This EASY PUMPKIN PIE RECIPE is a holiday classic! A family favorite for four generations, this easy pumpkin pie is my go to recipe for Thanksgiving dessert. You only need one bowl, and the only measuring you’ll need to do is with a teaspoon, it’s seriously the easiest pumpkin pie ever!
If you’ve ever made a pumpkin pie from scratch, you’re in for a treat. This truly is one of the easiest Thanksgiving pie recipes you can make!
Our family loves pumpkin recipes, and this is what we consider to be the best pumpkin pie recipe.
Libbys Pumpkin Pie Recipe
This recipe is adapted from the famous Libbys Pumpkin Pie Recipe. And because I like to keep it simple, this pumpkin pie filling can be made quickly using just one bowl. Less dishes during the holiday season is always a good thing!
Pumpkin Pie was one of the first “real foods” each of my daughters ever tasted, mainly because my family was sneaking it to them when I was busy cleaning up Thanksgiving dinners.
There is something so simple, yet so delicious, about pumpkin pie. For many years, my husband and I have hosted Thanksgiving dinner for our family and friends. That means a lot of prep, a lot of shopping , a lot of cooking, a lot of people and, to keep it real, a lot of stress.
Easy Pumpkin Pie
Because of this I am always looking for ways to simplify things, make things easier, and save some time. My pumpkin pie is one of the things that I’ve found a way to simplify.
Moment of truth… for my pumpkin pies I use the pre-made pie crusts. The ones that come rolled up in a box in the fridge section of the grocery store. Yep, these pie shells aren’t from scratch.
And without fail, every year someone compliments me on my pie crusts. I used to start explaining, now I’m at the point where I just thank them. I mean I did buy them myself, unroll them and fill them with pie filling, that counts for something, right?
Pillsbury Refrigerated Pie Crusts are my favorite. I think I’ve tried every different refrigerated pie crust available, but so far nothing has beat the Pillsbury pie crusts in the red box.
Pumpkin Pie Filling
I’ve also simplified the pie filling recipe we use, which is a spin on the Libby’s classic pumpkin pie recipe.My mom always made the famous Libby’s Pumpkin Pie recipe with evaporated milk when I was growing up.
However instead of using the two cans of evaporated milk that the recipe calls for, she would replace one can with sweetened condensed milk.
The sugar called for in the traditional recipe is left out all together.We find that the sweetened condensed milk really creates a superior texture in our pumpkin pies.
Have I mentioned that not only is it quick and easy, it’s pretty much fool-proof as well.
Fresh Pumpkin Vs. Canned Pumpkin
People often ask if fresh pumpkin can be used in place of canned pumpkin puree. For the most part, fresh pumpkin and canned pumpkin are not quite the same thing.
Using Canned Pumpkin For Pie
Canned pumpkin is created specifically for use in recipes. Libby’s uses a special variety of pumpkin called Dickinson Pumpkin. Some say that it walks the line between being a pumpkin and a squash. Canned pumpkin tends to be fairly consistent in it’s texture, making it a great choice for baking.
Using Fresh Pumpkin For Pie
If you would like to use fresh pumpkin, make sure you are using a sugar pumpkin. Sugar pumpkins have more flavor, and are denser and drier than other pumpkin varieties. Your typical Jack-O-Lantern pumpkins are not the ones you want to be baking with.
When using fresh pumpkin, make sure you leave enough time to make your homemade pumpkin puree. This typically takes around three hours, though will vary based on pumpkin size.
Deciding Which To Use
I’ve tried using fresh pumpkin for pies before, and it’s good, but I find that it can be really inconsistent. I’m all for experimenting and trying new things, just not for big events like Thanksgiving dinner. At times like that, I stick with what is tried and true. And my pumpkin pies are no exception.
If you usually use canned pumpkin puree, and want to try using fresh pumpkin instead, I’d suggest baking a practice pie in advance. This gives you a chance to master making the pumpkin puree, and also allows you to decide if the difference in flavor is right for you.
Pumpkin Pie Tips:
For an easy, no fail, pumpkin pie recipe, this truly is my go to recipe.
*If you like robust flavor, consider kicking up the spices, even putting in probably double what the recipe calls for. I like my pie spicy. If you feel the same way, feel free to increase the amount of cinnamon and pumpkin pie spice.
*Thick thighs? I thought you said THICK PIES. Runny pies are not my thing. So I do not use the entire can of evaporated milk when I make this recipe.
Some people make like a slightly more traditional texture, but a good solid thick pie is my thing.
*Canned pumpkin can vary greatly from brand to brand and even batch to batch.
If your pumpkin does not seem thick coming out of the can (you should have to spoon or scoop it out), I would suggest cutting back slightly on the evaporated milk.
Some years the pumpkin seems much runnier than other years. Organic canned pumpkin is often runnier as well. This is okay, you just want to cut back a touch on the liquids in your recipe.
More Thanksgiving Recipes
Check out these other great recipes for Thanksgiving, as well as my tips for a successful Thanksgiving.
Pumpkin Poke Cake
Pumpkin Spice Snickerdoodles
Pumpkin Bundt Cake
Butterscotch Pumpkin Pie
Mini Pumpkin Cheesecakes
Pumpkin Streusel Bars
Libby’s Pumpkin Pie
Pumpkin Pie With Graham Cracker Crust
Apple Pie Cheesecake Bars
Individual Mini Pumpkin Pies
Pecan Pie Without Corn Syrup
Easy Brownie Pie
No-Bake Eggnog Pie
Chocolate Chip Pecan Pie Bars
Chocolate Chip Cookie Pie
Thanksgiving Side Dish Recipes
Make Ahead Mashed Potatoes
Sweet Potato Casserole
Crockpot Creamed Corn
Homemade Green Bean Casserole
Macaroni and Cheese
MORE THANKSGIVING RECIPES
MORE PUMPKIN RECIPES
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EASY PUMPKIN PIE RECIPE
Easy Pumpkin Pie Recipe
- 2 pie pans
- 2 refrigerated pie crusts
- 1 29 oz can pure pumpkin (NOT pumpkin pie filling. I use Libby’s pumpkin)
- 1 14 oz can sweetened condensed milk
- 1 12 oz can evaporated milk (I like a thick pie and only use about 2/3 of the can)
- 4 large eggs
- 2 tsp cinnamon
- 2 tsp pumpkin pie spice
- 2 tsp vanilla
- 1/2 tsp salt
- Optional – 1/2 cup of sugar this is not an overly sweet pumpkin pie, so if you like yours SWEET, add 1/2 cup of sugar
- Preheat oven to 425 degrees F.
- Following directions on pie crust packaging, prepare pie crusts. Set aside to make pumpkin pie filling.
- In a large bowl, whisk together eggs, then add pumpkin, full can sweetened condensed milk and approximately 2/3-3/4 can of the evaporated milk (you can use the entire can, I prefer a more solid pumpkin pie, thus do not use the entire can). Stir well to combine. Add in cinnamon, pumpkin pie spice, vanilla and salt. If adding sugar, stir in. Stir well to combine.
- Carefully pour mixture into into pie shells. Place pies in oven and bake for 15 minutes at 425 degrees F, then reduce the temperature to 350 degrees. Bake for an additional 35-45 minutes or until a knife inserted into the center of a pie comes out clean. Remove from oven and allow to cool for two hours. Serve immediately or refrigerate. Store in refrigerator.
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
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Looking for some other great pie recipes? Here are some that you will love…
10 Perfect Pie Recipes
And don’t miss my pie recipe round up!
Pumpkin Pie is my favorite Black Friday breakfast. I look forward to it every year.
Started using fresh pumpkin .this year I grew my own .I grew sugar baby pumpkin I put the pumpkin I prepared in 1 lb. Freezer bags . I did make a pie to test the quality before I make them for the holidays ,turned put great. To prepare fresh pumpkin clean out the pumpkins cut in half oil them well put on a cookie sheet and bake for 1 hr. The other skin will peel off easily puree pumpkin put in freezer bags and when needed use like canned. I do use the Libby directions
This looked delicious and I thought the idea of using sweetened condensed milk was a great idea… however this recipe turned out TERRIBLY. I followed the directions to a “T” and, even after an hour and fifteen minutes in the oven, my two pies were goopy and not even close to being done. I have a convection oven, so I know it wasn’t the fact that I had both pies in at once. I even used only 2/3 of the one can of evaporated milk like you recommended. I don’t know what I did wrong but I am forced to find a different recipe… and throw these pies in the garbage. Very disappointed.
Cara, that’s really odd. Something doesn’t add up. Was your canned pumpkin the normal consistency? I had one can last month that seemed really watery and almost whipped, compared to the very thick consistency I’ve always seen. Did your can amounts match up? Especially if you cut back on the evap milk, it makes a very thick pie. I’m perplexed!
I am too!! Like I said, I tripple-chrcked the directions and ingredients. I wish I could tell you what went wrong. Perhaps pies are just not my thing. :/
Do I cook the pie crust before I put the filling in?????
Jil, I do not.
I tried this recipe for Thanksgiving. The pie had a great, thick texture and was easy to make. However, the taste just wasn’t there for me. It almost tasted like squash pie or something, it wasn’t nearly sweet enough for pumpkin pie! I guess I’ll stick to the sugar version next time.
Brooke, you could probably always add sugar to this if you like the texture. It’s interesting that you say that, because now that you mention it, I often find other pumpkin pies (usually store bought) too sweet for my tastes, though clearly, I have a sweet tooth. Just to verify, you did use a combo of sweetened condensed milk and evaporated milk, correct? The sweetened condensed milk is what provides the sweetness on this one.
This is for 2 pies? Can you just cut in half if you only need one pie? Sorry if that’s a dumb question…I have never made a pie of any kind before.
Lauren, yes, just cut the ingredients in half. I typically make two pies as it matches up with the can sizes and I almost never use the other half of the cans of evap and sweetened condensed milk, so they’d just go to waste. The roll out fridge pie crusts come two to a package. If you do make two, I’ve found that they freeze nicely after cooked and completely cooled (I place a layer of plastic wrap over the top, then wrap with foil and place in a freezer bag). That or I find someone who wants a pie, which is usually pretty easy this time of year! Good luck!
Why do u have left over mills u don’t put it all In making 2 pies I’m confused
Lauren, I’m afraid I don’t understand your question. If you are asking why do you have leftover milk, that’s because we very much dislike a runny pumpkin pie in our house, and find that reducing the milk makes a big difference and gives a fantastic texture that we far prefer.
I love this recipe. What I love the most about it is that its not super sweet and with a dollop of whipped cream the sweetness is perfect. I also like that its easy and gives my 6 year old a recipe that she can put together by herself. We actually made some homemade pie crust which made it more economical. Thanks for this recipe and your great blog.
Dorothy @ Crazy for Crust says
I love that you used SCM and evaporated. Genius!
This looks awesome!
Oh, that’s pretty genius to add in sweetened condensed milk! I bet it makes the pie even creamier!