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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!

pumpkin pie on plates on wood surface.

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 holidays to the next level.

Why This is the Best Easy 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.
whole baked pumpkin pie.
My Top Pie Baking Tips
Everything you need to know about pies from a professional pastry chef!

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.
pumpkin pie bite on fork.

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

ingredients for pumpkin pie on white surface.
  • 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.
pumpkin pie slice on vintage blue plate with flowers:

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.

unbaked lined pie shell.

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!

unbaked pumpkin pie in shell.

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.  

pumpkin pie slice with fork in it.

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!

Frequently Asked Questions

Why is the bottom crust of my pumpkin pie soggy?

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.

How do you store pumpkin pie?

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.

How do you thaw pumpkin pie?

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.

Why did my pumpkin pie crack?

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.

Can you make pumpkin pie ahead?

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!

Pumpkin Pie slice on silver pie server.
5 from 49 ratings

Easy Pumpkin Pie

An easy pumpkin pie with only 5 ingredients! Just whisk everything together, pour into the crust and bake! It's creamy with the perfect amount of spice.
Prep: 15 minutes
Cook: 40 minutes
Chill Time: 2 hours
Total: 2 hours 55 minutes
Servings: 12 people

Ingredients  

Makes: 9inch round

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

Presentation – Allow the pie to cool at room temperature. This will help it not crack. The other cause of cracks are testing with a knife or over baking.
Flavor Tips – Please do not substitute evaporated milk for the sweetened condensed milk in this recipe. It provides all the sugar in the recipe and it creates a thicker, more lush pie filling.
Technique – 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.
Storage – 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.
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.
Substitute 4 teaspoons of my Pumpkin Pie Spice Mix for all the spices.

Nutrition

Calories: 195kcal | Carbohydrates: 28g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 39mg | Sodium: 330mg | Potassium: 225mg | Fiber: 2g | Sugar: 19g | Vitamin A: 5644IU | Vitamin C: 2mg | Calcium: 114mg | Iron: 1mg
Course: Dessert
Cuisine: American
Calories: 195
Like this? Leave a comment below!

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!

Easy Foolproof Pumpkin Pie

Hi, I’m Chef Lindsey!

I am the baker, recipe developer, writer, and photographer behind Chef Lindsey Farr. I believe in delicious homemade food and the power of dessert!

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59 Comments

  1. So 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.

    1. Hi 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

  2. This 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!

  3. This 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!

  4. Made 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 🙂

  5. I 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!

    1. Hi 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!

  6. Sounds 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!

    1. Hi 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!

    1. Hi 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!

  7. I 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?

    1. Hi 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!