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!
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. I love getting kids involved with cooking and this pie is perfect for them to help with!
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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. You can feel good because it is homemade. Did I mention that it is also a truly delicious 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.
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.
You can add walnuts or pecans to this pumpkin filling if you are a nut fan. This is the perfect base recipe for pumpkin pie experimentation so feel free to suite it to your own personal tastes.
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.
Go! Make a pumpkin pie! They make for great breakfasts! Oh, I mean desserts! If you like this recipe, you may also be interested in some of my other pumpkin recipes like my Pumpkin Pie Oatmeal Smoothies or my amazingly Moist Pumpkin Bread. Both are perfect pumpkin recipes!
You may also be interested in some of my other pie recipes. Be sure to check out my recipe for Perfect Peach Pie and my totally decadent S’mores Pie. They are both totally deserving of a spot along side my Pumpkin Pie.
Watch the video below where I walk you through every step of this recipe. Sometimes it helps to have a visual and I’ve got you covered with my very own cooking show. There are already hundreds of episodes available and you can find them scattered throughout most of my recipes. Feel free to check out the entire collection over on YouTube.
Easy Peasy Pumpkin Pie
Easy Peasy Pumpkin Pie
- 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
- 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.
This recipe first appeared on The Stay At Home Chef on November 26, 2012
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