The Best Pumpkin Pie Recipe – Quick Facts
- Ready In: 1 hour
- Serves: 12 pieces of pie
- Main Ingredients: pumpkin pureé, sweetened condensed milk, eggs, & pie crust
- Dietary Info: dairy-free & gluten-free friendly (see notes), kid-friendly, make ahead
- Best For: Thanksgiving, Halloween, Fall gatherings
- Origin: Thanksgiving Day is my all-time favorite holiday and I absolutely LOVE my Mom’s homemade pumpkin pie, but I don’t always have the time to make my own crust. So I needed a simplified version that can also be made ahead of time to reduce stress on Thanksgiving. This tried-and-true super easy 6 ingredient pumpkin pie tastes just like the real deal!
And if you love the flavors of pumpkin pie, but want something a little different for your Fall party, try a Pumpkin Pie in a Cup!
Key Ingredients + Substitutions
Be sure to see the recipe card below for the full listing of ingredients, instructions, and estimated nutritional information.
- Pumpkin Puree – keep it simple with canned pumpkin or, if you have time, learn how to make pumpkin puree!
- Sweetened Condensed Milk – a traditional ingredient in homemade pumpkin pie, but I have also tested this pie with dairy-free sweetened condensed coconut milk and that works too!
- Pie Crust – grab your favorite store-bought pie crust or ingredients to make a homemade pie crust from scratch.
How To Make An Easy Pumpkin Pie
Step 1 – Put all of the pie ingredients (except the crust, of course) in a large bowl.
Step 2 – Whisk until smooth and fully combined.
Pie Crust Options
- store-bought: there are so many different varieties from refrigerated pie crusts, frozen pie crusts, graham cracker crusts… choose your favorite!
- homemade: feel free to make the best homemade pie crust or your own homemade graham cracker crust.
- gluten-free: after more tests than I can count, I have perfected the best gluten free pie crust!
Step 3 – Pour the pie filling into the crust.
Step 4 – Bake until fully cooked and let cool completely!
Pro Tip – Fully Cool
I know it is hard to let a delicious homemade pumpkin pie fully cool before cutting a piece, but trust me! For best results, let the cooled pie sit in the fridge, covered, for about 1 hour before serving.
Best Ways To Serve Pumpkin Pie
We highly recommend serving these pie slices with large dollops of store-bought or homemade whipped cream! Cool Whip is another family-favorite that we love. It is a must for a traditional holiday pie. Another delicious option would be a big scoop of vanilla ice cream. Any of these would be loved by everyone around your holiday table!
Easy Pumpkin Pie FAQs
Any pre-made pie crust is going to make this process easier than making a homemade crust. Grocery stores have a variety of options. If using a refrigerated or frozen option, be sure to read the instructions. Thaw (if frozen) before using and it may need to be cooked before adding the filling. We used a graham cracker crust and we highly recommend!
If you have found that sometimes the edges of the crust can get a little too dark for you, just place a little bit of aluminum foil around the edge. This will protect it during the bake time.
Absolutely! This is one of those items on the Thanksgiving menu that can save so much time by making it ahead of time. Once it has cooled, cover with plastic wrap or foil and keep in the fridge for 4-5 days.
Yes! Be sure to cook it in an aluminum pie pan and then after it has fully cooled, cover with plastic wrap or foil and store in a level spot in your freezer for up to one month!
Other Easy Thanksgiving Desserts You Might Like
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Easy Pumpkin Pie Recipe
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
A simple and delicious Pumpkin Pie made in 1 hour with 6 ingredients that is perfect for Thanksgiving or any Fall gathering!
Ingredients
- 15oz can pumpkin pureé
- 14oz can sweetened condensed milk
- 1 egg
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- pinch of kosher salt
- 1 store-bought pie crust of your choice
- topping suggestions: whipped cream or cool whip
Instructions
- Prep: Preheat oven to 375 degrees F.
- Combine: Put the pumpkin pureé, sweetened condensed milk, egg, 1 1/2 teaspoons pumpkin pie spice, 1 teaspoon vanilla extract and pinch of salt in a medium mixing bowl. Whisk to combine – the consistency should be smooth.
- Fill Crust: Pour the pumpkin pie filling into the store-bought crust and ensure it is spread out evenly.
- Bake: Place in oven, middle rack, and let bake 50-55 minutes or until a toothpick comes out clean.
- Cool: Remove and let cool completely. Store in the refrigerator for about 1 hour before cutting to serve.
- Serve: Enjoy with whipped cream or cool whip on top!
Notes
- Storage: cover with aluminum foil or transfer leftovers to an airtight container in the refrigerator for up to 5 days.
- Pie Crust: this recipe is called Easy for a reason – store-bought pie crust here! BUT if you have time, try our easy homemade pie crust, a gluten-free pie crust, or learn how to make graham cracker crust!
Nutrition
- Serving Size: 1 slice
- Calories: 246
- Sugar: 25.5 g
- Sodium: 336.1 mg
- Fat: 9.1 g
- Carbohydrates: 37 g
- Protein: 5 g
- Cholesterol: 30.7 mg
Bridget says
This turned out perfectly! Thank you for such an easy option!