Easy 5-Ingredient Pumpkin Pie

1. 1

   Arrange an oven rack in lowest position and heat the oven to 425°F. Place 15 ounces pumpkin purée, 14 ounces sweetened condensed milk, 2 large eggs, and 1 tablespoon pumpkin pie spice in a large bowl and whisk until combined.

2. 2

   Pour the filling into 1 unbaked 9-inch deep dish pie shell. Bake for 15 minutes. Reduce temperature to 350°F and bake until a knife inserted in the center comes out clean, 35 to 40 minutes more. Let cool on a wire rack for 2 hours. Serve immediately or refrigerate until ready to serve.

   15 min

Recipe Notes

1. 3

   To make 2 (9-inch) pies: Divide the filling between 2 blind baked 9-inch pie shells. Bake for 15 minutes. Reduce temperature to 350°F and bake until a knife inserted in the center comes out clean, 15 to 20 minutes more. Let cool on a wire rack for 2 hours. Serve immediately or refrigerate until ready to serve.Blind baking: To blind bake the pie shells, bake at 425°F until the edges just start to brown, 15 to 20 minutes. Let cool before adding the filling. Storage: Refrigerate leftovers for up to 4 days.

   15 min