With a super short ingredient list and a method so easy the toddlers can almost make it on their own, this is our-go easy Pumpkin Pie. It’s reliable, delicious, and so easy.

Pumpkin pie in pie tin with pieces cut out.

Easy Pumpkin Pie

I’ve been wanting to share this recipe for a while now, as it’s one that we’ve made often over the years precisely because it’s so easy to do with the kids. And while it’s even easier to whip up by yourself, this is a great holiday pie to make if your kids like being in the kitchen—or if you want them to be part of holiday baking.

The ingredient list is super short and there is no need for electric mixers or special tools. Simply gather a bowl and a whisk and you’re set to go.

I’m showing this pie recipe with a frozen pie crust from the store, but you can also make it homemade using this easy Pie Crust Recipe.

This is a favorite kid-friendly Thanksgiving recipe, it’s a yummy holiday dessert on other days, and is just so fun to make together.

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Ingredients You Need

Here’s a look at the ingredients you need to make this pumpkin recipe so you know what to have on hand.

Ingredients for pumpkin pie on countertop.
  • Pumpkin puree: You can use canned pumpkin puree here to keep this super easy, or you can go with Homemade Pumpkin Puree if you prefer.
  • Sweetened condensed milk or cream and honey: Either of these options creates the custard-like texture of the pumpkin pie filling once baked. They taste nearly identical, so use the option that works best for your budget and preferences.
  • Eggs: Adding two large eggs to the pie filling mixture ensures that it bakes and sets up as you expect it to.
  • Pumpkin pie spice: Adding pumpkin pie spice, which is a mixture of cinnamon, ginger, nutmeg, and allspice, gives the pie that classic pumpkin pie flavor we want. If you don’t have access to pumpkin pie spice, you can simply use cinnamon and a pinch of nutmeg.
  • Vanilla: Adding vanilla is optional, but you can add a little bit to further enhance the flavor of the pie.
  • 9-inch pie crust: You can use a frozen prepared pie crust, a refrigerated prepared pie crust, or a homemade pie crust. They all work similarly.

Step-by-Step Instructions

Below is a preview of the process involved in making the recipe so you know what to expect. Scroll down to the end of the post for the full information, including the amounts and the timing.

how to make easy pumpkin pie in grid of images.
  1. Add the pie filling ingredients to a medium or large bowl and whisk to combine.
  2. Pour into the pie shell until the center is set, firm to a light touch, and a knife inserted into the middle comes out cleanly.
  3. Remove from the oven and set on a wire rack to cool completely, about two hours.
  4. Serve at room temperature or chilled with whipped cream or ice cream, if desired.

How to Store

Once cool, store tightly wrapped or in an airtight container in the refrigerator for up to 5 days. You can make it ahead of time, chill it, and serve it cold as needed.

Best Tips for Success

  • Use pumpkin puree, not pumpkin pie filling in this recipe.
  • Be sure to whisk the eggs all the way into the mixture.
  • Use vanilla to add a little extra flavor or feel free to omit it.
  • When unbaked pie crust with pumpkin pie as we do here, you’ll want to bake it briefly before filling to ensure that it’s properly baked by the end of the cooking time for the pie. See the recipe for the information.
  • Feel free to use a graham cracker crust if you prefer.
  • Allergy swaps: Use a gluten-free pie crust. Use full fat coconut milk or a thick nondairy milk in place of the cream. Use a liquid egg replacer to replace the eggs as needed.

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Pumpkin pie in pie tin with pieces cut out.

Easy Pumpkin Pie

With a super short ingredient list and a method so easy the toddlers can almost make it on their own, this is our-go easy Pumpkin Pie. It's reliable, delicious, and so easy.
5 from 6 votes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Cuisine American
Course Desserts
Calories 293kcal
Servings 8

Ingredients

  • 14.5 ounce can pumpkin puree
  • 8 ounces heavy cream (OR omit the cream and honey and use 14 oz can sweetened condensed milk
  • ½ cup honey
  • 2 eggs (large)
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon vanilla
  • 1 unbaked 9-inch deep dish pie shell (or 2 blind baked 9-inch pie shells)
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Instructions

  • Preheat the oven to 425 degrees F.
  • Add the pumpkin, milk, eggs, pumpkin pie spice, and vanilla to a medium bowl and whisk to combine.
  • Pour into one 9 inch deep dish unbaked pie shell and bake for 15 minutes, then lower the temperature to 350 degrees F and bake for another 35-40 minutes, or until the center is set, firm to a light touch, and a knife inserted into the middle comes out cleanly. (If the crust starts to brown too deeply towards the end of baking, cover the pie loosely with foil.)
  • If making 2 9-inch pies, blind bake them (so bake them empty, without filling) for 15 minutes. Divide the filling between the pies and bake for 15 minutes, then lower the temperature and bake for an additional 15-20 minutes, or until the center is set, firm to a light touch, and a knife inserted into the middle comes out cleanly.
  • Remove from the oven and set on a wire rack to cool completely, about two hours.
  • Serve at room temperature or chilled with whipped cream or ice cream, if desired.

Equipment

Video

Notes

    • Once cool, store tightly wrapped or in an airtight container in the refrigerator for up to 5 days. You can make it ahead of time, chill it, and serve it cold as needed.
    • Use pumpkin puree, not pumpkin pie filling in this recipe.
    • Use canned pumpkin puree or homemade pumpkin puree.
    • Be sure to whisk the eggs all the way into the mixture.
    • Use vanilla to add a little extra flavor or feel free to omit it.
    • When unbaked pie crust with pumpkin pie as we do here, you’ll want to bake it briefly before filling to ensure that it’s properly baked by the end of the cooking time for the pie. See the recipe for the information.
    • Feel free to use a graham cracker crust if you prefer.
    • Allergy swaps: Use a gluten-free pie crust. Use full fat coconut milk or a thick nondairy milk in place of the cream. Use a liquid egg replacer to replace the eggs as needed.

Nutrition

Serving: 1slice, Calories: 293kcal, Carbohydrates: 33g, Protein: 4g, Fat: 17g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.004g, Cholesterol: 73mg, Sodium: 114mg, Potassium: 182mg, Fiber: 2g, Sugar: 20g, Vitamin A: 8474IU, Vitamin C: 2mg, Calcium: 45mg, Iron: 2mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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Comments

  1. 5 stars
    Hi! I just made two of these with my toddler! Wondering if they freeze well? I was thinking of freezing one and saving it for Christmas if you think it would work!

  2. 5 stars
    Hi! I just made two of these with my toddler! Wondering if they freeze well? I was thinking of freezing one and saving it for Christmas if you think it would work!

  3. Hi, when I click on 2x or 3x the recipe it still says only 14 oz of condensed milk. Is that correct? Just making sure, Trying to make two pies.

    Thank you!

  4. Hi I’m excited to try this recipe, could I use unsweetened condensed milk and honey instead of sweetened condensed milk?

    Also my babe is allergic to egg white,
    Would it be okay to use the egg yolks and some milk instead of the white?

    What do you suggest?

    Thanks!

    1. I think you could do both of those things, or use 4 egg yolks in place of the 2 eggs and a splash of milk. Enjoy!