Description
This seriously easy pumpkin pie uses just 6 ingredients and no fuss. It bakes up creamy, spiced, and perfectly sliceable every single time.
Ingredients
1 refrigerated pie crust (from a pack of two, or use frozen crust)
1 (15 oz) can pumpkin puree (not pumpkin pie filling)
1 (14 oz) can sweetened condensed milk (not evaporated milk)
2 large eggs
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
Optional: whipped cream for serving
Instructions
1. Preheat oven to 425°F.
2. Place pie crust in a 9-inch pie plate, crimp edges, and chill until filled.
3. In a large bowl, whisk together pumpkin, sweetened condensed milk, eggs, salt, and pumpkin pie spice.
4. Pour mixture into the prepared crust.
5. Place crust on a baking sheet; cover crust edges with foil or pie shield.
6. Bake at 425°F for 10 minutes, then reduce oven to 350°F and bake for 30–40 more minutes, until center is nearly set (slightly jiggly).
7. Remove, cool, and chill before serving.
Notes
Let refrigerated crust sit out for 10 minutes before unrolling.
Pie is done when only the center slightly jiggles.
Refrigerate tightly wrapped for up to 3 days or freeze for up to 1 month.
Can be made 1–2 days ahead of time.
Sweetened condensed milk replaces sugar and adds richness.
Best served chilled but can be enjoyed warm with whipped cream.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 1g
- Sodium: 253mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 53mg