Easy 5-Ingredient Pumpkin Pie Recipe for a Quick Dessert

Hey there! Do you love pumpkin pie but think it’s too hard to make? Imagine a warm, creamy slice of pie with just five simple ingredients.

This easy 5-ingredient pumpkin pie recipe is perfect for a quick dessert. It’s so simple that even if you’ve never baked before, you can make it!

In this post, I’ll show you how to make this yummy pie step by step. You’ll get a list of ingredients, easy instructions, and even some fun tips to make it extra special.

Key Takeaways

Here’s everything you need to know about this pumpkin pie recipe in one quick list:

• Recipe Description: A super easy pumpkin pie made with only five ingredients. It’s great for a fast dessert!
• Prep Time: 10 minutes. You’ll be done mixing before you know it!
• Cooking Time: 50 minutes. Just pop it in the oven and wait for the magic.
• Total Time: 1 hour. That’s all it takes from start to finish!
• Type of Dish: Dessert. Perfect for after dinner or a sweet snack.
• Cuisine of the Recipe: American. It’s a classic treat loved all over the USA!
• Quantity Produced by the Recipe: One 9-inch pie. It serves 8 people if you cut nice slices.
• The Number of Calories in the Recipe: About 300 calories per slice. A little sweet treat for your day!

This list gives you the big picture. You’ll see how quick and simple this pie is to make. It’s great for busy days or when you want something homemade without a lot of work. Whether you’re baking for friends or just for yourself, this recipe makes it easy to enjoy a tasty dessert fast.

Introduction to Pumpkin Pie

Pumpkin pie is a dessert that makes people happy. It’s creamy, sweet, and full of warm spices like cinnamon. People have loved it for a long time—way back when settlers in America made it with pumpkins and honey! Today, it’s a big part of holidays like Thanksgiving. I love how it fills the house with a yummy smell when it bakes. This recipe keeps things easy with just five ingredients. You don’t need to be a chef to make it!

This pie is great because it’s simple and fast. You can make it for a party or just to eat at home. The best part? It tastes amazing even though it’s so easy. In this post, I’ll walk you through every step. You’ll feel like a baking star by the end!

Why This Recipe is Perfect for You

Do you ever want a dessert but feel too busy? This recipe is made for you! It uses only five ingredients, so you don’t need a big shopping list. It’s fast to make, and you’ll have a pie ready in just an hour. I love that it saves time but still tastes like a hug in dessert form.

If you’re new to baking, this pie is a great start. The steps are easy, and you can’t mess it up. Even if you’ve baked a lot, you’ll like how quick it is. You can make it when friends come over or when you want a treat after a long day. Plus, you can change it up if you want—add more spice or top it with whipped cream. It’s a recipe that works for everyone!

Ingredients You’ll Need

You only need five things to make this pie. Here’s the list:

• 1 store-bought pie crust (9-inch): It’s ready to use and makes a flaky base.
• 1 can (15 oz) pumpkin puree: This is the star—it’s just pumpkin, no extra stuff.
• 1 can (14 oz) sweetened condensed milk: It makes the pie sweet and creamy.
• 2 large eggs: These help the filling stay together.
• 1 tablespoon pumpkin pie spice: It’s a mix of spices like cinnamon and nutmeg.

That’s all! You can find these at any store, and they’re easy to use. If you don’t have pumpkin pie spice, mix 1 teaspoon cinnamon, ½ teaspoon nutmeg, and a little ginger. It’s fun to keep things simple with this short list!

Step-by-Step Instructions

Making this pie is super easy. Follow these steps:

1. Turn on the oven to 425°F (220°C). It needs to be hot to start.
2. Put the pie crust in a dish: Use a 9-inch pie dish if it’s not already in one.
3. Mix the filling: In a big bowl, stir the pumpkin puree, sweetened condensed milk, eggs, and spice. Make it smooth!
4. Pour it in the crust: Dump the mix into the crust and spread it even.
5. Bake it: Put the pie in the oven for 15 minutes. Then turn the heat down to 350°F (175°C) and bake for 35-40 more minutes. Check if it’s done with a knife—it should come out clean.
6. Cool it: Let the pie sit until it’s not hot anymore. Then cut and eat!

It’s that simple! You’ll love how fast it comes together. The oven does most of the work while you relax.

Tips for the Perfect Pie

Want your pie to be the best? Try these tricks:

• Use warm eggs: Take them out of the fridge early so they mix better.
• Don’t bake too long: The middle should wiggle a little when it’s done. It’ll get firm as it cools.
• Cover the crust edges: If they get too brown, put foil over them.
• Wait to cut: Let it cool all the way so the slices look nice.

These tips make a big difference! I learned the cooling trick the hard way—my first pie was messy because I cut it too soon. Now it’s perfect every time.

Serving Suggestions

This pie is yummy by itself, but you can make it even better. Here are some ideas:

• Add whipped cream: A big scoop on top is so good!
• Try ice cream: Vanilla ice cream with a warm slice is a treat.
• Drizzle caramel: A little caramel sauce makes it extra sweet.

I love eating it cold from the fridge, but you can try it warm too. Serve it at a party or just enjoy it with your family. It’s a fun way to make any day special!

Storing Your Pumpkin Pie

Got leftovers? Here’s how to keep them fresh:

• Put it in the fridge: Cover the pie with plastic wrap. It stays good for 4 days.
• Freeze it: Wrap it tight in plastic and foil. It lasts 1 month in the freezer. Let it thaw in the fridge before you eat it.

This pie is so good, leftovers don’t last long at my house! Storing it right means you can enjoy it later without any waste.

Nutritional Information

This pie isn’t just tasty—it has some good stuff too. Here’s what’s in one slice (if you cut 8 pieces):

• Calories: About 300
• Fat: 12 grams
• Carbs: 40 grams
• Protein: 6 grams
• Fiber: 2 grams

Pumpkin has vitamins that help your eyes and skin. It’s a dessert you can feel okay about! Just don’t eat the whole pie at once—save some for tomorrow.

Variations on the Classic Recipe

Want to mix it up? Try these fun changes:

• Use a graham crust: It’s sweet and crunchy instead of flaky.
• Go dairy-free: Use coconut condensed milk if you don’t eat dairy.
• Add more spice: Put in extra cinnamon if you like it spicy.

I tried the graham crust once, and it was a hit! These ideas let you make the pie your own while keeping it easy.

Common Mistakes to Avoid

Even easy recipes have traps. Watch out for these:

• Wrong pumpkin: Use puree, not pie filling—it’s different!
• Mixing too much: Stir just enough, or the pie might crack.
• Cutting too soon: Wait until it’s cool, or it’ll fall apart.

I messed up the pumpkin once, and it was too sweet. Now I double-check the can. Avoid these, and your pie will be awesome!

FAQs About Pumpkin Pie

Can I use fresh pumpkin instead of canned?

Yes! Cook and mash a pumpkin first. Make sure it’s not too wet.

How do I know when the pie is done?

Look at the middle—it should jiggle a bit. A knife should come out clean.

Can I make it ahead?

Sure! Bake it a day early and keep it in the fridge.

What if I don’t have pumpkin pie spice?

Mix cinnamon, nutmeg, and ginger. It works great!