Pumpkin Pie

This Pumpkin Pie is rich, spiced, and perfectly creamy. Just mix, pour, and bake to make a classic fall dessert is ready with almost no effort! The best part is, this Pumpkin Pie is only made with 5 ingredients!

This Pumpkin Pie is the classic fall dessert everyone looks forward to, with a rich, creamy filling and warm spices in every bite. It comes together with simple ingredients and minimal prep, making it an easy addition to any Thanksgiving table or fall gathering. Serve it with a dollop of whipped cream for the perfect finish to any meal.

If you want to try more easy pie recipes check out my recipes for Hershey Pie or Reese’s Pie next.

Why This Recipe Works

This pie uses straightforward, pantry-friendly ingredients and comes together with very little hands-on time. The filling bakes up smooth and creamy every time, with just the right balance of pumpkin and spice. It’s a make-ahead-friendly dessert, too, so it’s one less thing to worry about on a busy holiday.

Ingredient Notes:

• Pre-made Refrigerated Pie Crust – Saves time and effort while still giving you a flaky, homemade-tasting crust.
• Pumpkin Puree – The base of the filling; make sure to use pure pumpkin puree, not pumpkin pie filling, which already contains added sugar and spices.
• Sweetened Condensed Milk – Adds sweetness and creates the pie’s smooth, creamy texture without needing a separate sugar and cream mixture.
• Large Eggs – Helps the filling set as it bakes, giving the pie its sliceable, custard-like texture.
• Pumpkin Pie Spice – Provides the warm, classic flavor of cinnamon, nutmeg, ginger, and clove in one simple step.

Directions:

Step One: Preheat the oven and get a pie dish ready with a light coat of nonstick spray, then fit your pie crust into the dish.

Step Two: Whisk together the remaining ingredients until smooth, then pour the mixture into the crust.

Step Three: Bake until the center barely jiggles, just a slight wobble and no wet motion, when you gently shake the pie.

How to make a homemade pie crust:

Homemade Crust: If you want to make your pie crust from scratch then check out my simple recipe for homemade pie crust. It’s so easy to make, I promise you can do it.

This recipe and most pre-made pie crust do come with two crusts. This way for pies that need a top you have it. You can use one and refrigerate the other for 3-4 days.

Cooking Tip: You can place foil around the edge of the pie halfway through cooking to make sure it does not burn.

How to make this pie ahead of time:

This pie is perfect for making the day before. Cook according to the directions then allow cooling to room temperature.

Cover and place in the fridge for 2-3 days. Eat chilled (I prefer it this way) or reheat at 300 degrees until warm throughout.

Frequently Asked Questions

How do I know when pumpkin pie is done baking? The edges should be set, and the center should have a slight jiggle, similar to Jell-O; it will continue to set as it cools.

Can I make this ahead of time? Yes, this pie is actually best made a day ahead, so it has time to fully chill and set.

Can I freeze pumpkin pie? Yes, though the texture may change slightly once thawed; freeze without toppings for best results.

Why is my pumpkin pie filling cracking? Answer — cracking is usually caused by overbaking or cooling too quickly; ties back to pulling it out while the center still jiggles slightly and cooling gradually at room temperature.

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