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An easy pumpkin pie made with sweetened condensed milk and only has 5 ingredients. Simply whisk everything together, pour it into a crust and bake! It is creamy, perfectly spiced and foolproof. Truly the best pumpkin pie filling baked in a flaky all-butter pie crust!
The holidays can get crazy and the only thing that is certain is that something will go wrong. But just know that no matter what else happens, this Easy Pumpkin Pie will come through and will be perfect every time.
Also know that I am here for you for all your Holiday dessert favorites like classic pecan pie, sweet potato pie, pumpkin roll and mile high apple pie! You could throw in my Mom’s Apple Crisp just to mix it up! In fact, any of these 25 Best Pumpkin Recipes will bring your Thanksgiving to the next level.
Table of Contents
- Why This is the Best Homemade Pumpkin Pie
- Professional Tips for Baking Pumpkin Pie
- Choose the right pie crust for pumpkin pie
- Ingredients for American Pumpkin Pie
- Possible Variations & Substitutions
- How to Make Easy Pumpkin Pie
- Chef Lindsey’s Recipe Tip
- What to serve with pumpkin pie?
- Frequently Asked Questions
- Easy Pumpkin Pie Recipe
- Before You Go
Why This is the Best Homemade Pumpkin Pie
- Thick, creamy & smooth. Sweetened condensed milk add richness and makes a thick custard filling. Its low water content means that this pumpkin pie will bake perfectly every single time.
- Only 4 Ingredients! My easy foolproof pumpkin pie recipe only has three ingredients plus the spices. You could also substitute 4 teaspoons of my pumpkin spice recipe instead of measuring the individual spices!
- This pie won’t crack. Consider the sweetened condensed milk your cheap insurance against that hateful crack! The only way this pie will crack is if you bake it waaaay too long, poke it to test for doneness or try to cool it too quickly.
- Make it in the blender or with a whisk. Yes, you can immersion blend or quickly mix your pumpkin pie filling in the blender! That’s how the professionals do it at scale.
Professional Tips for Baking Pumpkin Pie
- Spices that are as fine-tuned as my Mom’s piano. I spent years in a professional kitchen refining the spices in my pumpkin spice recipe down to a 1/100th of a gram. You can weigh your spices with a micro scale if you also want to be a little crazy like me.
- Par bake your crust. Nobody likes soggy bottoms. Not Mary-Berry and definitely not me. Here is my YouTube Tutorial on how to par bake a pie crust or read all my tips in tricks in this post on how to partially blind bake pie crust.
- Whisk the filling until no streaks of eggs are visible. You can also mix the filling in a blender or with an immersion blender. That’s right. I told you this was easy.
- Don’t poke your pie to determine doneness. Use the wiggle test instead! It deserves an uncracked, beautiful surface. Instead of stabbing it with a knife, just give it a gentle shake. If it looks loosie-goosy in the center or in any way liquid, it isn’t done. It should be puffed and move like Jello in one cohesive unit.
Choose the right pie crust for pumpkin pie
I typically use my vodka pie crust or this all-butter pie crust, but you could also use a baked graham cracker crust, a store-bought pie crust, or this sweet tart crust!
Ingredients for American Pumpkin Pie
- Sweetened Condensed Milk: Sweetened condensed milk adds sweetness without adding moisture. It helps thicken the custard and gives the final filling that extra richness.
- Whole Egg: The egg in a baked custard like pumpkin pie is integral to thickening the custard. Just be sure to whisk it in completely because streaks of egg whites will bake unattractively in your final pie.
- Spices: I have fine-tuned the amounts of cinnamon, clove, ginger, and nutmeg in this recipe, but you could also make a larger batch of my Pumpkin Spice Mix and then substitute 4 teaspoons of that mix for all the spices!
- Pumpkin Puree: I use Libby’s pumpkin puree because it is consistent and that is what I use to develop all my recipes. Use whichever brand you prefer. Just be sure to grab pure pumpkin puree and not pumpkin pie mix!
- Kosher Salt: Kosher salt is lass salty than table salt and a teaspoon weighs less than other finer ground varieties. It heightens the spices here and will keep your pumpkin pie from tasting dull, flat or overly sweet.
Possible Variations & Substitutions
- Add streusel!: Add an easy streusel topping. If you want more cohesive streusel pieces, use this brown sugar streusel recipe, or use the crumb topping from this pumpkin coffee cake for a lighter topping.
- Mix up the flavor. That’s right, I said it here first. You don’t have to stick to traditional. You could add lemon zest like in this pumpkin pie with a twist, or you could add orange zest and Grand Marnier. Classy like you.
- Spices: I have fine-tuned the amounts of cinnamon, clove, ginger, and nutmeg in this recipe, but you could also substitute 4 teaspoons of my Pumpkin Pie Spice Mix for all the spices!
- Pumpkin Puree: I use Libby’s pumpkin puree because it is consistent and that is what I use to develop all my recipes. Use whichever brand you prefer. Just be sure to grab pure pumpkin puree and not pumpkin pie mix! You can substitute homemade pumpkin puree, but be sure to allow it to drain for at least 4 hours before using. Use the consistency of canned pumpkin as your guide.
How to Make Easy Pumpkin Pie
Use these instructions to make the perfect easy pumpkin pie that won’t crack! Further details and measurements can be found in the recipe card below.
Par-Bake your pie crust:
Step 1: Preheat oven to 350°F convection or 375°F conventional. If using homemade pie dough, roll out one portion of pie dough on a lightly floured surface until about 1/8th inch thick. Chill 30 minutes flat on a baking sheet. This allows the gluten to relax and the butter to resolidify.
Step 2: Place chilled dough on top of a 9 inch pie dish or tin. Allow to warm up just enough to be workable. Lift up the edges and allow it to settle on the bottom. Gently press the sides to fit the dish allowing the edges to overhang the dish. Start on one side and roll the edges under towards the dish. Roll until you reach the dish then gently press it down on the dish to seal. Repeat with the rest of the crust.
Step 3: Flute the edges by pressing one knuckle on the outside and two knuckles around it from the inside of the crust. I prefer using my knuckles but you could also use your finger tips. Chill for 10-30 minutes depending on how warm it got. If it is still cold, just 10 minutes will do.
Step 4: Crumple a piece of parchment paper and line the inside of the chilled crust. Fill with pie weights, beans or rice. I find beans work best.
I always crumple my parchment paper into a tight ball and then unroll it before lining my pie crusts for par baking. This softens the paper and allows it to form to the shape of the crust without poking it or allowing huge gaps.
Step 5: Bake crust 15-20 minutes and then remove the weights and parchment. I remove the parchment and weights when the crust has just begun to brown and doesn’t look raw anymore. If you remove it too soon, the crust will still slide down the sides of the dish particularly if you are using a ceramic dish.
This is the par-baked stage. You can use it immediately while it is still warm or you can cool it completely, wrap and freeze it for a later date. Find more instructions on how to par-bake pie crust in this tutorial!
Make & bake the pie:
Step 6: If you haven’t already, preheat the oven to 350°F. In a medium bowl, whisk all ingredients except piecrust together until combined. Make sure there are no streaks of egg white and the filling is smooth.
Pour into parbaked shell.
You can also mix the filling in a blender or with an immersion blender. This is how professionals make large scale batches!
Step 7: Bake in preheated oven for 35-40 minutes or until set on the edges and jiggles slightly in the center. The pumpkin pie filling will puff and will move as one unit like Jello or cheesecake. Try not to poke the pie with a knife or cake tester to test for doneness or it will crack as it cools.
The pumpkin pie will set perfectly and not crack if allowed to cool completely prior to cutting. Serve room temperature or refrigerated.
Chef Lindsey’s Recipe Tip
This recipe makes 1 regular 9” pie. If you have a deep-dish pie pan or a slightly larger pie dish, I would make 1.5 times this recipe. You will need to cook the pie closer to 50 minutes.
What to serve with pumpkin pie?
This is hardly a fair question to ask a pastry chef because there are so many possibilities! Here are a few ideas to use or spark your own creativity!
- Whipped Cream is classic. Keep it simple with a dollop of homemade whipped cream or try something new and make this lemon curd whipped cream.
- Pour on a sauce. Try a drizzle of salted caramel sauce, a swoosh of lemon curd (yes, it’s delicious, I promise!), or this maple caramel sauce to lean into Fall vibes.
- Add a crunch. Sure there is the crust but who doesn’t want a little more texture! Crumble some baked brown sugar streusel on top before serving or bake the dough crumbled on top. You could also go the extra 9 yards and make pumpkin seed brittle!
Frequently Asked Questions
Under baking, baking at too low a temperature or not par-baking your pie crust will cause a soggy bottom crust in pumpkin pie.
You do not have to par-bake your pie crust for pumpkin pie, but it is the best way to ensure your crust is done to flaky, crispy perfection. If you choose not to par-bake, please bake the pie in a metal baking dish and start baking at 425°F for the first 15 minutes.
Store pumpkin pie at room temperature for 3 days or refrigerated for 1 week. It can also be frozen for up to 2 months. Wrap the cooled pie in plastic wrap before storing.
Pumpkin pie freezes brilliantly. Thaw pumpkin pie, unwrapped, at room temperature or in the refrigerator. Removing the wrapping will keep the crust from getting soggy and from condensation from forming on the pie’s surface.
Pumpkin pies crack if they are overbaked, cooled too quickly or if you tested the doneness with the tip of a knife. I prefer the jiggle-test but use a cake tester if you want to verify doneness.
Prepare the par-baked pie crust up to a week in advance. I usually wrap and store these in the freezer. You can prepare and bake the pie up to one week in advance. You can also prepare the filling and store in a sealed container in the refrigerator up to a week before baking.
If you tried this recipe and loved it please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you; your comments make my day!
Easy Pumpkin Pie
Ingredients
- 15 oz pureed pumpkin
- 14 oz sweetened condensed milk
- 2 eggs slightly whisked
- 2 ¼ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 1 ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 ⅛ teaspoon salt
- 1 9 inch pie crust All Butter Pie Crust Recipe
Instructions
- Preheat oven to 350°F convection or 375℉ conventional.
Par-bake the pie crust:
- If using homemade pie dough, roll out one portion of pie dough on a lightly floured surface until about 1/8th inch thick. Chill 30 minutes flat on a baking sheet. This allows the gluten to relax and the butter to resolidify.
- Place chilled dough on top of a 9 inch pie dish or tin. Allow to warm up just enough to be workable. Lift up the edges and allow it to settle on the bottom. Gently press the sides to fit the dish allowing the edges to overhang the dish. Start on one side and roll the edges under towards the dish. Roll until you reach the dish then gently press it down on the dish to seal. Repeat with the rest of the crust.
- Flute the edges by pressing one knuckle on the outside and two knuckles around it from the inside of the crust. I prefer using my knuckles but you could also use your finger tips. Chill for 10-30 minutes depending on how warm it got. If it is still cold, just 10 minutes will do.
- Crumple a piece of parchment paper and line the inside of the chilled crust. Fill with pie weights, beans or rice. I find beans work best.
- Bake crust 15-20 minutes and then remove the weights and parchment. I remove the parchment and weights when the crust has just begun to brown and doesn’t look raw anymore. If you remove it too soon, the crust will still slide down the sides of the dish particularly if you are using a ceramic dish.
- You can allow the crust to cool completely or you can fill it while still warm.
Prepare the pumpkin pie filling:
- My original recipe circa 2013 called to heat the pumpkin puree along with all the spices in a small sauce pot. This does take a little of the "canned" taste from the pumpkin and it will bloom the spices to get their full effect. It can also be omitted to simplify the process. These days, I just whisk everything together and get the easiest pie in the world in the oven!
- If you haven’t already, preheat the oven to 350℉. In a medium bowl, whisk all ingredients except piecrust together until combined. Make sure there are no streaks of egg white and the filling is smooth.
- Pour into par-baked pie crust.
- Bake in preheated oven (350°F) for 35-40 minutes or until set on the edges and jiggles slightly in the center. The pumpkin pie filling will puff and will move as one unit like Jello or cheesecake. Try not to poke the pie with a knife or cake tester to test for doneness or it will crack as it cools.
- The pumpkin pie will set perfectly if allowed to cool completely prior to cutting. It will slice the best if refrigerated.
- Wrap in plastic or foil and store in the refrigerator. It will also keep for several days at room temperature if you prefer.
Video
Notes
Nutrition
Before You Go
I hope you enjoyed this professional chef tested recipe. Check out our other delicious, chef-developed pie & tart recipes or these 10 Easy Pumpkin Desserts!
This is by far my favorite pumpkin pie recipe ever. The only change I make is that I use a graham cracker crust, mostly because I do not like traditional pie crusts, but this specific recipe compliments the graham cracker nicely. I enjoy the fact that there is not a lot of sugar, and that there is an actual blend of spices instead of the generic “pumpkin pie spice”.
What a joy to read your comment this morning, Ashley! Thank you so much for taking the time to come back and comment and rate! We really appreciate it and you for trusting us with your baking! Happy baking! ~lindsey
Hi Lindsey!
I have been making this recipe since 2013, it is the best! I have to make 4 pies each holiday so my family will have pies to take home with them. However, this year I noticed you changed the recipe. I followed this one as written, but it just doesn’t compare to the original recipe you had! Do you happen to still have the original recipe that I could follow?
Hi Krymsen! Thank you for being around all these years! I’m happy to tell you the small changes I made since 2013:
My original recipe circa 2013 called to heat the pumpkin puree along with all the spices in a small sauce pot. This does take a little of the “canned” taste from the pumpkin and it will bloom the spices to get their full effect. It can also be omitted to simplify the process. These days, I just whisk everything together and get the easiest pie in the world in the oven!
There’s also a slight difference in the spice measurements, in the old days I called for the following:
1 teaspoon ground cinnamon (rounded)
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
Thank you for commenting and love that you send your family home with pies (I do the same)! Happy baking and happy holidays! ?
Hello! I’ve made this recipe (I think it’s this one) for years, I am very certain I used to cook all the ingredients on the stove top first.
Did this change?
Hi Elle, you are absolutely right! In my original recipe I did have you cook the pumpkin with the spices on the stovetop first, but recently I took it out because I didn’t think it made that much difference. I can put it in as an option, for all of you recipe veterans! I am so sorry to have caused confusion. Happy baking! Lindsey
Great recipe on the pumpkin pie, sounds really simple and easy to make, will have to give it a try. Thanks for sharing.
It is super easy!
Hello!
I’ve made this recipe before and love it!! However, I have a brand new bottle of Pumpkin Pie Spice and I was wondering how much Pumpkin Pie Spice would I use in this recipe instead of combing all of the other recommended spices?
Hi Kristine. I would say before adding the eggs, whisk in 2 teaspoons of the pumpkin pie spice, taste and then add more if you want. Then add your eggs and bake as directed! Happy baking!
Made this pie yesterday, crust came good but cloves and nutmeg overpowered the whole pie and I put more cinnamon which I couldn’t taste. Unfortunately, I didn’t like the taste, I had to throw it out! Thank God I had backup pie made – apple cherry.
Hey so it says bake at 425 for 15 mins… I did that and mine is black on top ????
Oh dear! That sounds like an oven issue. Honestly these days I bake it for the full time at 350 but to do that you’ll need to par bake your pie crust (So line your tin, cover it with parchment and fill with beans or rice or baking weights, and then bake at 425 until the crust is golden brown. You can pour the filling in while the crust is hot or cold.
I am a Kiwi and have never even imagined buying pureed pumpkin in a can. As a result I am at a loss also when it comes to imagining the consistency of said pumpkin.
Could You, would you advise?Preferably with video evidence.
Hmmm I’m sure there is a YouTube video on Libbys Pumpkin puree somewhere. Don’t overthink it. Roast the pumpkin, spoon it out and puree it! If you want it fine, then pass it through a tamis or colander.