Seriously Easy Pumpkin Pie Recipe

I recently baked an Easy Pumpkin Pie that turned out flawless. The blend of pumpkin puree, sweetened condensed milk, eggs and pumpkin pie spice creates a smooth, rich filling that pairs perfectly with a crisp, unbaked pie crust. Every slice promises a delightful touch of fall in every bite.

Ever since I first tried making my Seriously Easy Pumpkin Pie, I’ve been pretty hooked. This ain’t your typical pumpkin pie, it’s a totally no fail dessert that comes together with just six ingredients.

I mean, who has time for complicated recipes? I mix together 1 unbaked 9-inch pie crust, a can of pumpkin puree, a can of sweetened condensed milk, 2 eggs, a tablespoon of pumpkin pie spice and a pinch of salt and it all just works magically.

I’ve seen recipes that skip eggs or go all homemade with fresh pumpkin, but trust me on this one—my go-to is so simple and reliably delicious. Its ease makes it perfect for when you’re really craving that sweet and subtly spiced pumpkin taste.

It almost feels like a shortcut to fall baking that you’ll want to make over and over even if you’re not the biggest fan of kitchen adventures. Enjoy the ride!

Why I Like this Recipe

I love this recipe for a few reasons. First, I like how super simple it is even if I’m not the best at cooking. Second, I really enjoy that it only uses six ingredients which makes it easy on my wallet and saves me time. Third, the combo of pumpkin puree and sweetened condensed milk gives the pie a creamy, rich taste that feels like home especially during fall. Fourth, I appreciate that its a no fail recipe so even if I mess up a little bit, the pie still comes out amazing.

This Pumpkin Pie is seriously the best and easiest one ever! Its a simple recipe with just 6 ingredients, including pumpkin puree and condensed milk which makes it super creamy and delicious. Basically its a no fail pie that turns out perfect every time even if you arent a pro in the kitchen. I love that i can whip it up quickly and still have a pie that tastes homey and comforting. Enjoy!

Ingredients

• Unbaked 9-inch pie crust provides a crisp, buttery base essential for holding our pumpkin mixture for great texture.
• Packed with fiber and vitamins that make the pie moist and naturally sweet plus they help keep it healthy.
• Sweetened condensed milk delivers rich sweetness and creaminess to the pie, though it adds extra sugar and calories.
• These large eggs offers protein and binding power, making our filling smooth and stable.
• Pumpkin pie spice is a mix of warm spices that bring a cozy, festive flavor to each bite.
• A pinch of salt enhances the flavors and balances the dish by reducing any sweetness overload.

Ingredient Quantities

• 1 unbaked 9-inch pie crust
• 1 can (15 oz) pumpkin puree
• 1 can (14 oz) sweetened condensed milk
• 2 large eggs
• 1 tablespoon pumpkin pie spice
• 1/4 teaspoon salt

How to Make this

1. Preheat your oven to 425°F.

2. In a large bowl, mix together the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and salt until well blended.

3. Pour this mix into the unbaked 9-inch pie crust, spreading it out evenly.

4. Bake at 425°F for about 15 minutes.

5. Lower the oven temperature to 350°F and continue baking for another 40 to 45 minutes, until the filling is set.

6. Check if it’s done by inserting a knife or toothpick into the center; it should come out clean.

7. Let the pie cool completely on a rack, so it firms up properly.

8. Slice and enjoy your seriously easy pumpkin pie!

Equipment Needed

1. An oven to bake the pie at both 425°F and 350°F
2. A 9-inch pie dish with the unbaked pie crust already in it
3. A large mixing bowl for blending the pumpkin puree, condensed milk, eggs, spices and salt
4. Measuring cups and spoons for getting the right amounts of ingredients
5. A spoon or whisk for mixing everything together
6. A knife or toothpick to check the filling is set
7. A cooling rack so the pie can cool completely before slicing

FAQ

Seriously Easy Pumpkin Pie Recipe Substitutions and Variations

• Unbaked 9-inch pie crust – You can use a graham cracker crust if you’re in a pinch though it gives a different texture.
• Pumpkin puree – Try mashed butternut squash as a replacement to keep the fall flavor going.
• Sweetened condensed milk – Replace it with evaporated milk and add about 1/2 cup sugar to achieve a similar sweetness.
• Eggs – If you don’t have eggs on hand, mix 1 tablespoon of ground flaxseed with 3 tablespoons water for every egg.
• Pumpkin pie spice – You can create your own blend using cinnamon, ginger, nutmeg, and a pinch of cloves if you’re missing the spice mix.

Pro Tips

• If you really want a crispy crust, try blind baking it for a few minutes before filling. It helps prevent it from getting all soggy later on.

• Make sure your eggs are at room temperature before mixing ’em in. This can help avoid weird textures in your pie filling.

• One thing that sometimes gets overlooked is keeping an eye on your oven temperature throughout baking, cause even slight differences can make a big change in how the pie sets.

• Let the pie cool completely on a rack before slicing. It might be tempting to dig in right away but giving it enough time to firm up usually makes a big difference in the final texture.