Seriously Easy Pumpkin Pie Recipe

I’m sharing my Easy Pumpkin Pie made with condensed milk and only six ingredients, and I’ll point out the one pantry tip that keeps the whole thing incredibly simple.

I never thought a pumpkin pie could be this dumb simple until I started making this Easy Pumpkin Pie. I use pumpkin puree and sweetened condensed milk and then I just roll with it.

There is a tiny trick I picked up that makes the filling silky and it never cracks, still I wont tell you everything here. People ask if it tastes like store bought or boring and I say try it then text me.

It’s basically a no fail pie that messes with holiday expectations so dont be surprised if you get asked for the recipe twice.

Ingredients

• Rich in fiber and vitamin A, smooth texture, adds earthy sweet flavor and moisture naturally.
• Heavy sweet and creamy, boosts sugar and creaminess, adds caramel undertone when baked, indulgent.
• Bind filling, add protein and structure, help set custard for sliceable pie, give gloss.
• Buttery base that browns crisp, carries filling, can be storebought or homemade, flaky and comforting.
• Warm blend of cinnamon nutmeg cloves, gives classic pumpkin aroma and cozy flavor, warming.
• Tiny amount brightens sweetness, balances flavors, makes everything taste more like itself, subtle.

Ingredient Quantities

• 1 (9-inch) unbaked pie crust
• 1 (15 oz) can pumpkin puree
• 1 (14 oz) can sweetened condensed milk
• 2 large eggs
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt

How to Make this

1. Preheat oven to 425°F and put the oven rack in the lower third. Place a rimmed baking sheet on that rack to catch any spills.

2. In a large bowl, lightly beat the 2 large eggs, then add the 15 oz pumpkin puree and the 14 oz sweetened condensed milk.

3. Add 1 1/2 teaspoons pumpkin pie spice and 1/2 teaspoon salt. Whisk everything until totally smooth and uniform, but dont overmix.

4. Pour the filling into the unbaked 9-inch pie crust and smooth the top with a spatula. If you like, prick the bottom of the crust a few times with a fork to avoid big air bubbles.

5. Slide the pie (on the baking sheet) into the oven and bake at 425°F for 15 minutes.

6. After 15 minutes lower the oven temperature to 350°F and continue baking 35 to 40 minutes more. The pie is done when the edges are set and the center still has a slight jiggle.

7. If the crust starts to get too brown while baking, loosely tent the edges with foil for the remaining time.

8. Remove the pie and let it cool on a rack at room temperature for at least 2 hours so the filling finishes setting. Cutting too soon will make it runny.

9. Chill the pie in the fridge for 2 hours or overnight for the cleanest slices and best flavor. Serve with whipped cream if you want.

Equipment Needed

1. Oven (set to 425°F, rack in the lower third)
2. Rimmed baking sheet to catch spills
3. 9-inch pie plate with unbaked crust
4. Large mixing bowl
5. Whisk
6. Measuring spoons for the spice and salt
7. Rubber spatula to smooth the filling
8. Can opener for the pumpkin and condensed milk
9. Fork to prick the crust if you want
10. Cooling rack (and fridge space to chill)

FAQ

Seriously Easy Pumpkin Pie Recipe Substitutions and Variations

• 1 (9-inch) unbaked pie crust: swap for a graham-cracker or gingersnap crust (about 1 1/4 cups crumbs + 5 tbsp melted butter, press into pan).
• 1 (15 oz) can pumpkin puree: use 1 1/2 to 2 cups homemade roasted pumpkin puree (from a 2-3 lb sugar pumpkin) or canned sweet potato puree for a slightly sweeter note.
• 1 (14 oz) can sweetened condensed milk: replace with 1 1/3 cups evaporated milk plus 3/4 cup granulated sugar, simmered until slightly thickened, or use a can of sweetened condensed coconut milk for a dairy-free option.
• 2 large eggs: swap with 2 flax “eggs” (2 tbsp ground flax + 6 tbsp water, let sit 5 min) or 1/2 cup pureed silken tofu for a custardy texture.

Pro Tips

1) Let your eggs and pumpkin warm up to room temp before you mix. Cold stuff makes the filling seize up and leave tiny lumps, and it can also make the pie more likely to crack when it bakes.

2) Want better flavor? Stir in a teaspoon of vanilla and the zest of half an orange, or a tablespoon of dark brown sugar or maple syrup. If you like a grown-up twist add a splash of bourbon or dark rum, it makes the spices pop.

3) For the silkiest texture, blitz the filling briefly with an immersion blender or push it through a fine mesh strainer to get rid of fibrous bits. But dont over-blend, you’ll trap air and that causes cracks and big jiggles.

4) For clean slices chill the pie well, preferably overnight, then use a knife warmed under hot water and wiped dry between cuts. To avoid an overly browned crust, fit a foil ring or a pie shield over the edges early on so the rim stays pretty while the center cooks.