I finally nailed an Easy Pumpkin Pie that uses just six ingredients including sweetened condensed milk, and I’m sharing the surprisingly simple trick that makes it foolproof.

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I never believed a pumpkin pie could be this simple until I made this Seriously Easy Pumpkin Pie. It’s the kind of thing I bring when I need a no-fail dessert, and yes its basically an Easy Pumpkin Pie that somehow tastes like I baked it all day.

It uses pumpkin puree and sweetened condensed milk so the filling is silky and almost custardy, without fuss. I love that you can trust it every single time, even on a busy weeknight, and it still makes people stop mid conversation.

You’re gonna want to know why it’s always the first slice gone.

Ingredients

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Seriously Easy Pumpkin Pie Recipe

Creamy fibrous base that adds vitamins beta carotene subtle sweetness and earthy pumpkin flavor.
Very sweet, lots of added sugar and calories, gives smooth texture and caramelized notes.
Buttery flaky shell mostly carbs and fat adds crunch and a golden brown finish.
Bind the filling add protein and richness, helps set a smooth custard texture.
Warm blend of cinnamon ginger nutmeg gives aroma cozy spice and subtle sweetness.
Tiny pinch enhances sweetness balances flavors, makes spices pop without tasting salty.

Ingredient Quantities

1 (9 inch) unbaked pie crust (store bought or homemade)

1 (15 oz) can pumpkin puree (not pumpkin pie filling)

1 (14 oz) can sweetened condensed milk

2 large eggs, lightly beaten

1 1/2 teaspoons pumpkin pie spice

1/2 teaspoon fine salt

How to Make this

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1. Preheat oven to 425°F (220°C). Fit the 9 inch unbaked pie crust into your pan and crimp the edges, don’t worry about making it perfect.

2. In a large bowl combine 1 can (15 oz) pumpkin puree, 1 can (14 oz) sweetened condensed milk, 2 large eggs (lightly beaten), 1 1/2 tsp pumpkin pie spice and 1/2 tsp fine salt. Whisk until totally smooth, scrape the bowl so nothing’s left stuck on the sides.

3. If you want more spice, add up to another 1/2 tsp pumpkin pie spice, but remember the condensed milk is already sweet so don’t add sugar.

4. Pour the filling into the unbaked crust, smoothing the top with a spatula, tap the pan gently on the counter to remove big air bubbles.

5. Bake at 425°F for 15 minutes, then immediately lower oven temp to 350°F (175°C) and continue baking for 35 to 40 minutes more. You’re looking for the center to be mostly set with a slight jiggle — not liquid.

6. If the crust edges brown too fast, cover them with foil or a pie shield after the first 15 minutes, it’s fine and saves you from burning the rim.

7. To avoid cracks, don’t overbake; if you want an extra gentle finish you can turn the oven off, crack the door and let the pie sit inside for 20 to 30 minutes before removing.

8. Cool the pie on a wire rack to room temperature, then chill in the fridge for at least 2 hours (overnight is better) so the filling firms up properly.

9. Serve cold or slightly chilled with whipped cream, and store leftovers covered in the fridge for up to 3 to 4 days.

Equipment Needed

1. 9 inch pie pan (to fit the unbaked crust)
2. Large mixing bowl for the filling
3. Whisk or fork to blend until smooth (a fork works if you dont have a whisk)
4. Rubber spatula to scrape the bowl and smooth the top
5. Measuring spoons, especially 1/2 tsp and 1 1/2 tsp
6. Can opener for the pumpkin and condensed milk
7. Oven mitts and a baking sheet to catch any drips
8. Wire cooling rack plus aluminum foil or a pie shield to protect the crust edges

FAQ

Q: How long and at what temperature should I bake this pie? A: Preheat oven to 425 F. Bake 15 minutes at 425 F, then lower heat to 350 F and bake another 35 to 40 minutes until the center is mostly set. Let cool, it firms as it cools.

Q: How do I know the pie is done? A: The center should jiggle a little but not look wet. A knife inserted near the center should come out with moist crumbs not raw batter. If you use a thermometer aim for about 175 F to 180 F.

Q: Can I use fresh pumpkin instead of canned puree? A: Yes but use cooked, pureed sugar or pie pumpkins. Roast or simmer until very soft, drain excess water and puree smooth. Measure after draining so texture isnt too thin.

Q: What if I dont have sweetened condensed milk, can I substitute? A: You can, but you need added sugar. A common swap is about 1 1/4 cups evaporated milk plus 1 cup granulated sugar, whisk until sugar dissolves. The texture and sweetness will be slightly different than canned condensed milk.

Q: Can I make the pie ahead or freeze it? A: Yes. Make ahead and refrigerate up to 2 days. Baked pie keeps 3 to 4 days covered in the fridge. To freeze wrap tightly and freeze up to 2 months. Thaw in the fridge and warm briefly before serving.

Q: How do I avoid a soggy crust? A: Blind bake the crust 8 to 10 minutes before adding filling or brush the par-baked crust with a lightly beaten egg white and return to the oven for a minute to seal it. Also avoid excess water in fresh pumpkin and use the high initial oven temp to help set the filling fast.

Seriously Easy Pumpkin Pie Recipe Substitutions and Variations

Pumpkin puree: swap 1:1 with canned sweet potato puree or roasted butternut squash puree, same texture and flavor, they might be a touch sweeter so taste and adjust sugar.
Sweetened condensed milk: use one 14 oz can sweetened condensed coconut milk 1:1 for a dairy free pie, same thickness and sweetness.
Eggs: replace each large egg with 1 tbsp ground flaxseed mixed with 3 tbsp water, let sit 5 min; for your 2 eggs use 2 tbsp flax + 6 tbsp water, it binds but makes the custard a bit denser.
Unbaked pie crust (9 inch): swap for a ready-made graham cracker crust or make one from 1 1/4 cups crumbs + 6 tbsp melted butter + 2 tbsp sugar, press into pan for a sweeter, crunchier base.

Pro Tips

1) Use room temp eggs and pumpkin, then whisk just until smooth — dont overbeat or you’ll whip in air and get cracks later. If you see little lumps, push the filling through a fine mesh sieve, it makes the texture so much silkier.

2) To keep the bottom from getting soggy, set the pie pan on a preheated baking sheet or put it on the lower oven rack while baking, this helps the crust start cooking right away.

3) Stop baking when the center is mostly set but still jiggles a little, aim for about 170 to 175°F if you use a thermometer. Let the pie cool slowly, that reduces cracking much more than blasting it with cold air.

4) Protect and boost flavor: tent the edges with foil if they brown too fast, and try folding a teaspoon of vanilla or a splash of bourbon into the filling for depth — dont add extra sugar, the sweetened condensed milk already does that.

Seriously Easy Pumpkin Pie Recipe

My favorite Seriously Easy Pumpkin Pie Recipe

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Equipment Needed:

Ingredients:

1 (9 inch) unbaked pie crust (store bought or homemade)

1 (15 oz) can pumpkin puree (not pumpkin pie filling)

1 (14 oz) can sweetened condensed milk

2 large eggs, lightly beaten

1 1/2 teaspoons pumpkin pie spice

1/2 teaspoon fine salt