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Foolproof 6-Ingredient Easy Pumpkin Pie

A perfect slice of easy pumpkin pie showing its rich orange filling and flaky crust, sitting on a white plate.
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Make this creamy, classic pumpkin pie with only six simple ingredients. This recipe skips evaporated milk and delivers a rich, comforting fall dessert with minimal effort, perfect for your Thanksgiving table.

Ingredients

Scale
  • 1 (15 ounce) can pure pumpkin puree
  • 1 (14 ounce) can sweetened condensed milk
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 (9 inch) unbaked refrigerated pie crust

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Place your unbaked pie crust into a 9-inch pie plate.
  2. In a medium bowl, whisk together the pumpkin puree, sweetened condensed milk, and eggs until the mixture is smooth.
  3. Stir in the cinnamon and nutmeg until they are fully combined with the filling.
  4. Pour the pumpkin mixture evenly into the unprepared pie crust.
  5. Bake at 425 degrees Fahrenheit for 15 minutes.
  6. Reduce the oven temperature to 350 degrees Fahrenheit. Continue to bake for an additional 35 to 40 minutes, or until a knife inserted near the center comes out clean.
  7. Cool the pie completely on a wire rack before slicing and serving.

Notes

  • For a no-fail result, use room temperature eggs before mixing them into the filling.
  • If you want a slightly faster bake time, you can use a pre-baked pie shell, reducing the total bake time by about 10 minutes.
  • This pie tastes best after chilling for at least two hours before serving.

Nutrition

Find it online: https://rosatasty.com/easy-pumpkin-pie-recipe/