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The Best Shortcut Pumpkin Pie Recipe: Easy Creamy 9-Inch Pie

The Best Shortcut Pumpkin Pie

A creamy, warmly spiced pumpkin pie made quickly with refrigerated pie crust, canned pumpkin purée, and sweetened condensed milk. It makes one 9-inch pie with about eight servings.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 3 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Pie and Filling
  • 1 9-inch crust Unbaked refrigerated or store-bought pie crust
  • 1 15-ounce can Pumpkin purée, not pumpkin pie filling
  • 1 14-ounce can Sweetened condensed milk
  • 2 eggs Large eggs
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Ground ginger
  • 1/2 teaspoon Ground nutmeg
  • 1/2 teaspoon Salt

Method
 

Step-by-Step
  1. Heat the oven to 425°F. Fit the refrigerated crust into a 9-inch pie plate, crimp the edges, and place the pie plate on a baking sheet.
  2. Whisk the pumpkin purée, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt in a bowl until smooth.
  3. Pour the filling into the unbaked crust. Bake at 425°F for 15 minutes.
  4. Reduce the oven temperature to 350°F and continue baking for 35–40 minutes, or until the edges are set and the center has a slight jiggle.
  5. Cool the pie completely on a wire rack for at least 2 hours before slicing. Refrigerate leftovers.

Notes

Use pumpkin purée rather than pumpkin pie filling because pie filling already contains sugar and spices. Do not bake until the center is completely firm; a slight wobble is normal, and the custard will finish setting as it cools.