Pumpkin Pie is so quick and easy to make that you won’t want to buy store-bought pumpkin pie ever again. With this recipe, you get a homemade pumpkin pie using only 5 ingredients!
Originally published on October 1, 2022. This recipe has been updated in September 2025.
When it comes to Thanksgiving, dinner is never complete without pumpkin pie for dessert. This recipe creates two pies that are easy to make with only a few ingredients.
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What Ingredients Are in an Easy Pumpkin Pie?
This pie has five ingredients. They are all easily found in any grocery store.
- Pumpkin Puree- This is the one ingredient that you should be careful about when purchasing. There is pumpkin puree, and there is pumpkin pie filling. The puree is only pumpkin. Nothing else is added. That is the one you want to buy. The other one has sugar and spices added already and will not work in this recipe.
- Sweetened Condensed Milk- Adds sweetness and creaminess to the filling.
- Eggs- Use large eggs for this pie recipe. Eggs help set the filling.
- Pumpkin Pie Spice- You can use a store-bought spice blend or make your own. We make our own blend.
- Premade Frozen Pie Crusts- Homemade crusts are usually our choice, but this recipe was written using premade crusts. Thaw the crusts for 1 hour at room temperature before filling.
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No Sugar in This Pumpkin Pie?
Many people have asked us why there is no sugar in this recipe for Pumpkin Pie. The answer is simple: we use sweetened condensed milk, so there is no need to add additional sugar.
A lot of the pumpkin pie recipes use evaporated milk and sugar. We only use one ingredient, sweetened condensed milk, which not only adds creaminess to the filling, it also supplies the sweetness for the filling.
Decorating A Pumpkin Pie
We have seen some pretty decorated pumpkin pies during the holidays. There are ways to make pumpkin pie look fancier without a lot of work.
We have piped whipped cream around the edges of the pie. This gives the pie a nice, fancier look.
Our favourite way to do this is to have an extra crust thawed and roll it out on a lightly floured surface. Then use seasonal cookie cutters to cut out shapes to place on top of the pie. These are placed on top of the pie after the first 15 minutes of baking time. When you reduce the temperature of the oven, quickly open the door and add the shapes.
We use turkey and leaf cutters at Thanksgiving and angels and snowflakes for Christmas. I have also used small cutters to make shapes to add to the edges of the pie for a fancier-looking crust edge.
Storing Pumpkin Pie
Once cooled, a pumpkin pie should be covered with plastic wrap and stored in the fridge for up to 3 days. It is better served cold straight out of the fridge.
The pie can also be stored in the freezer for up to 3 months. Place a sheet of parchment paper over the top and then put the pie in a large freezer bag before freezing. Thaw in the fridge overnight before serving.
Have you made this recipe? We would love to hear about it. Leave a comment below to let us know.
Easy Pumpkin Pie
Ingredients
- 1 can pumpkin puree, 796ml
- 2 cans sweetened condensed milk, 296 ml each
- 4 large eggs
- 2 Tbsp pumpkin pie spice
- 2 premade pie crusts, thawed
Instructions
- Preheat oven to 425℉.
- Using an electric mixer, beat pumpkin, sweetened condensed milk, and eggs together until smooth and creamy.
- Stir in pumpkin pie spice.
- Pour into crusts.
- Bake in preheated oven for 15 minutes.
- Reduce oven temperature to 350℉ and continue baking 35-40 minutes.
- Pie is ready when center is cooked through and no longer jelly-like when slightly shaken.
