Pumpkin pie has got to be the autumn standard for the perfect dessert. Sweet, flavorful and full of fall spices, it’s the perfect ending to a special meal like Thanksgiving. This iconic pie probably has thousands of ways to make it but my go-to pumpkin pie recipe is simple with just five ingredients, but doesn’t compromise on flavor.
And think of all the fall treats this pie has inspired like a pumpkin spice latte, pumpkin cheesecake, pumpkin pasties, pumpkin juice, pumpkin bread, pumpkin cream cold brew and more!
Related: You can absolutely use a store-bought crust for this pie recipe, BUT here’s my favorite pie crust recipe if you want to make one from scratch.
Ingredients
- Pumpkin
- Sweetened Condensed Milk
- Eggs
- Pumpkin Pie Spice
- Salt
You will also need a homemade pie crust, or store-bought is OK too. Make sure to buy canned pumpkin purée and not pumpkin pie mix. And if you don’t have pumpkin pie spice blend see the recipe card below for substitutions. Top with whipped cream!
Directions
In a large bowl, whisk together the pumpkin and sweetened condensed milk. Then whisk in the eggs, spice mix and salt.
Pour the pumpkin pie filling into your prepared pie crust. Bake at 400°F for 15 minutes. Then reduce the oven heat to 350°F and bake for an additional 35-38 minutes. The mixture will slightly puff up but will settle back down as it cools. The center will still have some jiggle to it even though it’s done baking.
Allow the pie to cool for at least an hour before serving. I personally love to make this the night before so I can serve the pumpkin pie cold.
Tips for Making
- Crack eggs into a small bowl before adding to your batter. This ensures that if you do get an egg shell in the mix you can fish it out (using the larger piece of shell) and it won’t get into your pie batter.
- You do not need to pre-bake, also called blind bake, the pie crust before adding your pie filling and baking.
- Place the pie pan on a baking sheet. This makes it easier to transfer in and out of the oven.
- Wrap the edges of the pie crust in aluminum foil or a pie shield and uncover the last 10-15 minutes of baking so it doesn’t over bake or get burnt.
- If you don’t have pumpkin spice you can use: 1 teaspoon cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves, 1/4 teaspoon allspice and a pinch of black pepper.
More Homemade Pie Recipes
Frequently Asked Questions
Why did my pumpkin pie crack?
If your pumpkin pie cracks, it likely means you over baked it, or baked it for too long.
How long does pumpkin pie last?
You can store homemade pumpkin pie in an airtight container, or in plastic wrap, in the refrigerator for at least three days and likely longer.
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An easy homemade pumpkin pie made with only 5 ingredients.
Instructions
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In a large bowl, stir together the pumpkin and sweetened condensed milk. Then stir in the eggs, pumpkin pie spice and salt.
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Pour the pumpkin mixture into your prepared pie crust.
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Bake at 400°F for 15 minutes.
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Then reduce the oven heat to 350°F and bake for an additional 35-38 minutes. The pie filling will slightly puff up but will settle back down as it cools. The center will still have some jiggle to it even though it’s done baking.
-
Allow the pie to cool for at least an hour before serving.
Notes
You do not need to pre-bake, also called blind bake, the pie crust before adding your pumpkin pie batter and baking.
Wrap the edges of the pie crust in aluminum foil or a pie shield and uncover the last 10-15 minutes of baking so it doesn’t over bake or get burnt.
If you don’t have pumpkin pie spice you can use: 1 teaspoon cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves, 1/4 teaspoon allspice and a pinch of black pepper.
Nutrition
Nutrition Facts
Pumpkin Pie
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
