Easy Pumpkin Pie
Easy Pumpkin Pie has just five ingredients is a must-have Thanksgiving dessert that is literally one of the most simple recipes you can make. Top this classic fall dessert off with a big dollop of whipped cream.
The Thanksgiving desserts table is my favorite. We always have a Pumpkin Roll, Pecan Pie and of course pumpkin pie!
Easy Pumpkin Pie ~ 5 Ingredient Dessert
If you are in charge of a Thanksgiving dessert this year, make it this Easy Pumpkin Pie. It’s seriously easy, especially if you use a pre-made crust.
Ingredients Needed:
- Pie Crust ~ homemade or store bought
- Pumpkin Puree ~ not pumpkin pie filling
- Sweetened Condensed Milk ~ the secret ingredient for the absolute best pumpkin pie
- Large Eggs ~ binds the pie together
- Pumpkin Pie Spice ~ adds that signature fall flavor that makes pumpkin pie so delicious
How to Make Easy Pumpkin Pie:
- Roll pie crust out and place in a 9 or 10-inch pie plate.
- In a bowl add pumpkin puree, sweetened condensed milk, eggs and pumpkin pie spice.
- Whisk together until well combined.
- Pour into pie crust.
- Bake at 425° for 15 minutes.
- Lower oven to 350° and bake for another 30 or 40 minutes or until a knife inserted into the center comes out clean.
- Remove from the oven to a wire rack and cool to room temperature.
- Slice and serve with sweetened whipped cream or cool whip.
How to Store Pumpkin Pie:
Cool pumpkin pie completely before refrigerating. Pumpkin pie should be refrigerated if not serving within 2 hours of cooling.
Cover pie loosely with plastic wrap or foil and refrigerate up to 3 days.
There’s a good reason pumpkin pie is the most popular Thanksgiving dessert, it’s just so delicious. We actually love pumpkin pie so much that we don’t wait for Thanksgiving to enjoy it. I am as apt to make it during the summer as fall.
More Delicious Pumpkin Recipes:
Be sure to add this Easy Pumpkin Pie to your Thanksgiving Dinner menu this year. It’s full of warm pumpkin spice flavor that is impossible to resist.
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Easy Pumpkin Pie
Ingredients
- 1 pie crust homemade or store bought - unbaked
- 15 ounce pumpkin puree
- 14 ounce can sweetened condensed milk
- 2 large eggs
- 2 teaspoons pumpkin pie spice
Instructions
- Roll pie crust out and place in a 9 to 10-inch pie plate.
- In a bowl add pumpkin puree, sweetened condensed milk, eggs and pumpkin pie spice. Use a whisk to mix together until well combined.
- Pour into pie crust.
- Bake at 425° for 15 minutes.
- Lower oven to 350° and bake for another 30 or 40 minutes or until a knife inserted into the center comes out clean.
- Remove from the oven to a wire rack and cool to room temperature.
- Slice and serve with sweetened whipped cream or cool whip if desired.
Notes
Nutrition
