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This Pumpkin Pie is so easy to make, I call it Easy Peasy Pumpkin Pie! It requires just a few ingredients, and five minutes of your time to get it into the oven. Perfect for Thanksgiving and Christmas!

Slice of pumpkin pie topped with whip cream on a stack of white plates.

Pumpkin pie is a staple at American Thanksgivings and Christmas. It is also one of the easiest pies to make! In fact, it is the perfect pie for kids to help out with. We love getting kids involved with cooking and this pie is perfect for them to help with!

This recipe is my easy peasy pumpkin pie. All you have to do is put the ingredients in a bowl, mix, bake, and enjoy. It’s delicious and you can feel good because it is homemade. Did we mention that it is delicious? Seriously though, you don’t want to skip this one. It’s delicious.

  • Crust for Easy Peasy Pumpkin Pie:

    For this recipe you will need an unbaked pie crust. You can make a homemade crust, use a frozen crust, or use a roll out pre-made crust. It doesn’t really matter what you choose so no judgment if you keep it super easy and use pre-made.

    This recipe uses a regular sized pie shell and NOT a deep dish. A deep dish pie plate (or frozen pie crust) is much deeper and requires about 50% more filling. I find that a shallow, regular sized pie is the perfect pie to crust ratio when it comes to pumpkin.

  • Pie Shield: Optional

    Pies like this bake for quite a bit of time in the oven. Because every oven works just a bit differently you may or may want to add a pie shield halfway through baking. You can also make your own shield out of aluminum foil. Some ovens just brown more than others on top so keep an eye on that outer crust.

  • How to make pumpkin puree from scratch?

    If you want to really develop your skills when it comes to pumpkin pies you could try making the pumpkin puree yourself. That’s right, like from a real pumpkin. I don’t recommend using jack’o’lantern pumpkins (the kind you carve). A sugar pumpkin is best if you can find it. It’s a smaller pumpkin. Ask your grocer! The basic idea behind pumpkin puree is that you have to cook the pumpkin and then just puree it. A pumpkin is no different than other winter squashes.

    First, remove the seeds. With a pumpkin it’s easier if you halve or quarter it. Second, cook it. You can make it at about 375 degrees for 45 minutes or so, or you can try steaming it which would take somewhere between 20 and 30 minutes. Third, remove the skin. Once the pumpkin flesh has softened from cooking it can easily be scraped from the skin. Last, puree it up in a blender, food processor, or with a potato masher.

If you like this recipe, you may be interested in these other delicious pumpkin recipes:

Bird's eye view of pumpkin pie with a slice missing out of it.

Watch the video below where Rachel 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, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Bird's eye view of pumpkin pie with a slice missing out of it.
This Pumpkin Pie is so easy to make, I call it Easy Peasy Pumpkin Pie! It requires just a few ingredients, and five minutes of your time to get it into the oven. Perfect for Thanksgiving and Christmas!
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Ingredients
  • 1 15 ounce can pumpkin puree
  • 1 14 ounce can sweetened condensed milk
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 unbaked pie crust
Instructions
  • Preheat oven to 425 degrees F. Prepare a pie crust in a pie plate.
  • In a medium sized mixing bowl, whisk together pumpkin, sweetened condensed milk, eggs, spices, and salt until smooth. Pour into pie crust.
  • Bake in a 425 degree oven for 15 minutes. Reduce temperature to 350 degrees and continue baking for 35 minutes.. You'll know it is done when you can tap the middle and it doesn't jiggle.
  • Cool completely before serving.
Notes

Nutrition

Calories: 114kcal | Carbohydrates: 10g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 40mg | Sodium: 248mg | Potassium: 35mg | Vitamin A: 80IU | Calcium: 13mg | Iron: 0.8mg
Course: Dessert
Cuisine: American
Keyword: Pumpkin Pie
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Yvette
September 16, 2017 5:01 pm

5 stars
Made your pumpkin pie, and it was the perfect pie I’ve had. Simple and very good.. thanks

Sheree
November 25, 2020 9:01 pm

I love this recipe! I ran across it a while ago! Its sooo easy and good! Got one in the oven right now for Thanksgiving!

Martha
September 15, 2017 1:50 pm

What kind of a pumpkin ? may I use can u post a picture and names?

September 22, 2014 7:05 pm

Butternut squash is really tasty in pie too.

Janet Hepburn
September 16, 2017 9:08 am
Reply to  theloulie

Yes it is. My Aunt used to make those. Nice memories.

October 3, 2013 3:45 am

You could also bake it, and then chop it up and put it thru a Victorio strainer with the pumpkin attachment and it separate the skin and makes it super smooth and creamy.

Elaine
November 26, 2020 7:56 pm

2 stars
They didn’t like it. I think it was the ginger that was the issue.

Dee
November 26, 2020 1:29 pm

I made it! Delicious and so easy! Your recipes are the best!

Vicki
November 24, 2020 2:24 pm

FYI- You are now my “go to” for all recipes- everything I’ve made so far is WONDERFUL! Now for my question :-), for this pie recipe, what diameter pie pan do you recommend? 9″?

Wanda
November 19, 2020 6:36 pm

5 stars
I have made my pumpkin pie mixture like this for years

Tia
November 4, 2020 11:16 am

One of the best pumpkin pies I have had!!

Patricia
October 10, 2020 12:36 pm

easy as pie! I love it ! hope the family does too

Sharon
December 9, 2019 8:33 pm

5 stars
I have used this recipe for years. I add 1/2 tsp of pumpkin pie spice. I grow and use y own sugar pie pumpkins. I cut them in half, put the face down in a cake pan and cook in oven til done. Makes great pumpkin bread also

Fatima
November 24, 2019 6:20 am

5 stars
Awesome with comdense milk.

Maureen
November 22, 2019 11:58 am

5 stars
Used this recipe to make my first pumpkin pie. It was so easy and turned out delicious. Thanks!

Stephanie
November 3, 2019 2:40 pm

When it’s time to reduce the temp do I remove the pie or leave it in and start the 35 min?

October 12, 2020 3:14 pm
Reply to  Stephanie

just leave it in and reduce it, i think

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