Easy 5-Ingredient Pumpkin Pie is everything you love about the classic—smooth, spiced filling and a buttery crust—without the hassle.
Made with canned pumpkin, sweetened condensed milk, eggs, pumpkin pie spice, and a store-bought crust, it’s perfect for quick holiday baking or last-minute cravings. Just mix, pour, and bake.
Whether you’re a seasoned baker or just starting out, this recipe is simple, reliable, and always a crowd-pleaser. It’s a fall favorite in our house, and it just might become one in yours too.
Why You’ll Love This Recipe
This pumpkin pie is perfect for when you want big flavor with little effort. With only five pantry-friendly ingredients, it’s incredibly easy to throw together, yet still rich, creamy, and full of that nostalgic holiday flavor.
You won’t need any special equipment or complicated steps—just one bowl and about five minutes of prep.
It’s a guaranteed crowd-pleaser that’s also beginner-friendly, kid-approved, and easy to make ahead of time.
Whether for Thanksgiving, Friendsgiving, or just because, it’s a dessert you can count on.
What You’ll Need
- 1 (15-ounce) can pumpkin purée (not pumpkin pie filling)
- 1 (14-ounce) can sweetened condensed milk
- 2 large eggs
- 1½ teaspoons pumpkin pie spice
- 1 (9-inch) unbaked pie crust (store-bought or homemade)
Pro Tips
- Use pure pumpkin purée—not pumpkin pie filling, which is pre-sweetened and spiced.
- Blind-bake the crust for 10 minutes if you want an extra-crispy bottom.
- Let the pie cool fully before slicing to help the filling set.
- Use room temperature eggs for easier blending and smoother filling.
- Top with whipped cream or vanilla ice cream for a classic finish.
Tools You’ll Need
- Mixing bowl
- Whisk or hand mixer
- Measuring spoons
- Pie dish (if not using a ready-to-fill crust)
- Baking sheet (to catch spills)
- Cooling rack
Substitutions & Variations
Crustless Version: Pour filling into a greased pie dish and bake without crust for a gluten-free treat.
Dairy-Free: Use coconut sweetened condensed milk and a dairy-free crust.
Mini Pies: Divide the filling into mini tart shells or muffin tins for individual servings.
Spice Swap: If you don’t have pumpkin pie spice, use a mix of cinnamon, nutmeg, and cloves.
Extra Flavor: Add 1 teaspoon of vanilla extract for more depth.
Make-Ahead Tips
- You can bake the pie up to 2 days in advance and store in the fridge.
- Prep the filling and crust separately and store in the fridge until ready to bake.
- Pie slices freeze well—wrap tightly and freeze for up to 2 months.
- Let frozen slices thaw in the fridge overnight and warm slightly before serving.
How to Make Easy 5-Ingredient Pumpkin Pie
Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C). Place the pie crust in a 9-inch pie plate if not already in one, and crimp the edges.
Step 2: Mix the Filling
In a large bowl, whisk together the pumpkin purée, sweetened condensed milk, eggs, and pumpkin pie spice until smooth.
Step 3: Fill the Pie Crust
Pour the pumpkin mixture into the prepared pie crust. Smooth the top with a spatula if needed.
Step 4: Bake the Pie
Place the pie on a baking sheet and bake at 425°F for 15 minutes. Reduce heat to 350°F and bake for another 35–40 minutes, or until a knife inserted near the center comes out clean.
Step 5: Cool and Serve
Let the pie cool on a wire rack for at least 2 hours before slicing. Serve with whipped cream or toppings of choice.
Leftovers & Storage
- Store leftover pie covered in the fridge for up to 4 days.
- Pie can be frozen whole or sliced—wrap tightly and freeze for up to 2 months.
- Reheat slices in the microwave for 20–30 seconds, or enjoy cold.
- Serve leftovers with fresh whipped cream or a sprinkle of cinnamon.
Recipe FAQ
1. Can I use pumpkin pie filling instead of pumpkin purée?
No. Pumpkin pie filling already contains sugar and spices, which will throw off the balance of the recipe. Make sure to use pure pumpkin purée for best results.
2. Does the pie need to be refrigerated after baking?
Yes. Once the pie has fully cooled, cover it and store in the fridge. Because it contains eggs and dairy, refrigeration is necessary for food safety and freshness.
3. Can I make this pie without a crust?
Absolutely. For a crustless pumpkin pie, simply grease a pie dish and pour the filling directly into it. Bake as directed. It will still slice beautifully and is naturally gluten-free.
4. How do I know when the pie is done?
The center should be mostly set with just a slight jiggle. A knife inserted near the center should come out clean. Overbaking can cause cracks, so start checking around 35 minutes after lowering the temperature.
5. Can I freeze this pumpkin pie?
Yes. Cool the pie completely, then wrap tightly and freeze whole or in slices for up to 2 months. Thaw overnight in the fridge and serve chilled or lightly warmed.
Simple, Classic, and Always a Hit
This Easy 5-Ingredient Pumpkin Pie proves that you don’t need a long ingredient list to create something truly delicious. It’s creamy, comforting, and captures all the cozy flavors of fall with minimal prep. Whether it’s your first time baking a pie or your hundredth, this version keeps things easy without sacrificing flavor.
Try it for your next gathering or quiet night in—and let me know in the comments how it turned out or what you served it with!