Easy 5 Ingredient Pumpkin Pie
Pumpkin pie is a classic fall delight - but it really shouldn’t be stressful to make. You want a buttery crisp golden crust, creamy velvety sweet custard filling that is sliceable with just enough spice. It doesn’t have to be complicated to achieve all of those things in a pumpkin pie and this Easy 5 Ingredient pumpkin pie is here to prove it. It’s a cheat version of a classic that is perfect for everyone - not just novice bakers. You can either use store bought crust or your own from scratch version. Sometimes we just want a quick pumpkin pie recipe to fill the craving or to whip up for company or just to keep things simple on the menu if we are hosting a dinner party and this is just the recipe for all those occasions for that traditional homemade flavor.
5 Basic Ingredients for This Easy Pumpkin Pie Recipe
With just a handful of ingredients, all the ingredients in the recipe are critical and cannot be substituted.
- Pumpkin Puree - The most important part of the recipe is the canned pumpkin filling. It gives the pie a luscious pumpkin flavor and creamy texture. It is not to be confused with the canned pumpkin pie filling or pumpkin pie mix which is already sweetened and spiced. Canned Pure Pumpkin Puree is what you need for this recipe.
- Sweetened Condensed Milk - Many pumpkin pie recipes use evaporated milk or heavy cream, but by using already-sweetened condensed milk you get the same results and you don’t have to add extra sugar - two birds one stone.
- Eggs - Whisking two large eggs (room temperature) into the pumpkin mixture helps the silky custard set - making sure the eggs are room temperature helps incorporate them into the mixture more thoroughly
- Pie Dough/ Pie Crust - keep this pie even simpler by using store-bought pie crust. Make sure its deep dish pie crust. I personally prefer to use store bought pie dough - usually it comes in a two pack and I double them up and roll it out a little then fit it into the pie plate trim tuck and crimp - I find using a single one is good but you get a really thin crust - doubling up helps create a more balanced crust to filling ratio. If you have a favourite pie dough recipe you like to use by all means use that, otherwise if you are looking for a good all butter pie dough recipe you can use my fav standard one
- Pumpkin Pie Spice Blend - Pumpkin spice adds a warm flavor to the whole dessert. What is in pumpkin pie spice blend and can I make this pie without the spice blend? Yes you absolutely can make this pie without the spice blend just blend your own pumpkin pie spice. You can adjust the ingredients to your tastes, adding more or less of each spice to suit your preferences. I tend to do 1 teaspoon of cinnamon and just a pinch of the rest because the rest of them can be quite over powering. I use a pinch or 1/8-¼ teaspoon of them each but feel free to adjust amounts according to your personal taste. You’ll need these 5 ingredients for this pumpkin pie spice recipe:
- Optional Add Ins - just because this is a 5 ingredients pumpkin pie doesn’t mean you have to limit it to 5 ingredients. Here are a few add ins that will only enhance the pie even more and they are all simple pantry items that I sure you have on hand: 1 teaspoon vanilla extract, Pinch if salt, ½-1 teaspoon ground cinnamon to add extra flavour to the pumpkin pie filling.
How to Make this Easy 5 Ingredient Pumpkin pie
Here are the simple instructions (full details in recipe card below):
- Place pie crust in pie plate, or if using your own pie dough fit it into pie plate, trim and tuck edges and crimp - or simply keep pre made crust in store bought tin/aluminum pie plate/ container
- Gently whisk all the remaining custard filling ingredients in a medium or large bowl until well combined
- Pour custard into pie crust
- Bake at high temperature for a few minutes then reduce temp for remaining baking time
- Allow to cool before slicing with a sharp knife
Tips for Making a Delicious Pumpkin Pie Every Time
- Keep pie crust chilled while preparing custard
- Do not over mix or beat the custard - I don’t use a hand mixer or a stand mixer for this recipe because over whipping the eggs and ingredients incorporates more air into custard and can create lots of air bubbles into your finished pie
- Do not over bake - once the filling is set and puffy with a little jiggle in the middle it’s ready to come out - over baking can alter the texture of the custard and create cracks in your finished pie
- Allow pie to cool to room temperate first then refrigerate to chill - drastic temp variations can cause cracking as well.
- I like to use a clear pie plate which I find allows the bottom of the pie - the crust to get nice and golden and crisp plus a clear plate allows you to see what’s happening underneath and could also indicate how close the pie is to finishing baking
Can I Make This Pie with a Different Crust?
Yes you absolutely can - this filling works really well in a traditional all butter pie crust but also works really well as a pumpkin pie tart with a graham cracker crust base or a ginger snap crust as well
- Graham cracker crust: Instead of a traditional pie crust, you can enjoy this recipe with a simple Graham Cracker Crust. Just combine 1½ cups cracker crumbs, 1 tablespoon sugar, and 6 tablespoons melted butter. Once they’re combined, press the crumb layer over the bottom of the pie plate and top it off with the pumpkin filling.
- Gingersnap cookie crust: To add more warm, spiced flavor to the dessert, you could make a gingersnap cookie crust similar to my Pumpkin Ginger Snap Tart Follow the same directions as the graham cracker crust, but with gingersnap cookie crumbs. To easily make gingersnap cookie crumbs, you can just pulse the cookies in your food processor, then combine them with the butter and sugar.
- Chocolate Wafer crust: Chocolate and pumpkin go really well together - make the crust using chocolate wafers using the same recipe as the graham cracker crust
Storage & Freezing:
Fresh Homemade Pumpkin Pie can stay good at room temperature for up to 2 hours.
- STORAGE: After that time, you should tightly cover any leftovers with plastic wrap to store them. The pie will stay good in the fridge for 3-4 days.
- FREEZING: To freeze the Pumpkin Pie, wrap it tightly in plastic wrap and then tin foil. You can keep it frozen for up to 2 months.
More Pumpkin Recipes You Will Love:
- One 15-ounce can pumpkin puree (approx 1½ cups)
- One 14-ounce can sweetened condensed milk (approx 1¼ cups)
- 2 large eggs, room temperature
- 2 teaspoons pumpkin pie spice
- 1 pie crust (deep dish) for a 9 inch standard pie plate
Optional add ins
- 1 teaspoon vanilla extract
- Pinch if salt
- ½ teaspoon ground cinnamon
- 1 extra egg for egg wash
- Pre-heat oven to 425°F
- Add pie crust to your pie plate and keep chilled in the fridge while you make filling
- In a medium bowl gently whisk together the pure pumpkin puree, sweetened condensed milk, eggs, and pumpkin pie spice until smooth and creamy and eggs are well incorporated.
- Add filling to the pie plate and carefully place it in the oven (I usually place mine on the lower oven rack) bake for 15 minutes.
- REDUCE the oven temperature to 350 degrees. Continue to bake for 30-40 minutes until a toothpick or tester comes out clean. Do not overbake. If crust browns too quickly, tent pie crust edges with foil or use a pie shield
- Remove from oven when done and allow to cool on a wire rack to room temperature (approx 2 hours). Slice and serve with whipped cream and a sprinkle of cinnamon or refrigerate until ready to serve. Refrigerate leftovers for up to 4 days.