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Super easy pumpkin pie recipe

Super easy pumpkin pie recipe

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  • Recipes
  • Dish type
  • Pies and tarts
  • Sweet pies and tarts
  • Pumpkin pie

With ready rolled shortcrust pastry and tinned pumpkin puree, there really is no excuse not to bake your own pumpkin pie.

Be the first to make this!

IngredientsMakes: 1 pie

  • 1 (375g) packet ready rolled shortcrust pastry
  • 400g tinned pumpkin puree
  • 400g evaporated milk
  • 2 eggs
  • 1/2 teaspoon ground cinnamon
  • a good pinch of nutmeg
  • 2 pinches ground ginger
  • a good pinch of salt

MethodPrep:15min ›Cook:1hr ›Ready in:1hr15min

  1. Preheat oven to 220 C / Gas 8. Butter a 23cm pie tin. Roll out pastry and cut it to fit the tin. Top with greaseproof paper and dry beans to weigh it down.
  2. Bake in preheated oven for 10 minutes.
  3. Remove from oven, remove beans and paper and set to one side. Reduce oven temperature to 180 C / Gas 4.
  4. In a large bowl mix pumpkin with milk, eggs, cinnamon, nutmeg, ginger and salt until smooth. Pour mixture into pastry and bake for until top is set and firm, about 50 minutes. Let cool and serve.

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Easy 5 Ingredient Pumpkin Pie Recipe

This post may contain affiliate links, please see my privacy policy for details.

This super easy 5 ingredient Thanksgiving pumpkin pie recipe is the only one you’ll need for Thanksgiving and will have all your guests going for seconds.

I’ve had pumpkin pie on the brain for a while now. In fact, for Halloween last year I went as a pumpkin and my husband went as the math symbol ‘pi’ … get it…pumpkin pie! So clearly it’s been on my mind. I’m all about Thanksgiving and pumpkin pie.

With Thanksgiving right around the corner just the thought of spending hours upon hours making pumpkin pie was causing me some stress, so I wanted to simplify it…because Thanksgiving is not Thanksgiving without pumpkin pie.

But the thing is, homemade pie is just SO much better than store bought pie, it just is. Plus there’s some pride that comes along with making homemade pie!

So I put on my Five Ingredient Friday thinking cap and set out to make a 5 ingredient pumpkin pie and am happy to say I have perfected the 5 ingredient pumpkin pie! It’s smooth and silky and is just plain ‘ole delicious pumpkin pie!

Other recipes you might enjoy:

At a Glance This Is What You Need To Make Pumpkin Spice Roulade Cake Recipe


plain flour (all purpose)
bicarb soda (baking soda)
baking powder
ex-large eggs
icing sugar (powdered)

Shopping List

ground ginger
pumpkin puree
cream cheese

Super Easy Pumpkin Pie Recipe

Have you ever baked a pie before? Too afraid that it won&rsquot turn out! Not sure where to start? Let me help you alleviate some fears with this Super Easy Pumpkin Pie Recipe. If you want it still to be homemade which is so much better than store-bought just follow this easy recipe.

I cheat a bit but that is okay too for your first pie or when you simply just don&rsquot have the time or energy. This recipe gets you over so many hurdles and gets you baking in the kitchen.

For me the big fear was the pie crust. Did I have a good recipe? Did I have the technique to roll it out and have it not stick to the counter? Oh, I fought with many issues!! I finally just let Ken take over making the pies and he has now become the Pie Guy.

He can make a great crust but sometimes he doesn&rsquot even feel like it either. We found ready-made pie dough in the refrigerator section of the grocery store and it is lovely for a quick pie with so little fuss!!

With a little easy crimping you can get a pretty edged pie crust. Nobody is judging here, you are moving forward and making your first pie or just relaxing instead of slaving in the kitchen.

Don the top with a little canned whipped cream, again no one is looking down on you that you didn&rsquot whip your own cream. They are just happy you made them pie!!

Now the only thing that I have never done is used pumpkin pie filling from the can. This part is so easy I never thought to. Plus, I love that the filling is homemade, it makes you feel good too!

    or butternut squash, peeled, deseeded and cut into chunks
  • 350g sweet shortcrust pastry for dusting
  • 140g caster sugar
  • ½ tsp salt
  • ½ tsp fresh nutmeg, grated
  • 1 tsp cinnamon
  • 2 eggs, beaten
  • 25g butter, melted
  • 175ml milk
  • 1 tbsp icing sugar


Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 mins or until tender. Drain pumpkin let cool.

Heat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 mins. Line the pastry with baking parchment and baking beans, then bake for 15 mins. Remove the beans and paper, and cook for a further 10 mins until the base is pale golden and biscuity. Remove from the oven and allow to cool slightly.

Increase oven to 220C/200C fan/gas 7. Push the cooled pumpkin through a sieve into a large bowl. In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine. Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4. Continue to bake for 35-40 mins until the filling has just set.

Leave to cool, then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled.

Super Easy Pumpkin Pie Recipe

I came up with this easy pie recipe when I didn't have evaporated milk. I found that by replacing the usual sugar and evaporated milk with sweetened condensed milk made for a much silkyer pie. It is a Holiday Favorite and when you use my Never Fail Pie Crust recipe, even a novice cook can be proud.

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  • sweet
  • and
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  • bake
  • easy
  • pumpkin
  • pie
  • holiday
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Schedule your weekly meals and get auto-generated shopping lists.

  • 1 - 15 Oz. Can Pumpkin
  • 1 – 14 Oz. Can Sweetened Condensed Milk
  • 1 – Large Egg, beaten
  • 1 Teaspoon Pumpkin Pie Spice (more or less to taste)
  • 1 Unbaked 9-inch pie shell


  • 1 - 15 Oz. can pumpkinshopping list
  • 1 – 14 Oz. Can sweetened condensed milkshopping list
  • 1 – Large egg, beaten shopping list
  • 1 Teaspoon pumpkin pie spice (more or less to taste) shopping list
  • 1 unbaked 9-inch pie shellshopping list

How to make it

  • Blend all ingredients together.
  • Pour into prepared piecrust and bake in preheated 425° oven for 10 minutes.
  • Reduce temperature to 375° and bake for 1 hour longer or until knife inserted near center comes out clean.
  • Let stand until cool.
  • Refrigerate any left overs. like that will ever happen. LOL
  • From Dottie Theriault’s Collection.
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The Cook

The Rating

I'm saving this one for the cooler weather. Looks soooo good and easy. Thanks

Super Simple Pumpkin Pie Bites

All the flavors of homemade pumpkin pie in a perfect bite-size dessert for a crowd! Even better, all of the ingredients are healthy and plant-based. No dairy, eggs, processed sugar, processed flour, or added oils.

Nut Free Soy Free

All of our recipes are oil free and vegan.

Yield : makes about 36 to 38 (1½-inch) bars

These are the perfect sweet ending for your plant-based holiday celebrations!

I work with so many clients who worry that Thanksgiving will derail their best intentions and signal the beginning of a steep downward spiral of poor food choices. It definitely doesn’t have to be that way. Let’s make great choices together!

What You'll Need

½ cup unsweetened applesauce

1 cup plus 2 Tbsp rolled oats

1 tsp pure vanilla extract

Earn your plant-based nutrition certificate

How to Make It

1 Preheat your oven to 350 degrees F.

2 Into the bowl of a large food processor, add all the ingredients. Pulse or process until the mixture is well combined.

3 Remove the bowl and blade from the base. Divide the batter evenly, filling 36 to 38 sections of either a silicone brownie-bites pan or a nonstick miniature muffin pan (I use two pans).

4 Bake for approximately 15 minutes, or until tops are golden and almost firm to the touch. Watch carefully so that you don’t under or over bake. Remove your bites from the oven and place on a cooling rack.

Cooking Tips

These bites can be made the day before serving!

Learn how the most important health decisions start in your grocery shopping cart.

Believe it or not, this is a super common question. My husband is from Romania, and he thought the concept of pumpkin pie was super strange at first!

The texture of pumpkin pie is similar to a custard or very thick pudding. The flavor depends largely on the spices you used. You’ve heard of “pumpkin spice,” right? The most common spices you’ll encounter in a pumpkin pie recipe are cinnamon, nutmeg, ginger, and cloves.

Oh, and they’re sweet, of course! Some are sweeter than others, so you can decide what level of sweetness you want.

Easy Pumpkin Pie Recipe

It wouldn’t be fall without some delicious pumpkin pie. This recipe is as easy as it is scrumptious. If you’ve never made pie from scratch, give it a try. You can use a prepared crust or make your own using this pie crust recipe.

The following recipe is from the “Pie Recipes from Scratch” book. I hope you and your family will enjoy it this Holiday Season.

  • 1 cup plain pumpkin puree
  • 3/4 cup sugar
  • 1/2 tsp salt
  • 1/2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 3 eggs, beaten with a fork
  • 1 cup cream
  1. Prepare a single pie crust, unbaked.
  2. Preheat oven to 450 degrees (will reduce heat to 325 degrees.)
  3. In a large bowl, stir together the pumpkin, sugar, salt, ginger, cinnamon, and cloves, until well combined.
  4. Whisk in the eggs and the cream into the mixture until smooth.
  5. Pour mixture into pie crust.
  6. Bake in preheated oven at 450 degrees for 10 minutes.
  7. Turn oven down to 325 degrees and continue baking for 40 to 45 minutes or until pie filling sets up and knife comes out relatively clean when inserted in center.
  8. You can lay foil strips over the crust after they brown to prevent them from burning.
  9. Remove pie from oven and let cool at room temperature before slicing.

Don’t run around like a chicken (or should that be turkey?) with its head cut off on Thanksgiving morning. The Hillbilly Housewife’s Thanksgiving Planner will help you plan ahead and stay on top of things so you can actually enjoy Thanksgiving with your family & friends.

If you take a quick minute to read the first chapter you’ll realize how easy your Thanksgiving celebration will be. There are plenty of tips and ideas to make sure this year’s feast doesn’t stretch your budget to the breaking point, too.

There are also 2 bonuses tucked inside: A printable planner & checklist and all of the recipes in a printable pdf file.

To support the blog, check out the HBHW eBooks available on Amazon. Thank you!

Disclosure: Some of the links below are affilate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.

Preheat the oven to 425 degrees F.

Combine the pumpkin, sweetened condensed milk, egg, cinnamon, ginger, nutmeg, and salt in a large mixing bowl. Beat on medium speed with an electric mixer until the ingredients are fully mixed.

Pour the pumpkin filling into the pastry shell. Place in the oven and bake for 15 minutes at 425 degrees F. Reduce the heat to 350 degrees F and bake the pie for 35-45 minutes longer or until set in the middle.

Remove the pie from the oven and let cool on a rack. Serve at room temperature or chill for 1-2 hours before serving.