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Easy Pumpkin Pie

Course: Dessert
Cuisine: American
Keyword: pie, pumpkin pie
Prep Time: 25 minutes
Cook Time: 35 minutes
Cooling: 2 hours
Total Time: 3 hours
Servings: 16 servings
Calories: 179kcal
Author: Shinee
This easy pumpkin pie recipe is an effortless way to bake not one, but TWO delicious homemade pies. 
Print Recipe


  • 2 sheets of puff pastry
  • 3 large eggs
  • 2 cans (14oz) pure pumpkin puree
  • 1 (14oz) can sweetened condensed milk
  • 1/3 cup brown sugar
  • 2 tablespoon all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 teaspoon all spice
  • ½ teaspoon salt
  • Whipped cream for serving


  • Preheat the oven to 375°F (190°C).
  • To prepare the crust: Roll out both puff pastry sheets and layer each sheet on 2 pie dishes. Crimp the edges and place the pie dishes in the freezer.
  • To make the filling: In a large mixing bowl with a whisk attachment, beat the eggs on medium high speed until fluffy and tripled in size, 3-5 minutes.
  • Add pumpkin puree, condensed milk, brown sugar, flour, cinnamon, all spice and salt. Mix everything until well combined, 3 minutes.
  • Divide the filling into chilled pie crusts.
  • Bake the pies for about 35 minutes. The pie should be slightly wobbly in the middle and crust golden brown.
  • Cool completely on wire rack before serving, about 2 hours. Decorate and serve with homemade whipped cream.


Yield: Two 9-inch pies


Calories: 179kcal | Carbohydrates: 20g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 146mg | Potassium: 141mg | Fiber: 2g | Sugar: 6g | Vitamin A: 8312IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 2mg