Super Easy Pumpkin Pie
This is a tasty, creamy, and flavorful classic pumpkin pie recipe. It is made with only 4 simple ingredients and can also be prepared in advance, which makes it a perfect dessert for entertaining.
The weather here in Ontario still feels like summer and I’m loving it. However, the calendar says it is officially fall this week and all the retailers are in full-fledged autumn mode. I’m seeing pumpkin this and pumpkin that everywhere I go, so it has me craving…….you guessed it, pumpkin pie.
So today, as a kick-off to my fall season pie-baking, I’ve decided to share with you the easiest, dreamiest pumpkin pie recipe ever! All you need is 4 ingredients, whisk everything together by hand, pour and bake. The result is a perfect and delicious traditional pumpkin pie that is sure to impress your friends and family.
This dessert is smooth and creamy, perfectly spiced, not too sweet, and full of hearty pumpkin flavor. Top it with a dollop of whipped cream and you have yourself a melt-in-your mouth treat.
This shortcut recipe uses a store-bought frozen pie crust to save time and canned pumpkin pie filling, which has all the spices and sugar already in it. The only 2 other things you need are eggs and a can of evaporated milk, and you have yourself an awesome pie.
What’s also great about this recipe is that you can make it a day in advance. I like to make my desserts a day in advance if possible because it is one less thing I have to do the day of. Especially for a large gathering like Thanksgiving dinner, the less I have to do the day of means the more time I have to spend with my family.
Recipe source: Libby’s Easy Pumpkin PiePrint
This is a tasty, creamy, and flavorful classic pumpkin pie recipe made with only 4 simple ingredients.
- 1 can (30 oz.) Libby’s pumpkin pie mix (not pure pumpkin)
- 2/3 cup evaporated milk
- 2 large eggs
- 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
- Preheat oven to 425F
- Whisk together the pumpkin pie filling, eggs and evaporated milk until smooth
- Pour into pie crust and bake for 15 minutes. Keeping the pie in the oven, reduce the oven temp to 350F and bake for another 50-60 minutes or until a knife inserted near the center comes out clean.
- Cool on wire rack for 2 hours. Serve warm or refrigerate and bring to room temperature before serving.
Optional: Top with fresh whipped cream and a sprinkle of cinnamon for presentation and a more decadent dessert.
You can make two 9-inch shallow pies with this recipe. Bake at 425F for 15 mins, then 350F for 40-45 mins.
If you are using E.D. Smith’s Pumpkin Pie filling, you only need 1 large egg, 1/3 cup evaporated milk and 1 regular 9-inch pie. See baking instructions on the label.
- Category: dessert
- Method: bake
- Cuisine: American
Keywords: easy pumpkin pie recipe, Libby's pumpkin pie recipe