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A slice of pumpkin pie on a plate with whipped cream on the side, with a second slice of pie in the background

Easy Pumpkin Pie Recipe

A delicious and easy pumpkin pie! This recipe makes two pies, perfect for large crowds or sharing with friends and family. Feel free to cut ingredients in half and make only one pie.
5 from 3 votes
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Course: Dessert
Cuisine: American
Keyword: pecan pie, pumpkin, pumpkin, pumpkin pie, thanksgiving
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 16 servings
Calories: 116kcal

Equipment

  • 2 pie pans

Ingredients

  • 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

Instructions

  • Preheat oven to 425 degrees F.

Crust

  • Following directions on pie crust packaging, prepare pie crusts. Set aside to make pumpkin pie filling.

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.

Video

Notes

This recipe makes TWO pies. If only one pie is desired, recipe may be halved. 
A pie shield (or a DIY one made with foil) will help prevent over browning if needed. I put the pie shield on after about 15 minutes and leave on for the remaining baking time.
Adapted from Libby's Famous Pumpkin Pie.

Nutrition

Calories: 116kcal | Carbohydrates: 11g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 41mg | Sodium: 176mg | Potassium: 36mg | Fiber: 1g | Sugar: 1g | Vitamin A: 69IU | Calcium: 15mg | Iron: 1mg
Tried this recipe?Mention @lovefromtheoven or tag #lovefromtheoven!