
- 2 tsp. pumpkin pie spice
- ¼ tsp. salt
Instructions
- Preheat your oven to 425 degrees Fahrenheit.
- Spray your pie dish with nonstick spray.
- Allow the pie crust to come closer to room temperature (check the box instructions).
- Unroll the crust and place into your dish, pinching the edges for appearance.
- In a large mixing bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and salt.
- Pour this mixture into the pie crust and wiggle to even out in the dish.
- Bake at 425 for 15 minutes. Then, lower the oven temperature to 350 degrees and bake another 35-40 minutes, until the pie is set. It should not be jiggly.
- Rest the pie for 1 hour, and then refrigerate for 2 hours, or until ready to serve.
- Serve with whipped cream and enjoy!
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 291Total Fat: 11gSaturated Fat: 5gUnsaturated Fat: 6gCholesterol: 64mgSodium: 244mgCarbohydrates: 42gFiber: 2gSugar: 30gProtein: 7g
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Hi! My name is Erin and I have been here since 2016 sharing simple family friendly recipes that can be prepared by any home cook. Get ready to whip up delicious meals in no time!
