Print

Ultra Easy 5-Ingredient Pumpkin Pie with Condensed Milk

A close-up shot of a slice of easy pumpkin pie showing a bright orange pumpkin layer over a white base layer, served on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This is the simplest, no-fail pumpkin pie you can make. Using sweetened condensed milk and a pre-made crust, you get a creamy, classic Thanksgiving dessert with minimal effort.

Ingredients

Scale
  • 1 (15 ounce) can pure pumpkin puree (not pumpkin pie filling)
  • 1 (14 ounce) can sweetened condensed milk
  • 2 large eggs
  • 1 teaspoon pumpkin pie spice
  • 1 (9 inch) unbaked deep-dish pie crust (pre-made)

Instructions

  1. Preheat your oven to 425 degrees F (220 degrees C). Place the unbaked pie crust on a baking sheet.
  2. In a medium bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, and pumpkin pie spice until the mixture is smooth and fully combined. This is your creamy pumpkin pie filling.
  3. Pour the filling mixture carefully into the unbaked pie crust.
  4. Bake at 425 degrees F (220 degrees C) for 15 minutes.
  5. After 15 minutes, reduce the oven temperature to 350 degrees F (175 degrees C). Do not remove the pie from the oven.
  6. Continue baking for 35 to 40 minutes more, or until a knife inserted near the center comes out clean. This recipe makes a quick pumpkin pie.
  7. Let the pie cool completely on a wire rack for at least 2 hours before slicing. This helps the filling set properly.
  8. Serve this easy pumpkin pie plain or with whipped cream.

Notes

  • For a crustless option, pour the filling into a lightly greased 9-inch pie dish and bake at 350 degrees F (175 degrees C) for about 45 minutes.
  • You can make this pie ahead of time; cover and chill for up to two days.
  • If the edges of your crust start browning too quickly, cover them loosely with aluminum foil during the second baking stage.

Nutrition

Find it online: https://cookincorner.com/easy-pumpkin-pie-recipe/