An easy foolproof pumpkin pie recipe that is creamy with just the right amount of spice. A simple American pumpkin pie recipe made with sweetened condensed milk. This is truly the best pumpkin pie recipe baked in an all-butter, flaky pie crust!
This Easy Foolproof Pumpkin Pie is richly spiced and only requires a few ingredients. Simply whisk everything together, pour it into a crust and bake! It is an iconic American pumpkin pie for Thanksgiving or any crisp, Fall day!
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 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 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 holidays to the next level.
Table of Contents
Why is this an Easy Foolproof Pumpkin Pie Recipe?
- This pumpkin pie filling is made with sweetened condensed milk for a rich flavor and thick custard filling. Its low water content means that this pumpkin pie will bake perfectly every single time.
- It only has 4 Ingredients! My easy foolproof pumpkin pie recipe only has three ingredients plus the spices. You could also substitute 4 teaspoons of my Pumpkin Pie Spice Mix instead of measuring the individual spices!
What are the keys to the Best Pumpkin Pie?
- Spices that are as fine-tuned as my Mom’s piano. I’ve converted my gram measurements to the more typical teaspoons because most home scales are only accurate +/- 2 g. I use a specific scale for spices, leavening and salt at work. Here it is the micro-scale that I use if you also want to be a little crazy like me.
- Sweetened condensed milk adds sweetness without adding moisture. It helps thicken the custard and gives the final filling that extra richness.
- 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.
- Don’t poke your pie, use the wiggle test instead! It deserves an un-cracked 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 ain’t done. The pie puffs and moves like Jello in one cohesive unit. Poke it if you must but unmarred pies can be in your future!
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 Pie 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.
Will the recipe multiply?
I have tested this pumpkin pie recipe in a professional commercial bakery setting. You are only limited by the capacity of your containers. To make a larger batch easily, use an immersion blender to blend the filling rather than a whisk!
Why did my pumpkin pie crack?
Pumpkin pies crack if they are over-baked or if you tested the doneness with the tip of a knife. Use a cake tester if you want to verify doneness. I have baked thousands of pumpkin pies for my Pastry Shop and none, actually none of them cracked.
- Sweetened Condensed Milk: There is no substitute here for sweetened condensed milk without changing the whole recipe. It is bringing all the sweetness and all the richness of milk without the moisture.
- 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 roasted pie pumpkins (also called Sugar Pumpkins), but be sure to allow them to drain for at least 4 hours before using. Use the consistency of canned pumpkin as your guide.
Frequently Asked Questions
You do not have to par-bake your pie crust for American 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 2 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 will keep 2 days at room temperature, a week refrigerated or up to 2 months frozen.
Pumpkin pie freezes brilliantly. Cool pie completely at room temperature, then wrap well and place in the freezer for up to 2 months.
Thaw pumpkin pie, unwrapped, at room temperature or in the refrigerator. Removing the wrapping will keep the crust from getting soggy and condensation from forming on the pie’s surface.
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.
Chef Lindsey's Recipe Tips
To make this easy pumpkin pie even easier, combine the filling using an immersion blender. This will also allow you to easily make larger batches of pumpkin pie at one time!
Foolproof Pumpkin Pie
- 15 oz pureed pumpkin
- 14 oz Sweetened Condensed Milk
- 2 eggs (slightly whisked)
- 2 teaspoon ground cinnamon (rounded)
- ½ teaspoon ground cloves
- 1 ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 ⅛ teaspoon salt
- 1 9 inch pie crust (Easy Recipe Here)
- Preheat oven to 350°F
Par-bake the pie crust:
- Roll chilled pie dough to a little less than ¼ inch thick.Place in pie dish 9-9.5”. Chill completely, approximately 30-45 minutes.
- Trim any excess dough that hangs over the edge more than ½inch. Roll under and crimp decoratively. Chill completely.
- Line with parchment, fill with baking beans or pie weights, bake 15 minutes before removing the parchment and weights. Continue baking until the bottom is golden brown.
- You can allow the crust to cool completely or you can fillit 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!
- 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.
- 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.
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