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Ultimate Easy Pumpkin Pie: 10-Minute Prep Classic

Close-up of a perfect slice of easy pumpkin pie showing the rich orange filling and golden crust.
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This recipe cuts the fuss from a holiday favorite. You get a creamy, spiced pumpkin filling and a flaky crust with minimal effort. It is a no-fail dessert perfect for Thanksgiving or any fall gathering.

Ingredients

Scale
  • 1 (15 ounce) can pure pumpkin puree
  • 1 (14 ounce) can sweetened condensed milk
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 (9 inch) unbaked deep-dish pie crust (store-bought is fine)
  • Optional: Whipped cream for topping

Instructions

  1. Preheat your oven to 425 degrees F (220 degrees C). Place your unbaked pie crust on a baking sheet.
  2. In a medium bowl, whisk together the pumpkin puree, sweetened condensed milk, and eggs until the mixture is smooth. This is your creamy filling base.
  3. Stir in the cinnamon, nutmeg, ginger, and salt. Mix until the spices are fully incorporated. Do not overmix.
  4. Pour the pumpkin filling evenly into the unbaked pie crust.
  5. Bake at 425 degrees F for 15 minutes.
  6. Reduce the oven temperature to 350 degrees F (175 degrees C) without opening the door. Continue baking for 35 to 40 minutes, or until a knife inserted near the center comes out clean.
  7. Let the pie cool completely on a wire rack for at least two hours before slicing. This step sets the filling.
  8. Serve chilled or at room temperature with a dollop of whipped cream if desired.

Notes

  • Using a pre-made, deep-dish crust is the main shortcut here; it saves significant prep time.
  • For a no-fail result, check the pie at the 35-minute mark at the lower temperature. If the edges brown too fast, loosely cover them with foil.
  • This pie tastes best when it has fully cooled and set, making it a great make-ahead dessert for your holiday table.

Nutrition

Find it online: https://kitchenslang.com/easy-pumpkin-pie/