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Easiest-Ever Pumpkin Pie

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Easiest-Ever Pumpkin Pie
  • Prep 5 min
  • Total 3 hr 10 min
  • Ingredients 7
  • Servings 8
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The name says it all: This really is the easiest pumpkin pie recipe—ever! Pillsbury™ Pie Crust takes away all of the fuss, and the super-easy filling can be prepped in one bowl and poured into the crust in just a few minutes. Gather your pumpkin pie ingredients for a pie perfect for Thanksgiving or year-round. We'll show you how to make pumpkin pie with just 7 ingredients and 5 minutes of prep so you can focus on what really matters...adding the whipped cream!
Updated Apr 20, 2022

Ingredients

Steps

  • 1
    Heat oven to 425°F.
  • 2
    In large bowl, beat sugar, pumpkin pie spice, salt, pumpkin, evaporated milk and eggs with wire whisk until well blended. Place frozen pie crust onto cookie sheet. Pour filling into pie crust. Place filled pie crust on cookie sheet into preheated oven. .
  • 3
    Bake 15 minutes. Reduce oven temperature to 350°F; bake 40 to 50 minutes longer or until knife inserted near center comes out clean. Cool on cooling rack at least 2 hours. Serve or refrigerate until serving time. Store in refrigerator.

Tips from the Pillsbury Kitchens

  • tip 1
    Pumpkin pie spice is a balanced blend of warm (a reference to seasonings that make us feel warmer—and sometimes cozier) spices that come from dried barks, roots, seeds, or chiles. Cinnamon, ginger, cloves, and nutmeg are important players, though every commercial blend may vary in the ratio of ingredients. Try it with sautéed apples, sprinkled over a pan of roasted root vegetables, or rubbed over a pork roast before cooking.
  • tip 2
    Read the canned pumpkin label carefully to make sure you’re not buying canned pumpkin pie mix, which already contains sugar and seasonings.
  • tip 3
    Pouring a liquid filling into a pie crust, and not spilling as you place the pie on the oven rack can be tricky. We found that placing the frozen pie crust on the cookie sheet first before pouring in the pumpkin filling helps to prevent spilling when moving both to the oven.
  • tip 4
    Pumpkin pie is an egg-based custard filling and should be stored in the refrigerator. Leftover pumpkin pie can be stored in the refrigerator for up to four days.
  • tip 5
    Serve each slice with a dollop of whipped cream! Want to make your own? Simply beat together in a chilled medium bowl a 1/2 cup of whipping cream, 1 tablespoon of sugar and 1/4 teaspoon of pumpkin pie spice on high speed until soft peaks form.
  • tip 6
    Unlike other pies, a pumpkin pie can be made entirely from pantry items. Stock up on pure canned pumpkin and evaporated milk when they’re on sale so you can make a pumpkin pie without having to make a trip to the store.

Nutrition Information

250 Calories, 8g Total Fat, 6g Protein, 39g Total Carbohydrate, 26g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
250
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
3 1/2g
17%
Trans Fat
0g
Cholesterol
60mg
20%
Sodium
290mg
12%
Potassium
250mg
7%
Total Carbohydrate
39g
13%
Dietary Fiber
1g
7%
Sugars
26g
Protein
6g
% Daily Value*:
Vitamin A
170%
170%
Vitamin C
2%
2%
Calcium
15%
15%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • The name of this recipe says it all: this really is an easy pumpkin pie recipe. Frozen Pillsbury™ Deep Dish Pie Crust eliminates the need to fuss with a crust, and the super-easy pumpkin filling can be prepped all in one bowl and poured into the crust in just a few minutes. Want to learn more about the art and science of easy pumpkin pie making? Our pumpkin pie guide has the answers. And we have plenty more pumpkin pie recipes to tempt your taste buds—from those with streusel toppings to slab pie versions that are great for crowds.
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