5-Ingredient Pumpkin Pie: The Easiest Pumpkin Pie Recipe

What if I told you that you could enjoy all your favorite rich, aromatic, and comforting fall flavors in the form of a 5-Ingredient Pumpkin Pie? This simple pumpkin pie recipe is easy enough for beginner bakers and sacrifices nothing in terms of taste and texture!

A side-by-side image of a round baking pan with baked and cut pumpkin pie, a table mat with four forks on top, and a plate with a fork and a slice of pumpkin pie topped with whipped cream. The other side's image has a woman's hand cutting a bite of pumpkin pie with a fork.

While I love my mom’s traditional pumpkin pie, I had much more success with alternative pumpkin desserts than I ever did making her recipe. The cooked filling was always my downfall, and seeing that this pie filling didn’t need to be cooked enticed me as much as the short ingredient list!

Not only is this pie laughably easy to make, but it tastes great too! The filling is smooth, custardy, and not too sweet. Try this easy pumpkin pie recipe; it just might become your new favorite!

Easy Pumpkin Pie Ingredients

Ingredients for an easy pumpkin pie are displayed on a kitchen counter: unbaked pie crust, canned pumpkin puree, sweetened condensed milk, pumpkin pie spice, and two eggs.
  • Canned pumpkin: Pumpkin puree is the main ingredient of the pie both in body and flavor. It has a smooth, creamy texture and brings natural sweetness and flavor to the pie.
  • Sweetened condensed milk: Sweetened condensed milk supplements the sweetness of the pumpkin and makes the filling silky and creamy.
  • Eggs: Eggs help bind the pie filling together and give it a luxurious, custard-like texture.
  • Pumpkin pie spice: Pumpkin pie spice has all the warm baking spices that turn pumpkin purée into a true pumpkin pie. The spices balance the sweetness of the other ingredients and give the pie a wonderful spiced aroma.
  • Prepared, unbaked pie crust: It wouldn’t be a pie without pie crust! You can use your favorite pie crust recipe, or keep it simple by using a store-bought unbaked pie crust. (If the dough is frozen, thaw it according to the package directions before using.)
A round baking pan with baked and cut pumpkin pie, a table mat with four forks on top, and a plate with a fork and a slice of pumpkin pie topped with whipped cream.

How To Make 5-Ingredient Pumpkin Pie

Ingredients:

  • 16 oz canned pumpkin purée
  • 14 oz sweetened condensed milk
  • 2 eggs
  • 1 tsp pumpkin pie spice
  • 1 (9-inch) unbaked pie crust (homemade, refrigerated, or frozen and thawed)

*If canned pumpkin isn’t common where you live, you can make pumpkin puree by cutting a pumpkin in half, cleaning it out, roasting it until soft, and puréeing the flesh.

Directions:

A person's hand is pouring sweetened condensed milk in a bowl of eggs and pumpkin puree.

Add the pumpkin puree, sweetened condensed milk, eggs, and pumpkin pie spice to a large bowl and whisk thoroughly.

Roll out the dough into a 13-inch circle, if necessary, and fit it into a 9” pie plate. Trim any overhanging dough and crimping the crust as desired.

A person's hand is pouring the pumpkin pie filling from a bowl on top of the pumpkin pie crust with a scrapper.

Place the prepared pie plate onto a baking sheet, then carefully pour the pumpkin filling into the crust.

Preheat your oven to 425°F, then carefully place the baking sheet in your oven. Bake the pie at 425°F for 15 minutes, then reduce the temperature to 350°F and bake until the filling is set, about 35-40 minutes more.

Keep an eye on the color of the crust during baking. If it starts getting a bit dark, wrap some aluminum foil around the outside of the pie plate to prevent further browning (but leave the filling exposed so it can continue baking properly).

A round baking pan with baked and cut pumpkin pie, a table mat with four forks on top, and a plate with a fork and a slice of pumpkin pie topped with whipped cream and a woman's hand is cutting a bite of pumpkin pie with a fork.

Let the pie cool completely before slicing, then serve with fresh whipped cream. Yum!

“This is the pumpkin pie recipe I’ve used for years now. You are right on saying it is easy and delicious! The only thing I do differently is use a premade graham cracker crust instead of the usual pie crust – simply wonderful.”

– OGT Reader Karen P.

How to Enjoy Leftovers

To store leftover pumpkin pie, wrap it in aluminum foil or plastic wrap and refrigerate it for up to 3-5 days.

To freeze leftover pumpkin pie for up to 2 months, wrap it in aluminum foil or plastic wrap and place it in an airtight container. Thaw it in your microwave, in the fridge, or at room temperature before eating.

Serving Suggestions For Pumpkin Pie

  • Serve this pie at Thanksgiving — it’ll save you time and effort and your family will love it!
  • I fervently support eating pumpkin pie for breakfast or as an afternoon snack.
  • To make it even more decadent, top a slice of this pumpkin pie with caramel sauce, vanilla ice cream, chopped nuts, fresh fruit, or silky dulce de leche.

Pumpkin Pie Ingredient Substitutes

IngredientSubstitutes
Canned pumpkinHomemade pumpkin, butternut squash, or sweet potato purée
Sweetened condensed milk14 oz evaporated milk + 3.5 Tbsp sugar OR 14 oz heavy cream + 5 Tbsp sugar
EggsEgg substitute, flax/chia “eggs”, or 1/4 cup yogurt per egg
Pumpkin pie spice3/4 tsp cinnamon + 1/4 tsp allspice, ginger, or nutmeg
Unbaked pie crustGraham cracker or cookie crust

More Helpful Pumpkin Pie Tips

  1. Use High-Quality Ingredients. The fewer ingredients in a recipe, the more important quality becomes. Use fresh eggs, high-quality canned ingredients, and fresh pumpkin pie spice to give your pie the best flavor and aroma.
  2. Avoid Overmixing. Mix the pumpkin pie filling ingredients until well combined, but avoid overmixing so your pie doesn’t turn out tough or dense.
  3. Line The Baking Sheet With Parchment. If some filling goes overboard while the pie is baking, a parchment-lined baking sheet will be much easier to clean than a burnt mess at the bottom of your oven!
  4. Don’t Overbake. Bake the pie until the filling is just set (though the center may wobble slightly) and the top is a light golden brown. Baking the pie past this point could cause the filling to turn rubbery and the crust to toughen.
  5. Make It Ahead Of Time. Fully baked, cooled, and tightly wrapped, this pumpkin pie keeps well in the fridge for a day or two, so use this knowledge to your advantage!

More Delicious Fall Recipes

Once you’ve mastered this basic pumpkin pie recipe, check out some of my other comforting fall recipes:

Frequently Asked Questions

Does This 5-Ingredient Pumpkin Pie Taste Like A Traditional Pumpkin Pie?

Flavor-wise, this 5-Ingredient Pumpkin Pie tastes exactly like you expect a pumpkin pie to taste! The texture of the filling is a bit different from a cooked pumpkin pie filling, but I’ve come to prefer the silkier, more custard-like texture of this 5-ingredient pie.

What’s One Easy Way To Make Pumpkin Pie Taste Great?

One quick and easy way to enhance the flavor of any pumpkin pie recipe is to cook the pumpkin puree before using it to make the pie filling. Cook it over low heat until it is caramelized and fragrant — it only takes a few extra minutes and will add tons of flavor and nuance to your pie!

Conclusion

If you’re looking for the quickest, delicious, and easiest pumpkin pie recipe, but still want to enjoy a rich and creamy pie, you can’t go wrong with 5-Ingredient Pumpkin Pie. Whether you choose to use your favorite scratch-made pie crust or a pre-made one from the refrigerated section, it’s sure to be one of the easiest, tastiest pies you’ll ever make!

What’s your favorite kind of pie?

A side-by-side image of a round baking pan with baked and cut pumpkin pie, a table mat with four forks on top, and a plate with a fork and a slice of pumpkin pie topped with whipped cream. The other side's image has a woman's hand cutting a bite of pumpkin pie with a fork.

5-Ingredient Pumpkin Pie Recipe

Jill Nystul
I spent years struggling to make the perfect pumpkin pie until I found this super simple recipe! With just five ingredients, delicious homemade pumpkin pie has never been easier.
4.34 from 39 votes
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8
Calories 292 kcal

Equipment

  • Pie plate 9"

Ingredients
  

  • 16 oz canned pumpkin
  • 14 oz sweetened condensed milk
  • 2 eggs
  • 1 tsp pumpkin pie spice
  • 1 unbaked pie crust

Instructions
 

  • Fit an unbaked pie crust into a 9” pie plate and place the plate on a parchment-lined baking sheet.
  • Add the eggs, pumpkin puree, sweetened condensed milk, and pumpkin pie spice to a mixing bowl and whisk thoroughly.
    A person's hand is pouring sweetened condensed milk in a bowl of eggs and pumpkin puree.
  • Carefully pour the pumpkin mixture into the prepared pie plate.
    A person's hand is pouring the pumpkin pie filling from a bowl on top of the pumpkin pie crust with a scrapper.
  • Bake the pie at 425°F for 15 minutes, then reduce the temperature to 350°F and continue baking until set, about 35-40 minutes more.
  • Let the pie cool completely before slicing and serving.
    A hand holding a fork is seen cutting into a slice of easy pumpkin pie with whipped cream, placed on a red plate. A full pie and a stack of napkins and cutlery are in the background.

Video

YouTube video

Notes

If canned pumpkin isn’t available where you live, it’s easy to make your own pumpkin puree.

Nutrition

Calories: 292kcalCarbohydrates: 42gProtein: 7gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.004gCholesterol: 58mgSodium: 169mgPotassium: 338mgFiber: 2gSugar: 29gVitamin A: 9017IUVitamin C: 4mgCalcium: 168mgIron: 2mg


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Jill Nystul (aka Jillee)

Jill Nystul is an accomplished writer and author who founded the blog One Good Thing by Jillee in 2011. With over 30 years of experience in homemaking, she has become a trusted resource for contemporary homemakers by offering practical solutions to everyday household challenges.I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!

About Jillee

Jill Nystul

Jill’s 30 years of homemaking experience, make her the trusted source for practical household solutions.

About Jillee

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