Easy 3-Ingredient Pumpkin Pie (No Water Bath)
A simple, no-fuss pumpkin pie made with just three ingredients and no water bath. This silky, perfectly spiced custard pie comes together in minutes and has converted even the most dedicated pumpkin pie skeptics.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 5 hours (includes cooling and chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
- 1 can (14 ounces) sweetened condensed milk (Eagle Brand recommended)
- 2 large eggs (room temperature preferred)
- 1 teaspoon pumpkin pie spice (optional; or ½ tsp cinnamon, ¼ tsp ginger, ⅛ tsp nutmeg)
- 1 unbaked 9-inch pie crust (store-bought or homemade)
Instructions
- Preheat oven to 425°F (220°C). Place unbaked pie crust in a 9-inch pie dish and crimp edges. Place pie dish on a baking sheet.
- In a large mixing bowl, combine pumpkin puree, sweetened condensed milk, eggs, and pumpkin pie spice (if using). Whisk until smooth and uniform in color, about 30 seconds.
- Pour filling into unbaked pie crust. It will fill almost to the top.
- Bake at 425°F for 15 minutes. The edges of the filling should look slightly puffed and the crust should start to brown.
- Reduce oven temperature to 350°F (175°C) and bake for another 35-40 minutes. The pie is done when the center is mostly set but still has a slight jiggle (like set Jell-O). A knife inserted near the center should come out mostly clean.
- Cool pie completely on a wire rack, about 2 hours at room temperature.
- Refrigerate for at least 2 hours before serving. Chilled pie slices cleanly and has the perfect texture.
Notes
Do not overbake—the pie continues to cook after removal. Take it out when the center still has a slight wobble. Use room temperature eggs if possible. Cover crust edges with foil if they brown too quickly. The pie must cool completely and then chill for at least 2 hours before serving for best texture. For gluten-free, use a gluten-free crust. For dairy-free, use dairy-free sweetened condensed milk and crust. The pie can be made a day ahead and keeps well in the refrigerator for up to 5 days. It also freezes well for up to 3 months.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320
- Sugar: 34
- Sodium: 280
- Fat: 12
- Saturated Fat: 5
- Carbohydrates: 48
- Fiber: 3
- Protein: 7
Keywords: pumpkin pie, easy pumpkin pie, 3-ingredient pumpkin pie, no water bath, simple dessert, Thanksgiving dessert, fall dessert