This pumpkin pie is as easy as it gets for stress-free holiday baking. With only 7 ingredients, it’s the easiest pumpkin pie you’ll ever make. It’s not just the easiest either. It’s also guaranteed to be smooth and creamy every single time for the absolute perfect pumpkin pie. Even if it’s your first time, this one is foolproof!

We also have a chocolate-glazed pumpkin pie and you can’t go wrong with our pumpkin cheesecake.

Why Our Recipe

  • The easiest pumpkin pie you’ll ever make!
  • Absolutely fool-proof with just 7 ingredients.
  • Perfectly smooth and creamy every time.
Eye level, head-on view of a piece of pumpkin pie with a bite removed.

The real secret to this pie is the sweetened condensed milk. Besides sweetened condensed milk being the nectar of heaven, it’s the key to a smooth and creamy filling. The sugar is already dissolved into the milk so there’s no chance of anything coming out grainy. We also have you add individual spices rather than use a pumpkin pie spice so that you can get the best flavor too.

Ingredient Notes

  • Unbaked Pie Crust: You can use a store-bought crust for convenience, or make your own. If you’re using a frozen pie crust, make sure it is fully thawed before filling.
  • Pumpkin Puree: Be sure to use pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices. You can find pumpkin puree in the baking aisle.
  • Sweetened Condensed Milk: Make sure you’re using sweetened condensed milk and not evaporated milk, which is definitely not the same thing. No substitutions here—it’s the secret to the smooth filling!
  • Eggs: The eggs help set the pie as it bakes, giving it structure. Use large eggs for the best results.
  • Ground Cinnamon, Ginger, and Nutmeg: If you don’t have individual spices, you can substitute 2 teaspoons of pumpkin pie spice mix, but using the individual spices gives you more control over the flavor balance.
  • Salt: Don’t skip the salt! It’s a flavor enhancer.

Switch Up Your Crust

A standard pie crust is the classic option for pumpkin pie, but we actually enjoy switching it up with a graham cracker crust. Our big favorite has been to make every pie with our shortbread crust. It tastes like a graham cracker crust, with more of the texture of a traditional pie crust. Pumpkin also goes well with chocolate so you could really switch things up with an Oreo crust.

Photo collage of the process of making a pumpkin pie with an unbaked pie crust, raw ingredients in a glass bowl, pouring the pumpkin pie mix into th unbaked pie crust, and a whole unbaked pumpkin pie.

Pie Shields

A pie shield is a handy tool to prevent your pie crust edges from over-browning or burning while the filling bakes. Since this recipe has a long cooking time, a pie shield can keep your crust from getting too dark. It’s not required at all, but if you like a lighter crust, it’s worth the effort.

If you don’t have a pie shield, don’t worry! You can easily make your own by wrapping the edges of the crust with strips of aluminum foil. Remove the foil or pie shield halfway through baking.

Par-Baking

Par-baking (partially baking your pie crust) isn’t a must for pumpkin pie, but it can make a difference if you’re all about that crispy bottom crust! By giving the crust a quick 10-minute bake before adding the filling, you create a barrier that helps keep it from getting soggy.

That said, if you’re pressed for time or prefer a softer crust, feel free to skip it! Just bake the pie as the recipe directs, making sure the edges are golden and the bottom is fully cooked. Either way, you’re in for a delicious pie!

A spatula pulling a piece of pumpkin pie out of the pie plate.

Make-Ahead Instructions

Pumpkin pie is a fantastic make-ahead dessert, which makes it perfect for stress-free holiday planning! You can make this pie up to 2 days in advance, and it will still taste just as delicious as the day you baked it. Once the pie has cooled completely, cover it tightly with plastic wrap and store it in the fridge.

Storage & Freezing Instructions

Refrigerate leftovers by covering the pie plate tightly with plastic wrap or aluminum foil and refrigerate. It will stay fresh in the fridge for up to 3 days.

Freeze: Pumpkin pie freezes beautifully! Once cooled, wrap the pie tightly in plastic wrap, then again in aluminum foil to prevent freezer burn. Store in the freezer for up to 3 months. To thaw, simply transfer the pie to the refrigerator and let it thaw overnight.

More pumpkin dessert recipes…

Watch the video below where Caytlin will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, our Facebook Page, or right here on our website with their corresponding recipes.