Our simple pumpkin pie recipe needs six ingredients, one bowl, a large bowl, and a premade pie crust for an easy, no-fuss delicious dessert.
This simple pumpkin pie recipe is my go to during the holidays. The recipe originally came from a can of sweetened condensed milk and we have modified and tweaked it to make it the recipe that it is today.
Recipe Ingredient Notes
- unbaked pie crust
- pumpkin puree
- sweetened condensed milk
- brown sugar
- eggs
- vanilla extract
- ground cinnamon
- pumpkin pie spice
- salt
How to Make Pumpkin Pie
Pumpkin pie can be intimidating, especially if it’s for your guests. Follow these easy instructions and you will have no problem with this pumpkin pie.
- Preheat your oven to 425 degrees F.
- If you are making your own crust, place it in the pan. If you are in a time crunch or too intimidated to make your own pie crust, you can use a premed pie crust that you get in the freezer section.
- If you need a step by step tutorial on how to make pie crust, check out our Fresh Peach Pie recipe for help.
- In a large bowl, beat pumpkin puree, sweetened condensed milk, brown sugar, eggs, vanilla, cinnamon, pumpkin pie spice, and salt together. You could do this with a whisk or a hand mixer.
- Pour pumpkin filling into prepared crust and bake for 15 minutes.
- Reduce the oven temperature to 350 degrees F (leaving the pie in there) and continue to bake pie for 35-40 more minutes or until an inserted toothpick comes out clean.
- To keep edges of the pie crust from burning, wrap the crust with some aluminum foil about half way through baking time and leave it on until the pie is finished baking.
- Remove pie from oven and let cool. Top with whipped cream and serve. We also love to serve our pumpkin pie with a little vanilla ice cream as well.
Recipe Notes
- If you don’t have pumpkin pie spice, you can make your own by combining 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground cloves, and ¼ teaspoon ground nutmeg. Combine all the spices and store in an air-tight container.
- The edges of the pie crust may burn, so to prevent that wrap the crust with some aluminum foil about half way through baking time and leave it on until the pie is finished baking.
Explore More Delicious, Pumpkin Pies, Tarts, and Cobblers
We absolutely love pumpkin recipes, especially in the fall and winter. Check out our comprehensive collection of pumpkin recipes here.
- Caramel Pecan Turtle Pumpkin Pie
- Easy Double Layer Pumpkin Pie
- Mini Pumpkin Cheesecakes
- Mini Pumpkin Pies
- No Bake Pumpkin Pie
- Pumpkin Pecan Cobbler
- Pumpkin Spice Cheesecake
Simple Pumpkin Pie Recipe
Our simple pumpkin pie recipe needs six ingredients, one bowl, a large bowl, and a premade pie crust for an easy, no-fuss delicious Thanksgiving dessert.
Serving slices
Video
Ingredients
- 1 unbaked pie crust, (9-inch)
- 15 ounces pumpkin puree
- 14 ounces sweetened condensed milk
- ¼ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ½ teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon salt
Instructions
- Preheat oven to 425 ℉.
- Spread unbaked pie crust into a pie pan or use a pre-made crust.
- In a large bowl, beat pumpkin puree, sweetened condensed milk, brown sugar, eggs, vanilla, cinnamon, pumpkin pie spice, and salt together.
- Pour pumpkin filling into prepared crust and bake for 15 minutes.
- Reduce the oven temperature to 350 ℉ and continue to bake pie (leave it in there while the temperature drops) for 35-40 more minutes or until an inserted toothpick comes out clean. To keep edges of the pie crust from burning, wrap the crust with some aluminum foil about half way through baking time and leave it on until the pie is finished baking.
- Remove pie from oven and let cool.
- Top with whipped cream and serve.
Notes
If you don’t have pumpkin pie spice, you can make your own by combining 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg. Combine all the spices and store in an air-tight container.
The edges of the pie crust may burn, so to prevent that wrap the crust with some aluminum foil about half way through baking time and leave it on until the pie is finished baking.
Recipe adapted from Eagle Brand.
Nutrition
Calories: 320 kcal · Carbohydrates: 49 g · Protein: 7 g · Fat: 11 g · Saturated Fat: 5 g · Cholesterol: 58 mg · Sodium: 243 mg · Potassium: 338 mg · Fiber: 2 g · Sugar: 36 g · Vitamin A: 8464 IU · Vitamin C: 4 mg · Calcium: 178 mg · Iron: 2 mg
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