The best and easiest Pumpkin Pie recipe I’ve tried! It’s creamy with the perfect amount of spice! This Pumpkin Pie will soon be a family favorite!
This is the backup pie. Not because it doesn’t shine on it’s own (it does), but because it is the pie that I never have to worry about; the pie that I know will be sensational just in case my other pies are a flop. It is creamy with just the right amount of spice. It practically melts in your mouth! And it’s beyond easy. But in case you want, here is a YouTube video to help!
Why was I double thankful for my backup Pumpkin Pie this Thanksgiving? Well, there was the Thanksgiving Epic Piecrust Disaster that I told you about the other day, but that wasn’t it. Oh no, it gets worse.
What could possibly be worse than realizing that you have to remake all of your piecrusts and pies at 11:00 AM Thanksgiving Day at the exact same time the turkey needs to go in the oven?
Well, let me tell you another little story about my Thanksgiving…
The night before Thanksgiving I was happily chopping the vegetables for the base of the gravy. I had already nestled the carrots, garlic, celery and a cute little bundle of thyme in the base of the roasting pan when I set to work dicing the onions.
And that is when, with a quick slip of a knife, I tried to amputate my middle finger! I shouted expletives that no in-laws should ever hear come out of your mouth. My brother-in-law, Travis, said, “Oh that’s not good.”
I instantly moved away from the onions – because no one wants extra additives in their onions – grabbed a paper towel and made a beeline toward the bathroom so that I could swear in peace.
My wonderful husband, who is no stranger to fixing me up after kitchen accidents (I’ve always been clumsy, okay?), bandaged my finger with his mother peering over his shoulder demanding, “Are you sure she doesn’t need stitches?!”
Have you tried making pie dough, rolling out and transferring dough to a dish or crimping the edges of a pie without your middle finger? Above all, it’s challenging. But not a good kind of challenging: it’s a frustrating, irritating kind of challenging.
Which is the exact opposite of this Pumpkin Pie! You can easily do it without a middle finger – possibly without an entire hand, but that is debatable. No matter what else happens, know that this Pumpkin Pie will come through and will be perfect every time.
Easy Foolproof Pumpkin Pie
- Total Time: 50 minutes
- Yield: 1 9″ Pie 1x
Description
The best and easiest Pumpkin Pie recipe I’ve tried! It’s creamy with the perfect amount of spice! This Pumpkin Pie will soon be a family favorite!
Ingredients
- 1 (15 ounce) can pureed pumpkin
- 1 (14 ounce) can Sweetened Condensed Milk
- 2 large eggs, slightly whisked
- 1 teaspoon ground cinnamon (rounded)
- ¼ teaspoon ground cloves
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 (9 inch) pie crust (bonus points for homemade
Instructions
- Preheat oven to 425°
- In a small saucepan, heat pumpkin, spices and salt over low heat. The pour into another bowl to cool to room temperature. [This step is optional, but I think it makes the canned pumpkin taste closer to fresh pureed pumpkin.]
- Whisk all ingredients except piecrust together in a medium bowl until combined. Make sure there are no streaks of egg white because those will show up in the final product!
- Pour into crust and bake at 425° for 15 minutes.
- Reduce heat to 350° and continue baking 35 to 40 minutes or until a sharp knife inserted 1 inch from the center comes out clean. If you don’t want to poke your pie, which will cause it to crack as it cools, you can jiggle it. It is done when only the center (1 inch diameter) jiggles. The pumpkin pie will set perfectly if allowed to cool completely prior to cutting.
- Refrigerate in a sealed container or covered with foil. It will also keep for several days at room temperature if you prefer.
Notes
Note: 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. I have made 1.5 times the recipe in the pictures. My husband, for the record, thinks there is too much filling to crust in this pie. I think it’s perfect. You be the judge of that!
- Prep Time: 5 minutes
- Cook Time: 45 minutes
Nutrition
- Serving Size: Serves 6-8
Recipe slightly modified from Eagle Brand’s Pumpkin Pie Recipe via AllRecipes
Did you make this recipe? I want to hear all about it! 🥳 Tag me on Instagram @cheflindseyfarr and use the hashtag #americanheritagecooking
More Tempting Holiday Dessert Recipes:
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88 Comments
Kayle (The Cooking Actress)
December 8, 2013 at 4:09 pmYou poor thing! I’m clumsy too and am always super nervous when wielding a knife.
That is why it’s great to have such easy, reliable recipes like this one. Plus ya know…nummy
Lindsey
December 8, 2013 at 7:39 pmWell I committed the cardinal sin of cooking: not paying attention to what I was doing! Always need super easy, foolproof recipes in one’s arsenal especially if one is wedding planning… 😉
Miss Kim @ behgopa
December 11, 2013 at 2:09 amLooks beautiful! I love pumpkin pies. I eat it every Thanksgiving. It wouldn’t be the same without a classic pumpkin pie. Hope your middle finger is getting better. Was it a pretty deep cut? The biggest cut I’ve ever had was in my home kitchen…I thought my thumb was going to fall off (I’ve actually posted the graphic pics of my battle wounds on one of my blog posts). But it’s okay now..and I’m sure yours will heal beautifully too.
Consuelo @ Honey & Figs
December 14, 2013 at 7:14 pmI’m sorry for your finger, what a scary experience! I’m like a baby when it comes to blood and I’m pretty sure I would have fainted on top of the onions or something yup.
This pie looks lovely. So creamy!
Have a nice weekend! xo
Lindsey
December 14, 2013 at 10:42 pmLol! Thanks, Consuelo! Have a wonderful weekend too!
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Tracy
October 4, 2015 at 1:09 pmLove the easy idea of this pie! Wanna try it but can I bake it and freeze it?
Lindsey
October 4, 2015 at 1:54 pmHi Tracy! Of course! Bake it, cool it completely, wrap it well and then freeze! Let it defrost in the refrigerator the day before you want to serve it!
Diane
October 4, 2015 at 7:14 pmI followed all the directions and baked it for the necessary amount of time but there is one MAJOR detail I think you missed….SUGAR!! Ugh it didn’t come out as expected but I guess if you put a little something sweet like cream cheese frosting, whipped cream, or even powdered sugar, it might taste O.K. Just a heads up to everyone making this! 🙂
Lindsey
October 4, 2015 at 10:48 pmHi Diane, I’m sorry you didn’t like it. Did you use sweetened condensed milk because it is very sweet without additional sugar.
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Julie
October 16, 2015 at 9:57 pmDo you pre bake the pie crust?
Lindsey
October 17, 2015 at 12:03 pmHi Julie! I did not pre-bake my pie crust for this recipe. Happy baking!
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Hannah
October 27, 2015 at 1:44 pmHi, I made this pie last night and it came out beautifully. I want to make it again today but all iI have is low fat sweetened condensed milk. Is that ok to use, or should I add some more sugar.
Lindsey
October 29, 2015 at 10:46 amHi ,Hannah! I wouldn’t add any additional sugar but I have also never tried low fat sweetened condensed milk. My main concern is that the pie wouldn’t be as creamy and thick. I would taste the milk and see if it tastes intensely sweet bYou could add a 1/2 c of sugar if you would like. Let me know how it turns out! Happy baking!
Hannah
November 21, 2015 at 2:36 pmThanks for the tip, I tried it with no additional sugar and it was still perfect! This is my go to recipe for sure! In fact I’m making two more today! Thank you so much for this recipe!
Lindsey
November 24, 2015 at 1:24 pmYou are so welcome Hannah!! I’m so glad you liked it!!!
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Lynn
November 16, 2015 at 9:40 pmI’ve made this recipe for over forty years. I got it from a lady who owned a pie shop many years ago. It’s a family favorite. Very good!
Rose
November 22, 2015 at 2:48 pmWe tried this recipe on the CousinChat and it was so easy and delicious. Made sure to link your website in the description. Thanks again for the awesome recipe!
https://www.youtube.com/watch?v=cnURJDuphcs
Lindsey
November 24, 2015 at 1:22 pmThanks, Rose!
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Ti McKinney
November 25, 2015 at 9:54 amSo I currently have two of these in the oven baking for thanksgiving! I tried this recipe in the middle of October and I love it! The one other time I had previously tried to make pumpkin pie it was a disaster (of course I was super new to baking at the time!) So I avoided it for years but this recipe is so good!
I did do a few minor changes, specifically I used fresh pumpkin because my mom bought me 9 of them! Every time my puree is right this pie is right. Thanks so much for sharing this!
Lindsey
November 27, 2015 at 11:36 amPower to you for using fresh pumpkin! I have never tried it. I’m glad your test run in October worked and I hope the pie was a huge hit yesterday! Happy (belated) Thanksgiving!
Victoria
November 26, 2015 at 12:14 amThis recipe is totally foolproof!! I made one today and my husband and I just had to try a slice. It was PERFECT. Perfect amount of spice (although I omitted the cloves because I didn’t have any!!), perfect amount of sweetness. I’m so glad I found this recipe and I can’t wait to serve it tomorrow! Thanks so much for sharing, this recipe is definitely a keeper 🙂
Natasha
November 26, 2015 at 12:11 pmI made this for my sons preschool Thanksgiving dinner, and not only was it super super easy… it was amazing!! Thank you so so much for this wonderful recipe, it’s perfect!!!
I highly recommend serving with whipped cream… It was the absolute best finishing touch!
Lindsey
November 27, 2015 at 11:32 amThank you, Natasha! I am so glad you enjoyed it! I absolutely 100% agree that whipped cream is necessary! My husband likes cool whip but I always make homemade whipped cream on the side anyways!
Leslie
November 27, 2015 at 7:11 amI don’t know what I missed. I did everything it said to do and used what it said. I made two pies with home made crust. The crust was fabulous. ( not the crust attached to this recipe) The Foolproof part was horrible……we threw both of them away and had no back ups. 🙁 I would love to know what I did wrong because my husband loves pumpkin pie…..and trust me he didn’t take a second bite of this one. 🙁
Lindsey
November 27, 2015 at 11:30 amI’m so sorry it didn’t work out for you Leslie. I’m not sure what went wrong because I have never had a problem with it.
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Tasha
December 24, 2015 at 4:51 pmI made this pie for Thanksgiving as well as for my sons Christmas party and it was wonderful!!! Awesome and easy recipe!!! Thank you!!
Lindsey
December 29, 2015 at 11:44 amAww thanks, Tasha! I’m so glad you enjoyed it!
Kari
January 1, 2016 at 8:10 pmI took mine out at 35 minutes exactly, but it had a very big crack that went all the way around near the edges, about an inch from the crust. Thoughts? It didn’t affect the texture or taste one bit but this would be perfect if it didn’t crack!
Lindsey
January 1, 2016 at 11:54 pmHi Kari! There are several possible culprits. The first is that it was cooked in an oven that was too hot. If you don’t already, keep an oven thermometer in you oven so you can double check the temperature on the outside. My oven runs hot one day and cool the next -it’s actually quite frustrating ! The second is maybe the pie cooled to fast. On the counter should be fine unless your place is very cold. Third, my pumpkin pie always cracks if I test the doneness with a knife. It’s like it takes that toehold and a giant crevice forms. Try shaking the pie gently to test for doneness instead. It should jiggle like jello and not be liquid in any place. Lastly, you cooked the pie too long. If your oven is running hot then maybe 35 minutes is too long. I hope that helps! And if all else fails, cover it it whipped cream!
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May 6, 2016 at 3:44 pmI am so grateful for your article.Thanks Again. Fantastic.
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Kim
August 22, 2016 at 1:30 pmI made this pie today, my first attempt ever on a pumpkin pie.. But the filling was really not sweet enough. I did use sweetened condensed milk but it was nowhere near what it should be, maybe there is a difference in how sweet your milk was and mine?
Lindsey
August 22, 2016 at 2:19 pmHi Kim, I am sorry you didn’t like the sweetness of the pie. There may be varying degrees of sweetness in cans of sweetened condensed milk but probably not. You can add additional brown sugar if you would like it sweeter. Happy baking!
Leni
September 13, 2016 at 2:54 pmWith the pie crust, does it make two 9″ crusts or do you have to put them together again before you make the pie?
Lindsey
September 16, 2016 at 11:58 amHi Leni, I am a bit confused by your question. The filling is enough for 1 pie, and the crust recipe that it links to is for 2, 9-inch pie crusts. You would only need half of that recipe for one single-crust pie like this pumpkin. I hope that answers your question! Happy baking!
Maggie
October 4, 2016 at 12:26 amSounds so simple! Thanks for the easy recipe. 🙂
Noticed that you’ve wrote “rounded” next to the ground cinnamon in the recipe.
Not sure what this means?
Thank you!
Lindsey
October 18, 2016 at 12:55 pmHi Maggie! It really is so simple! Rounded just means that when I dipped the teaspoon into the cinnamon jar, I didn’t level it off. It’s probably about 1 1/2 leveled teaspoons. Sorry for the confusion!
Effy
October 6, 2016 at 2:16 pmI was going to make 3 of these for different thanksgiving dinners I am attending. To eliminate work I was hoping to pre-prep as much as possible. How many days in advance can I make these pies and what is the best way to store them? Also, how would I go about baking the pie using a frozen pie shell that I would prepare in advance? Thanks so much!
Lindsey
October 18, 2016 at 12:53 pmHi Effy! Wow! I wouldn’t suggest keeping them more than 3 days after baking, but you can pre-mix the filling and keep it stored air-tight in the refrigerator for up to 7 days, then you can just pour the filling into the pie crust and bake according to the instructions in the recipe. That way you’ll have a fresh pie in 45 minutes. Are you talking about store-bought pie shells? Or are you making the pie shell and then freezing it? I guess either way just thaw it and bake as directed. You can par-bake them if you want your crust a little crispier than you see in the photos. To par-bake (or blind bake) crumple up parchment paper and line the inside of the crust, fill with baking beans or stones, then bake for 15-20 minutes in an oven preheated to 350F. Let cool before filling with the custard.Hope that helps! Happy baking and have fun at your dinners!
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October 18, 2016 at 1:15 pmMade this for Thanksgiving and was a hit! Everyone loved it and it was super easy and tasty! I recommend making this pie! Thank you for the recipe 🙂
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Lindsay
June 25, 2017 at 3:38 pmThis pie really is foolproof! I’m a busy mom and like any other busy mon I had 60 things going on at once while me and ny little ones put this together. We baked at 425 for 15 min, had to leave the house so took it out. Came back and forgot I already baked at 425, so I baked it again at 425 for 20min! Jeez, how’d I mess that up? Even after baking at the wrong temp for too long it came out great. My kiddos and I devoured it!
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Amy
November 17, 2017 at 7:04 pmThis is my go-to pumpkin pie recipe! I’ve made it several times and it always turns out great. It is extra perfect because pumpkin pie is my husband’s favorite dessert. Thanks so much for sharing!
Lindsey
December 26, 2017 at 11:21 pmYou are welcome, Amy! I am so glad that you and your husband love it!
Rachel
November 23, 2017 at 10:51 pmSo bummed! I followed the recipe exactly and it looked so good! Took one bite and was so disappointed. 🙁 Definitely not sweet…not even a little. Not sure anyone will eat this now. What a waste. 😞 I feel like I’ve been punked.
Lindsey
December 26, 2017 at 11:08 pmHi Rachel – I am sorry you are disappointed. Are you sure you used *sweetened* condensed milk. It’s crazy sweet but if you picked up the wrong can by accident, then I can see how the pie would be devastatingly unsweet
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Perry
August 27, 2018 at 1:56 amI 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.
Lindsey
October 4, 2018 at 5:36 pmHmmm 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.
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Jess
October 16, 2018 at 7:09 pmHey so it says bake at 425 for 15 mins… I did that and mine is black on top 🙈
Lindsey
November 11, 2018 at 6:28 pmOh 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.
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August 26, 2019 at 6:43 pm[…] My pumpkin pie is simple and easy! I learned a fun trick from the American Heritage Cooking page about how to make semi homemade pumpkin pie taste homemade! They said to heat up pumpkin purée, spices and salt in a small sauce pan over low heat. Once combined, to pour into a bowl and let it cool to room temperature. Then continue with your recipe as follows. This just helps with making it taste that much better and more homemade! Try it! Pumpkin Pie Recipe 1 pre made graham cracker crust 1 can pumpkin purée 1 can sweetened condensed milk 2 large eggs 1 tsp cinnamon 1/4 tsp cloves 1/2 tsp ginger 1/2 tsp salt Mix together and pour into pie crust. Bake at 425 for 14 minutes, then reduce heat to 350 for another 35-40 minutes. https://cheflindseyfarr.com/2013/12/easy-foolproof-pumpkin-pie/ […]
Lia
October 13, 2019 at 7:56 amMade 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.
Kristine
November 20, 2019 at 11:10 amHello!
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?
Lindsey
November 21, 2019 at 10:37 amHi 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!
Jeremy
March 17, 2020 at 6:11 amGreat recipe on the pumpkin pie, sounds really simple and easy to make, will have to give it a try. Thanks for sharing.
Lindsey
March 25, 2020 at 9:36 amIt is super easy!