I’m sharing my Easy Pumpkin Pie made with just six ingredients and sweetened condensed milk, a no-fail recipe with a simple secret many bakers overlook.

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I admit I used to overthink pumpkin pie until this version proved me wrong. With pumpkin puree and sweetened condensed milk doing the heavy lifting, the filling turns out smooth and deeply spiced every time.

I call it Easy Pumpkin Pie because honestly it behaved like a cheat code, rescuing me when I forgot the clock or flaked the crust. There’s something about the texture that makes you want to take it slow, study it, like you know there’s a trick hiding in plain sight.

I’m not giving it away, but trust me, you’ll be curious enough to try it.

Ingredients

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pie crust: Buttery, flaky base, mostly carbs and fat, gives structure and crispy edge.
pumpkin puree: Fiber rich, vitamin A, low fat, adds earthy sweetness and moist texture.
sweetened condensed milk: Intensely sweet, adds creamy body and sugar load, supplies carbs and calories.
eggs: Bind filling, add protein and richness, help set custard when baked.
pumpkin pie spice: Warm spice mix, mostly cinnamon, nutmeg, cloves; gives classic aroma and warmth.
salt: Small amount brightens flavors, balances sweetness, no calories, just a tiny mineral punch.

Ingredient Quantities

1 (9-inch) unbaked pie crust, store bought or homemade whatever you got

1 (15 ounce) can pumpkin puree not pumpkin pie filling

1 (14 ounce) can sweetened condensed milk

2 large eggs lightly beaten

1 1/2 teaspoons pumpkin pie spice

1/2 teaspoon salt

How to Make this

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1. Preheat oven to 425°F and put a rack in the center. Keep your 9-inch unbaked pie crust ready in a pie dish.

2. In a large bowl lightly beat the 2 large eggs with a fork or whisk, then add the 14 ounce can of sweetened condensed milk and mix until smooth.

3. Add the entire 15 ounce can of pumpkin puree (not pumpkin pie filling), then stir in 1 1/2 teaspoons pumpkin pie spice and 1/2 teaspoon salt until the filling is uniform and no streaks remain.

4. Pour the pumpkin mixture into the unbaked pie crust, spreading it evenly. Tap the pie dish gently on the counter to pop any big air bubbles.

5. Bake at 425°F for 15 minutes to set the edges, then immediately lower the oven temperature to 350°F and continue baking for about 35 to 40 more minutes.

6. The pie is done when the center is mostly set but still has a slight jiggle; don’t over bake or it will crack. If the crust or edges brown too fast cover them loosely with foil.

7. Remove the pie from the oven and let it cool on a wire rack to room temperature, about 1 to 2 hours, so the filling firms up.

8. For clean slices chill the pie in the fridge at least 2 hours before serving. Tip: run a knife under hot water and wipe it dry between cuts for neat pieces.

9. Serve with whipped cream if you want. Store leftovers covered in the fridge for up to 4 days.

Equipment Needed

1. 9-inch pie dish with the unbaked crust already in it, ready to fill
2. Large mixing bowl for whisking the eggs and mixing the filling
3. Whisk or fork to beat the eggs and smooth the batter
4. Measuring spoons (for the 1 1/2 tsp pumpkin pie spice and 1/2 tsp salt)
5. Can opener for the pumpkin and sweetened condensed milk
6. Rubber spatula or spoon to scrape the bowl and spread the filling evenly
7. Oven mitts or potholders for handling the hot pie and pans
8. Wire cooling rack to let the pie cool and firm up properly
9. Aluminum foil (loose tent) and a sharp knife plus a cup or small bowl for hot water to wipe the knife between clean slices

FAQ

Q: Can I use canned pumpkin pie filling instead of pumpkin puree? A: No, don’t. Pumpkin pie filling already has sweeteners and spices so it will make the pie too sweet and mess with the flavor balance. Use plain pumpkin puree.

Q: How can I stop the crust from burning? A: Cover the crust edges with foil or a pie shield after 15 to 20 minutes of baking. That keeps the rim from getting too dark while the filling finishes cooking.

Q: Is there a substitute for sweetened condensed milk? A: You can use evaporated milk plus sugar but the texture and sweetness change. If you must, try a tested conversion recipe. For best, use sweetened condensed milk like the recipe states.

Q: How do I know when the pie is done? A: The edges should be set and the center should still jiggle a little. If you use a thermometer aim for about 175 to 185°F in the center. Don’t overbake or it’ll crack and get dry.

Q: Can I blind bake the crust first? A: Yes, if you want a crisper bottom. Dock the crust, line with parchment and weights or beans, bake at 375°F about 10 to 12 minutes, then add filling and finish baking.

Q: Can I freeze the pie? A: Yes. Freeze after baking and cooling, wrapped tightly. It keeps well up to a month. Thaw in the fridge before serving, and add whipped cream right before you serve it.

Seriously Easy Pumpkin Pie Recipe Substitutions and Variations

Seriously Easy Pumpkin Pie Recipe

This pie is stupid easy and still tastes like you worked all day. You’ll get a silky custard, flaky crust and that cozy fall spice. Quick version below, then a few swap ideas if you need em.

Ingredients
– 1 (9-inch) unbaked pie crust, store bought or homemade whatever you got
– 1 (15 ounce) can pumpkin puree not pumpkin pie filling
– 1 (14 ounce) can sweetened condensed milk
– 2 large eggs lightly beaten
– 1 1/2 teaspoons pumpkin pie spice
– 1/2 teaspoon salt

Directions
1. Preheat oven to 425°F.
2. In a bowl whisk pumpkin, sweetened condensed milk, eggs, pumpkin pie spice and salt until smooth. Dont overmix.
3. Pour filling into crust. Smooth top.
4. Bake 15 minutes at 425°F, then lower oven to 350°F and bake 35 to 40 minutes more, until center is mostly set and just slightly jiggly.
5. Cool completely on a rack, then chill at least 2 hours before slicing. Top with whipped cream if you like.

Quick tips: if crust browns too fast, loosely tent with foil. If using fresh pumpkin puree, squeeze excess water out so filling isnt watery.

Substitutions

Crust: swap for a 9-inch graham cracker crust or press a cookie crust (eg 1 1/2 cups crushed graham or cookie crumbs plus 6 tbsp melted butter) into the pan and bake 8 minutes at 350°F before filling.
Pumpkin puree: use equal parts canned butternut squash or mashed sweet potato (1:1) — flavor is slightly different but works great.
Sweetened condensed milk: for a dairy-free option use 1 cup full-fat coconut milk plus 1/3 to 1/2 cup maple syrup (taste and adjust). For a pantry substitute mix 1 cup evaporated milk with about 3/4 cup granulated sugar, whisk until dissolved and slightly thickened, then use in place of the can.
Eggs: for vegan-ish or egg-free try 2 “flax eggs” (2 tbsp ground flaxseed + 6 tbsp water, let gel 5 min) or 1/2 cup pureed silken tofu for 2 eggs; texture will be a bit different but still creamy.

Pro Tips

– Let the pumpkin and eggs sit out until they reach room temperature before you mix them. Cold ingredients can make the filling bake uneven or even seize up, so this helps it set smooth and cook more consistent.

– If you want a crisper bottom prebake the crust for a few minutes or put the pie on a hot baking sheet so the bottom gets a head start. Have foil strips ready to loosely cover the edges if they start browning too fast.

– Use an instant read thermometer to check doneness, aim for about 175 F in the center, it should still have a little jiggle when you take it out. Let the pie cool slowly to room temperature before chilling cause quick temperature changes will make cracks form.

– For extra smooth texture whisk the pumpkin well and optionally press it through a fine sieve, works great if your puree has strings. To get clean slices heat a sharp knife under hot water wipe it dry between cuts, and store leftovers tightly covered so they dont dry out or pick up fridge smells.

Seriously Easy Pumpkin Pie Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I'm sharing my Easy Pumpkin Pie made with just six ingredients and sweetened condensed milk, a no-fail recipe with a simple secret many bakers overlook.

Servings

servings

Calories

280

kcal

Equipment: 1. 9-inch pie dish with the unbaked crust already in it, ready to fill
2. Large mixing bowl for whisking the eggs and mixing the filling
3. Whisk or fork to beat the eggs and smooth the batter
4. Measuring spoons (for the 1 1/2 tsp pumpkin pie spice and 1/2 tsp salt)
5. Can opener for the pumpkin and sweetened condensed milk
6. Rubber spatula or spoon to scrape the bowl and spread the filling evenly
7. Oven mitts or potholders for handling the hot pie and pans
8. Wire cooling rack to let the pie cool and firm up properly
9. Aluminum foil (loose tent) and a sharp knife plus a cup or small bowl for hot water to wipe the knife between clean slices

Ingredients

1 (9-inch) unbaked pie crust, store bought or homemade whatever you got
1 (15 ounce) can pumpkin puree not pumpkin pie filling
1 (14 ounce) can sweetened condensed milk
2 large eggs lightly beaten
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt

Directions

Preheat oven to 425°F and put a rack in the center. Keep your 9-inch unbaked pie crust ready in a pie dish.
In a large bowl lightly beat the 2 large eggs with a fork or whisk, then add the 14 ounce can of sweetened condensed milk and mix until smooth.
Add the entire 15 ounce can of pumpkin puree (not pumpkin pie filling), then stir in 1 1/2 teaspoons pumpkin pie spice and 1/2 teaspoon salt until the filling is uniform and no streaks remain.
Pour the pumpkin mixture into the unbaked pie crust, spreading it evenly. Tap the pie dish gently on the counter to pop any big air bubbles.
Bake at 425°F for 15 minutes to set the edges, then immediately lower the oven temperature to 350°F and continue baking for about 35 to 40 more minutes.
The pie is done when the center is mostly set but still has a slight jiggle; don’t over bake or it will crack. If the crust or edges brown too fast cover them loosely with foil.
Remove the pie from the oven and let it cool on a wire rack to room temperature, about 1 to 2 hours, so the filling firms up.
For clean slices chill the pie in the fridge at least 2 hours before serving. Tip: run a knife under hot water and wipe it dry between cuts for neat pieces.
Serve with whipped cream if you want. Store leftovers covered in the fridge for up to 4 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.