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This Is The Easiest Pumpkin Pie You’ll Ever Make

Pumpkin Pie

My mom has been making her delicious homemade pumpkin pie for decades now. At this point, no Thanksgiving dinner would really be complete without it! And while I absolutely love that pie, unfortunately I never really mastered it myself. Her classic recipe calls for the pumpkin filling to be cooked on the stovetop until it reaches the right consistency, which was always my downfall. I would either cook the filling too much, or not enough. Eventually I gave up my attempts, figuring that I just needed to accept that I couldn’t do her recipe justice.

My failure to recreate my mom’s pie lead me to seek out alternatives for pumpkin desserts. I found several options that I tried and loved (many of which I included in this roundup of pumpkin recipes a few years ago!) But the desire to make a good pumpkin pie at home never really disappeared entirely. It turns out that all I needed to do was find the right recipe!

Pumpkin Pie

I recently came across a recipe called “Simple Pumpkin Pie,” and boy was it easy! The recipe called for just five ingredients, and the filling didn’t need to be cooked before putting it into the crust. It seemed almost TOO easy, honestly, but I figured I’d better give it a try. And to my delight, not only was this pie laughably easy to make, but it also tasted really good! The filling has a smooth custard-like texture, and it’s not too sweet. Give this easy pumpkin pie a try, and it might just become your new go-to as well!

Pumpkin Pie

Easy Pumpkin Pie

Adapted from Allrecipes.com

Ingredients:

2 eggs
1 (16-ounce) can pumpkin puree*
1 (14-ounce) can sweetened condensed milk
1 tsp pumpkin pie spice
1 (9-inch) unbaked pie crust

*Note: Can’t find canned pumpkin where you live? It’s easy to make your own pumpkin puree at home!

Directions:

Pumpkin Pie

Add the eggs, pumpkin puree, sweetened condensed milk, and pumpkin pie spice to a large bowl. Stir until well combined.

Fit your pie crust into a 9” pie plate, and place the plate onto a baking sheet.

Pumpkin Pie

Carefully pour the pumpkin mixture into the prepared crust.

Bake the pie at 425°F for 15 minutes, then reduce the oven temperature to 350°F and bake until filling is set, about 35-40 minutes. (Why start the pie in a hot oven? According to King Arthur Flour, it helps achieve optimal flakiness!)

Keep an eye on color of the crust while the pie bakes. If you’re worried that it’s getting a bit dark, just wrap some tin foil around the edge of the pie to shield the crust. (Just be sure to leave the filling exposed so it can set up properly!)

Pumpkin Pie

Let the pie cool completely, then serve—topped with a mountain of whipped cream, preferably!

Whether you choose to use your favorite scratch-made crust, or prefer to use a pre-made one from the refrigerated section, this is sure to be one of the easiest pies you’ll ever make. So here’s to spending more time eating pie, and less time making it! :-)

What’s your favorite fall treat?

Pumpkin Pie

Easy Pumpkin Pie

Jill Nystul
I spent years struggling to make the perfect pumpkin pie, but it turns out that all I needed to do was find the right recipe! This recipe calls for just five ingredients, and it's not only laughably easy to make but tastes absolutely delicious.
5 from 4 votes
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8
Calories 292 kcal

Ingredients
  

  • 2 eggs
  • 1 16-ounce can pumpkin puree*
  • 1 14-ounce can sweetened condensed milk
  • 1 tsp pumpkin pie spice
  • 1 9-inch unbaked pie crust

Instructions
 

  • Add the eggs, pumpkin puree, sweetened condensed milk, and pumpkin pie spice to a large bowl. Stir until well combined.
  • Fit your pie crust into a 9” pie plate, and place the plate onto a baking sheet.
  • Carefully pour the pumpkin mixture into the prepared crust.
  • Bake the pie at 425°F for 15 minutes, then reduce the oven temperature to 350°F and bake until filling is set, about 35-40 minutes. (Why start the pie in a hot oven? According to King Arthur Flour, it helps achieve optimal flakiness!)
  • Keep an eye on color of the crust while the pie bakes. If you’re worried that it’s getting a bit dark, just wrap some tin foil around the edge of the pie to shield the crust. (Just be sure to leave the filling exposed so it can set up properly!)
  • Let the pie cool completely, then serve—topped with a mountain of whipped cream, preferably!

Notes

*Note: Can’t find canned pumpkin where you live? It’s easy to make your own pumpkin puree at home!

Nutrition

Calories: 292kcalCarbohydrates: 42gProtein: 7gFat: 11gSaturated Fat: 4gCholesterol: 57mgSodium: 168mgPotassium: 336mgFiber: 2gSugar: 28gVitamin A: 9015IUVitamin C: 3.7mgCalcium: 167mgIron: 1.7mg


Jill Nystul Photo

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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Food & Recipes

  • Jillee I’m surprised at you, being so resourceful that you’ve never made your own pumpkin purée lol! In England canned pumpkin is very difficult to find so I’m used to making it for soups etc. Also the seeds should never be wasted. They’re great in bread and for garnishes after you roast them and they’re very nutritious.

    • @Dominic Tooze: With all due respect, did you read the recipe note following step 6? I believe this recipe was more about being “the easiest” which would equate to “the fastest.”

  • 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 different is I use a premade graham cracker crust instead of the usual pie crust – simply wonderful.

  • We usually buy most of pies for this holiday. We have at least 20 people every year and that’s not even our entire family. It does look super easy. My mom used to knock herself out trying to the pies. It’s one less thing for her to stress about.

    • My favorite fall treat to make is pumpkin bread . I have one super easy one from Averie cooks with a cinnamon crust and also another by her with chocolate chips. The first one we always gobble up at our house.

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