Easy Foolproof Pumpkin Pie

Easy Foolproof Pumpkin Pie

This is the backup pie. Not because it doesn’t shine on it’s own (it does), but because it is the pie that I never have to worry about; the pie that I know will be sensational just in case my other pies are a flop.  It is creamy with just the right amount of spice. It practically melts in your mouth! And it’s beyond easy.

Why was I double thankful for my backup Pumpkin Pie this Thanksgiving? Well, there was the Thanksgiving Epic Piecrust Disaster that I told you about the other day, but that wasn’t it. Oh no, it gets worse.

 Easy Foolproof Pumpkin Pie

What could possibly be worse than realizing that you have to remake all of your piecrusts and pies at 11:00 AM Thanksgiving Day at the exact same time the turkey needs to go in the oven?

Well, let me tell you another little story about my Thanksgiving…

Easy Foolproof Pumpkin Pie

The night before Thanksgiving I was happily chopping the vegetables for the base of the gravy. I had already nestled the carrots, garlic, celery and a cute little bundle of thyme in the base of the roasting pan when I set to work dicing the onions.

Easy Foolproof Pumpkin Pie

And that is when, with a quick slip of a knife, I tried to amputate my middle finger! I shouted expletives that no in-laws should ever hear come out of your mouth. I heard my brother-in-law, Travis, say, “Oh that’s not good.”

I instantly moved away from the onions – because no one wants extra additives in their onions – grabbed a paper towel and made a beeline toward the bathroom so that I could swear in peace.

Easy Foolproof Pumpkin Pie

My wonderful husband, who is no stranger to fixing me up after kitchen accidents (I’ve always been clumsy, okay?), bandaged my finger with his mother peering over his shoulder demanding, “Are you sure she doesn’t need stitches?!”

Easy Foolproof Pumpkin Pie

Have you tried making pie dough, rolling out and transferring dough to a dish or crimping the edges of a pie without your middle finger? It’s challenging. But not a good kind of challenging: it’s a frustrating, irritating kind of challenging.

Which is the exact opposite of this Pumpkin Pie! You can easily do it without a middle finger – possibly without an entire hand, but that is debatable. No matter what else happens, know that this Pumpkin Pie will come through and will be perfect every time.

Easy Foolproof Pumpkin Pie

Prep Time: 5 minutes

Cook Time: 45 minutes

Yield: 1 9\\\\\\\" Pie

Serving Size: Serves 6-8

Easy Foolproof Pumpkin Pie

The best and easiest Pumpkin Pie recipe I've tried! It's creamy with the perfect amount of spice! This Pumpkin Pie will soon be a family favorite!


  • 1 (15 ounce) can pureed pumpkin
  • 1 (14 ounce) can Sweetened Condensed Milk
  • 2 large eggs, slightly whisked
  • 1 teaspoon ground cinnamon (rounded)
  • ¼ teaspoon ground cloves
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 (9 inch) pie crust (bonus points for homemade


  1. Preheat oven to 425°
  2. In a small saucepan, heat pumpkin, spices and salt over low heat. The pour into another bowl to cool to room temperature. [This step is optional, but I think it makes the canned pumpkin taste closer to fresh pureed pumpkin.]
  3. Whisk all ingredients except piecrust together in a medium bowl until combined. Make sure there are no streaks of egg white because those will show up in the final product!
  4. Pour into crust and bake at 425° for 15 minutes.
  5. Reduce heat to 350° and continue baking 35 to 40 minutes or until a sharp knife inserted 1 inch from the center comes out clean. If you don’t want to poke your pie, which will cause it to crack as it cools, you can jiggle it. It is done when only the center (1 inch diameter) jiggles. The pumpkin pie will set perfectly if allowed to cool completely prior to cutting.
  6. Refrigerate in a sealed container or covered with foil. It will also keep for several days at room temperature if you prefer.


Note: This recipe makes 1 regular 9” pie. If you have a deep-dish pie pan or a slightly larger pie dish, I would make 1.5 times this recipe. You will need to cook the pie closer to 50 minutes. I have made 1.5 times the recipe in the pictures. My husband, for the record, thinks there is too much filling to crust in this pie. I think it’s perfect. You be the judge of that!


Recipe slightly modified from Eagle Brand’s Pumpkin Pie Recipe via AllRecipes

More Tempting Holiday Dessert Recipes:

All-Butter Pie Crust with Video Tutorials

All Butter Pie Crust Video Tutorials for 5 different methods! Get a perfect flakey crust every single time!

Traditional Pumpkin Roll

Pumpkin Roll with Cream Cheese Filling

Salted Caramel Butter Bars

Salted Caramel Butter Bars

Maple Caramel Pecan Bars {These are soooooooo gooood!}

Maple Pecan Brown Butter BlondiesClassic Pecan Pie

Classic Pecan PieSalted Caramel Chocolate Pecan Pie

Salted Caramel Chocolate Pecan Pie

Heritage Bourbon Sweet Potato Pie

Mary Randolph's Sweet Potato Pie

Healthier Pumpkin Banana Bread with Maple Caramel Frosting

Healthier Pumpkin Banana Bread with Maple Caramel Cream Cheese Frosting

Brown Butter Pumpkin Chocolate Chip Cookies

Brown Butter Pumpkin Chocolate Chip Cookies


    • AmericanCooking22 says

      Well I committed the cardinal sin of cooking: not paying attention to what I was doing! Always need super easy, foolproof recipes in one’s arsenal especially if one is wedding planning… 😉

  1. says

    Looks beautiful! I love pumpkin pies. I eat it every Thanksgiving. It wouldn’t be the same without a classic pumpkin pie. Hope your middle finger is getting better. Was it a pretty deep cut? The biggest cut I’ve ever had was in my home kitchen…I thought my thumb was going to fall off (I’ve actually posted the graphic pics of my battle wounds on one of my blog posts). But it’s okay now..and I’m sure yours will heal beautifully too.

  2. says

    I’m sorry for your finger, what a scary experience! I’m like a baby when it comes to blood and I’m pretty sure I would have fainted on top of the onions or something yup.
    This pie looks lovely. So creamy!
    Have a nice weekend! xo

    • Lindsey says

      Hi Tracy! Of course! Bake it, cool it completely, wrap it well and then freeze! Let it defrost in the refrigerator the day before you want to serve it!

  3. Diane says

    I followed all the directions and baked it for the necessary amount of time but there is one MAJOR detail I think you missed….SUGAR!! Ugh it didn’t come out as expected but I guess if you put a little something sweet like cream cheese frosting, whipped cream, or even powdered sugar, it might taste O.K. Just a heads up to everyone making this! 🙂

    • Lindsey says

      Hi Diane, I’m sorry you didn’t like it. Did you use sweetened condensed milk because it is very sweet without additional sugar.

  4. Hannah says

    Hi, I made this pie last night and it came out beautifully. I want to make it again today but all iI have is low fat sweetened condensed milk. Is that ok to use, or should I add some more sugar.

    • Lindsey says

      Hi ,Hannah! I wouldn’t add any additional sugar but I have also never tried low fat sweetened condensed milk. My main concern is that the pie wouldn’t be as creamy and thick. I would taste the milk and see if it tastes intensely sweet bYou could add a 1/2 c of sugar if you would like. Let me know how it turns out! Happy baking!

      • Hannah says

        Thanks for the tip, I tried it with no additional sugar and it was still perfect! This is my go to recipe for sure! In fact I’m making two more today! Thank you so much for this recipe!

  5. Lynn says

    I’ve made this recipe for over forty years. I got it from a lady who owned a pie shop many years ago. It’s a family favorite. Very good!

  6. Ti McKinney says

    So I currently have two of these in the oven baking for thanksgiving! I tried this recipe in the middle of October and I love it! The one other time I had previously tried to make pumpkin pie it was a disaster (of course I was super new to baking at the time!) So I avoided it for years but this recipe is so good!
    I did do a few minor changes, specifically I used fresh pumpkin because my mom bought me 9 of them! Every time my puree is right this pie is right. Thanks so much for sharing this!

    • Lindsey says

      Power to you for using fresh pumpkin! I have never tried it. I’m glad your test run in October worked and I hope the pie was a huge hit yesterday! Happy (belated) Thanksgiving!

  7. Victoria says

    This recipe is totally foolproof!! I made one today and my husband and I just had to try a slice. It was PERFECT. Perfect amount of spice (although I omitted the cloves because I didn’t have any!!), perfect amount of sweetness. I’m so glad I found this recipe and I can’t wait to serve it tomorrow! Thanks so much for sharing, this recipe is definitely a keeper 🙂

  8. Natasha says

    I made this for my sons preschool Thanksgiving dinner, and not only was it super super easy… it was amazing!! Thank you so so much for this wonderful recipe, it’s perfect!!!
    I highly recommend serving with whipped cream… It was the absolute best finishing touch!

    • Lindsey says

      Thank you, Natasha! I am so glad you enjoyed it! I absolutely 100% agree that whipped cream is necessary! My husband likes cool whip but I always make homemade whipped cream on the side anyways!

  9. Leslie says

    I don’t know what I missed. I did everything it said to do and used what it said. I made two pies with home made crust. The crust was fabulous. ( not the crust attached to this recipe) The Foolproof part was horrible……we threw both of them away and had no back ups. 🙁 I would love to know what I did wrong because my husband loves pumpkin pie…..and trust me he didn’t take a second bite of this one. 🙁

    • Lindsey says

      I’m so sorry it didn’t work out for you Leslie. I’m not sure what went wrong because I have never had a problem with it.

  10. Tasha says

    I made this pie for Thanksgiving as well as for my sons Christmas party and it was wonderful!!! Awesome and easy recipe!!! Thank you!!

  11. Kari says

    I took mine out at 35 minutes exactly, but it had a very big crack that went all the way around near the edges, about an inch from the crust. Thoughts? It didn’t affect the texture or taste one bit but this would be perfect if it didn’t crack!

    • Lindsey says

      Hi Kari! There are several possible culprits. The first is that it was cooked in an oven that was too hot. If you don’t already, keep an oven thermometer in you oven so you can double check the temperature on the outside. My oven runs hot one day and cool the next -it’s actually quite frustrating ! The second is maybe the pie cooled to fast. On the counter should be fine unless your place is very cold. Third, my pumpkin pie always cracks if I test the doneness with a knife. It’s like it takes that toehold and a giant crevice forms. Try shaking the pie gently to test for doneness instead. It should jiggle like jello and not be liquid in any place. Lastly, you cooked the pie too long. If your oven is running hot then maybe 35 minutes is too long. I hope that helps! And if all else fails, cover it it whipped cream!

  12. Kim says

    I made this pie today, my first attempt ever on a pumpkin pie.. But the filling was really not sweet enough. I did use sweetened condensed milk but it was nowhere near what it should be, maybe there is a difference in how sweet your milk was and mine?

    • Lindsey says

      Hi Kim, I am sorry you didn’t like the sweetness of the pie. There may be varying degrees of sweetness in cans of sweetened condensed milk but probably not. You can add additional brown sugar if you would like it sweeter. Happy baking!

    • Lindsey says

      Hi Leni, I am a bit confused by your question. The filling is enough for 1 pie, and the crust recipe that it links to is for 2, 9-inch pie crusts. You would only need half of that recipe for one single-crust pie like this pumpkin. I hope that answers your question! Happy baking!

  13. Maggie says

    Sounds so simple! Thanks for the easy recipe. 🙂
    Noticed that you’ve wrote “rounded” next to the ground cinnamon in the recipe.
    Not sure what this means?

    Thank you!

    • Lindsey says

      Hi Maggie! It really is so simple! Rounded just means that when I dipped the teaspoon into the cinnamon jar, I didn’t level it off. It’s probably about 1 1/2 leveled teaspoons. Sorry for the confusion!

  14. Effy says

    I was going to make 3 of these for different thanksgiving dinners I am attending. To eliminate work I was hoping to pre-prep as much as possible. How many days in advance can I make these pies and what is the best way to store them? Also, how would I go about baking the pie using a frozen pie shell that I would prepare in advance? Thanks so much!

    • Lindsey says

      Hi Effy! Wow! I wouldn’t suggest keeping them more than 3 days after baking, but you can pre-mix the filling and keep it stored air-tight in the refrigerator for up to 7 days, then you can just pour the filling into the pie crust and bake according to the instructions in the recipe. That way you’ll have a fresh pie in 45 minutes. Are you talking about store-bought pie shells? Or are you making the pie shell and then freezing it? I guess either way just thaw it and bake as directed. You can par-bake them if you want your crust a little crispier than you see in the photos. To par-bake (or blind bake) crumple up parchment paper and line the inside of the crust, fill with baking beans or stones, then bake for 15-20 minutes in an oven preheated to 350F. Let cool before filling with the custard.Hope that helps! Happy baking and have fun at your dinners!

  15. Stephanie says

    Made this for Thanksgiving and was a hit! Everyone loved it and it was super easy and tasty! I recommend making this pie! Thank you for the recipe 🙂


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