Am I the only one already drooling thinking about Thanksgiving dinner? Thanksgiving has always been one of my favorite holidays, and I am SUPER excited that this year my big brother Paul and his family will be joining us all the way from Washington State. It has been years since we’ve hosted a big family Thanksgiving at our house and I seriously can’t wait!

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While I definitely want to pull out all the stops, I also want to make sure that I don’t get totally overwhelmed. Thus, this year I am focusing on simple recipes that provide all of the homemade flavor I crave with a lot less effort. And let me tell you, this super easy 5 ingredient pumpkin pie is pretty much perfect! I don’t think anything can beat the flavor of a pie made completely from scratch, with fresh roasted pumpkin and the perfect homemade pie crust to go with it. But quite frankly, who has time for all that? And while it might not top it, this “cheater” version is a very, VERY close second! Since it literally takes about 5 minutes of hands-on time, I think it is a trade-off I can live with! But don’t take my word for it–try it yourself and see!

Assemble the simple ingredients for this pumpkin pie: pie crust, pumpkin, condensed milk, eggs, and spice.

Here is what you need:

1 refrigerated rolled pie crust
1 15oz can pumpkin
1 15 oz can sweetened condensed milk
2 eggs
2 teaspoons pumpkin pie spice
1/2 teaspoon salt (optional)
 
Roll out the pie crust into a clear glass pie dish.

Step 1: Preheat oven to 425 degrees. Unroll pie crust per package instructions; place in 9″ pie plate.

Combine the milk, egg, pumpkin and spices and whisk together in your mixer.

Step 2: Combine pumpkin, condensed milk, eggs, pumpkin pie spice, and salt in mixing bowl and beat on medium speed until well blended, about 1 minute.

Pour the pureed pumpkin filling into your prepared pie crust.

Step 3: Pour pumpkin mixture into pie crust.

Pinch the pie crust edges to make a pretty design.

Step 4: Fold over pie crust edges and crimp with fingers to make decorative edge. Cover pie crust with foil to prevent excessive browning.

This pumpkin pie is delicious, simple and totally foolproof!

Step 5: Bake at 425 degrees for 15 minutes; reduce heat to 35o and bake 40-50 minutes longer, until pie is set and knife comes out clean. Cool 2 hours. Serve with whipped cream.

Easy 5 Ingredient Pumpkin Pie

This show-stopping fall favorite is quite literally as easy as pie!
Course Dessert
Cuisine American
Keyword Easy 5 Ingredient Pumpkin Pie
Prep Time 7 minutes
Cook Time 1 hour 5 minutes
Cooling Time 2 hours
Total Time 1 hour 12 minutes
Servings 8 people

Ingredients

  • 1 refrigerated rolled pie crust
  • 1 15 oz can pumpkin
  • 1 15 oz can sweetened condensed milk
  • 2 eggs
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt optional

Instructions

  1. Preheat oven to 425 degrees. Unroll pie crust per package instructions; place in 9" pie plate.
  2. Combine pumpkin, condensed milk, eggs, pumpkin pie spice, and salt in mixing bowl and beat on medium speed until well blended, about 1 minute.
  3. Pour pumpkin mixture into pie crust.
  4. If desired, use additional pie crust to create decorative edge. Cover pie crust with foil to prevent excessive browning.
  5. Bake at 425 degrees for 15 minutes; reduce heat to 35o and bake 40-50 minutes longer, until pie is set and knife comes out clean. Cool 2 hours. Serve with whipped cream.

 

Easy 5 Ingredient Pumpkin Pie: A Simple Holiday Dessert Recipe

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What is your favorite holiday pie?

Ruth Soukup
Ruth Soukup is dedicated to helping people everywhere create a life they love by follwing their dreams and achieving their biggest goals. She is the host of the wildly popular Do It Scared podcast, as well as the founder of Living Well Spending Less® and Elite Blog Academy®. She is also the New York Times bestselling author of six books, including Do It Scared®: Finding the Courage to Face Your Fears, Overcome Obstacles, and Create a Life You Love, which was the inspiration for this book. She lives in Florida with her husband Chuck, and 2 daughters Maggie & Annie.
Ruth Soukup