The Best Easy Pumpkin Pie Recipe

Leigh Torres

This easy pumpkin pie recipe comes together in minutes, plus you only need six ingredients to make it. Using a store-bought pie crust makes it even simpler to prepare, but if you’d prefer to make yours from scratch, we have two foolproof recipes that are worth trying.

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Prep Time 10

Cool Time: 2

Total Time 3

Course Dessert, Healthy

Servings 10

Calories 267 kcal

Ingredients

1 15- ounce can unseasoned pumpkin puree
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 14- ounce can low-fat sweetened condensed milk
2 large eggs lightly beaten
1 prepared pie crust preferably whole-wheat (see Note), at room temperature

Instructions

Position rack in lower third of oven. Preheat to 425°F.
Place pumpkin, pumpkin pie spice and salt in a medium bowl; whisk until combined. Add condensed milk and eggs; whisk until smooth. Pour into pie crust.
Bake for 15 minutes. Reduce the oven temperature to 350° and bake until the filling is set and a knife inserted in the center comes out clean, 35 to 40 minutes more. (Cover the crust edges with foil if they are browning too quickly.) Let cool completely, about 2 hours, before slicing.

Notes

To make ahead

Refrigerate for up to 3 days.