Pumpkin Pie – Only 5 Ingredients

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.

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