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Best easy pumpkin pie

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Homemade easy and delicious pumpkin pie made from scratch! The best full proof recipe with condensed milk and fresh or canned pumpkin puree. Best dessert for thanksgiving, Christmas or any fall evening.

a slice of pumpkin pie

Who loves pumpkin pie? Sure most of you just said YES! Filled with warm fall spices and delicious custard like pumpkin filling… The flavor that so loved by most of you.

Today we are going to make an easy peasy classic pumpkin pie recipe. 4 ingredient filling and lots of flavor!

Easy pumpkin pie ingredients:

  • Pumpkin puree. Homemade puree will work best. I used canned pumpkin, cheap and fast.
  • Condensed milk. Use the whole can and don’t forget to scrape the sides! If you will have some left, put it in your coffee (so good)
  • Eggs.
  • Pumpkin pie spices. Store bought is fine, recipe for the homemade spice mix is coming on the blog
collage of pumpkin pie photos

How do you know when pumpkin pie is ready

There are few ways to check if your pie is ready.

First insert a thin knife close to the center of the pie. If it come out pretty clean, the pie is ready . This method is not used a lot in our house because once the pie is cooled you will see a small(or big!) crack on the surface.

Second,  when you think the pie is ready, try to move it inside the oven . If it jiggle just a little in middle, it’s done. Take it out and let cool. The center will set

Third and my favorite method : just follow the directions exactly and take the pie out of the oven when your timer beeps ( 15 minutes plus 35). Always worked with me

I like to use Libbys pumpkin for my pie, but homemade will work the best, I don’t have it on my blog yet but once i will make it i will let you know!

a piece of pumpkin pie

Why this recipe works

As a huge pumpkin pie lover i have to say that this is one of the best pumpkin pie recipe on the web. Its a classic proofed and tried old recipe using only quality ingredients that everyone can find in their closest grocery store.

So what makes it so good? Condensed milk is always a win when you make baked goods. Its creamy, full of milk flavor and sweet! You do not need to add granulated sugar at all in this recipe. Condensed milk covers it all.

Pumpkin puree has to be a good known brand where the only ingredient is pumpkin. If you want to make your own pumpkin puree its even better. Homemade is always better!

Can you eat raw pumpkin pie filing?

I would not eat it , since it contains eggs. But at the same time, just leave the eggs out and enjoy! I will tell you more, when i open a can of pumpkin i like to eat it with the spoon. Of course when its mixed with condensed milk it taste more like dessert.

Pumpkin pie crust: frozen or homemade

Do you need to defrost a premade pie crust? Yes you do. Just leave it on the counter for 30 minutes and will get soft. Then, just fill it up with the pumpkin filling and bake following the directions.

Homemade pie crust will take you a bit longer and some skills but it will worth it. The recipe for a perfect flaky pie crust is coming soon.

You may like my Pecan pie and Chocolate pie recipes, they are delicious and perfect for any occasion! What else can i make with pumpkin? Try my Pumpkin pancakes recipe ,Iced pumpkin cookies, Pumpkin bread and Pumpkin muffins too!

More delicious Thanksgiving recipes

  1. Instant Pot turkey legs
  2. Sauteed green beans
  3. Creamed corn recipe
  4. Turkey in air fryer
  5. Brussels sprouts and bacon recipe
a slice of the best easy pumpkin pie
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4.64 from 22 votes

Best easy pumpkin pie

Homemade easy and delicious pumpkin pie made from scratch! The best full proof recipe with condensed milk and fresh or canned pumpkin puree. Best dessert for thanksgiving, Christmas or any fall evening.
Prep Time5 mins
Cook Time50 mins
Course: Dessert
Cuisine: American
Keyword: best pumpkin pie, easy pumpkin pie
Servings: 8 servings
Calories: 292kcal


  • 1 can pumpkin puree 15 oz
  • 1 can condensed milk 14 oz
  • 2 eggs
  • 2 teaspoon pumpkin spice mix
  • 1 pie crust 9 inch


  • Preheat oven to 425 degrees.
  • Beat eggs with condensed milk and pumpkin. Add spices. Pour the mixture into prepared thawed (if using premade) pie crust. Put in to the oven for 15 minutes.
  • Reduce the heat to 350 degrees and bake for another 35 minutes.
  • Take out of the oven. Let cool completely before slicing. Top with whipped cream.


*If using frozen pie crust make sure not to purchase a DEEP DISH crust. Otherwise you will need about 50 % more ingredients to fill it up.

Tools used in this recipe

Ceramic pie dish


Calories: 292kcal | Carbohydrates: 42g | Protein: 7g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 58mg | Sodium: 168mg | Potassium: 329mg | Fiber: 2g | Sugar: 29g | Vitamin A: 8459IU | Vitamin C: 4mg | Calcium: 168mg | Iron: 2mg

Nutrition information is provided as a courtesy and is an estimate only. This information comes from online calculators.

Tried this recipe?Follow me at @Myberrymaple and tag #berrymaple!
pumpkin pie
Recipe Rating


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